Creamy Potato Leek Soup

This simple vegan soup contains no added salt or oil. The dill and leek boost the flavor, the kale provides a hearty texture, and the sesame seeds and almond milk create a creamy base.  Mmm!

6 ½ cups water
1 large leek, thinly sliced (light green and white sections only)
5-6 medium-to-large Yukon Gold potatoes, chunked (peels may be left on)
1 teaspoon garlic powder
1 teaspoon dry dill weed
½ bunch dinosaur kale, sliced in ribbons
½ cup almond milk
¼ cup sesame seeds (optional)

After slicing the leek, wash the pieces well to remove any dirt that was between the layers. Sauté and soften the leek in a soup pot with a ½ cup of water for a few minutes.  Add the remaining water, potatoes, garlic powder and dill weed, and bring to a boil. Reduce heat to medium-low and cook until the potatoes are tender and starting to fall apart (15-20 minutes). Using a hand-held potato masher, mash the potatoes right in the pot until only small chunks remain. Using a Vitamix blender, blend the sesame seeds and almond milk until the seeds are ground and disappear. Shortly before serving, add the sesame seed mixture and kale, and cook for 5 to 10 minutes until kale is softened.

Notes: You may peel the potatoes if you like, but the skins of Yukon potatoes are very thin and add a nice texture to the soup (plus the skins are where most of the potato’s nutrition is). Yukons have a natural creaminess to them, compared to russets, for example; but other types of potatoes may also be used if you cannot find Yukons. Fresh garlic may be used, as well as fresh dill, just increase the amounts slightly, and add the dill toward the end. Other greens may also be used (collards, spinach). The soup also works without the milk or sesame seeds, it just won’t be as creamy; but it will still be very flavorful (you may also include the milk but without the sesame seeds).

Preparation: 25 minutes; cooking: 30-40 minutes; serves 6.

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Comments

  1. I often see leek recipes like this one that discard the green portion of the leeks. Since dark green is associated with good nutrition I propose to change this.

    Skip the kale. Substitute to diced leak greens that have been cooked in a pressure cooker until tender – try 3 minutes with natural release for starters and adjust time as necessary. I predict you’ll never throw away another leak green again.

  2. Great tip, I will try that — thank you!

  3. emilierv says:

    I skipped the kale and used all the leek as well as some extra spinach I had on hand and an old apple. I skipped the part with the milk and spinach. In the end, I thought it was pretty bland so I added some salted herbs, tahini and nutritionnal yeast and it was great! :-)

  4. emilierv says:

    “I skipped the part with the milk and spinach.” I meant milk and sesame!

  5. what milk can i use instead of soy- i have an allergy to soy
    thanks

  6. Thanks for this recipe!

    I have made many different versions of potato-kale soup, but this is the best. It is so easy because you don’t have to use a blender.The ground sesame seeds add a richness that is missing from many vegan kale-potato soup recipes.

  7. I’m going to make this for a friend. A few questions.
    1. I’m going to make it the day before and refrigerate.
    2. Can this be frozen, or is it best to refrigerate and use within a few days?
    3. Do you ever use cauliflower as a cream base instead of potatoes for this or any other soups?
    Thanks!

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