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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.
Category Main Dish, Side Dish
Cuisine gluten-free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Author Hannah Sunderani


For the Leek and Potato Soup

  • 2 leeks
  • 1 tbsp coconut oil
  • 3 potatoes medium sized, chopped into chunks (500g)
  • 3 cups water

For the Cheesy Cashew Cream Sauce**

  • 1/3 cup raw cashews soaked overnight, strained
  • 1 cup unsweetened almond milk
  • 3 garlic cloves
  • 1 tsp salt
  • 1/4 cup nutritional yeast
  • 3/4 tsp dijon mustard
  • 3/4 tsp apple cider vinegar
  • 3/4 tsp cumin

For topping

  • 1/4 cup pumpkin seeds
  • 1-2 tbsp fresh rosemary (optional)
  • 1 tsp coconut oil
  • pinch salt


  • 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).
  • 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).
  • While you are waiting for 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).
  • 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.
  • 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).
  • Divide leek and potato soup into bowls and top with fried rosemary and pumpkin seeds.


*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.


Serving: 4g | Calories: 447kcal | Carbohydrates: 43g | Protein: 19g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 681mg | Potassium: 649mg | Fiber: 7g | Sugar: 6g