Alternatively, slice the leeks, then put in a colander and wash well under running water. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. Prep: Leeks, start by removing and discarding the root ends and thick dark green parts. I love to hear what you think, or any changes you make. If you try this vegan soup recipe, please let me know! Leave a comment and rate it below. Looking for more ways to use potatoes or leeks? See all Potato and Leek recipes on TSV, you may find a new favorite! Salad: Make a soup and salad combo with a serving of this Classic House Salad or Vegan Caesar Salad.Bread: We love pairing our bowls with this homemade Artisan Bread, Naan, or gluten-free Socca Flatbread to soak up the juices.Toppings: Serve with a sprinkle of crispy chickpea croutons for protein and chopped fresh parsley for herbaceousness.You can also freeze larger portions in large ziplock bags or containers. And when ready, just pull it from the freezer and warm it up for a warm and cozy meal. Yes, vegan potato leek soup freezes well for up to 2 months! We love to freeze this soup using individual small containers that are freezer-safe. Because it stores so well, it’s great for weekly meal prep. Simply re-warm on the stovetop or the microwave. Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Tip: For the most flavor, using all vegetable broth will yield the most flavorful broth. I used 1 tsp of this organic Better Than Boullion veg paste (affiliate link). Liquids – Use vegetable broth, water, or a combo of the two. And don’t forget to add a little parsley to the soup before serving, it adds a bright, fresh flavor! You also find this herb in my Potato, Leek & White Bean Soup. I’ve also made this soup with one of my favorite herb blends for soup, herbes de provence, which is fantastic as well. Herbs – I used dried thyme, but a few fresh sprigs would be great too. Healthy Tip: When sauteing the leeks use water instead of oil to make an oil-free soup.
HEALTHNUT POTATO LEEK SOUP HOW TO
Here’s a handy visual guide on How To Cut & Clean Leeks. When prepping leeks be sure to rinse them well under cool running water to remove any sand or dirt that has become lodged between the leek sheaths. Leeks – Use 3 medium-sized leeks, or 2 large, using the white and light green parts only. But if you’re like me, a little chunkiness is welcome!
HEALTHNUT POTATO LEEK SOUP SKIN
Leaving the skin on does have its nutritional benefits, but may not blend up as smooth.
HEALTHNUT POTATO LEEK SOUP FREE
Feel free to peel your potatoes, especially if you want an ultra-creamy soup. Potatoes – My favorite potatoes for this soup are Yukon gold potatoes, but russet potatoes work too. Here are notes about each ingredient, including ideas for variations and substitutions.
It’s also great for meal prepping, and freezes well too! Best Potato Leek Soup Ingredients When you’re looking for a quick weeknight meal, this creamy one-pot vegan soup brimming with potatoes and leeks is a comforting, cozy meal. It’s naturally healthy! Made without cream, this potato leek soup recipe is dairy-free and low fat with an oil-free option, and is 100% vegan and gluten-free! It’s a simple, one-pot meal! This easy soup is made with only 6 basic ingredients and cooks in 1 pot for easy cleanup. Serving Suggestions Why We Love This Recipe!
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