This vegan potato leek soup is hearty and satisfying with a rich and creamy flavor! You won’t be able to stop at just one bowl! Until recently, I was intimidated by leeks. I wasn’t really sure how to cut them, which section of the leek was edible, and how to properly cook them. Well, it isn’t that hard at all, and I was missing out on an amazing soup that is now one of my family’s favorites.
You will LOVE this vegan leek soup recipe because it’s…
- rich and creamy comfort food.
- vegan, gluten free and nut free so nearly everyone can enjoy it!
- made creamy or with chunky potatoes depending on your taste!
- a healthy soup that even your kids will like.
My parents have a beautiful garden and we are lucky enough to get sent home with bags full of their fresh produce when we visit each summer. This year we went for a visit in September instead and their garden was full of these beautiful leeks. I knew that I had to finally figure out how to cook them and turn them into vegan potato leek soup!
How do I prepare the leeks?
- Wash the leeks well being sure to get the dirt out of the layers.
- To cut leeks, just cut off the end root and the top dark green section – just below where the leaves start to separate. Dice up the white and light yellowish green part for the leek soup.
How do I make vegan potato leek soup?
- Peel and chop the potatoes into bite-sized cubes.
- Boil cubed potatoes in salted water, separately until slightly soft. (After the potatoes have been boiling for about 8 minutes, stick a fork in a cube to see if it’s soft). Once they are just barely cooked, drain and set aside.
- Chop the leeks into bite-sized pieces and sauté them in olive oil, add salt and oregano.
- When soft and wilted, add the broth and simmer for 15 minutes.
- Add the boiled, drained potatoes and simmer on low for another 10 minutes.
- Pour in the soy milk and nutritional yeast and simmer until it just begins to boil.
- Add the starch and water mixture and simmer on low for about 5 more minutes until it thickens up slightly.
- Simmer for a few more minutes until the foaminess dies down and you’re done.
What if I want a cream vegan potato leek soup?
If you want your soup to be creamy, simply follow the recipe the same as you would for the chunky potato soup but leave out the starch mixture. Then, use an immersion blender to puree the soup until it’s thick and creamy. (You can also use a blender, but make sure to blend in small batches. You don’t want the blender to overflow with hot liquid).
This vegan potato leek soup is one of my family’s favorites, and I’m sure it’s going to be one of yours too!
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Rich and creamy potato leek soup that is free of gluten and dairy.
- 6 medium potatoes
- 3 leeks or about 3 cups chopped leeks
- 3 tbsp olive oil
- 1 tbsp oregano (fresh if possible)
- 1 tsp salt
- 4 cups hot water or 4 cups vegetable broth
- 2 cubes Not Chick’n bullion cubes
- 2 cups PLAIN soy milk or plain non-dairy milk of choice
- ¼ cup nutritional yeast
- 1 dash Pepper and/or cayenne pepper
- 2 tbsp corn starch or potato starch
- 1/2 cup water (for dissolving the corn starch)
- Peel and cube potatoes, then boil them in salted water for 5-7 minutes until slightly soft. (Drain and set aside).
- While potatoes are cooking, chop leeks into small pieces and sauté in olive oil over medium low for 5 minutes until they become slightly soft.
- Add oregano and salt, mix and sauté for 2 more minutes.
- Add the broth and simmer for 15 minutes.
- Add the cooked potatoes and simmer for 5 more minutes.
- Add PLAIN plant based milk, nutritional yeast, and salt and pepper to taste.
- Stir and simmer for a few more minutes until the soup begins to slightly boil.
- Mix cornstarch and water in a cup and add to the soup.
- Stir well and simmer for a few more minutes until it begins to thicken and the foaminess settles down.
- This soup has small chunks of leeks, if you would like a very creamy pureed soup, use an immersion blender to blend until creamy.