Creamy Potato Leek Soup

BY : PUBLISHED : March 26th, 2014 UPDATED: September 29th, 2022

As winter ends and spring nears, this soup is a nice bridge between the two. It's super creamy and very flavorful with minimal ingredients. It makes a large batch, so you can freeze some for another day as well!

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Closeup of a brown bowl filled with potato leek soup.

Closeup of a brown bowl filled with potato leek soup.

Creamy Vegan Potato Leek Soup

Renee Press
As winter ends and spring nears, vegan potato leek soup is a nice bridge between the two seasons. It's super creamy and flavorful while using minimal ingredients and goes together quickly and easily!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine American
Servings 8 servings
Calories 206 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 tablespoon of olive oil
  • 2 large leeks sliced
  • 6 medium russet potatoes unpeeled and chopped
  • 8 cups of vegetable broth
  • 2 bay leaves
  • 1 tablespoon of rosemary
  • 1 cup of canned coconut milk
  • ½ cup of nutritional yeast
  • Juice from 1 lemon
  • 2 teaspoons of salt or to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Heat olive oil on low heat in a large pot. Add sliced leeks and saute until fragrant and softening, 3 to 4 minutes. Add potatoes, broth, bay leaves, and rosemary and bring to a gentle boil. Reduce to a simmer, cover pot and let cook for 20 to 30 minutes until potatoes are easily mashed.
  • Add coconut milk, nutritional yeast, lemon juice, salt and pepper to taste, and blend until creamy, using either an immersion blender, or regular blender in batches.

Notes

  • Want to add some protein? Add white beans to the soup. Once the soup is blended, they will puree right into the soup.
  • Zero waste idea! Cut the leek greens into strips and fry them up for a crispy topping on the soup.
  • Don’t use waxy potatoes such as red potatoes. They don’t cook up as soft and turn out a bit thick and glue-like when blended.
  • For a creamier soup, use coconut milk from the can.

Nutrition

Calories: 206kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1074mgPotassium: 726mgFiber: 4gSugar: 3gVitamin A: 633IUVitamin C: 32mgCalcium: 42mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

 

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

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