I’m sharing Vegan Potato Leek Soup this week! I’ve been craving soup since fall is finally upon us. I substituted white beans for the heavy cream which resulted in an incredibly creamy soup, even though it’s vegan. The white beans give the soup a creamy texture that’s comforting, yet healthy.
I’m originally from the midwest so my love for potatoes runs deep throughout my DNA. I’ll admit I’m not as savvy with leeks as I am with potatoes. I’ve eaten and enjoyed potato leek soup in the past, but I don’t have much experience making it. I Googled leeks to learn more about them.
I discovered leeks are a plant related to the onion, but the onion flavor isn’t as robust, it’s more delicate. When sliced or chopped, the many antioxidants leeks provide begin converting to allicin. Allicin provides an abundance of important attributes to the body, such as anti-bacterial, anti-viral and anti-fungal activities, and reduces cholesterol by impeding harmful enzymes in liver cells. Another major benefit of leeks are the 52% daily requirement of vitamin K, and a more than 29% daily requirement of vitamin A Not bad, eh?
I also learned leeks are notoriously dirty and sandy. If you’re willing to deal with carefully washing the leeks, this Vegan Potato Leek Soup is a cinch to prepare!
Sorry for the delayed post, I know I missed last week. My life abruptly changed because I was laid off from my job. I worked for a phone harassment law firm based out of Chicago. I worked at the firm before moving to Portland. After Kieran and I moved, my boss graciously allowed me to stay at the firm and work remotely. I worked on the sales team but sadly, the firm’s main sales lead provider pulled out. 90% of our leads suddenly disappeared. The sales team had no work to do which leads to me being laid off.
My boss offered me two weeks severance which was nice. However, two weeks pay won’t get very far since it can take months or longer to find work. To make matters worse, I’m considered an independent contractor so it’s doubtful I’ll qualify for unemployment.
We exchanged well wishes then my boss told me to finish whatever I was working on. I was taken aback by his comment. Who in their right mind fires someone, then tells them to keep working? Perhaps this is common? He reminded me the 2-week severance package was something he didn’t have to offer. I appreciated the severance pay, I sincerely did, but how was I supposed to concentrate? My focus changed from working hard for him to holy fuck, I need to find another job.
I lied and told him I didn’t have work to finish up. In reality, nothing required my immediate attention or was that important. The sales team could easily pick up on my tasks where I left off.
So, now what? I’m not making money with Shock Munch, the blog is my hobby.
Fortunately, I have a backup plan to make money. Unfortunately, I don’t know how much money I’ll make. We have another bedroom and bathroom upstairs we can rent out on Airbnb. Portland is in the midst of a housing crisis and as a result, rent prices are skyrocketing. We may be able to profit since so many people need a place to stay. I’m hoping renting our upstairs will supplement my income. Kieran and I were planning on renting the upstairs on Airbnb this January, but losing my job forced my hand, we’ll have to rent ASAP. Fingers crossed I start making money soon.
Back to the Vegan Potato Leek Soup!
Fall hit, so on queue, so did the Portland rain. I crave the comforts of soup throughout rainy, crappy weather. Vegan Potato Leek Soup is easy to make and versatile to adapt. If you’re not vegan feel free to make the soup with cream, which is traditional.
Washing the leeks is the most time-consuming part of the prep work. You can chop off the dark green leaves and rinse the leeks thoroughly in water or you can discard the dark green leaves, chop up the leeks, and soak them in water for 20 minutes or so.
Watch the video below to see how I prepared the leeks for my Vegan Potato Leek Soup…
Once the leeks are clean and cut, the remaining recipe is easy.
For this recipe, you will need an immersion blender or a regular blender to puree the soup. An immersion blender is the easiest way to go, otherwise, you’ll have to blend the soup in batches. Don’t get me wrong, if you don’t want to buy an immersion blender, don’t! You can get the job done with a normal blender too!
I’m not vegan so you may be asking why I made Vegan Potato Leek Soup. Good question. Sometimes I like to eat clean and heavy cream is loaded with calories and fat. I wanted my soup to be tasty and comforting, yet healthy. I’m happy I made the soup vegan, you get the great taste without the unnecessary fat.
Well, I’ve been monkeying around long enough, I would love to stay and chat but I have to look for work.
I hope you enjoy the soup and thanks for stopping by,
Christina
- Olive oil
- 2 large leeks (see notes)
- 1 celery stalk, chopped
- 2 lbs of Yukon gold potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon oregano
- 1 teaspoon thyme
- Pinch of red pepper flakes (optional)
- 2 cups water
- 1 bay leaf
- 1 can of white beans
- Salt and pepper
- Parsley and/or chives for garnish
- Heat a splash of olive oil over medium-low heat in a soup pot.
- Add the leeks and celery, along with a pinch of salt and pepper, then sweat the vegetables until they're soft, which can take 4-6 minutes. If the leeks start browning, turn down the heat. Now add the diced potatoes, along with another big pinch of salt. I like to cook everything together for a few minutes before adding the broth. Add the broth, 2 cups of water, the oregano, thyme, red pepper flakes (if using), bay leaf, and white beans, then stir.
- Bring the pot to a boil then down to a simmer. How long the soup cooks is entirely dependent upon how small you diced the potato. After 20 minutes check the potatoes. You should be able to mash the potatoes, against the side of the soup pot, with a spoon. If the potatoes are too tough, continue cooking until the potatoes are easily mash-able.
- Once the potatoes are tender, discard the bay leaf. Using an immersion blender, blend the contents of the soup into a puree. Feel free to leave chunks of potato if you prefer your soup chunkier. If the soup gets too thick, add a little water at a time until it reaches the constancy you like best.
- Last, check the soup for seasoning, add more salt and pepper if need be.
- Serve with chives or parsley for garnish and enjoy!
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