Hearty and Delicious Potato Leek Soup Recipe
What’s up my fellow food lovers?! It’s your boy here, throwing out another delicious recipe that’s going to blow your taste buds away. Today, we’re going to be whipping up a piping hot bowl of Dairy Free Potato Leek Soup! Now I know what you’re thinking, “Soup is only for the winter,” but hold up! This ain’t no ordinary soup, my friends. It’s creamy, comforting and perfect for anytime of the year – whether it’s cold outside or not.
But why potato leek soup, you ask? Well for starters, it’s gluten-free and dairy-free – which means it’s suitable for those with dietary restrictions. Plus, potatoes are known for their heartiness and filling qualities – making this soup a great option if you want something more substantial than the usual lunch-time salad. But don’t let me convince you. Try it out for yourself and prepare to be amazed. Let’s get cookin’!
Why You’ll Love This Recipe
Are you looking for a way to warm up during the chilly winter months, but still want to keep your meals healthy and nutritious? Look no further than this dairy-free potato leek soup recipe!
What’s not to love about this comforting vegan soup? It’s gluten-free, plant-based, and packed with flavor. The combination of tender potatoes and fragrant leeks cooked in a creamy broth is the ultimate comfort food.
Plus, this recipe offers plenty of options for adaptation to fit your taste preferences. You can replace traditional milk or cream with non-dairy alternatives like coconut milk for an even creamier texture. Add a squeeze of lemon juice for a refreshing tangy taste or top it off with some crispy bacon for that extra savory crunch.
So, whether you’re vegan or not, gluten-free or not, this soup will satisfy everyone’s taste buds. So go ahead and cozy up with a bowl of this comforting vegan potato leek soup – you won’t regret it!
Ingredient List
Here are the soup ingredients that you will need for this creamy vegan potato leek soup recipe:
Potatoes
- 2 lbs yellow potatoes, peeled and cut into 1-2 inch pieces.
- 2 medium russet potatoes, peeled and cut into 1-2 inch pieces.
Leeks
- 3 leeks (white and light green parts only), thinly sliced.
Garlic
- 3 garlic cloves, minced.
- 2 garlic cloves, chopped.
Broth
- 4 cups vegetable broth (vegan).
Olive oil
- 1 tbsp olive oil.
- 2 tablespoons olive oil.
- 3 tablespoons olive oil.
Herbs
- 1 bay leaf.
- A pinch of thyme.
Salt and Pepper
- Salt and pepper to taste.
Optional toppings
- Coconut milk or vegan sour cream.
These easy-to-find ingredients are gluten-free, dairy-free, and free of any animal products.
The Recipe How-To
Let’s dive right into the recipe. For this creamy Dairy-Free Potato Leek Soup, we will need 2 lbs of Yukon Gold and Russet potatoes. Start by peeling and cutting them into 1-2 inch chunks.
Step 1: Sautee the Leeks and Garlic
In a large pot over medium heat, add 1 tbsp of olive oil. Once heated, add 3 leeks, the white and light green parts chopped, and 3 garlic cloves minced. Saute for 2-3 minutes until the leeks are softened.
Step 2: Add Potatoes and Broth
Next, add in the potatoes to the pot along with 6 cups of vegetable broth (vegan or non-dairy). Bring to a boil then reduce heat to a simmer for about 20 minutes or until potatoes are fully cooked.
Step 3: Blend the Soup
Once the potatoes are soft, remove from heat and let cool for a few minutes before blending. To blend, carefully transfer the soup to a blender or use an immersion blender directly in the pot until completely smooth.
Step 4: Finish the Soup
Return blended soup to the stove. Over low heat, add in 1 cup of dairy-free milk (like coconut milk) and stir well. Then add 1 tablespoon of fresh lemon juice, 1 teaspoon of white pepper, 1 tablespoon of garlic powder, 2 bay leaves and 3 sprigs of thyme. Let simmer for another few minutes to let flavors intensify.
Step 5: Serve and Enjoy!
To serve, ladle soup into bowls and garnish with crispy bacon bits and chopped chives if desired. This comforting vegan potato soup is best enjoyed on a cool day as part of a cozy meal.
Substitutions and Variations
Hey there, foodies! Are you ready to get creative with your soup recipes? This creamy vegan potato leek soup is already a scrumptious comfort food on its own, but did you know that it can be easily transformed into different variations?
For starters, let’s talk about the dairy-free substitutes. Instead of using regular butter and cream that contain lactose, you can opt for vegan butter or coconut milk. These will still create that rich, creamy texture that everyone loves in potato soup without any animal products.
If you’re on a gluten-free diet, don’t worry! Simply replace the regular flour used to thicken the soup with an alternative such as cornflour or rice flour. You’ll have a delicious gluten-free soup dish in no time.
Want to add some crunch and extra flavor to your soup? Try topping it with crispy bacon bits or croutons. Alternatively, if you’re looking for a vegetarian option, go for some roasted chickpeas or sunflower seeds.
Feeling adventurous? Why not try adding other vegetables to your soup like cauliflower? A cauliflower leek soup will taste just as comforting and flavorful as the original recipe. You can even swap out the potatoes entirely for another root vegetable like carrots or parsnips for a slightly different taste.
Lastly, give your soup some zing by adding lemon juice or switching up the seasoning. Swap out the white pepper for black pepper or paprika for a spicy kick. Whatever substitutions or variations you choose, remember to have fun exploring new flavors and textures with this deliciously comforting vegan potato leek soup recipe!
Serving and Pairing
Now that you’ve whipped up a delicious pot of creamy vegan potato leek soup, it’s time to think about how best to serve and pair this comforting dish. This soup is hearty enough to be a meal on its own, but can also be paired with other dishes for a more well-rounded spread.
For a simple lunch or dinner, serve the soup in large bowls with some crusty gluten-free bread on the side. The bread can be toasted and topped with dairy-free butter for added richness. You can also garnish the soup with some fresh parsley or chives for a pop of color and flavor.
If you’re serving the soup as part of a larger meal, consider pairing it with a light salad dressed in lemon juice and olive oil. The acidity from the lemon will cut through the creaminess of the soup, making for a perfect balance of flavors. You can also add some roasted vegetables on the side for added texture and nutritional value.
For those looking to make this into an even heartier meal, consider adding some protein on top. Crispy bacon or crumbled sausage (make sure it’s gluten-free and dairy-free) would make for an excellent addition. For a vegan option, try topping the soup with some roasted cauliflower or chickpeas for added texture and protein.
No matter how you decide to serve it, this comforting vegan potato leek soup is sure to be a hit at your next meal.
Make-Ahead, Storing and Reheating
Now, let’s talk about how to prepare this delicious Dairy Free Potato Leek Soup ahead of time, store it properly and how to reheat it.
The great thing about this recipe is that it can be made ahead of time and stored in the fridge for 3-4 days or in the freezer for up to 2 months, which means you can have a comforting vegan soup ready for any occasion.
To make-ahead, simply follow the recipe instructions as normal, let the soup cool down completely before transferring it to an airtight container. Store it in the fridge if you plan on using it within 3-4 days, or freeze it for future use.
When reheating, you have two options. You can either reheat the soup on the stove or use a microwave. If reheating on the stove, simply transfer the soup to a pot and simmer over low heat until it’s heated through. Stir frequently to prevent scorching. If reheating in the microwave, transfer the soup to a microwave-safe bowl and heat on high for 1-2 minutes, stopping every 30 seconds to stir.
If you find that the soup has become too thick after storing, simply add some vegetable broth or water and reheat again. Alternatively, for a creamier texture, add some non-dairy milk like coconut milk or almond milk.
In conclusion, this Dairy Free Potato Leek Soup can be made ahead of time up to 2 months in advance and stored in the fridge or freezer until later use. It’s easy to reheat both on the stovetop or microwave so you can enjoy delicious comforting vegan soup anytime you want.
Tips for Perfect Results
If you’re looking to elevate your potato leek soup game and want to achieve the perfect bowl with every attempt, then these tips are for you! Follow these suggestions next time you prepare this creamy vegan soup, and your taste buds will thank you.
First of all, when it comes to seasoning the soup, I recommend using white pepper instead of black pepper. The reason is that white pepper provides a more delicate flavor that won’t overpower the soup like black pepper sometimes can. Additionally, you can experiment with adding some garlic powder to enhance the flavor even further.
To make your dairy-free potato leek soup even more flavorful, try frying some crispy bacon and adding it as a garnish. The salty crunchiness of the bacon complements the smoothness of the soup wonderfully. Plus, who doesn’t love bacon?
Another tip for flawless results is using the right type of vegetable broth. I suggest using a low-sodium vegetable broth that is gluten-free and dairy-free. This will ensure that your soup doesn’t come out too salty or dense.
When chopping the leeks, make sure to use both the white and light green parts for maximum flavor. But don’t waste the dark green parts; save them in a freezer bag for later use in making vegetable stock.
Lastly, if you like a thicker and creamier vegan potato leek soup, consider blending some of the cooked potatoes with an immersion blender or food processor. On the other hand, if your soup comes out too thick or gummy, add more vegetable broth to thin it out.
By following these tips and tricks, you’ll be well on your way to creating a comforting vegan potato leek soup that everyone will enjoy!
FAQ
Before you get started making this comforting vegan potato and leek soup, you may have some questions. I went ahead and answered some common questions that may cross your mind as you prepare this delicious dish. Read ahead for some tips and advice to make sure your dairy-free potato leek soup comes out absolutely perfect.
How do you thicken potato soup without milk?
When thickening your soup, you can mix some cornstarch with a small amount of water or the chicken stock from the soup. Then, while your soup is simmering on medium-low heat, add the mixture to the pot, and stir it in using a whisk. You should notice your soup starting to thicken right away.
Why is my potato leek soup gluey?
Are you experiencing some gumminess in your potato leek soup? It’s important to ensure that your diced potatoes are evenly sized so that they cook consistently. However, be careful not to dice them too small as this could result in the potatoes releasing too much starch, causing the soup to become gummy after pureeing.
What is the creamy potato leek soup?
Get ready to sip in the goodness of a vegetarian soup that combines the tenderness of Russet potatoes, the delightful flavor of sautéed leeks, the richness of broth and heavy cream, a dash of seasoning with salt, pepper and thyme to create a creamy and scrumptious leek and potato soup.
How do you thicken leek and potato soup?
Here’s a nifty kitchen hack to thicken your soup without adding any unwanted gluten. Scoop out a third cup of soup and mix it with a tablespoon of cornstarch until smooth. Then, gently stir the mixture back into the soup and let it simmer until it thickens to your liking. Want an even thicker consistency? Just repeat the process until you’re satisfied with the thickness.
Bottom Line
Well, there you have it! My delicious and comforting Dairy-Free Potato Leek Soup recipe. I hope I’ve inspired you to try this tasty dish and experiment with the ingredients to create your own version.
Remember, eating healthy doesn’t have to be boring or complicated. With just a few simple tweaks, you can turn classic dishes into nutritious and flavorful meals that you and your loved ones will enjoy.
So give this creamy vegan potato leek soup a try and let me know what you think. And don’t forget to share this recipe with your friends and family, so they can experience the comforting taste of this plant-based soup as well.
Stay healthy, stay happy, stay creative in the kitchen!
Dairy Free Potato Leek Soup Recipe
Ingredients
- 6 cups diced potatoes (Yukon gold, Sweet white, or Red New Potatoes work best)
- 2 large leeks (or 3 medium)
- 6 cups vegetable broth
- 1 cup soy cream
- 1 (12 ounce) package bacon
- 1 tablespoon garlic powder
- salt, and
- white pepper (to taste)
Instructions
- Please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
- Bring vegetable broth to a boil in a 4 quart pot.
- Add diced potatoes and cover the pot.
- Allow to simmer until tender.
- Chop the bacon into 1/2 inch chunks and cook in a large pan.
- Slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
- Once the bacon is crispy, remove the bacon pieces, leaving the grease. Set bacon aside.
- Sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
- Cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
- Add the cooked leeks to your potatoes.
- Using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
- Gently fold in bacon pieces.
- Serve hot, or chill for a great summer cool down.
Add Your Own Notes
Nutrition
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