Vegan Potato Leek Soup

Warm up with our Vegan Potato Leek Soup, a hearty and creamy dish that’s perfect for chilly days. This comforting recipe combines tender leeks, creamy potatoes, and fragrant herbs to create a satisfying meal enjoyed by vegans and non-vegans alike. With its rich flavor and nourishing ingredients, this soup is ideal for family gatherings or cozy nights in. Plus, it's easy to make with just a few simple steps, making it accessible for cooks of all skill levels.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Cuisine: Vegan Keyword: For added flavor, consider incorporating spices like cayenne pepper or curry powder. Feel free to enhance nutrition by adding other vegetables such as carrots or celery. Ensure that leeks are thoroughly cleaned to avoid grit. Servings: Serves about 6 Calories: 215kcal Author: Tisha

Ingredients

2 tablespoons olive oil
2 large leeks (white and light green parts only), washed and sliced
3 cloves garlic, minced
4 medium potatoes, peeled and diced
4 cups vegetable broth
1 teaspoon thyme (dried or fresh)
1 teaspoon salt
½ teaspoon ground black pepper
1 cup unsweetened almond milk (or your favorite plant-based milk)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.
Mix in the diced potatoes, vegetable broth, thyme, salt, and black pepper. Bring to a boil then reduce heat to low. Cover and simmer for about 20 minutes or until potatoes are tender.
Blend the soup until smooth using an immersion blender or regular blender in batches.
Stir in the almond milk and heat over low until warmed through. Adjust seasoning if necessary.
Serve garnished with fresh parsley alongside crusty bread or a side salad.

Nutrition