5.0 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
30 mins
Total Time
45 mins
Servings: 6
Calories: 268 kcal
Course:
Main Course , Soup
Cuisine:
Vegan , gluten-free
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.
Cup of Yum
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
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
% 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.