Go Back
To make creamy vegan potato leek soup, you need: - 3 large leeks, white and light green parts only, cleaned and chopped - 4 medium potatoes, peeled and diced (Yukon Gold or Russet) - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup unsweetened almond milk (or any plant-based milk) - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh chives or parsley, for garnish For the best results, I suggest using these brands: - Olive Oil: California Olive Ranch offers high-quality, flavorful oil. - Vegetable Broth: Pacific Foods makes a tasty, low-sodium broth. - Plant-Based Milk: Silk and Almond Breeze have great almond milk options. Having quality ingredients makes a big difference in your soup's taste. Each ingredient adds healthy benefits to your soup: - Leeks: Rich in vitamins A and K, leeks support your immune system. - Potatoes: A good source of fiber and potassium, they provide energy. - Garlic: Known for its anti-inflammatory properties, garlic can boost health. - Almond Milk: Low in calories, it has healthy fats and vitamins. - Thyme: This herb has antioxidants and can aid digestion. Using these ingredients not only makes your soup tasty but also nutritious. {{ingredient_image_1}} To start, gather your fresh veggies. You need three large leeks, four medium potatoes, one onion, and three cloves of garlic. First, clean the leeks well. Slice off the dark green parts and chop the white and light green parts. Next, peel and dice the potatoes. Dice the onion and mince the garlic. When you have everything ready, heat two tablespoons of olive oil in a large pot over medium heat. Add the chopped leeks and diced onion. Sauté them for about five to seven minutes. This softens the vegetables and brings out their flavors. Then, add the minced garlic and cook for one more minute. You want the garlic to be fragrant but not burned. Now it’s time to add the star of the show—the potatoes. Stir in the diced potatoes and one teaspoon of dried thyme. Mix everything well for about two minutes. This step helps the potatoes soak up the flavors. Next, pour in four cups of vegetable broth. Bring this mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 20 minutes. You’ll know it’s done when the potatoes are tender. This simmering step helps the flavors blend together nicely. After 20 minutes, remove the pot from heat. Now comes the fun part—blending! Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Be cautious with the hot liquid! Once blended, return the creamy soup to the pot. Pour in one cup of unsweetened almond milk, stirring to combine. Season with salt and pepper to taste. If the soup has cooled, gently reheat it before serving. Garnish with fresh chives or parsley for a pop of color. Enjoy your creamy vegan potato leek soup! To make your soup extra creamy, use Yukon Gold potatoes. They have a buttery texture. You can also add soaked cashews. Blend them with the soup for a rich taste. If you want a lighter option, use more almond milk. This will keep the creamy feel without adding too many calories. Boost the flavor by adding fresh herbs. Thyme works well, but you can try dill or rosemary too. A squeeze of lemon juice at the end adds brightness. For a spicy kick, add a pinch of cayenne pepper. Another option is to stir in nutritional yeast for a cheesy flavor. This makes your soup taste gourmet. Don’t skip the sautéing step. Cooking the leeks and onions first builds a strong base. Make sure to let the soup simmer long enough. This helps the flavors blend well. Avoid over-blending; you want some texture. Lastly, taste your soup before serving. Adjust salt and pepper to make it perfect for your palate. Pro Tips Use Fresh Leeks: Ensure your leeks are fresh for the best flavor. Look for firm, vibrant green tops and avoid any that are wilting or yellowing. Blend for Creaminess: For an ultra-creamy texture, blend the soup until completely smooth. An immersion blender works best for this recipe. Adjust Consistency: If the soup is too thick, stir in additional vegetable broth or plant-based milk until you reach your desired consistency. Garnish for Freshness: Fresh herbs like chives or parsley not only add color but also enhance the flavor of the soup. Add them just before serving. {{image_2}} This creamy vegan potato leek soup is naturally gluten-free. You just need to ensure your vegetable broth is also gluten-free. Many brands offer this option. Always read the label to be sure. You can also use cornstarch to thicken the soup if you like a creamier texture. Want to jazz up the flavor? Try adding spices like cumin or paprika. A dash of lemon juice can brighten up the soup. For a smoky taste, consider adding some smoked paprika. You might also stir in some nutritional yeast for a cheesy flavor. Fresh herbs like dill or basil can give the soup a new twist. You can change the soup based on the season. In spring, add fresh asparagus or peas for a burst of color. In fall, try adding some roasted pumpkin or squash. These swaps add unique flavors and nutrients. Using seasonal ingredients makes the soup fresh and exciting. You can also mix in kale or spinach for extra greens in winter. To keep your creamy vegan potato leek soup fresh, let it cool first. Pour it into an airtight container. It will last in the fridge for about three to four days. If you want to keep it longer, consider freezing it. When you're ready to enjoy your soup again, reheat it gently. Pour the soup into a pot over low heat. Stir often to avoid sticking. You can also use a microwave. Heat in short bursts, stirring in between, until hot. If the soup seems thick, add a splash of vegetable broth or almond milk. Freezing is a great way to save this soup. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. The soup can stay good in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use different types of potatoes. Yukon Gold and Russet are my favorites. They both add creaminess and flavor. You can also try red potatoes for a firmer texture. Just keep in mind that each type will change the taste and texture slightly. Absolutely! This soup is great for meal prep. You can make it ahead of time and store it. It keeps well in the fridge for about 3-4 days. Just let it cool before you store it in airtight containers. It also freezes well, so you can enjoy it later. You can easily adjust the thickness of the soup. If you want a thicker soup, add more potatoes. If you prefer it thinner, add more broth or almond milk. Start with a small amount and mix well, then check the texture. It’s all about what you like best! This blog post covered all you need for a great soup. You learned about the best ingredients and brands. We explored how to prepare and cook the soup. I shared tips for creaminess and flavor. You also found ways to adapt the recipe and store leftovers. Remember, a little practice makes you a soup pro! Enjoy making your soup with confidence, and don’t hesitate to get creative. The kitchen is your playground, so have fun!

Creamy Vegan Potato Leek Soup

A rich and creamy soup made with leeks, potatoes, and almond milk, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 3 large leeks, white and light green parts only, cleaned and chopped
  • 4 medium potatoes, peeled and diced (Yukon Gold or Russet)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh chives or parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped leeks and diced onion. Sauté until softened, about 5-7 minutes.
  • Add the minced garlic to the pot and cook for another minute until fragrant.
  • Stir in the diced potatoes and dried thyme, mixing everything well for about 2 minutes.
  • Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
  • Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender but be cautious with the hot liquid.
  • Return the blended soup to the pot, and stir in the almond milk. Season with salt and pepper to taste. Reheat gently if needed.
  • Serve warm, garnished with chopped chives or parsley.

Notes

Use an immersion blender for a smooth texture.
Keyword leek, potato, soup, vegan