Creamy Potato Leek Soup

PotatoSoup
This mild, creamy soup is reminiscent of its French cousin and is a perfect meal on a cold day. Serve with crusty bread or crisp crackers and a side salad. Using an Instant Pot will cut your cooking time almost in half.

Ingredients

 3-4 leeks, cleaned and sliced thinly
 3 tablespoons butter, vegan or dairy
 1 small onion, diced
 4 shallots, diced
 6 medium potatoes, peeled and diced
 4 cloves garlic, minced
 2 teaspoons dried thyme or 2 sprigs fresh thyme, minced
 1 teaspoon dried rosemary
 1 teaspoon coriander
 1 teaspoon salt, or to taste
 ¼ teaspoon coarsely ground pepper, or to taste
 ¼ cup nutritional yeast
 4 cups low sodium vegetable broth
 1 cup milk, vegan (unsweetened and unflavored) or dairy
 1 cup cream, vegan or dairy
 2 cups spinach, chopped (optional)
Garnishes
 1 tablespoon (or more) dried or fresh chopped chives
 Freshly ground pepper

Instructions

1

Trim the leeks and discard the very dark parts. Slice them length-wise. With each half of leek, fan it out and thoroughly wash, watching for dirt between the leaves. Slice and place in a colander. Rinse again and set aside. Drain. Shake before adding the leeks to the soup.

2

Turn the Instant Pot on Sauté mode. Add the butter, onions, shallots, and leeks. Cook until the leeks start to soften. Watch carefully and stir often. You do not want the vegetables to get brown. The volume should reduce to almost half.

3

Once the leeks are soft, add the potatoes, garlic, thyme, rosemary, coriander, salt, pepper, nutritional yeast, and vegetable broth.

4

Set to high-Pressure Cooker mode and cook for 10 minutes. Release the pressure but do not unplug.

5

Either slightly mash the potatoes for a chunky soup, or use an immersion blender for a smooth soup. Do not blend too long.

6

Stir in the milk and the cream.

7

If using chopped spinach, stir it into the soup. Let it simmer for 2-3 minutes until the spinach wilts. Unplug the Instant Pot.

8

Ladle soup into bowls, garnish with chives and freshly ground pepper, and serve.

Serves 6

Note:
If you do not want to use an Instant Pot, this soup can be made on a stovetop. The directions are the same. After the soup comes to a boil, turn to low and simmer until the potatoes are soft, and blend.

This is a very mild recipe. To make a heartier soup, add chickpeas or a couple of vegan sausages when you add the spinach, milk, and cream. Simmer for 2-3 minutes.

To add a touch of spice, add a dash of hot sauce or a sprinkle of cayenne pepper. To impart a smoky flavor, add ½ teaspoon of smoked cayenne pepper. Add to soup pot with the other spices.

To lower the fat content, omit the butter and the sautéing step. Simply add the onions, shallots, and leeks to the pot with the other ingredients and cook.

If you need a suggestion for a salad to accompany this soup, these salads would be perfect.
Brussels Sprouts Salad with Cherries and Walnuts
https://veggiefestchicago.org/recipe/brussels-sprouts-salad-with-cherries-and-toasted-walnuts/

Rainbow Salad with Almond and Ginger
https://veggiefestchicago.org/recipe/rainbow-salad-with-almond-ginger-dressing/

I Can’t Believe I’m Craving Kale Salad
https://veggiefestchicago.org/recipe/i-cant-believe-im-craving-kale-salad/

Quinoa Tabouli
https://veggiefestchicago.org/recipe/quinoa-tabouli/

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Ingredients

 3-4 leeks, cleaned and sliced thinly
 3 tablespoons butter, vegan or dairy
 1 small onion, diced
 4 shallots, diced
 6 medium potatoes, peeled and diced
 4 cloves garlic, minced
 2 teaspoons dried thyme or 2 sprigs fresh thyme, minced
 1 teaspoon dried rosemary
 1 teaspoon coriander
 1 teaspoon salt, or to taste
 ¼ teaspoon coarsely ground pepper, or to taste
 ¼ cup nutritional yeast
 4 cups low sodium vegetable broth
 1 cup milk, vegan (unsweetened and unflavored) or dairy
 1 cup cream, vegan or dairy
 2 cups spinach, chopped (optional)
Garnishes
 1 tablespoon (or more) dried or fresh chopped chives
 Freshly ground pepper

Directions

1

Trim the leeks and discard the very dark parts. Slice them length-wise. With each half of leek, fan it out and thoroughly wash, watching for dirt between the leaves. Slice and place in a colander. Rinse again and set aside. Drain. Shake before adding the leeks to the soup.

2

Turn the Instant Pot on Sauté mode. Add the butter, onions, shallots, and leeks. Cook until the leeks start to soften. Watch carefully and stir often. You do not want the vegetables to get brown. The volume should reduce to almost half.

3

Once the leeks are soft, add the potatoes, garlic, thyme, rosemary, coriander, salt, pepper, nutritional yeast, and vegetable broth.

4

Set to high-Pressure Cooker mode and cook for 10 minutes. Release the pressure but do not unplug.

5

Either slightly mash the potatoes for a chunky soup, or use an immersion blender for a smooth soup. Do not blend too long.

6

Stir in the milk and the cream.

7

If using chopped spinach, stir it into the soup. Let it simmer for 2-3 minutes until the spinach wilts. Unplug the Instant Pot.

8

Ladle soup into bowls, garnish with chives and freshly ground pepper, and serve.

Serves 6

Note:
If you do not want to use an Instant Pot, this soup can be made on a stovetop. The directions are the same. After the soup comes to a boil, turn to low and simmer until the potatoes are soft, and blend.

This is a very mild recipe. To make a heartier soup, add chickpeas or a couple of vegan sausages when you add the spinach, milk, and cream. Simmer for 2-3 minutes.

To add a touch of spice, add a dash of hot sauce or a sprinkle of cayenne pepper. To impart a smoky flavor, add ½ teaspoon of smoked cayenne pepper. Add to soup pot with the other spices.

To lower the fat content, omit the butter and the sautéing step. Simply add the onions, shallots, and leeks to the pot with the other ingredients and cook.

If you need a suggestion for a salad to accompany this soup, these salads would be perfect.
Brussels Sprouts Salad with Cherries and Walnuts
https://veggiefestchicago.org/recipe/brussels-sprouts-salad-with-cherries-and-toasted-walnuts/

Rainbow Salad with Almond and Ginger
https://veggiefestchicago.org/recipe/rainbow-salad-with-almond-ginger-dressing/

I Can’t Believe I’m Craving Kale Salad
https://veggiefestchicago.org/recipe/i-cant-believe-im-craving-kale-salad/

Quinoa Tabouli
https://veggiefestchicago.org/recipe/quinoa-tabouli/

Creamy Potato Leek Soup