Cheesy (Vegan) Leek and Potato Soup
Creamy and cheesy Leek and Potato Soup. Completely vegan and gluten-free. This is a simple cozy recipe that’s perfect for the cold winter months.
Servings Prep Time
4people 15minutes
Cook Time Total Time
30minutes 45minutes
Servings Prep Time
4people 15minutes
Cook Time Total Time
30minutes 45minutes
Ingredients
For the Leek and Potato Soup
  • 2 leeks
  • 1tbsp coconut oil
  • 3(500g) potatoesmedium sized, chopped into chunks
  • 3cups water
For the Cheesy Cashew Cream Sauce**
  • 1/3cup raw cashews, soaked overnight, strained
  • 1cup unsweetened almond milk
  • 3 garlic cloves
  • 1tsp salt
  • 1/4cup nutritional yeast
  • 3/4tsp dijon mustard
  • 3/4tsp apple cider vinegar
  • 3/4tsp cumin
For topping
  • 1/4cup pumpkin seeds
  • 1-2tbsp fresh rosemary (optional)
  • 1 tsptsp coconut oil
  • pinch salt
Instructions
  1. Chop the tough dark green ends off leeks and discard, keeping the white and light green stems only. Then chop leeks into roughly 1-inch pieces and wash thoroughly.* Add leeks to a large pot with coconut oil and bring to medium-high heat. Cook leeks, stirring often until soft and wilted (approx. 10 minutes).
  2. Add chopped potatoes to pot and stir mixture until potatoes have softened slightly (approx. 10 minutes). Pour in water and simmer veg on low heat until potatoes and very soft and tender. (approx. 15 minutes).
  3. While you are waiting fo the potatoes to soften make your Cashew Cheese Sauce. In a blender add soaked cashews (strained), almond milk, garlic cloves, salt, nutritional yeast, dijon mustard, apple cider vinegar and cumin. Blend until smooth and creamy.** Pour cheese sauce into a bowl, or jug (as you will need the blender for the soup. No need to wash it out however).
  4. Add leek and potato soup to blender and blend until smooth. Then pour back into saucepan along with cheese sauce. Taste and adjust flavours if desired (adding more salt, or cumin, or apple cider vinegar for brightness, or water to thin). Keep on a low simmer until ready to serve.
  5. Add coconut oil to a small skillet with pumpkin seeds, rosemary and a pinch salt. Bring to medium-high heat and toast rosemary and pumpkin seeds until browned and perfumed, (approx. 3-5 minutes).
  6. Divide leek and potato soup into bowls and top with fried rosemary and pumpkin seeds.
Recipe Notes

*Be sure to wash leeks well as they hold a lot of dirt between the layers. I like to cut mine first, and then give the pieces a thorough wash.

**Cashew Cheese Sauce can be replaced with 1/2 can (200ml) canned coconut milk. But the cheese sauce makes it extra cheesy! Also try this Cashew Cheese in my Creamy Vegan Hasselback Potato Gratin.

Soup will keep in fridge for up to one week.