I'm one of those people who will eat soup all year round. Rain or shine. But there is just something a little extra special about a hot bowl of soup--enter vegan potato leek soup--on a blistering cold day!

Bowl of Vegan Potato Leek Soup

This is a bit of a Mediterranean riff off potato leek soup.  It takes inspiration from my Mom's Egyptian potato soup, which starts with a finely ground mixture of garlic and cilantro. (don't worry, if you don't love cilantro, I have another version for you below).

Potato Leek Soup garnished with fresh cilantro

Borrowing from my mom, I started this potato leek soup the same way.

First, I sauteed the leeks along with the fresh cilantro and garlic paste in a bit of Greek extra virgin olive oil. Yukon gold potatoes--which are creamier in texture--and warm spices like cumin and paprika, join in. A good toss to coat everything before adding the vegetable broth (Notice, no cream added here.) From there, everything just simmers to tender perfection.

Fresh Vegan Potato Leek Soup served with Bread on the side

I like my potato leek soup to have a bit of a rustic, chunky texture. And my favorite way to finish it is a drizzle of good extra virgin olive oil and a splash of fresh lemon juice. Pass the crusty bread, y'all!

Important--remember that leeks grow in very sandy soil; it's important to clean them well. Here's a little video on how to clean leeks that I found helpful.

Serving tray containing a bowl of soup, lemon wedges, extra garnish and toasted bread

How to adapt this Potato Leek Soup without Cilantro

Not a cilantro fan? To adapt this soup, you can omit the cilantro. Make a garlic paste from fresh garlic and follow the recipe as written (without the cilantro). At the very end, stir in about ½ cup finely chopped parsley and ¼ cup finely chopped fresh mint for that added herby flavor.

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Vegan Potato Leek Soup | The Mediterranean Dish. Warm, rustic vegan potato leek soup, prepared Mediterranean style with garlic, cilantro (or other fresh herbs), and great spices! Not your average potato leek soup! on TheMediterraneanDish.com #soup #veganfood #potatosoup #potatoleeksoup #veganrecipes #glutenfreesoup #glutenfreefood #glutenfreelife #mediterraneanfood #mediterraneandiet #mediterraneanrecipes #onepotdinner #easyrecipes

Vegan Herbed Potato Leek Soup Recipe


Description

I'm one of those people who will eat soup all year round. Rain or shine. But there is just something a little extra special about a hot bowl of soup--enter vegan potato leek soup--on a blistering cold day!


Ingredients

Scale
  • 6 garlic cloves, peeled
  • 1 cup fresh cilantro leaves (packed and heaping cup. Include some stems for bolder flavor)
  • Private Reserve Greek extra virgin olive oil
  • 3 leeks, well-cleaned (white and light green parts only, discard tough parts), chopped
  • 2 lb Yukon gold potatoes or russet potatoes, peeled, cut into ½-inch pieces
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • Salt and pepper
  • 6 cups vegetable broth, Low sodium if possible
  • 2 dried bay leaves
  • Lemon wedges to serve

Instructions

  1. In a small food processor, blend garlic cloves and fresh cilantro until finely ground into a paste.
  2. In a large heavy cooking pot, heat 3 tablespoon olive oil over medium-high heat until shimmering but not smoking. Add the garlic and cilantro mixture and the chopped leeks. Cook, tossing regularly, until leeks are tender.
  3. Add potatoes, spices, and a generous dash of salt and pepper. Toss to coat.
  4. Add bay leaves and vegetable broth.
  5. Bring to a boil for 5 minutes, then reduce heat to medium-low. Cover and let simmer another 15 minutes or so until the potatoes are tender and fully cooked.
  6. Turn off heat. Fish the bay leaves out. Using an immersion blender, blend the potato leek to your liking (I like to leave some chunks, others like it fully blended to a smooth and creamy consistency).
  7. Place the pot back on stove to heat the soup through over medium heat, stirring. Taste and adjust seasoning.
  8. Transfer soup to serving bowls. Add a generous drizzle of good olive oil. Serve with lemon wedges (a splash of fresh lemon juice is a great addition). Enjoy with your favorite crusty bread.

Notes

  • No Cilantro Version. If you do not love cilantro, you can still make an herbed version of this potato leek soup. Make a garlic paste from fresh garlic and follow the recipe exactly as written. At the very end, toss in about ½ cup finely chopped fresh parsley leaves and ¼ cup chopped fresh mint leaves for that added herby flavor.
  • Recommended for this recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). And from our all-natural and organic spice collections: ground cumin and Spanish Paprika
  • SAVE! Try our Greek Extra Virgin Olive Oil Bundle; Our Ultimate Mediterranean Spice Bundle; Or Create Your Own 6-Pack of Mediterranean Spices!
  • Cook Time: 25 mins
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Mediterranean

Keywords: Vegan potato leek soup, potato leek soup, leek soup, potato soup

 

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Vegan Potato Leek Soup | The Mediterranean Dish. Warm, rustic vegan potato leek soup, prepared Mediterranean style with garlic, cilantro (or other fresh herbs), and great spices! Not your average potato leek soup! on TheMediterraneanDish.com #soup #veganfood #potatosoup #potatoleeksoup #veganrecipes #glutenfreesoup #glutenfreefood #glutenfreelife #mediterraneanfood #mediterraneandiet #mediterraneanrecipes #onepotdinner #easyrecipes

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. You are the soup master. My non-soup-loving husband says it’s the best he’s ever eaten and actually requests this one. I’ve made it with both fresh cilantro and frozen cubed cilantro. It came out a little differently, but equally delicious! Thank you.

  2. Suzie, you are the greatest!!!
    LOVE love love your videos and recipes, and this one is no exception.
    Your superb energy and smile make me smile every time I watch.

    Took a big pot of this wonderful soup to 2 gatherings, on cold windy wintry days.
    Everyone loved it.
    THANKS again!!!
    Donna (Vancouver Canada)❤

  3. I cook the green part of the leeks in a little crock pot on low all day and then make it into vegan pesto. Waste not, want not, especially the healthy part!

  4. So YUMMY! So I always go a bit off script. I added a tbsp of turmeric(in almost everything I cook for the health benefits), A tbsp of coriander and a sm tsp of cardamom and a pinch of cayenne. Turkish olive oil is by far the best I've had BTW. Aaaand I sautéed the "unusable" leek greens separately till nice n tender then processed 'em because I only had 2 leeks. No waste. Great recipe. Glad I made a big pot!!

  5. Just made this soup for dinner. AMAZING!! I made it with the cilantro & I'm glad I did. My husband even thinks this recipe is a keeper. Keep those recipes coming. ??

  6. So tasty! Just made this and love it! Can't wait to try some of your other recipes!

  7. I *finally* made this tonight and I loved it!! I love that it doesn't have milk or dairy (intolerant) yet it's creamy and filling. Great for winter! Also, it was fun to blend the herbs and saute them, that's new for me.

    I thought you listed chopped cilantro/parsley as garnish. I realized you didn't after I had it chopped...so I threw it in when serving. The lemon and olive oil also brighten it at serving!

    I love your website and recipes and have tried a few! They've all been great! This one's going in my collection too!

    1. Lori, I am so happy to hear you've tried this soup! It's so simple and filling, and I know a lot of people prefer adding cream, but sounds like you're in my camp! Thank you for the kind comment!

  8. This soup sounds SO good. I am among those who prefer cilantro far away, and often substitute parsley in recipe with excellent results (and nourishing) rather than eliminating the ingredient.

    1. Thanks for sharing, Christine! Love parsley as well. See the recipe notes for the "no cilantro" version. Although love your idea as well!

  9. I love cilantro AND leeks!!! This is so my kinda soup - delicious and healthy! It's been so cold here and soup is always on the menu in our home - thanks so much for this!

  10. I'm just like you - I eat soup year round too. This looks fabulous! I will be adding it to our soup rotation. 🙂