This kind of soup is usually made with heavy cream and then pureed to make a very lush, smooth soup – much like this potato cauliflower soup. I like it a little chunkier, so this is my cream free, vegan potato leek soup! It’s lightened up with some lemon but it’s still a potato soup, and definitely comfort food, no coconut milk needed.
Pictured is semi-blended, with just enough to make a slightly richer, thicker broth that still has pieces of potato and leek throughout. You can choose not to blend at all or go for a fully pureed soup – it’s up to you.
Potatoes are great year round – for some more vegetarian potato recipes, try our lentil and potato stew, vegan new potato salad, or spicy roasted potato tacos.
Ingredient Notes and Substitutions
- Cooked white beans: if you don’t have white beans on hand (either cooked or canned) you can sub chickpeas or leave them out altogether. They add some extra protein and make the soup more filling – and they’re almost invisible in the finished dish, if you have picky eaters – but aren’t a mandatory element.
- Thyme: here are some substitutes for thyme if you’re not a fan or don’t have it. I don’t recommend leaving it out altogether with no replacement.
- Greens: optional. You might notice that chard is pictured in the ingredient image, but not in the final soup. It’s optional and I decided against including it this time. You can use spinach, chard, kale, whatever you have on hand, if you decide to include greens.
The type of potato you use will have some impact on the texture of the soup, but it isn’t hugely important. If where you’re getting them from notes if they’re floury or waxy, go for the floury potatoes. You want them to fall apart a bit when cooking.
I get loads of messages every time I share a soup recipe and say it can be made with water. As long as you season correctly (just add enough salt) you certainly can make just about any soup with regular tap water. Of course a good vegetable broth makes it a bit easier, but just season your food and you’ll be fine.
How to Store
Storage: store any leftovers in a sealed container in the refrigerator for up to three days.
Freezing: this soup freezes very well – since we’re only two people, I usually freeze half in canning jars for later. Simply thaw overnight in the refrigerator, and then reheat in a pot.
- Season to taste: it’s particularly important to season this soup well – and any vegan potato soup. Potatoes absorb loads of salt and you’ll likely need a slightly heavier hand than usual to make up for it. Note that I always write less salt in the ingredients list than I end up using, as it should be to your personal taste.
- Deglaze the pot: don’t worry if the vegetables are sticking slightly to the bottom of the pot, as long as they’re not burning. Any small pieces will lift once the broth is added and while the soup is cooking.
- Don’t worry about peeling: the texture of the soup with some potato skin is quite nice, and I never peel potatoes. Give them a good scrub, cut out any bad spots, and it’ll be good.
- Omit the spice: if you find black pepper spicy, I recommend leaving out that hint of cayenne pepper altogether.
More Comforting Soups
Creamy Cauliflower Potato Soup
Butternut Squash, Lentil, and Rice Soup
Chickpea Noodle Soup
If you make this Potato Leek Soup or any other vegetarian soup recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Potato Leek Soup with Lemon
- 2 teaspoons olive oil
- 1 small onion diced
- 400 grams potatoes cut into 2 cm (1 inches) pieces (about 4)
- 2 medium leeks white only, cut into 1 cm (1/2 inches) slices
- 2 cloves garlic minced
- 1 tablespoon thyme
- 1 teaspoon salt to taste
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 litre vegetable broth or water
- 250 grams cooked or canned white beans drained and rinsed
- Zest and juice of a lemon
- Heat the oil in a large pot over medium heat. Sauté the onions for about two minutes, or until softened and slightly browned.2 teaspoons olive oil, 1 small onion
- Add the potatoes, leeks, and garlic, and cook for another 3-4 minutes, stirring frequently to prevent sticking*. Add the thyme, salt, and pepper, followed by the vegetable broth.400 grams potatoes, 2 medium leeks, 2 cloves garlic, 1 tablespoon thyme, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon cayenne pepper, 1 litre vegetable broth
- Increase the heat to high and bring the soup to a rolling boil, covered. Add the beans.250 grams cooked or canned white beans
- Reduce the heat and simmer for 20-25 minutes, or until the potatoes can be easily pierced with a fork.
- Remove from the heat and add the lemon juice and zest. Taste and season as needed, then puree with an immersion blender to the degree you’d like (or don’t blend at all).Zest and juice of a lemon
- Serve immediately. Leftovers keep well in a sealed container in the refrigerator for a couple of days and can be frozen.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Leave a Reply