Leek and Potato Soup with Watercress
A cozy, creamy vegan leek and potato soup finished with peppery fresh watercress. It's naturally dairy-free and gluten-free, and it tastes even better the next day.
Print
Pin
Save
Servings: servings
Equipment
- Potato masher
Ingredients
- 1 ½ tablespoons olive oil
- 3 large leeks white and palest green parts only, sliced and rinsed well
- 4 large potatoes about 2 ½ pounds, peeled and diced
- 1 bay leaf
- 2 vegetable bouillon cubes gluten-free if needed
- 5 cups water or just enough to cover the potatoes
- 1 cup packed watercress leaves thick stems removed, roughly chopped
- 1 to 1 ½ cups unsweetened rice milk or other nondairy milk plus more as needed
- Salt and freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley or more, to taste
- Watercress leaves for garnish
Instructions
- Heat the oil in a large soup pot or Dutch oven over medium heat. Add the leeks, cover, and cook for 8 to 10 minutes, stirring occasionally, until they're soft and just beginning to turn golden.
- Add the potatoes, bay leaf, bouillon cubes, and just enough water to cover the potatoes (about 5 cups). Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
- Remove and discard the bay leaf. Mash some of the potatoes against the side of the pot with a potato masher or the back of a large spoon (or give the soup a few short pulses with an immersion blender) until it's thick and creamy but still a little chunky.
- Stir in the watercress and 1 cup of the rice milk. Simmer over very low heat, uncovered, for 10 minutes, stirring occasionally; don't let it come to a boil. Season to taste with salt and pepper.
- For the best flavor, let the soup stand off the heat for 1 to 2 hours, or let it cool and refrigerate overnight. Reheat gently over low heat, stir in the parsley, and thin with more rice milk if it's too thick. Taste and adjust the seasoning.
- Ladle into bowls and top each serving with a generous handful of fresh watercress leaves.
Notes
Make ahead: The flavor improves after a night in the fridge. For the brightest green color, hold back the watercress in step 4 and stir it in when you reheat the soup, simmering just until wilted.
Gluten-free: Potatoes, leeks, and watercress are naturally gluten-free, but some bouillon cubes aren't. Check the label if you need the soup to be fully gluten-free.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze (without the garnish) for up to 3 months; thaw overnight and reheat gently, whisking or mashing to smooth out the texture.
Nutrition (Estimate per Serving)
Calories: 239kcalCarbohydrates: 46gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 283mgPotassium: 902mgFiber: 5gSugar: 6gVitamin A: 1040IUVitamin C: 47mgCalcium: 70mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
