Description
Vegan Potato Leek Soup is a creamy, hearty, and comforting plant-based soup combining tender potatoes and mild leeks for a nourishing, velvety bowl perfect for any season. This easy recipe uses simple pantry staples to create a flavorful and wholesome meal that warms the soul without dairy or animal products.
Ingredients
Scale
Vegetables
- 4 large Russet potatoes, peeled and diced
- 3 large leeks (white and pale green parts only), sliced and thoroughly rinsed
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup unsweetened plant milk (such as oat or almond)
Fats & Oils
- 2 tablespoons olive oil or vegan butter
Seasonings
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (optional, such as thyme or chives)
Optional Additions
- Pinch of cayenne or smoked paprika (for a spicy kick)
- Fresh spinach or kale (for added greens)
- Rosemary, dill, or parsley (for herbal variations)
- Nutritional yeast (for cheesy flavor without dairy)
Instructions
- Prepare the Leeks: Trim roots and dark green tops from the leeks. Slice the white and pale green parts thinly and rinse thoroughly in water to remove any grit or sand trapped between layers.
- Sauté Leeks and Garlic: Heat olive oil or vegan butter in a large pot over medium heat. Add sliced leeks and minced garlic, cooking gently for 5-7 minutes until soft and fragrant without browning.
- Add Potatoes and Broth: Peel and dice potatoes into bite-sized pieces and add to the pot. Pour in vegetable broth until vegetables are fully covered. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.
- Blend the Soup: Using an immersion blender or regular blender in batches, puree the soup carefully until smooth and creamy. For a chunkier texture, blend only half the soup or pulse briefly.
- Stir in Plant Milk and Season: Add unsweetened plant milk to achieve desired creaminess. Season with salt, pepper, and optional fresh herbs to taste. Heat gently through and serve hot.
Notes
- Always slice and soak leeks in water to avoid gritty bits in your soup.
- Use starchy potatoes like Russets for a creamier texture; waxy potatoes hold chunks better.
- Cook leeks on medium heat to bring out their sweetness without burning.
- Let hot soup cool slightly before blending, or blend in small batches to prevent accidents.
- Adjust soup consistency by gradually adding more broth or plant milk as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg