Irish Potato Leek Soup

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I absolutely love this Irish Potato Leek Soup!!! It is so rich and creamy, you are going to love it too. Just how do I know that for sure, because it is Alex approved! His only comment was that he thought it would taste good with chicken or bacon added to it. I agree, well I agree with the addition of bacon.

The bacon might add a nice touch crumbled on top before serving, but it is not necessary. It is so rich and velvety smooth, you would think it was made with chicken stock. Nope, it is made with vegetable broth. Which makes it vegan, well if you do not add any bacon!

How to make Irish Potato Leek Soup:

Trim the end of the leeks and cut where the green starts and the white ends. Slice, rinse and set aside.

Heat 2 Tablespoons of oil in a large Dutch oven. Add the leeks and onions. Cover and cook for 5 – 7 minutes, stirring a few times as needed, until they are soft, but not browned.

Add the potatoes and vegetable broth, cover and cook for 35 – 45 minutes, or until the potatoes are tender. Remove from heat and let cool for 10 minutes.

Use an immersion blender to puree the soup smooth. Or blend small batches in a blender.

Stir in the coconut milk, then the Cashew or Almond milk.

Season with salt and pepper to taste.

Ladle soup into bowls and sprinkle with chopped parsley.

Notes:

• For a non-vegan version of this soup, substitute heavy cream for the coconut milk and whole milk for the Cashew/Almond milk.
• This recipe is Whole30 & Paleo compliant.

More delicious soup recipes:

• Roasted Cauliflower and Garlic Soup
• Potato Cheese Soup
• Instant Pot French Onion Soup
• Whole 30 Clam Chowder
• Creamy Parsnip and Apple Soup
• Roasted Red Pepper Soup with Grilled Shrimp

{Post Updated 4/22/19 – I brightened up the images a bit and removed all of the nonsense about link parties, since none of the link parties listed exist anymore!}

Enjoy!!

Irish Potato Leek Soup

This soul warming Irish Potato Leek Soup is the perfect winter meal, and always a crowd pleaser! It is vegan, Whole30 and Paleo compliant as well.

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Course: Main Course, Soup

Cuisine: Irish

Keyword: potato, leeks, vegetable, broth, cream, coconut, recipe, vegan

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 8 Servings

Calories: 185kcal

Author: Lisa Johnson

Ingredients

• 2 Tablespoons olive oil
• 3 organic leeks white part only (washed and sliced)
• 1 large yellow onion chopped
• 6 medium Yukon gold or red potatoes peeled and cut into 1-inch pieces
• 6 cups organic vegetable broth
• 6 ounces full fat coconut milk (1/2 cup + 2 Tablespoons)
• 6 ounces CashewMilk
• sea salt & fresh ground pepper to taste
• fresh Italian parsley minced for garnish

Instructions

• Trim the end of the leeks and cut where the green starts and the white ends. Slice, rinse and set aside.
• Heat 2 Tablespoons of oil in a large Dutch oven. Add the leeks and onions. Cover and cook for 5 - 7 minutes, stirring a few times as needed, until they are soft, but not browned.
• Add the potatoes and vegetable broth, cover and cook for 35 - 45 minutes, or until the potatoes are tender. Remove from heat and let cool for 10 minutes.
• Use an immersion blender to puree the soup smooth. Or blend small batches in a blender.
• Stir in the coconut milk, then the Cashew or Almond milkl.
• Season with salt and pepper to taste.
• Ladle soup into bowls and sprinkle with minced parsley.

Notes

• For a non-vegan version of this soup, substitute heavy cream for the coconut milk and whole milk for the Cashew/Almond milk.
• This recipe is Whole30 & Paleo compliant.

Nutrition

Calories: 185kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Sodium: 742mg | Potassium: 660mg | Fiber: 4g | Sugar: 3g | Vitamin A: 930IU | Vitamin C: 20.1mg | Calcium: 66mg | Iron: 5.6mg