5 from 18 votes
Creamy Vegan Potato Leek Soup
The Creamy Vegan Potato Leek Soup blends sautéed onion, celery, and leeks with garlic, nutmeg, sage, and cashews simmered in vegetable broth alongside potatoes. After cooking, the soup is blended to a smooth, creamy consistency without dairy. Crispy fried leek slices add a contrasting texture when served, making this hearty soup flavorful and satisfying with balanced savory and herbaceous notes.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
people
Calories:
322 kcal
Course:
Soup
Cuisine:
British
Ingredients
- 1 tablespoon vegan butter or 1 tablespoon olive oil
- 1 onion small
- 2 leek
- 1 celery stalk
- 2 garlic cloves
- ½ teaspoon nutmeg
- A pinch black pepper
- 5-6 sage fresh, leaves
- 4 cups vegetable broth
- ⅔ cups cashews
- 16 oz potato
- salt to taste
- black pepper to taste
- leek optional, crispy, for garnish
Crispy Leeks
- 1 leek just the white part
- 1 tablespoon cornflour
- oil for frying
Instructions
- Prepare the vegetables. Chop the onion, celery, the white and light green part of the leeks and.
- Finely chop the garlic and peel and cut into medium-size cubes the potatoes.
- Heat some vegan butter or olive oil in a big pot and once the butter has melted, add the onion, celery, and leek. Stir and cook for a couple of minutes until the leek starts to soften.
- Add garlic, black pepper, nutmeg, and the sage finely chopped and sauté for an additional 2-3 minutes or until the garlic is fragrant.
- Pour in the vegetable broth and add the cashews and potatoes.
- Bring the pot to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Blend the soup using an immersion blender or a food processor. Blend until the soup is smooth and creamy.
- Adjust with salt and pepper and serve.
Cup of Yum
For the crispy leeks
- Cut the white part of a leek in thin and long slices.
- Coat them with cornflour and heat frying oil in a small frying pan.
- Fry the leek into batches so you don't overcrowd the pan and they cook nicely.
- Once they are golden, transfer them onto a plate with kitchen paper to release any excess oil. Add some sea salt and they are ready to top your soup.
Nutrition Information
Calories
322kcal
(16%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Sodium
990mg
(41%)
Potassium
810mg
(17%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1764IU
(35%)
Vitamin C
33mg
(37%)
Calcium
72mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 322
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Sodium | 990mg | 41% |
| Potassium | 810mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1764IU | 35% |
| Vitamin C | 33mg | 37% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.