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!
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).
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.
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.
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 1/2 cup finely chopped parsley and 1/4 cup finely chopped fresh mint for that added herby flavor.Print
- 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 1/2-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
- In a small food processor, blend garlic cloves and fresh cilantro until finely ground into a paste.
- In a large heavy cooking pot, heat 3 tbsp 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.
- Add potatoes, spices, and a generous dash of salt and pepper. Toss to coat.
- Add bay leaves and vegetable broth.
- 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.
- 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).
- Place the pot back on stove to heat the soup through over medium heat, stirring. Taste and adjust seasoning.
- 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.
- 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 1/2 cup finely chopped fresh parsley leaves and 1/4 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!
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