Vegan Leek and Potato Soup - A Quick Recipe for a Hearty Fall Dish (2024)
By:AlyssaRating18 Comments on Vegan Leek and Potato Soup
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This vegan leek and potato soup is creamy, healthy, and only takes 40 minutes to make. This soup packs a rich, hearty, mouth watering flavor, despite not using any dairy ingredients.
this recipe
Leek and potato soup is the ultimate comfort food. It’s full of hearty carbs from the potatoes, which is balanced by the fresh kick of leeks. And it is oh so creamy!
That creaminess usually comes from … well … cream. But I found the perfect way to add creaminess to a vegan leek and potato soup: cashews! Cashews are full of healthy fats, and when blended up they have a similar richness to heavy cream. They make this soup rich and soothing, while still being vegan and healthy.
I recommend serving a bowl of this soup on a cold evening, topped with some garlic and rosemary gluten-free croutons.
What You’ll Need
Make sure to check out the recipe card at the bottom of the page, as it has the exact quantities for all of the ingredients.
Olive oil
Garlic cloves
Leeks
Russet potatoes
Sea salt
Black pepper
Vegetable broth – You can use low sodium for a healthier soup.
Bay leaves
Cashews – Make sure the nuts are both raw and unseasoned.
Fresh rosemary
Why Russet Potatoes?
Russets are the perfect potato for a creamy soup, such as this one. Because russets are so high in starch, they add a thickness to the soup.
This recipe has rich and complex flavors, but only takes about 40 minutes to make. Here’s how.
Sauté leeks and garlic. Heat the oil in a large pot or dutch oven, then add the leeks and garlic. Sauté until the leeks are tender, which will take about 4 minutes.
Add the potatoes. Put the potatoes in the pot, and add the salt and pepper. Sauté for 2 more minutes.
Add the broth. Pour the vegetable broth into the pot, and add the bay leaves. Stir to combine, and bring the soup to a boil. Lower the heat until the soup is simmering, and cook until the potatoes are tender, about 15 to 20 minutes.
Finish. Stir the cashews into the soup and cook for a minute, then pour the soup in a blender. Blend on high speed until the soup is completely smooth. Serve the soup, and garnish with rosemary.
Tips for Success
Here are a few things you can do to make sure that your vegan leek and potato soup is creamy, flavorful, and perfect.
Wash the leeks. Leeks require more washing than the average vegetable, because they get a lot of dirt and grit in between their layers. Wash them thoroughly to make sure that your soup isn’t gritty at all.
Use a good quality broth. This soup doesn’t have a lot of ingredients, so using a good quality vegetable broth can make a huge difference.A great broth will take this soup to the next level.
Don’t overcook the cashews. You want to cook the cashews for a minute before blending the soup, but don’t cook them more than that. If you cook the cashews for too long, they’ll lose some of the flavor and texture that makes this soup so similar to the dairy versions.
How to Store Vegan Leek and Potato Soup
You can keep this soup in the fridge for up to 4 days. Just make sure to store it in an airtight container, and then reheat on the stove top or in the microwave.
Can This Recipe Be Frozen?
Sure! Put the soup in an airtight container and freeze it for up to 1 month. Defrost in the fridge or the microwave before reheating.
More Creamy Vegan Soup Recipes:
Creamy Chili Roasted Pumpkin Soup
Super Healthy Green Detox Soup
Vegan Leek and Potato Soup
4.7 from 33 votes
This vegan leek and potato soup recipe is creamy, rich, and mouth watering, and takes only 40 minutes to make.
Heat the oil in large saucepan or dutch oven. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes.
Add the potatoes and season with salt and pepper. Saute another 2 minutes.
Add broth and bay leaves and stir to combine. Bring the soup to a boil, then turn down to simmer and cook until potatoes are just tender, about 15 – 20 minutes. Stir in cashews and cook another minute.
Transfer the contents of the soup into a blender. Blend on high until smooth and creamy. Pour into bowls and garnish with chopped rosemary.
Notes
Store the soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month. Reheat on the stove top or in the microwave.
Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.
I also like to add a drizzle of olive oil on top for extra richness. Jack and I often enjoy this potato and leek soup on its own, with good crusty bread, homemade focaccia, or dinner rolls on the side. If you're craving a larger meal, I recommend pairing it with a salad.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.
Why does my leek and potato soup taste bitter? A bitter taste in your leek and potato soup could come from a few possible sources. One common cause is overcooked or burnt leeks. Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat.
Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.
Sautéing leeks before adding them to the soup can enhance their flavor and bring out their sweetness. Heat some oil or butter in a pan, then add the sliced leeks. Cook them over medium heat until they become soft and slightly caramelized. This step adds depth of flavor to your soup.
It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.
It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag, freeze it flat, thaw it, and pour off the water.
The purple foam that you're seeing while making potato soup with Russet potatoes, barley, onions, and water is likely due to a chemical reaction between the potatoes and the water. While it's not common for the foam to turn purple, it could be related to the type of potatoes you're using or some other factors.
Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.
It's really not a good idea to leave it out at room temperature. I've left stock on the stove overnight at a simmer with the lid on. This keeps it hot enough that microbes won't grow but traps evaporation so it can't go dry. It is ok to put the soup in the refrigerator in a fresh room temperature container, covered.
Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Adding an acid like vinegar or lemon juice and incorporating fresh herbs can also help add flavor to a potato soup. While you may not need to implement all of these strategies, it's good to keep them in the back of your mind for when you realize your next pot of soup needs a flavor boost.
Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.
The most common reason your soup doesn't taste that great is because it's missing a brightening element. Soup can be heavy, creamy, and rich (that's why we love it so much). But too much richness tastes flat. Almost every bowl of soup can benefit from a zippy and fresh addition.
If the soup is already made and you just want to deepen the flavour, try a shake of a pre-made sauce such as Worcestershire, brown sauce, barbecue sauce, soy or even kecap manis etc. For next time, more or better beef stock.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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