This Vegan Potato Leek Soup is the ultimate comfort food! It’s creamy, hearty, and packed with rich flavors from tender potatoes and fragrant leeks. Perfect for chilly evenings or when you need a warm, soothing hug in a bowl. Bonus: It’s easy to make and completely dairy-free while tasting just as indulgent.
Vegan Potato Leek Soup
Course: Main Course or AppetizerCuisine: American/European FusionDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
200
kcalTotal time
45
minutesIngredients
2 tablespoons olive oil
2 medium leeks (white and light green parts only), thinly sliced
3 cloves garlic, minced
4 medium potatoes (Yukon Gold or Russet), peeled and diced
4 cups vegetable broth
1 cup unsweetened plant-based milk (like almond or oat)
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Directions
- Prepare the leeks: Rinse the sliced leeks thoroughly to remove any dirt or grit.
- Sauté: Heat olive oil in a large pot over medium heat. Add the leeks and sauté until soft and fragrant, about 5 minutes. Stir in the garlic and cook for another minute.
- Add potatoes and broth: Stir in the diced potatoes, thyme, smoked paprika (if using), and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the potatoes are fork-tender.
- Blend: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
- Add plant-based milk: Stir in the plant-based milk and adjust seasoning with salt and pepper. Heat gently for 2-3 minutes, ensuring not to boil.
- Serve: Ladle into bowls, garnish with fresh parsley, and enjoy with crusty bread or crackers.
Notes
- If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
Nutrition Facts (Per Serving)
- Calories: 200 kcal
- Protein: 4g
- Carbohydrates: 35g
- Fats: 5g
- Fiber: 4g
- Vitamin C: 20% DV
- Iron: 10% DV
Tips & Tricks
- For extra creaminess: Add a dollop of coconut cream or cashew cream before serving.
- Make it spicy: Sprinkle some chili flakes or drizzle hot sauce for a kick.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
“Good food is the foundation of genuine happiness.”
