Are you looking for an easy vegan soup recipe that is both delicious and warming? This vegan leek and potato soup recipe is perfect for chilly days. It’s simple to make and requires a few simple ingredients you likely have on hand. Plus, it’s hearty and satisfying, making it the perfect meal for winter. Give it a try today!
Why You’ll Love This Recipe
- The leeks give this creamy soup a sweet yet mild onion flavor.
- It’s a comforting soup that is perfect for fall or winter days.
- Leeks are in season during the fall and winter, which makes them budget-friendly and ensures they have the best flavor possible.
If you love vegan soup recipes, then next time you may want to give this Creamy Loaded Potato Soup recipe a try.
You only need a few simple ingredients to help you make this creamy and hearty comforting bowl of soup. These ingredients are easy to find at your local grocery store or market. You can find the full list of ingredients in the recipe card below.
- dairy-free ‘butter’
- russet potatoes, peeled and cubed
- leeks (white section only), sliced
- celery sticks, sliced
- garlic cloves, minced
- dried bay leaves
- sprig fresh thyme
- vegetable broth
- Salt & pepper, to taste
- creamy oat milk (unsweetened)
- Fresh thyme
- Olive oil
You only need a handful of kitchen tools to help you make this easy recipe. All of these tools should be commonly found in your kitchen!
How to Make This Vegan Leek and Potato Soup
Making this leek and potato soup recipe is so simple. Just follow the instructions below and you will have a hearty and creamy soup in no time at all.
- Wash and slice the white part of the leek in half. And, then slice into 1/4-inch slices.
- Wash, peel, and cube the potatoes. You want the cubes to be around 1 inch.
- Clean and slice the celery into thin slices.
- Melt the dairy-free butter in a medium pot or dutch oven over medium heat.
- Once the butter is melted add the potatoes, leeks, celery, minced garlic, bay leaves, and thyme to the butter. Saute the veggies for about 5 minutes or until the vegetable start to become tender.
- Stir in the broth and salt pepper.
- Increase the heat to high, and bring the soup to a boil.
- Once the soup has reached a boil, reduce the heat, and allow the soup to simmer for 15 – 20 minutes or until the potatoes and leeks are fork-tender.
- Turn off the heat, and allow the soup to cool for about 10 minutes.
- Pour in the creamy oat milk and then give the soup a good stir.
- Using an immersion blender, blend the soup until the soup is smooth and creamy.
- Ladle the soup into bowls and garnish with a sprinkle of fresh thyme and a drizzle of olive oil.
- Serve with your favorite crusty bread and enjoy!
Store the leftover soup in an airtight container in the fridge for up to 5 days. You can also freeze the soup for up to 3 months in a freezer-safe container.
To reheat the refrigerated soup, place it in a pot on medium-high heat and stir until heated through. You can also microwave individual servings of the soup for about 2 minutes, stirring halfway through. Enjoy!
Here are a few tips to make sure that your vegan leek potato soup turns out perfectly every time that you make it.
- I like to use a broth pot, but you can use medium size stock or a soup pot that you have on hand.
- Using dairy-free butter instead of oil to saute the vegetables really adds so much more flavor to this recipe. So, I recommend that you use butter if you have it.
- For this recipe, we will be using the white section of the leek only. Save the green top to make another batch of homemade vegetable broth.
- If you want to add more vegetables you can add a white or light yellow carrot to the vegetables when you saute time. I don’t recommend that you use an orange carrot as it will change the color of your soup.
- I prefer to use an immersion blender to puree the soup, however, if you don’t have an immersion blender you can use a regular blender, just be careful because the soup will be hot.
Do you have questions about this vegan soup recipe? Here are the answers to the most commonly asked questions about this recipe.
No, I recommend that you only use the white part for the soup, it really contains the best flavor.
The potatoes and oat milk really do a good job of thickening this soup. However, if you find that it is too thin to your taste, you can stir in a cornstarch slurry while the soup is simmering to thicken it further.
I like to slice the white part of the leeks like onions. However, I recommend that you slice them very thinly so that they cook quickly.