I’m one of those people who will eat soup all year round. Rain or shine. But there is just something a little extra special about a hot bowl of soup–enter vegan potato leek soup–on a blistering cold day!
This is a bit of a Mediterranean riff off potato leek soup. It takes inspiration from my Mom’s Egyptian potato soup, which starts with a finely ground mixture of garlic and cilantro. (don’t worry, if you don’t love cilantro, I have another version for you below). And leeks are a major ingredient in the Mediterranean, from Braised Whole Leeks to Turkish Leeks and more. So it’s a very happy marriage!
Borrowing from my mom, I started this potato leek soup the same way.
First, I sauteed the leeks along with the fresh cilantro and garlic paste in a bit of Greek extra virgin olive oil. Yukon gold potatoes–which are creamier in texture–and warm spices like cumin and paprika, join in. A good toss to coat everything before adding the vegetable broth (Notice, no cream added here.) From there, everything just simmers to tender perfection.
I like my potato leek soup to have a bit of a rustic, chunky texture. And my favorite way to finish it is a drizzle of good extra virgin olive oil and a splash of fresh lemon juice. Pass the crusty bread, y’all!
Important–remember that leeks grow in very sandy soil; it’s important to clean them well. Here’s a little video on how to clean leeks that I found helpful.
How to adapt this Potato Leek Soup without Cilantro
Not a cilantro fan? To adapt this soup, you can omit the cilantro. Make a garlic paste from fresh garlic and follow the recipe as written (without the cilantro). At the very end, stir in about 1/2 cup finely chopped parsley and 1/4 cup finely chopped fresh mint for that added herby flavor.
If you’re a potato soup fan, and looking for more, don’t miss my other creamy and comforting potato soup recipe. My healthy twist on a classic family favorite!
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Vegan Herbed Potato Leek Soup Recipe
- Total Time: 25 minutes
- Yield: serves 6
Description
I’m one of those people who will eat soup all year round. Rain or shine. But there is just something a little extra special about a hot bowl of soup–enter vegan potato leek soup–on a blistering cold day!
Ingredients
- 6 garlic cloves, peeled
- 1 cup fresh cilantro leaves (packed and heaping cup. Include some stems for bolder flavor)
- Private Reserve Greek extra virgin olive oil
- 3 leeks, well-cleaned (white and light green parts only, discard tough parts), chopped
- 2 lb Yukon gold potatoes or russet potatoes, peeled, cut into 1/2-inch pieces
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Salt and pepper
- 6 cups vegetable broth, Low sodium if possible
- 2 dried bay leaves
- Lemon wedges to serve
Instructions
- In a small food processor, blend garlic cloves and fresh cilantro until finely ground into a paste.
- In a large heavy cooking pot, heat 3 tbsp olive oil over medium-high heat until shimmering but not smoking. Add the garlic and cilantro mixture and the chopped leeks. Cook, tossing regularly, until leeks are tender.
- Add potatoes, spices, and a generous dash of salt and pepper. Toss to coat.
- Add bay leaves and vegetable broth.
- Bring to a boil for 5 minutes, then reduce heat to medium-low. Cover and let simmer another 15 minutes or so until the potatoes are tender and fully cooked.
- Turn off heat. Fish the bay leaves out. Using an immersion blender, blend the potato leek to your liking (I like to leave some chunks, others like it fully blended to a smooth and creamy consistency).
- Place the pot back on stove to heat the soup through over medium heat, stirring. Taste and adjust seasoning.
- Transfer soup to serving bowls. Add a generous drizzle of good olive oil. Serve with lemon wedges (a splash of fresh lemon juice is a great addition). Enjoy with your favorite crusty bread.
Notes
- No Cilantro Version. If you do not love cilantro, you can still make an herbed version of this potato leek soup. Make a garlic paste from fresh garlic and follow the recipe exactly as written. At the very end, toss in about 1/2 cup finely chopped fresh parsley leaves and 1/4 cup chopped fresh mint leaves for that added herby flavor.
- Recommended for this recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). And from our all-natural and organic spice collections: ground cumin and Spanish Paprika
- SAVE! Try our Greek Extra Virgin Olive Oil Bundle; Our Ultimate Mediterranean Spice Bundle; Or Create Your Own 6-Pack of Mediterranean Spices!
- Cook Time: 25 mins
- Category: Soup
- Method: Stove Top
- Cuisine: Mediterranean
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So YUMMY! So I always go a bit off script. I added a tbsp of turmeric(in almost everything I cook for the health benefits), A tbsp of coriander and a sm tsp of cardamom and a pinch of cayenne. Turkish olive oil is by far the best I’ve had BTW. Aaaand I sautéed the “unusable” leek greens separately till nice n tender then processed ’em because I only had 2 leeks. No waste. Great recipe. Glad I made a big pot!!
Sounds wonderful! Thanks for sharing!
Just made this soup for dinner. AMAZING!! I made it with the cilantro & I’m glad I did. My husband even thinks this recipe is a keeper. Keep those recipes coming. ??
Does this freeze well?
Hi Lesley, since this soup doesn’t contain dairy, freezing should work fine!
So tasty! Just made this and love it! Can’t wait to try some of your other recipes!
Natalie, so so glad you tried this soup! Can’t wait to hear what you try next!
I *finally* made this tonight and I loved it!! I love that it doesn’t have milk or dairy (intolerant) yet it’s creamy and filling. Great for winter! Also, it was fun to blend the herbs and saute them, that’s new for me.
I thought you listed chopped cilantro/parsley as garnish. I realized you didn’t after I had it chopped…so I threw it in when serving. The lemon and olive oil also brighten it at serving!
I love your website and recipes and have tried a few! They’ve all been great! This one’s going in my collection too!
Lori, I am so happy to hear you’ve tried this soup! It’s so simple and filling, and I know a lot of people prefer adding cream, but sounds like you’re in my camp! Thank you for the kind comment!
Oh, Suzy, I need to know again how many servings this soup delivers. Thank you so much!
Look under “Nutrition Facts” and you will see the serves for each recipe.
It serves up to 6 people, Grace 🙂
This soup sounds SO good. I am among those who prefer cilantro far away, and often substitute parsley in recipe with excellent results (and nourishing) rather than eliminating the ingredient.
Thanks for sharing, Christine! Love parsley as well. See the recipe notes for the “no cilantro” version. Although love your idea as well!
Whoa, your recipe looks and sounds so delicious I almost can’t stand it! Pinning!
Thanks, Cristina! Hope you’ll give it a try!
I am loving this soup. So beautiful too.
Thanks for sharing
I love that this is a whoel30 friendly soup! yum
WHOLE30! whoops!
You had me at cilantro 🙂 Adding it to this week’s meal plan!
Wonderful, Patty! can’t wait to hear what you think!
What a fantastic hearty soup for winter. This looks amazing!
It is so the kind of warm-your-belly recipe we love here!
I love cilantro AND leeks!!! This is so my kinda soup – delicious and healthy! It’s been so cold here and soup is always on the menu in our home – thanks so much for this!
Sahshi, I hope you try this and let me know, girl! Thanks for stopping in!
I’ve never thought of adding cilantro to a potato leek soup. That sounds wonderful!
You would love it!
I’m just like you – I eat soup year round too. This looks fabulous! I will be adding it to our soup rotation. 🙂
Yay! Hope you love it!