Creamy Vegan Potato Leek Soup
I absolutely adore this potato leek soup for its incredible creaminess achieved without any dairy! The aroma that fills your kitchen as the vegetables simmer is simply heavenly - that perfect blend of sweet leeks and starchy potatoes. Each spoonful is like a warm hug, with the potatoes creating a luxurious texture that coats your palate beautifully. It's become my go-to comfort food that never fails to satisfy.
Ingredients
- ☐ leeks — 3 large, white and light green parts only, well cleaned and sliced into 1/4-inch rounds
- ☐ potatoes — 2 lbs Yukon Gold, peeled and cut into 1-inch cubes
- ☐ celery — 2 stalks, finely diced
- ☐ carrot — 1 medium, finely diced
- ☐ garlic — 4 cloves, minced
- ☐ vegetable broth — 6 cups, low-sodium
- ☐ thyme sprigs — 3 fresh, or 1 teaspoon dried
- ☐ bay leaf — 1
- ☐ plant-based milk — 1 cup, unsweetened (almond or oat work well)
- ☐ olive oil — 2 tablespoons
- ☐ salt — to taste
- ☐ black pepper — freshly ground, to taste
- ☐ fresh parsley — for garnish, chopped
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Add diced celery and carrot to the pot, cooking for another 5 minutes until they begin to soften. Stir in minced garlic and cook for 1 minute until fragrant.
Add the cubed potatoes, vegetable broth, thyme sprigs, and bay leaf. Increase heat to bring to a boil, then reduce heat to maintain a gentle simmer.
Cook for 20-25 minutes, or until potatoes are fork-tender. Remove thyme sprigs and bay leaf with a slotted spoon.
Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer in batches to a regular blender.
Return the blended soup to the pot and stir in the plant-based milk. Heat over low heat for 5 minutes, stirring occasionally, until warmed through. Do not let it boil.
Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley before serving.
Recipe notes
For an extra creamy texture, you can blend in 1/4 cup of raw cashews that have been soaked in hot water for 30 minutes before blending. This soup keeps well in the refrigerator for up to 4 days and actually tastes even better the next day as the flavors continue to develop. Serve with crusty bread for dipping.
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