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Vegan Potato Leek Soup

Vegan Potato Leek Soup
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Vegan Potato Leek Soup is a creamy, comforting, and nourishing plant-based soup featuring tender potatoes and sweet leeks blended into a smooth, velvety dish. Perfect for chilly days, it offers fiber-rich, wholesome flavors without any dairy, making it suitable for vegans and gluten-free diets alike.

Ingredients

Scale

Vegetables

  • 4 cups diced waxy potatoes (such as Yukon Gold)
  • 2 large leeks, cleaned and thinly sliced
  • 2 cloves garlic, minced

Liquids & Fats

  • 4 cups vegetable broth
  • 2 tablespoons olive oil or vegan butter
  • 1 cup plant-based milk or cream (e.g., oat milk, cashew cream, or coconut milk)

Seasonings & Herbs

  • Salt, to taste
  • Black pepper, to taste
  • Optional fresh herbs: 1 teaspoon thyme or 2 tablespoons chopped parsley

Instructions

  1. Prepare the vegetables: Begin by trimming the leeks carefully to remove any grit and dirt. Slice the leeks thinly to ensure even cooking. Peel and dice the potatoes into small cubes for quick cooking.
  2. Sauté aromatics: Heat olive oil or vegan butter in a large pot over medium heat. Add the sliced leeks and minced garlic, cooking gently until soft and fragrant without browning, about 5-7 minutes.
  3. Add potatoes and broth: Stir in the diced potatoes, then pour in the vegetable broth until everything is just covered. Bring the mixture to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.
  4. Blend the soup: Use an immersion blender to puree the soup directly in the pot until silky smooth. Alternatively, transfer in batches to a blender, puree, then return to the pot carefully.
  5. Finish with cream and seasoning: Stir in your choice of plant-based milk or cream. Add salt and pepper to taste. Warm through over low heat without boiling to maintain the velvety texture.

Notes

  • Thoroughly clean leeks by slicing and rinsing well to remove trapped dirt.
  • Use waxy potatoes like Yukon Gold for better texture and creaminess.
  • Sauté leeks gently on low to medium heat to bring out natural sweetness without bitterness.
  • Adjust soup consistency by adding more broth if too thick, or simmer longer to thicken.
  • For an ultra-smooth texture, strain soup after blending to remove fibrous bits.
  • This soup stores in the refrigerator up to 3 days or freezes for up to 3 months (add cream/milk fresh when reheating).
  • Reheat gently on low heat, stirring occasionally, adding plant milk if needed to loosen.

Nutrition

Keywords: vegan potato leek soup, plant-based soup, creamy vegan soup, gluten-free soup, comforting vegan meal, dairy-free soup

Find it online: https://ninagourmet.com/vegan-potato-leek-soup/