Vegetarian Potato Soup with Crispy Leeks
Vegetarian potato soup with crispy leeks is a super easy plant-based soup recipe to make any day of the week. Coconut milk gives it a luxuriously cream consistency - no dairy required - for a soup everyone will LOVE.
Servings: 6 servings
Calories: 320kcal
Ingredients
- 2 teaspoons olive oil
- ½ large onion 1 cup, diced
- 2 leeks 1 leek set aside for frying
- 1 garlic clove optional, chopped
- 5 medium russet potatoes 5 cups
- 1 teaspoon salt
- 1 bay leaf
- 3 sprigs thyme
- 6 cups vegetable broth
- 1 teaspoon lemon juice
- 1 cup coconut milk
- 3 tablespoons high heat grape seed oil
- 1 tablespoon chives chopped
- 1 teaspoon red chili pepper flakes
Instructions
- Peel, clean & cube the potatoes. Dice onion. Trim off the root end of the leek and most of the green end. Cut the leek in half lengthwise. Remove the outer layer and slice. Rinse well.
- Heat 2 tablespoons olive oil, in a dutch oven or a large pot. Cook onions for 5 minutes, then add leeks and garlic. Cook for an additional 5 minutes.
- Add the potatoes, salt, bay leaf, thyme and vegetable broth. Partially cover and cook for 30 minutes.
- While the soup is cooking, cut and fry the leeks - Clean and trim the leek the same as in Step 1. Cut the leek into 3 inch lengthwise strips (cut in ½ lengthwise and them into strips). Dry the leeks thoroughly. Heat 3 tablespoons grape seed oil in a small fry pan. Add leeks in small batches, remove with tongs when golden brown and place on paper towels to soak up excess oil. Set the fried leeks aside when done,
- When potatoes are done, remove the bay leaf and thyme. Use a hand immersion blender or a mixer to puree the soup. Stir in the lemon juice and coconut milk. Heat on low until desired temperature is reached. Season with salt and pepper to taste.
- Ladle into bowls and top with fried leeks, chopped chives, and red chili pepper flakes.
Notes
*Cooks in half the time using an Instant Pot
- Be sure to thoroughly wash the leeks. Dirt hides easily and nothing is worse than grit in your soup.
- Save your veggie scraps when prepping and add them to your compost.
Nutrition
Calories: 320kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 1348mg | Potassium: 883mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1022IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 4mg