Creamy Vegan Potato Leek Soup
This Vegan Potato Leek Soup is made with simple ingredients like buttery leeks, tender potatoes, creamy cannellini beans, and a bright herby oil, creating a truly nourishing meal.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 3 large leeks trimmed, sliced lengthwise, and washed free of dirt
- 2 bay leaves add a subtle earthiness
- 2 large sprigs fresh sage or rosemary
- 10 to 12 sprigs fresh thyme for brightness
- 2 tablespoons extra virgin olive oil for sauteing and depth
- 12 ounces Yukon gold potatoes about 3 medium-sized, diced
- 6 cloves garlic finely chopped
- 1 teaspoon Aleppo pepper optional; or ¼ to ½ teaspoon red pepper flakes
- 4 cups vegetable broth good-quality
- 2 cans cannellini beans drained and rinsed
- 3 ounces fresh baby spinach chopped
- 1 cup flat-leaf parsley and a handful of fresh dill or more parsley
- 2 medium lemons zest and juice
- 1 clove garlic grated or minced for finishing
- ½ teaspoon flaky sea salt
- freshly cracked black pepper to taste
- ¼ cup extra virgin olive oil to drizzle when serving
Instructions
Instructions
- Trim the leeks, slice them lengthwise, and wash well to remove dirt. Chop into half-moon shapes.
- Heat olive oil in a pressure cooker pot over medium heat. Sauté leeks for about 5 minutes until soft and translucent.
- Add garlic, thyme, bay leaves, and sage or rosemary. Cook another 2 minutes.
- Add potatoes and Aleppo pepper if desired. Season with salt and pepper.
- Pour in vegetable broth. Lock lid and cook at high pressure for 10 minutes, then quick release.
- Remove bay leaves and herb sprigs. Puree with immersion blender. Add beans and blend for extra creaminess. Adjust seasoning.
- Finish with fresh parsley, dill, lemon zest, and grated garlic. Serve warm drizzled with olive oil.
Notes
Store in airtight containers for up to 4 days in the fridge. Freeze in portioned freezer bags for up to 3 months.