Vegan Potato Leek Soup
This vegan potato leek soup is creamy, comforting, and naturally dairy-free. Made with potatoes, leeks, herbs, and vegetable broth, it is smooth, simple, and full of flavor, perfect as a light dinner, cozy lunch, or elegant starter.
Equipment
Ingredients
- 4 Medium Potatoes
- 3 Medium Leeks
- 4 cups Vegetable Broth You can substitute it with hot water or miso soup
- 3 sprigs Fresh Thyme
- 1 Bay Leaf Optional
- Salt or To Taste
- ¼ tbsp Black Pepper or To Taste
- 1 tbsp Nutritional Yeast Optional
- 1 tbsp Olive Oil
Toppings - Optional
- 1 Handfull Chickpeas, Roasted
- 1 Drizzle Olive Oil
Instructions
- Trim the leeks, remove the outer layer, cut them lengthwise, rinse well between the layers, and slice them.
- Peel the potatoes and cut them into evenly sized chunks.
- Heat the olive oil in a large pot. Add the leeks and thyme, if using, and cook over medium-low heat for 8–10 minutes, until soft and fragrant.
- Add the potatoes, vegetable broth, bay leaf if using, salt, and black pepper. Bring to a boil, then reduce the heat.
- Cook for about 30 minutes, or until the potatoes are very tender.
- Remove the thyme stems and bay leaf. Blend the soup until smooth and creamy using an immersion blender or a high-speed blender.
- Taste and adjust the seasoning. Add nutritional yeast if using, then serve warm with your favorite toppings.
Notes
Nutrition Note:
The nutritional information is an estimate and may vary depending on the exact ingredients, broth, toppings, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose.
Recipe Testing Note:
All recipes on this site, including this vegan potato leek soup, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions and Variations Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card. Storage Note:
Store the vegan potato leek soup in an airtight container in the refrigerator for up to 3–4 days. Reheat it gently in a pot over low to medium heat, adding a little water, vegetable broth, or unsweetened plant-based milk if it has thickened too much. You can also freeze it for up to 2 months; once thawed, blend or stir well to restore its creamy texture.
All recipes on this site, including this vegan potato leek soup, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Substitutions and Variations Note:
If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card. Storage Note:
Store the vegan potato leek soup in an airtight container in the refrigerator for up to 3–4 days. Reheat it gently in a pot over low to medium heat, adding a little water, vegetable broth, or unsweetened plant-based milk if it has thickened too much. You can also freeze it for up to 2 months; once thawed, blend or stir well to restore its creamy texture.
Nutrition
Serving: 400gCalories: 258kcalCarbohydrates: 51gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1402mgPotassium: 1060mgFiber: 6gSugar: 6gVitamin A: 1655IUVitamin C: 51mgCalcium: 69mgIron: 3mg