vegan potato leek soup with roasted potatoes
Is it still soup weather?
After a weekend in the upper 60’s in South Jersey it certainty does feel like spring is sneaking up on us…I mean, I actually got a wee bit o’color on my face on Sunday! Never mind it’s mid-February. Anyway, the calendar still proclaims it’s soup season, so I’m writing about this deeee-licious potato leek soup. It’s creamy, savory, potatoey and spoon-licking good! And really, I consider this a transition soup -winter to spring- because it boasts the carby density of roasted potatoes (which remind me of winter) and the fresh mild flavor of spring leeks.
Potato Leek Soup…who invented it?
A quick Google search turned into not-so-quick research in trying to determine the origins of the original recipe. It turns out that many cultures (Irish, French, Welsh, American…) claim ownership of this tasty soup and it’s really no surprise. It’s simple to prepare, uses the ubiquitous potato and can be served hot or cold. Have you ever heard of vichyssoise, aka cold potato soup? Apparently it was first “invented” by Louis Diat in 1917, who was a chef at NY’s Ritz Carlton. He sought to re-create the potato leek soup of his childhood and it was an instant favorite. Irishabroad.com claims that potato leek soup is traditional Irish comfort food…and potatoes became a staple in Ireland by the early 1700’s. Oh, and in Wales, leek soup (made with potatoes of course) is called Cawl Cennin and features the leek, which is the national emblem of Wales! Phew!
Potato Leek Soup Made Vegan… can it be creamy?
Alright, I’m sure that little history lesson made ya’ll hungry so let’s get to it. Traditional recipes for potato leek soup call for cream, but as I have noted in earlier posts like my Roasted Tomato Soup, smooth creaminess can be achieved in other ways. Here, I used a little coconut cream which I think really lends a fresh depth of flavor, without imparting a noticeable coconut taste.
Coconut cream, bouillon leeks and potatoes quickly become a fabulous soup!
In addition, the potatoes are riced and added to the blended soup- a suggestion made by Serious Eats in their version , and one that really keeps this soup light and almost fluffy.
ricing the taters
Creamy, sure but with a nice chew!
I do like a chew with my soup. Take for example, the roasted tomato soup I mentioned earlier. I serve it with crackers or grilled sammies because I feel that soup needs a dippity-do. It’s a perfect pairing. Here, I put the dippity in the soup, so to speak, by adding roasted potatoes. They give the potato leek soup a lovely texture and a layered flavor effect. You can absolutely leave them out, but I promise the little extra effort is well worth it.
beautiful roasted potatoes in a cozy bowl of soup
Leftover soup can be stored in the refrigerator and reheated, and I recommend keeping the extra potatoes separate and warming in a toaster oven or in a pan to maintain their crispy contrast to the creamy soup. (say that 5 times fast!) Bon appetit! Bain taitneamh as do bhéile! Enjoy your meal!
- cooking spray
- 2 tablespoons Earthe Balance or omit for oil free version
- 2 large leeks white and light green portions, rough chop
- 1 pound russet potatoes peeled and quartered
- 1 pound russet potatoes or other potato of choice scrubbed and sliced into 1/2 inch slabs.
- 1 Tablespoon olive oil can skip to make oil-free
- 32 ounces vegetable stock I used Better Than Boullion
- 1 bay leaf
- 1/2 cup coconut cream or any plant-based milk if you are not a fan of coconut flavor
- salt and pepper to taste
- 2-3 tablespoons minced chives or green onions for garnishing
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Preheat oven to 400F.
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In a large pot, sauté leeks in olive oil (or a quick coat of cooking spray for practically oil-free version) over medium heat for about 10-15 minutes until soft.
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Add peeled and quartered potatoes, stock and bay leaf to pot with leeks and bring to low boil with pot partially covered for 15 min.
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While potatoes are boiling, place the unpeeled and sliced potatoes on a large baking sheet covered with foil. Drizzle potatoes with olive oil (or just a light spray with cooking oil spray) and sprinkle with salt and pepper.
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Place in oven and bake until golden, about 30 minutes.
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After potatoes are finished boiling, carefully remove potatoes with slotted spoon and place in a medium bowl.
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Remove and discard bay leaf.
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With a ricer, rice potatoes and add directly to soup pot.
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Blend soup mixture in pot with an immersion blender.
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Stir in coconut cream and salt and pepper to taste.
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When oven potatoes are done, let cool briefly and cut into cubes.
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Pour a handful of cubed potatoes into each bowl and spoon over soup. Sprinkle with minced chives or green onions.
