Cupids Health

Vegan Potato Leek Soup Recipe


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This vegan potato leek soup is like no other. Made with simple ingredients, easy to put together and so creamy delicious!

Top view of two white soup bowls on a dark blue towel topped with chopped chives

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I love switching up my soup game come cooler weather and this potato based soup is a great addition to our menu!

Classic soups sometimes get overlooked, but the best ones can’t be forgotten! Keep this recipe as is for a simple and comforting meal, or get creative and dress it up with different mix ins and toppings. We love to have some fun and add a little crunch with a sprinkle of potato chips!

Ingredients

In order to make this velvety creamy potato leek soup, you will need these simple ingredients:

Ingredients needed to make a cashew cream potato leek soup on a dark blue towel

How to Make Potato Leek Soup

This creamy vegan soup is so easy to make! Here are the steps to follow:

  1. Sauté potatoes, leeks, celery and garlic.Wooden spoon mixing chopped leeks and potatoes in a black pot on a wooden surface
  2. Add broth, thyme, bay leaf and salt. Bring to a boil, then cover and simmer.Wooden spoon mixing a broth with potatoes, leeks and herbs in a black pot
  3. Remove the thyme and bay leaf, then carefully blend with the cashews and lemon. Wooden spoon mixing a thick cream colored soup in a black pot
  4. Stir in the salt and pepper and enjoy!Spoon getting a scoop of a pureed soup from a white soup bowl

Serving suggestions

Dress up this vegan potato leek soup with a variety of toppings. Here are some options to try:

Tips and tricks

For the best potato leek soup, follow these suggestions:

  • Yukon gold potatoes give the best flavor to this soup, but feel free to use other varieties.
  • To prepare the leeks, make sure to wash them first by soaking in cold water, then rinsing. Then, slice off the root tip and the dark green parts. Cut it in half lengthwise, then chop in the other direction into small pieces.
  • Add extra veggies like roasted peppers, corn, mushrooms, zucchini, carrots, or spinach.
  • For a little chunkiness, only blend half of the soup.
  • If you are not using a high-speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
  • Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
  • You can also seal it in a freezer safe container and freeze for up to 3 months.

Common Questions

How do you make potato leek soup from scratch?

Sauté potatoes and leeks, then simmer in broth and seasonings until tender. Blend the soup to make it creamy and enjoy!

What is potato leek soup?

Potato leek soup is a creamy soup made with potatoes, leeks, and broth. The smooth, comforting soup has a fragrant yet mild flavor.

How do I clean leeks?

Start by soaking the leeks in a bowl of cool water, then rinsing them under running water. You can do this before cutting, or afterwards.

What do you serve with potato leek soup?

Top the soup with chives, potato chips, croutons, or crumbled vegan bacon. You can also pair it with crusty bread for dipping, or a fresh side salad.

More Vegan Soup Recipes

It’s so easy to make up big batches of soup to enjoy now and later! Make up these plant based soups to always have on hand:

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Top view of two white soup bowls on a dark blue towel topped with chopped chives

Vegan Potato Leek Soup Recipe

Sophia DeSantis

This vegan potato leek soup is like no other. Made with simple ingredients, easy to put together and so creamy delicious!

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course, Soup

Cuisine French

Servings 5

Calories 251 kcal

Ingredients 

 

  • 1 pound Yukon gold potatoes , other potatoes work but I love the flavor of these for this recipe
  • 2 leeks , chopped (discard the dark green parts)
  • ¾ cup chopped celery
  • 2 garlic cloves , finely chopped
  • Drizzle of oil or broth to sauté
  • 4 cups veggie broth , low sodium if needed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ½ – ¾ teaspoon sea salt
  • 1 cup raw cashews , see note
  • 2 teaspoons lemon juice
  • 1/8 teaspoon ground black pepper

Garnish:

  • Chives
  • Potato chips , optional but fun!

Instructions 

  • Sauté potatoes, leeks, celery and garlic with a drizzle of oil or broth until softened and fragrant. About 7-8 minutes.

  • Add broth, thyme, bay leaf and salt and bring to a rapid boil. About 5-7 minutes.

  • Once it boils, cover, reduce to a low simmer and cook for about 15 minutes until potatoes are soft and can be pierced with a fork.

  • Get out the thyme and bay leaf, then carefully put the soup in a blender with the cashews and lemon and blend. It will be hot so be extra cautious. 
  • Add back to the pot if using a blender and stir in the pepper.

  • Serve with toppings of choice!

Notes

  • If you are not using a high-speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 251kcalCarbohydrates: 31gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 348mgPotassium: 666mgFiber: 4gSugar: 5gVitamin A: 684IUVitamin C: 25mgCalcium: 52mgIron: 3mg

Nutrition and metric information should be considered an estimate.

Keyword healthy potato vegetable soup, pureed soup recipe

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