Leek and Potato Soup Vegan
Creamy, comforting, and completely dairy-free, this Vegan Leek and Potato Soup is the ultimate plant-based comfort food that’s perfect for chilly days! Bursting with the delicate, savory flavor of tender leeks and hearty russet potatoes, this silky-smooth soup is blended with unsweetened plant-based milk for an irresistibly rich texture. A quick sauté of garlic and leeks in olive oil adds depth, while vegetable broth ties it all together for a wholesome, satisfying dish. Ready in just 45 minutes, this easy-to-make soup is both nourishing and simple, ideal for busy plant-based cooks. Serve it hot, garnished with fresh parsley, alongside crusty bread or crackers for a satisfying vegan meal that’s sure to warm you up from the inside out. Perfect for meal prep and naturally gluten-free, this recipe is a must-try for fans of cozy, healthy comfort food.
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Recipe Information
Ingredients
- 3 stalks Leeks (white and light green parts only)
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 6 cups Vegetable broth
- 1 cup Unsweetened plant-based milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Start by thoroughly washing the leeks to remove any dirt. Slice the leeks into thin rounds, using only the white and light green parts.
Peel the potatoes and chop them into roughly 1-inch cubes.
Heat the olive oil in a large pot over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring frequently, until softened and fragrant. Avoid browning the leeks.
Add the minced garlic cloves and cook for an additional minute, stirring to prevent burning.
Add the chopped potatoes and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the unsweetened plant-based milk to achieve a creamy consistency. Add salt and ground black pepper to taste.
Return the soup to low heat and gently warm through, but do not boil.
Serve hot, garnished with chopped fresh parsley if desired. Enjoy with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6001 mg | 261% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 39.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 719 mg | 55% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 7299 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
