Nov 4, 2021 (Last updated Dec 6, 2023) by Hannah Sunderani
Hi Friends! I am so excited to be sharing this Vegan Potato Leek Soup. It’s creamy, healthy, and comforting. Made with 1-pot, 10 ingredients, and ready in 30 minutes.
I’ve been wanting to make a simple potato leek soup for the blog for some time now. My mum makes it all the time for us, and it’s one of my husbands favourite soups! This veganized version turned out so well! It’s so cozy yet healthy, gently spiced and so nourishing.
All-in-all it’s a crowd-pleasing soup for all types of eaters, and a recipe that you and your family will adore. It truly checks all the boxes for a warming and comforting soup!
So, let me tell you how to make this delightful soup so that you can enjoy it pronto.
This potato leek soup is:
If you don’t already know from my blog, I love to make homemade soups from scratch! (Store bought soups just don’t do it for me – they always too watery and lack flavour).
My Butternut Squash and Sweet Potato Soup is a cozy must-have in the fall/winter months, and my Easy Gazpacho Soup is a popular recipe to be enjoyed at the end of the summer with tomatoes are at their prime. Now I’m rounding it out with this spring themed vegan potato leek soup!
Lucky for you, this vegan potato leek soup is so easy to make! It’s a 1-pot recipe and requires just 10 ingredients. The whole pot comes together in 30 minutes. (Oh yeah!)
To start, sauté the leeks with the garlic and olive oil until softened.
(Note** – It’s important to make sure that your leeks have been thoroughly washed, as the dirt can be sneaky and will appear in the folds as you get closer to the green tips. I like to peel the green ends back a bit and rinse thoroughly with water in between.
For this recipe, you only need the white and light green parts of the leeks, but it’s important to check closely for dirt and to rinse well.)
This article by Food Network goes into detail on how best to clean leeks.
Then, we’ll add the potatoes, cashews and herbs and spices.
Let it all simmer until the potatoes are tender. Remove the bay leaves and puree the soup with a hand blender.
And that’s all there is to making this delicious soup! I like to scoop into bowls and serve with toasted olive bread.
This soup will last in the fridge for up to one week. Store in an airtight container.
Yes! In fact, I froze half of this soup to enjoy for later.
However, the consistency does change when frozen and thawed. It’s much more thick. I like to scoop the soup into bowls and then pour in a little bit of water to thin before popping in the microwave.
Heat for 1 to 2 minutes and stir everything to combine with a spoon. It’s just like freshly made soup again!
If you’re digging this recipe you may also like these soups:
And check out my 21 BEST Vegan Soup recipes so that you can eat cozy soups all winter long!
Save this recipe for later! Pin it on Pinterest.
So there we have it. A delicious Vegan Potato Leek Soup that you can enjoy as a cozy, hearty and healthy warming bowl. We absolutely love this soup served with olive bread. Sourdough would be delicious too! I think that you and your family are going to love it as much as we do.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.