Name: Vegan Potato Leek Soup
Total time: PT 20M PREP, SLOW COOK FOR 8H
Ingredients: 2 medium russet potatoes, peeled and cut into chunks; 1 cup sliced leeks; 1 bay leaf; 4 cloves garlic, minced; 2 teaspoons smoked paprika; 1 teaspoon dried thyme, crushed; 4 cups vegetable stock; 2 cups water; Sea salt and ground black pepper; 2 tablespoons snipped fresh chives

Ready In: 20 minutes prep, slow cook for 8 hours
Serves 6
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Heaping spoonfuls of smoked paprika are what make this soup sing. The Spanish spice differs from the more common Hungarian (sweet) paprika because the peppers it’s made from are smoked before they’re ground. The result is a rich, almost grilled-like flavor and a gorgeous chestnut-orange color. To liven up the soup flavors even more, try stirring in a drizzle of sherry vinegar or lemon juice.

The soup instructions given here are for a slow cooker, but you could also make the recipe on the stovetop by simmering the ingredients for an hour in a saucepan over medium-low heat. If you can’t find leeks to make the soup, simply substitute one medium yellow or white onion.

Recipe from plants-rule.com

No time for the slow cooker? Check out this 30-minute potato leek soup recipe.

By Katie Simmons, Sep 17, 2018

Ingredients

2 medium russet potatoes, peeled and cut into chunks
1 cup sliced leeks
1 bay leaf
4 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon dried thyme, crushed
4 cups vegetable stock
2 cups water
Sea salt and ground black pepper
2 tablespoons snipped fresh chives

Instructions

In a 4- to 5-quart slow cooker, combine the potatoes, leeks, bay leaf, garlic, smoked paprika, and thyme. Add the stock and water. Cover, and cook on low for 8 to 10 hours.
Remove and discard the bay leaf. Using an immersion blender, puree the mixture until smooth. (Or, if working in batches, transfer the mixture to a blender. Cover and blend until smooth. Return the pureed mixture to the slow cooker.) Season with salt and pepper and, if needed, thin with additional water. Serve garnished with snipped fresh chives.

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6 Comments

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(4.67 from 3 votes)

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Peggy Dufour1 year ago

Looking forward to trying,

Cheryl Minskey2 years ago

Very good and nourishing soup. I added some fresh kale I had on hand and it was so delicious!

Lynne Rutan2 years ago

Can you use red or Yukon gold potatoes instead?

Steven, FOK Support11 months ago

We generally encourage those similar substitutions as preferred or needed, Lynne! Please know that taste & consistency may vary slightly.

Noemi2 years ago

This is one of my favorites. I’ve made it many times, and it’s always delicious. I usually just cook it on the stovetop, for maybe 20-30 minutes, until the potatoes and leeks are soft. That smoked paprika MAKES it.

Sesha2 years ago

Third time making this. It’s such a simple and delish recipe with some bold flavor!

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about the author

Katie Simmons

Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.

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