Vegan Potato Leek Soup (Easy!)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
268 kcal
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Course
Main Course, Soup
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Cuisine
Vegan, gluten-free
Vegan Potato Leek Soup (Easy!)
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This easy, homestyle potato leek soup is so flavorful and luxurious. It's deliciously thick, rich, and creamy... but made without any butter, heavy cream, or dairy!
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Ingredients
- 4 large leeks (about 5-6 cups sliced)
- 2 lbs. gold potatoes* (about 6 cups diced)
- 5 cups vegetable broth
- 1 tsp. Italian seasoning
- 2-3 Tbsp. fresh dill
- 2-3 Tbsp. fresh chives
For the cashew cream:
- 3/4 cup raw cashews
- 1 cup water
- 2 Tbsp. nutritional yeast
- 1 Tbsp. white miso
Instructions
- Soak cashews: Place cashews in a heat-safe bowl. Top with hot/boiling water until cashews are submerged. Set aside to soak for at least 10 minutes.
- Prepare leeks: Trim off the roots and dark green tops. (You'll use the white & pale green parts only.) Cut leeks in half lengthwise. Rinse very well under the faucet, fanning out the layers to remove any stubborn grit/soil trapped inside. Drain well, then slice into half-moons.
- Dice potatoes. (I leave the skins on but you can peel if preferred.)
- In a large stockpot over medium-high heat, sauté leeks for about 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) When leeks are softened, add Italian seasoning. Stir and sauté 1 minute.
- Add broth and potatoes. Bring to a light boil, then cover and simmer for about 12-15 minutes or until potatoes are tender.
- Meanwhile, make cashew cream: Drain and rinse cashews. Add all cashew cream ingredients to a small blender. (I use a NutriBullet.) Blend for 20-30 seconds until smooth. Set aside.
- When potatoes are tender, very carefully blend soup with an immersion blender until smooth. Then add cashew cream and stir well to combine. Blend again if desired. Turn off heat.
- Finely chop fresh dill and chives. Stir into the soup. Then add salt & pepper to taste to enhance the flavors. Top your bowl with more fresh herbs if desired.
Notes
- *Potatoes: I use Yukon gold but russet potatoes could work too.
- Nut-free option: Omit cashew cream and stir in 1 cup plant milk (nut-free, plain, and unsweetened). I also recommend adding up to 1/4 cup nutritional yeast for extra richness & savory, cheesy flavor.
- Blending: I use an immersion blender stick which works great for soups. However if using a standard blender, I urge you to use an abundance of caution and make sure your blender can handle hot foods. Let the soup cool a bit first and always allow the steam to vent.
- Recipe originally published March 2023. Updated February 2024.
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
44g
(15%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Potassium
914mg
(26%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
1471IU
(29%)
Vitamin C
38mg
(42%)
Calcium
68mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Potassium | 914mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1471IU | 29% |
| Vitamin C | 38mg | 42% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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