Vegan Potato Leek Soup
This thick and creamy Vegan Potato Leek Soup is hands down my favorite soup recipe. It's dairy-free and comes to life from chopping board to bowl in just 40 minutes using a base of Yukon gold potatoes, fresh leeks, and cashews for flavor and richness. You'll wanna bookmark this one!
Servings: 5
Calories: 251kcal
Equipment
Ingredients
- 1 pound Yukon gold potatoes, peeled and cubed , other potatoes work but I love the flavor of these for this recipe
- 2 leeks , chopped (discard the dark green parts)
- ¾ cup chopped celery
- 2 garlic cloves , finely chopped
- Drizzle of oil or broth to sauté
- 4 cups veggie broth , low sodium if needed
- 2 sprigs fresh thyme
- 1 bay leaf
- ½ - ¾ teaspoon sea salt
- 1 cup raw cashews , see note
- 2 teaspoons lemon juice
- 1/8 teaspoon ground black pepper
Garnish:
- Chives
- Potato chips , optional but fun!
Instructions
- Sauté potatoes, leeks, celery and garlic with a drizzle of oil or broth until softened and fragrant. About 7-8 minutes.
- Add broth, thyme, bay leaf and salt and bring to a rapid boil. About 5-7 minutes.
- Once it boils, cover, reduce to a low simmer and cook for about 15 minutes until potatoes are soft and can be pierced with a fork.
- Get out the thyme and bay leaf, then carefully put the soup in a blender with the cashews and lemon and blend. It will be hot so be extra cautious.
- Add back to the pot if using a blender and stir in the pepper.
- Serve with toppings of choice!
Notes
- My #1 Secret Tip for making this potato leek soup is to keep the heat low and let it simmer gently. I learned that if you boil it too fast, the veggies break down too much and the flavor doesn’t develop the same way. Now I just let it bubble softly on the stove while I tidy up the kitchen or help my little one with homework. It always turns out smooth and full of flavor when I take my time with it.
- Soak the cashews: if you don’t have a high-speed blender. I like to soak them in hot water for about 20 to 30 minutes so they blend up super smooth.
- Wash the leeks really well: They hide dirt like crazy in all those layers, so I slice them first and then rinse them in a big bowl of water.
- Cut the potatoes evenly so they cook at the same time: I try to keep them all about the same size for even simmering.
- Add more broth if needed after blending: Sometimes the soup thickens up more than I like, so I just splash in a bit of extra broth to loosen it.
Nutrition
Calories: 251kcal | Carbohydrates: 31g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 348mg | Potassium: 666mg | Fiber: 4g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 3mg