Soup season is here! There’s a lot to love about fall – beautiful weather, changing leaves, cozy baked goods, and hot drinks – but the soup recipes are hands down my favorite part. I adore soup. I love making it, I love eating it, and I love packing up the leftovers so that I can enjoy it again the next day. When I’m stressed, I turn to soup because I find it meditative to cook. When I’m snowed in, I turn to it because I keep a stash stored away in my freezer. And when I’m in need of a healthy reset, I turn to it because it just makes me feel good inside.
To celebrate the start of soup season, I’m sharing my best tips for making soup recipes, as well as 35 of my favorite soups. In addition to classics like French Onion and Butternut Squash Soup, you’ll find a host of inventive, veggie-forward soup recipes like Golden Turmeric Noodle Miso Soup and a creamy White Bean Chili. I love them all, and I hope that you do too.
Table of Contents
Potato Leek Soup Recipe Ingredients
Classic potato leek soup is often made with heavy cream and butter, but you won’t find them in this potato leek soup recipe. In fact, it’s entirely vegan. Blended potatoes and white beans give it a wonderfully creamy texture on their own – no dairy required! Here’s what else you’ll need to make it:
Leeks, of course! They fill the soup with sweet, oniony flavor. Check out this post for a quick tutorial on how to clean and cut the leeks.
Garlic – For sharp depth of flavor.
Extra-virgin olive oil – It gives the soup a delicious richness.
Lemon juice and white wine vinegar – For brightness.
Dijon mustard – It adds savory, tangy depth of flavor.
Vegetable broth – A soup essential. 🙂
And salt and pepper – To make all the flavors pop!
How to Make Potato Leek Soup
This potato leek soup recipe is super simple to make! Here’s how it goes:
First, sauté the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the leeks until they soften. Then, add the garlic, and cook for 2 minutes more, or until it’s fragrant. Stir in the white wine vinegar, and cook for 30 seconds.
Next, simmer. Add the broth, potatoes, and white beans to the pot. Bring the broth to a boil, reduce the heat, and simmer for 30 minutes, or until the potatoes are tender.
Then, blend! Allow the soup to cool slightly before transferring it to a blender with a little more olive oil, the lemon juice, and Dijon mustard. Blend until smooth. If you prefer, you could use an immersion blender for this step.
Finally, season to taste. Try a spoonful of the soup and add more salt, pepper, lemon, or Dijon mustard, as desired.
That’s it!
Potato Leek Soup Serving Suggestions
When you’re ready to eat, ladle the soup into bowls. If desired, top each one with a sprinkle of chopped parsley, pine nuts, and red pepper flakes. I also like to add a drizzle of olive oil on top for extra richness.
Jack and I often enjoy this potato and leek soup on its own, with good crusty bread, homemade focaccia, or dinner rolls on the side. If you’re craving a larger meal, I recommend pairing it with a salad. These salad recipes would all be great choices: