Lemon Mint Potato Leek Soup is a great soup to start the fall season off with! It’s warm and comforting but the lemon creates a certain lightness that makes it perfect for cool, but not too cold weather.
I absolutely LOVE Potato Leek Soup. It’s possibly my favorite soup. It’s either my favorite or a close second to Minestrone soup. I remember the first time I ever had it was at Biltmore about 10 years ago. I immediately fell in love with it. So creamy, rich, so comforting.
This version is a little different than the classic potato leek soup. I’ve added in lemon, mint, and I decided to not use the traditional heavy cream so it would be a little lighter. This soup is definitely still creamy even without using heavy cream or milk. Without use of cream and with the addition of lemon and mint, it makes for a filling yet light soup.
What’s Inside Lemon Mint Potato Leek Soup?
- Potatoes
- Leeks
- Fresh Mint Leaves
- Vegetable Stock
- Lemon Juice
- Lemon Zest
- Garlic
- Salt
- Black Pepper
- Red Pepper Flakes
How to Make:
- Wash and peel the potatoes, then cut into 1 inch cubes.
- Trim the green part and root off the leeks, slice them in half, and cut into crescent shapes.
- Heat a large pot with avocado oil over medium-high heat.
- After the pot is heated, add in the leeks and sauté until they start to become translucent. The intention is to get them soft, not to cook them until browned. They will finish cooking as the soup boils.
- Add in the garlic and sauté for another minute.
- Add in the vegetable stock and the potatoes.
- Bring to a boil and let boil (covered) for around 15 minutes, or until the potatoes are soft.
- Turn the heat off, and using an immersion blender blend until the soup is smooth. Or you can wait for it to cool off, and use a countertop blender.
- Return the mixture to the pot and bring to a boil.
- Turn down the heat to simmer, and let simmer for 15-20 minutes.
- Serve, and enjoy!
Equipment Used for Lemon Mint Potato Leek Soup:
Lemon Mint Potato Leek Soup (Vegan!!)
A fresh take on the classic Potato Leek Soup
- Prep Time: 7minutes
- Cook Time: 30 minutes
- Total Time: 37-40 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Simmer/Boil
- Cuisine: French
Ingredients
- 2 lbs of Potatoes, either Russet or Yukon Gold (Gold will be creamier)
- 3 cups of Leeks
- 5 cups of Vegetable Stock
- 3 cloves Garlic
- 2 tbsp Fresh Mint Leaves
- 1 Lemon (see note)
- Zest of 1 Lemon
- 2 pinches Red Pepper Flakes
- 1/4 tsp Black Pepper
- 1 tsp Salt
- Avocado Oil
Instructions
To Prepare-
- Cut the green tops off the leeks, then cut the white part in half.
- Slice them into crescent shapes.
- Wash, peel, and dice the potatoes into 1″ cubes.
- Roughly chop the mint leaves.
- Mince the garlic.
- Zest the lemon.
- Juice the lemon (see note).
- Measure and lay out all of the other ingredients so they’ll be ready to go as you’re cooking.
To Cook-
- In a large pot, or large dutch oven heat over medium-high heat using avocado oil.
- When the pot is hot enough, sauté the leeks until they are translucent. Avoid browning/fully cooking because they will continue to be cooked alongside the potatoes.
- When the leeks are done, add in the garlic and sauté for 1 more minute.
- Add in the potatoes and then the vegetable stock.
- Bring to a boil and boil for roughly 15-20 minutes, until the potatoes are somewhat tender.
- Turn the heat off.
- Add in the mint leaves, the seasonings, the lemon juice (SEE NOTE), and the lemon zest.
- If you are using an immersion blender, go ahead and blend the mixture in the pot it’s cooking in.
- If you are using a countertop blender, let the mixture cool off for about 10 minutes, then add it to a blender carafe.
- Blend until completely smooth, return to the pot and bring back to a boil.
- Turn down to simmer and simmer for roughly 15-20 more minutes.
- Be sure to taste it to see if you would like to add any more seasonings!
- Serve and enjoy!!
Notes
The lemon juice is “to taste”. Add in juice from 1/2 of the lemon, mix, and taste to see if you would like any more. Remember, you can always add more, but you can’t always take it out!
