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). And leeks are a major ingredient in the Mediterranean, from Braised Whole Leeks to Turkish Leeks and more. So it’s a very happy marriage!
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.
If you’re a potato soup fan, and looking for more, don’t miss my other creamy and comforting potato soup recipe, and my lentil-potato soup with olive oil croutons. My healthy twist on a classic family favorite!
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Vegan Herbed Potato Leek Soup Recipe
- Total Time: 25 minutes
- Yield: serves 6
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
- 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
Instructions
- 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.
- 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).
- 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.
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 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!
- Cook Time: 25 mins
- Category: Soup
- Method: Stove Top
- Cuisine: Mediterranean
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Where is the saturated fat coming from? And also the stated amount of fat per serving? With only 3 T oil, I don’t see how you come to your totals. I do love your recipes but just wondering.
Hi again. In my previous post I noted that nutritional info did not state the amount of fat that was saturated. Well, I must have looked at the one recipe that did not list saturated fat separately. Please ignore my previous comment as clearly the nutritional info here does indeed include saturated fat grams. Thank you! Your extra notes for each recipe are impressively complete. I appreciate your thoughts on what to serve with and options for ingredients some may not like. I have installed this app on my phone and it will be my meal planning companion! I’m so excited about my new, healthier food journey thanks to you! I will be sure to comment on each recipe I make, they all sound so delicious!!
You are so sweet, Kathy! Thank you!!
Making this tonight!! Can you freeze the leftovers? Thank you!
You can! Hope you love it!
About how many cups of leeks would you say this recipe will call for. I found some beautiful leeks at the farmers market I couldn’t pass up. They are fairly large. I can’t wait to make this soup!! Thank you in advance.
I would say about 3 cups, but I wouldn’t worry about being super exact here. This recipe is pretty forgiving. Enjoy!
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.
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)❤
You are so sweet, Donna! Thank you!!
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!
Wow! Great idea!
A lovely warming soup Suzy! Thank you for the recipe.
Glad you enjoyed it, Renee!