Leek and Potato Soup. Rich. Creamy. Vegan. Scrumptious. Try it with homemade croutons. Mmmmmm.
Leek and Potato Soup will warm you up.
As the weather gets colder, we crave comfort food at our house. Leeks and potatoes just seem to go together, don’t they? We love Leek and Potato Soup, which we make every fall. This simple soup is vegan and super tasty, especially when garnished with a few homemade croutons. Of course, because of my food sensitivities, I use gluten free bread when I make the croutons.
One Saturday many years ago, Don and I were in Wytheville, Virginia, to do some home repair and yard work for his mom. When I finished making this soup for lunch, we decided to serve it in her beautiful soup tureen. It was fun to be able to use the tureen for our country lunch. Do you have some of your mom’s dishes that you love to use?
Do you ever use a soup tureen? It is a stunning way to efficiently serve soup to a small group. Set the tureen in the middle of the table and designate someone to serve each guest. Add some Homemade Croutons, French Bread and a Green Salad, and you have an amazing supper. Simple peasant fare.
What You Need
For this recipe, you need knives, a cutting board, a good soup pot, a vegetable peeler, and measuring cups and spoons. But what you really want is a cool soup tureen, right?
Leek and Potato Soup Recipe
Leek and Potato Soup
Good peasant potato soup, flavored with mild leeks
- 2 tablespoons olive oil
- 2 leeks (white and tender green part only, about 4 cups diced)
- 2 stalks celery
- 3 carrots
- 2 cloves garlic
- 1/2 teaspoon white pepper
- 8 cups water
- 2 vegetable bouillon cubes (or Better than Bouillon vegetarian, gluten free seasoning sauce, 1 teaspoon)
- ¼ teaspoon salt
- 6 medium red potatoes with skins (or any white or gold potato, peeled and diced)
- 1 13.5-ounce can coconut milk (full fat)
- Parsley and croutons (to garnish)
Remove the very end of the leeks. Then slice the leeks lengthwise and wash thoroughly. Leeks tend to have dirt between the layers, so you need to be careful and remove all the dirt.
Dice the leeks (white and tender green parts only).
Heat the olive oil in a Dutch oven or soup pot.
Add the leeks and cook until tender, about 5-7 minutes.
- Slice the celery and add it to the leeks.
Peel the carrots and slice them in rounds. Add them to the leek mixture.
Mince the garlic and add it to the other veggies, cooking another couple of minutes.
Add the pepper, salt, bouillon cubes and water.
Cut the potatoes (peel or leave skins on if desired) into bite-sized pieces and add them to the pot.
- Cook for another 20 minutes or so over medium heat until the potatoes are tender.
- Add the coconut milk and heat for another 5 minutes until hot.
Serve with a little chopped fresh parsley and a few Homemade Croutons, if desired.
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Recipe Nutrition Information
This recipe is GF, DF, NF (contains coconut), SF, EF, CF (use sea salt), V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop in 2010 and updated October 29, 2020.