This vegan potato leek soup is like no other. Made with simple ingredients, easy to put together and so creamy delicious!
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:
- Potatoes
- Leeks
- Celery
- Garlic cloves
- Veggie broth
- Fresh thyme
- Bay leaf
- Raw cashews
- Lemon juice
- Seasonings
How to Make Potato Leek Soup
This creamy vegan soup is so easy to make! Here are the steps to follow:
- Sauté potatoes, leeks, celery and garlic.
- Add broth, thyme, bay leaf and salt. Bring to a boil, then cover and simmer.
- Remove the thyme and bay leaf, then carefully blend with the cashews and lemon.
- Stir in the salt and pepper and enjoy!
Serving suggestions
Dress up this vegan potato leek soup with a variety of toppings. Here are some options to try:
- Chives
- Potato chips
- Mushroom Bacon or Coconut Bacon
- Vegan Parmesan Cheese
- Gluten-Free Croutons
- Chickpea Sausage Crumbles
- Or serve with Drop Biscuits for dunking!
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
Sauté potatoes and leeks, then simmer in broth and seasonings until tender. Blend the soup to make it creamy and enjoy!
Potato leek soup is a creamy soup made with potatoes, leeks, and broth. The smooth, comforting soup has a fragrant yet mild flavor.
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.
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:
- Creamy Potato Soup
- Poblano Corn Chowder
- Black Bean Soup
- Tomato Chickpea Stew
- Pozole Verde
- Vegan Chicken Noodle Soup
- Vegetable Minestrone Soup
Vegan Potato Leek Soup Recipe
Equipment
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
Nutrition and metric information should be considered an estimate.
Alisa Haitoff says
Hello – Thinking of making this today. How does this freeze? Thanks!
veggiesdontbite says
Hi Alisa! It should freeze pretty well! You may need to add some broth for texture as you defrost but wait to see how you like it once you slowly reheat.
Carla Sokol says
This sounds delicious! Have you made it with something other than nuts to achieve the creaminess? Any suggestions?
veggiesdontbite says
Thanks Carla! Because we don’t have nut allergies, and since cashews truly are the best way to get a real creamy flavor, I use them in all my recipes. However I have had others who are nut free try subbing and from what I have seen a few things that can be used are: sunflower seeds, potato, white beans, cauliflower. I haven’t tried those here so not sure how the end result will be but if you use a combo of any of these let us know how it works! Just a warning, the sunflower seeds will need some tang like vinegar or lemon to counteract their strong flavor.
Sarah says
I can’t believe how rich and creamy this is! Super good, and the whole family loved it!