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Vegan Potato Leek Soup (Easy!)
5 from 6 votes

Vegan Potato Leek Soup (Easy!)

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!

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 268 kcal
Course: Main Course, Soup
Cuisine: Vegan, gluten-free

Ingredients

  • 4 large leek about 5-6 cups sliced
  • 2 lbs. gold potatoes about 6 cups diced
  • 5 cups vegetable broth
  • 1 tsp. Italian seasoning
  • 2-3 Tbsp. dill fresh
  • 2-3 Tbsp. chive fresh
For the cashew cream:
  • 3/4 cup cashew nuts raw
  • 1 cup water
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. white miso

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Dice potatoes. (I leave the skins on but you can peel if preferred.)
  4. 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.
  5. Add broth and potatoes. Bring to a light boil, then cover and simmer for about 12-15 minutes or until potatoes are tender.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 268

% 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.