Vegan Potato Leek Soup
Creamy, cozy, and surprisingly simple, this Vegan Potato Leek Soup is rich, velvety, and packed with delicate leek flavor. Made with simple ingredients and blended until smooth, it's an easy comforting soup that's perfect for chilly days.
Servings: 6 servings
Ingredients
- 4 large leeks white and light green parts only, sliced
- 2 tablespoons vegan butter or olive oil
- 3 cloves garlic minced or pressed
- 2 pounds Yukon Gold potatoes peeled and chopped
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ cup vegan heavy cream or unsweetened plant-based milk
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- Clean the leeks: Slice the leeks and place them in a large bowl of cold water. Swish them around to loosen any dirt, then rinse and drain in a strainer.
- Sauté: Heat the vegan butter or olive oil in a large soup pot over medium heat. Add the leeks and garlic and cook for 8 to 10 minutes, stirring occasionally, until the leeks are soft.
- Simmer: Add the potatoes, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Partially cover and continue to simmer for about 20 minutes, or until the potatoes are very tender.
- Blend: Remove the bay leaf. Using an immersion blender, blend until smooth and creamy. If using a standing blender, carefully blend the soup in batches, filling the blender only halfway so that the soup doesn't erupt.
- Finish: Stir in the vegan cream. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle into bowls and garnish with chopped chives, flaky salt, and freshly ground black pepper if desired. Serve with crusty bread.
Notes
Cream options: Vegan heavy cream makes the soup especially rich. You can also use full-fat canned coconut milk (it may add a subtle coconut flavor) or homemade cashew cream (omit any sweeteners or flavorings). Unsweetened oat, soy, or cashew milk also work well for a lighter soup.
Oil-Free Option: Use a splash of vegetable broth or water instead of vegan butter or oil when sautéing the leeks.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat or microwave until heated through. If the soup thickens after chilling, stir in a splash of broth or plant milk.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 238kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1382mg | Potassium: 798mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1545IU | Vitamin C: 38mg | Calcium: 65mg | Iron: 3mg
Find it online:
https://itdoesnttastelikechicken.com/leek-and-potato-soup/Scan the QR code for updates, tips, and to ask me any questions!
