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.
Table of Contents
Ingredients
- Olive oil
- Leeks
- Onion
- Garlic
- Potatoes
- Vegetable broth
- Salt
- Oat/almond/soy milk
How to Make
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!
More tasty vegan soup recipes:
Sweet Potato Soup
Creamy Tomato Soup
Related vegan recipe roundups:
soup, dinner, winter, fall, beginner-friendly, cheap
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
perfect for winter!
This turned out so well! I added some seitan for protein and after blended it added some thickness. I didn’t add any salt at first, just at the end to taste. Oh and I also added 2 carrots at the beginning sauté section for a tiny bit of sweetness. And I used vegan butter (violife) instead of olive oil for a little butter flavor! It’s a new favorite, even if it did take me almost 2 hours with all the prep.
I’m so glad you liked it, Kimberly! It’s definitely a Winter-favorite in our house 🙂