The Stanford Inn By the Sea has long been coveted as one of the best eco-vegan resorts in the world. Located on the California coast in Mendocino, this oasis is considered by many vegans and omnivores alike to be the ultimate getaway—partly for it’s beauty, serenity, and dog-friendliness, and partly for the incredible gourmet vegan food served at the Inn’s restaurant, The Ravens. Well, now you can bring a taste of the Stanford Inn right into your own home as they’ve just released a cookbook, Dining at The Ravens.
We’re excited to share one of the recipes from this new vegan cookbook with you! Here is the recipe for the infamous Potato Leek Soup with Drunken Leeks.This is one of The Ravens’ most popular soups. It is served year-round at The Stanford Inn, but is especially special on a cold winter night. Enjoy!
How Nutritious is Potato Leek Soup?
Potatoes are one of the most economical foods out there. They’re comforting, they’re filling, and they’re outright delicious. Did you know they’re also rich in vitamins and minerals? The secret’s in the skin! Peeling potatoes can greatly impact their nutritional content so unless you’re truly averse to it, leave it on!
One medium baked potato contains the following nutritional contents:
- 161 calories
- 0.2 grams of fat
- 4.3 grams of protein
- 36.6 grams of carbs
- 3.8 grams of fiber
- 28% DV of vitamin C
- 27% DV of vitamin B6
- 26% DV of potassium
- 19% DV of manganese
- 12% DV of magnesium
- 12% DV of phosphorus
- 12% DV of niacin
- 12% DV of folate
What else is so great about potatoes, you ask? Well, they also contain a unique type of starch called resistant starch. This type of starch is actually not broken down and fully absorbed by the body. Instead, it reaches the large intestine where it becomes a source of nutrients for the beneficial bacteria in your gut! This starch has been linked to many health benefits, including reducing insulin resistance, which, in turn, improves blood sugar control.
Leeks are in a league of their own when it comes to health advantages, offering a variety of antioxidants, beta carotene (which supports healthy vision), vitamin K, and manganese.
How to Serve Up Your Potato Leek Soup
- Bring on the Bread – What better to dip into your potato leek soup than some freshly baked and toasted bread? If you really want a divine dinner, we’d recommend serving up some olive focaccia bread. Just imagine the texture of those olives paired with the soup! If you’ve got some extra beer laying around, why not bake some of it into this Rosemary Beer Bread?
- Salad for Days – Soup and salad are a classic combination—how the cold crunch of greens can offer a refreshing respite from spoonfuls of warm soup is reason enough to include some in your meal. If you like a little protein in your salad, our Sautéed Kale, Bean, & Avocado Salad is a great choice! Prefer to eat the rainbow? Try this Rainbow Salad in a Jar!
- A Pinch of Protein, Please – If you’d like to round out your soup with a little protein, you’ve got some tasty options! How about some roasted chickpeas tossed atop for some added crunch? Prefer tofu but still want the crunch? These Nooch-Encrusted Air Fryer Tofu Cubes will do the trick!
This wonderfully flavorful and colorful potato leek soup will bring comfort to the coldest of days and hungriest of tummies!
- 2 tablespoons of olive oil
- 4–5 medium Yukon Gold or red-skinned potatoes, roughly chopped
- ½ cup of celery, chopped
- ⅓ cup of parsley, minced
- 3 large leeks, cleaned and thinly sliced
- 6 cups of vegetable broth
- ½ cup of coconut cream (use the top layer of coconut cream from a can of coconut milk)
- 1–2 tablespoons of lemon juice to taste
- Salt and white pepper to taste
- Drunken Leeks (see how to make these below)
- Crispy Leeks (see how to make these below)
- Sour cream, for garnish
- Heat olive oil in a large stockpot over medium heat. Add potatoes, celery, parsley, and leeks. Cook, stirring occasionally, until vegetables are soft, 8-12 minutes.
- Add vegetable stock, and bring mixture to a boil. Reduce heat to low, and simmer for 30-40 minutes, or until vegetables are tender.
- Leave chunky, or blend in a high-speed blender to desired texture.
- Lastly, add the coconut cream, and season to taste with lemon juice, salt, and white pepper.
- Garnish with Drunken Leeks, Crispy Leeks, and Tangy Sour Crème, in that order.
How to make Drunken Leeks: Cut 2 leeks lengthwise into thin strips. In a heavy sauté pan, wilt the leek strips in 1 teaspoon olive oil over medium heat. Douse wilted leeks with 1 cup red wine and simmer for 10 minutes.
How to make Crispy Leeks: Preheat oven to 450 degrees. Slice 1 leek into ¼-inch disks and sauté in 1 teaspoon olive oil with 1 teaspoon salt. Transfer to a sheet tray and crisp up in oven for 15 minutes, or until browned.
Keywords: vegan soup, dairy-free soup, potato leek soup, winter food, warm food, comfort food
If you try this Vegan Potato Leek Soup let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Fa
Simple Soup Storage
Soup is one of the best foods for preparing in bulk! If you end up with leftovers, stick some in an airtight container for about 3-4 days. Because potatoes sponge up moisture, they can become grainy when defrosted so freezing is not recommended but if you insist, stick in an air-tight container or freezer-safe bag for up to one month. When ready to defrost, remove from the freezer the night before or run your frozen container or bag under warm water to defrost. Placing in a bowl of water also works well! Just make sure you have one that’s large enough!
More Scrumptious Soup Recipes:
- Vegan French Pistou Soup
- Vegan French Onion Soup
- One-Pot Sweet Potato Soup
- Cozy Cream of Broccoli Soup
- Mum’s Beet and Ginger Soup
- Easy Vegan Squash & Cauliflower Soup
This Vegan Potato Leek Soup recipe is from Dining at The Ravens by Jeff and Joan Stanford, published with permission from BenBella Books. Article written by Michelle Cehn and edited by Amanda Meth. Please note that this article may contain affiliate links which supports our work at World of Vegan.