This potato and leek soup recipe is creamy and comforting, but completely dairy free! Its rich texture comes from a mixture of potatoes and white beans.
Even though yesterday was the first day of spring (!!!!), I still wanted to share this potato leek soup recipe with you today. It might sound wintry, but if you ask me, it’s actually perfect for early spring. At least in Chicago we’ll still have a few snaps of cooler weather (it snows every year on Jack’s birthday in April), but on those cold gray spring nights, that potato leek soup will warm us up!
This recipe is also a great way to showcase spring leeks, as they add a depth of sweet, onion flavor to the comforting, creamy soup. The lemon juice gives it a nice shiny finish and a drizzle of olive oil takes it on top. Pass the crusty bread and enjoy!
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 completely vegan. Mixed potatoes and White beans give it a wonderfully creamy texture – no dairy required! Here’s what you’ll need to do it:
- Leeks, of course! They fill the soup with a mild, onion flavor. Check out this article for a quick tutorial on how to clean and cut leeks.
- Garlic – For a lively flavor.
- Extra virgin olive oil – It gives the soup a delicious richness.
- Lemon juice and white wine vinegar – For the brightness.
- Dijon’s mustard – It adds a depth of flavorful and tangy flavor.
- Vegetables soup – An essential soup. 🙂
- And salt and pepper – To bring out all the flavors!
Find the full recipe with the measurements below.
How to make potato and leek soup
This potato and leek soup recipe is super easy to make! Here is how it goes:
First brown the herbs. Heat olive oil in a large saucepan or casserole dish over medium heat. Sauté the leeks until they soften. Then add the garlic and cook for another 2 minutes or until fragrant. Stir in the white wine vinegar and cook for 30 seconds.
Then let it 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 mix! Let the soup cool slightly before transferring it to a blender with a little more olive oil, lemon juice and Dijon mustard. Blend until smooth. If you prefer, you can use an immersion blender for this step.
Finally, season to taste. Try a tablespoonful of soup and add more salt, pepper, lemon, or Dijon mustard, as desired.
Serving suggestions of potato and leek soup
When you are ready to eat, pour the soup into bowls. If desired, garnish each with a pinch of chopped parsley, pine nuts and red pepper flakes. I also like to add a drizzle of olive oil on top for more richness.
Jack and I often enjoy this potato and leek soup on its own, served with crispy bread, homemade focaccia or rolls. If you fancy a bigger meal, I recommend pairing it with a salad. These salad recipes would all be great choices:
More Favorite Soup Recipes
If you like this potato leek soup recipe, then try one of these delicious soups:
Peppery Potato Soup
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 6 at 8
- 3 soup spoons extra virgin olive oil, Split
- 4 cups chopped leeks, white and light green parts (about 3 large leeks)
- 3/4 teaspoon sea salt
- 4 cloves of garlic, chopped
- 1 teaspoon white wine vinegar
- 4 cups vegetables soup
- 1 grind Yukon Gold Potatoes, about 3, chopped
- 1½ cups cooked white beans, drained and rinsed
- ½ teaspoon fresh lemon juice
- ½ teaspoon Dijon’s mustard
- Freshly ground black pepper
- Chopped pine nuts and parsley for garnish, optional
- Pinch red pepper flakes, optional
Heat 2 tablespoons of olive oil in a large saucepan or casserole dish over medium heat. Add the leeks, salt and several pieces of pepper. Sauté, 6 to 8 minutes, until softened.
Add the garlic, stir and cook for another 2 minutes. Stir in the white wine vinegar and cook, stirring for 30 seconds, then add the broth, potatoes and white beans. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes.
Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon of olive oil, lemon juice and mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes and additional drops of olive oil, if desired.