Creamy Potato Leek Soup (Printable Recipe)
A creamy, comforting soup made with potatoes, leeks, white beans and topped with garlic scallion oil.
# Ingredients You'll Need:
→ Soup Base
01 -
2 tablespoons extra virgin olive oil
02 -
3 medium leeks, white and light green parts only, thinly sliced
03 -
1 medium yellow onion, diced
04 -
4 cloves garlic, minced
05 -
1/2 teaspoon ground coriander
06 -
1/4 teaspoon red pepper flakes
07 -
1 1/2 pounds baby Yukon Gold potatoes, quartered
08 -
1 1/2 cups canned cannellini beans, drained and rinsed
09 -
4 cups vegetable broth
10 -
3 sprigs thyme
11 -
1 bay leaf
12 -
2 sprigs sage
13 -
2 cups fresh spinach
14 -
1 teaspoon lemon zest
15 -
1 tablespoon lemon juice
16 -
Salt and pepper to taste
→ Garlic Scallion Oil
17 -
2 tablespoons extra virgin olive oil
18 -
2 scallions, thinly sliced
19 -
1 clove garlic, minced
20 -
2 tablespoons fresh parsley, finely chopped
21 -
1 teaspoon lemon zest
22 -
Pinch of salt
# Steps to Follow:
01 -
Trim the leeks, cut in half lengthwise, and rinse thoroughly. Pat dry and slice thinly. Dice the onion and prepare remaining ingredients as needed.
02 -
Heat oil in a large pot over medium-low heat. Add leeks and onion with a pinch of salt. Sauté for 8 minutes until softened and lightly browned.
03 -
Stir in garlic, coriander, and red pepper flakes. Cook for 2 minutes until fragrant.
04 -
Add potatoes, beans, broth, thyme, bay leaf, and sage. Stir well and bring to a boil, then reduce to simmer. Cover and cook for 20–25 minutes until potatoes are fork-tender.
05 -
While the soup simmers, mix scallions, garlic, parsley, lemon zest, oil, and salt in a bowl. Set aside.
06 -
Remove bay leaf and sage. Partially blend the soup with an immersion blender for a creamy texture. Stir in spinach, lemon zest, and lemon juice until spinach wilts.
07 -
Ladle soup into bowls and top each with a spoonful of garlic scallion oil. Optionally, serve with toasted bread brushed with the oil.
# Extra Tips:
01 -
To save time, use a mini food processor to make the scallion oil quickly.
02 -
For a chunkier texture, mash some potatoes and beans with the back of a spoon instead of blending.
03 -
For extra richness, substitute olive oil with vegan butter when sautéing vegetables.