Vegan Potato Leek Soup

There’s something about sunset at five pm that has me craving warm, hearty soup. So, with a counter full of potatoes and a fridge full of leeks saved from my CSA boxes, I knew that I had the ingredients to whip up something simple and delicious that didn’t just warm my hands but my insides as well.

This vegan potato leek soup is perfect with a hunk of crusty bread for either dinner or lunch! I popped some leftovers into my tiffin (yep, the soup still tastes great even while cold!) and had the perfect lunch on the go for in between teaching my classes!

Vegan Potato Leek Soup Ingredients

2 Pounds of Potatoes, Peeled
3 Large Leeks
4 Cups Vegetable Stock
2 Tablespoons Coconut Oil (or oil of choice)
Juice of 1/2 a Lemon
1 Bunch of Chives
2 Teaspoons Thyme
Salt and Pepper to Taste

Vegan Potato Leek Soup Instructions

1 Add coconut oil into a large pan on medium heat.

2 Prep your leeks by throughly washing (dirt like to get caught in their leaves!) and then chopping off the roots and removing the dark green leaves. You should be left with a cylinder of light green and white leek. Chop into thin medallions and pop into the pre-heated pan.

3 While the leeks soften (6-8 minutes), stir them from time to time while prepping your potatoes. Generally I liked to leave potato skins on, but this time the texture becomes a bit off- so peel your potatoes and then roughly chop.

4 Add vegetable stock and thyme and then bring to a boil. Bring down to a simmer and cook until the potatoes are soft, about 20 minutes. A great way to check if the potatoes are done is to pierce one with a fork, if it easily slices through you’re good to go!

5 If you have an immersion blender, you can blend in the pot, but I don’t so I carefully transferred the soup to my countertop blender. Pulse the soup until your desired consistency- I like when the soup is blended enough so that it turns a light yellow.

6 Transfer back into your pot and add salt, pepper, and chives (reserving some for garnish if you’d like.) Stir and let simmer to thicken about 15-20 minutes longer.