Soul-warming Vegan Leek and Potato Soup! This easy one-pot recipe transforms cooked leeks, onions, potatoes, veggie broth, garlic, and plant milk into a comforting meal to enjoy with crusty bread.
For more cozy vegan recipes, check out my vegan dinner, soup, winter dinner, fall dinner, easy, and cheap recipe round-ups.
Ingredients for this Vegan Leek and Potato Soup Recipe
- Olive oil
- Leeks
- Onion
- Garlic
- Potatoes
- Vegetable broth
- Salt
- Oat/almond/soy milk
How to Make Vegan Leek and Potato Soup
Step 1:
Heat the olive oil in a large soup pot over medium heat. Add the leeks and onion, and over low heat, cook them (stirring continuously) until they have softened (about 10 minutes). Don’t caramelize them! If they are starting to brown, reduce the heat even more.
Add the garlic and cook for 1 more minute until fragrant.
Step 2:
Add in the chopped potatoes, vegetable broth and salt. Cover the pot with a lid and bring to a boil. Reduce the heat to low and simmer for about 25-30 minutes (until the potatoes are soft).
Step 3:
Add in the oat/almond/soy milk, then take the pot off of the heat. Use an immersion blender to blend the soup to your desired consistency (I prefer a completely smooth and creamy consistency). If you don’t have an immersion blender, carefully use a regular blender to blend the soup in batches.
Step 4:
Ladle the hot soup into bowls; garnish with chives, a drizzle of olive oil and ground black pepper (optional). Serve with crusty bread on the side. Enjoy!
Vegan Leek and Potato Soup
Ingredients
- 3 tbsp olive oil
- 4 medium leeks (white and light green parts) (halved and thinly sliced) (370 g)
- ½ small yellow onion (chopped)
- 1 clove garlic (minced)
- 2 medium yellow potatoes (peeled and cubed) (370 g)
- 3 cups vegetable broth (lightly salted)
- 1 tsp salt (or to taste)
- ½ cup oat/almond/soy milk (or more for a thinner soup)
Garnish (optional)
- toasted crusty bread
- chopped chives
- olive oil
- ground black pepper
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the leeks and onion, and over low heat, cook them (stirring continuously) until they have softened (about 10 minutes). Don't caramelize them! If they are starting to brown, reduce the heat even more.Add the garlic and cook for 1 more minute until fragrant.
- Add in the chopped potatoes, vegetable broth and salt. Cover the pot with a lid and bring to a boil. Reduce the heat to low and simmer for about 25-30 minutes (until the potatoes are soft).
- Add in the oat/almond/soy milk, then take the pot off of the heat. Use an immersion blender to blend the soup to your desired consistency (I prefer a completely smooth and creamy consistency). If you don’t have an immersion blender, carefully use a regular blender to blend the soup in batches.
- Ladle the hot soup into bowls; garnish with chives, a drizzle of olive oil and ground black pepper (optional). Serve with crusty bread on the side. Enjoy!
very tasty