Leek and Potato Soup

Why You’ll Love This Recipe

This leek and potato soup is a perfect balance of rich and creamy with a light, comforting flavor. The smoothness of the silken tofu helps make the soup velvety and creamy without any dairy, making it suitable for vegan and plant-based diets. The leeks provide a subtle depth of flavor, complementing the potatoes beautifully. It’s incredibly easy to make, requiring just a handful of ingredients, and it’s the perfect choice for meal prep. Whether you’re craving something simple and hearty or want a versatile dish that can be served as a main or side, this recipe has you covered.

Ingredients

• 2 tablespoons extra virgin olive oil
• 6 leeks, cleaned and sliced (about 8 cups sliced) (see note #1)
• 5 medium potatoes (about 2 pounds), peeled and cut into chunks
• 1 lb silken tofu
• 8 cups of vegetarian no-chicken broth or vegetable broth
• ¾ teaspoon salt
• ¼ teaspoon pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the leeks:
   Thoroughly clean the leeks by cutting off the root end and the tough green tops. Slice the remaining white and light green parts into thin rounds. Leeks can be sandy, so be sure to wash them thoroughly by placing the slices in a bowl of water and swirling them around to remove any dirt. Drain and set aside.
2. Sauté the leeks:
   In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until they become soft and translucent.
3. Cook the potatoes:
   Add the peeled and chopped potatoes to the pot with the leeks. Stir everything together and cook for another 2-3 minutes. This will help develop the flavors before adding the broth.
4. Add the broth:
   Pour in the vegetable broth (or no-chicken broth) and bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
5. Blend the soup:
   Once the potatoes are soft, remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a blender. Be careful with hot liquids!
6. Add silken tofu:
   Once the soup is blended, add the silken tofu and blend again until completely smooth. The tofu will give the soup a rich, creamy texture without the need for cream or dairy.
7. Season the soup:
   Stir in the salt and pepper, tasting and adjusting the seasoning as needed. For extra depth, you can add a little more salt or a dash of nutmeg or thyme if desired.
8. Serve:
   Ladle the soup into bowls and serve immediately. Optionally, garnish with fresh herbs like parsley, chives, or a drizzle of olive oil for extra flavor.

Servings and Timing

• Servings: This recipe serves about 6 people.
• Prep Time: 10 minutes.
• Cook Time: 35 minutes.
• Total Time: 45 minutes.

Variations

• Add greens: Add a handful of spinach, kale, or other leafy greens during the last few minutes of cooking for extra nutrition.
• Spicy version: For a bit of heat, sprinkle in some red pepper flakes or a pinch of cayenne pepper when sautéing the leeks.
• Herb twist: Add fresh thyme or rosemary while the soup simmers to infuse it with fragrant herbal notes.
• Non-vegan option: If you prefer a non-vegan version, you can substitute the silken tofu with cream or milk for a dairy-based soup.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. Let the soup cool completely, then transfer it to a freezer-safe container. Thaw in the refrigerator before reheating.
• Reheating: Reheat on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.

FAQs

Can I use regular tofu instead of silken tofu?

Silken tofu works best in this recipe for its smooth, creamy texture. If you only have regular tofu, you may want to blend it with a little extra vegetable broth to achieve the desired creaminess.

Can I use other types of potatoes?

Yes, you can use other types of potatoes like Yukon Gold or red potatoes, though russet potatoes provide the best creamy texture when blended.

Can I add some extra vegetables to the soup?

Yes, you can add vegetables like carrots, celery, or parsnips to the soup for extra flavor and nutrition. Just add them to the pot along with the potatoes.

How can I make this soup more flavorful?

You can add herbs like thyme, rosemary, or bay leaves while the soup simmers. You can also incorporate a splash of lemon juice or a dash of vinegar for a little acidity and brightness.

Is this soup suitable for a gluten-free diet?

Yes, this leek and potato soup is naturally gluten-free, making it an excellent choice for those with gluten sensitivities.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the fridge for up to 4 days. It also freezes well for future meals.

How do I know when the potatoes are done?

The potatoes are done when they can easily be pierced with a fork. If they are soft enough, they will blend smoothly into the soup.

Can I use a blender instead of an immersion blender?

Yes, you can transfer the soup in batches to a blender, but be sure to let it cool slightly to avoid splattering with hot liquid.

Can I use water instead of vegetable broth?

Yes, you can use water in place of the vegetable broth, but the broth adds more flavor. If using water, consider adding a bit more salt or seasonings.

How can I thicken the soup if it’s too thin?

If the soup is too thin, you can add more potatoes or tofu and blend again. Alternatively, simmer the soup uncovered for a few extra minutes to reduce and thicken it.

Conclusion

Leek and potato soup is the ultimate comfort food—creamy, savory, and wholesome. With the delicate flavor of leeks and the smooth texture of potatoes and silken tofu, this soup is rich without being heavy. It’s vegan, easy to make, and perfect for a light lunch or dinner. Whether you serve it as a cozy meal on a cold day or pair it with your favorite sandwich, this soup will warm you up from the inside out and leave you feeling nourished and satisfied.

Print