This easy, homestyle Vegan Potato Leek Soup recipe is so flavorful and luxurious. It's deliciously thick, rich, and creamy... but made without any butter, heavy cream, or dairy! (Vegan, gluten-free, oil-free, nut-free option.)
This homestyle Vegan Potato Leek Soup is cozy, nourishing, and deeply comforting. It's made with simple, healthy ingredients and no butter, heavy cream, or oil. Yet the texture is so creamy, rich, and thick!
It features an abundance of leeks and buttery gold potatoes. Then we accent the broth with fresh herbs and a cashew-miso sauce for creamy richness and flavor. (But please see the options below for preparing it cashew-free if needed.)
Leeks are a classic spring vegetable, but they're typically available year round. They have a slightly sweet, mild onion flavor that add delicious depth to this soup. (So good!) I truly hope you enjoy it as well.
Ingredients for Potato Leek Soup
For this recipe, you'll simmer in a large stockpot on the stove then blend together:
- Fresh leeks: You'll need about four large leeks for this recipe. We'll use the white and light-green parts only. It's important to rinse leeks well to remove the dirt that's often trapped inside. I slice them in half, then gently fan them out while rinsing.
- Potatoes: I use Yukon gold potatoes because they have a rich, buttery flavor. But russet potatoes or other starchy white potato can work too. I purchase organic potatoes when possible, then leave the skins on to retain the most nutrients.
- Vegetable broth: Be sure to use low sodium if desired. This recipe calls for 5 cups broth, but a standard carton is usually 4 cups. So you can use 4 cups broth + 1 cup water if preferred.
- Italian seasoning
- Fresh dill: Fresh herbs are an amazing finishing touch to this soup! They add a wonderful, vibrant taste so I don't recommend omitting them.
- Fresh chives
- Cashews: We'll use soaked raw cashews as the base of our silky cashew cream. Then we'll pour it in the soup at the end of cooking time. The cashews also add extra plant-based protein and fiber to the dish. (If you don't have cashews, then you can omit the cashew cream and use a can of coconut milk instead. However this will slightly change the flavor.) Or see another option below if you need a nut-free version.
- White miso: This adds depth and tasty umami flavor to the cashew cream. But if you don't have it, then simply salt to taste.
- Nutritional yeast: This adds a slight cheesiness to the cashew cream. You could even add more if you really enjoy the flavor.
Customizing
Nut-free option: For a cashew free version, omit the cashew cream. Replace it with 1 cup dairy-free milk (be sure it's nut-free, plain, and unsweetened). Then for added richness and slight cheesy, savory flavor stir in up to a quarter cup nutritional yeast.
Dried herbs: Instead of the Italian seasoning, you can change up the flavor. Substitute dried rosemary, thyme, basil, oregano, etc. You can also include bay leaves while simmering, but remove them before blending. A couple cloves garlic would be tasty as well.
Puree: You can either enjoy this soup chunky, blend it until creamy & smooth, or leave it somewhere in between! I prefer blended until smooth.
Blending Tip!
I use an immersion blender which works great for soups. It allows you to blend right in the pot with no need to transfer. But if using a blender, please use caution and make sure your blender can handle hot foods. Let the soup cool a bit first and allow the steam to vent as it blends.
Serving
Garnish: Top your bowl with fresh herbs like more dill and chives, or try fresh parsley or green onions as well. You can also add black pepper to taste, a squeeze of fresh lemon juice, or red pepper flakes for a little heat.
Croutons: Sprinkle on crunchy croutons for added texture or even some Smoky Roasted Chickpeas.
Storing
Store leftovers in an airtight container in the refrigerator. I find it keeps well for about 4-5 days. Reheat in the microwave when ready to enjoy.
For more inspiration, also browse all potato recipes or vegan soup recipes.
Vegan Potato Leek Soup (Easy!)
Ingredients
- 4 large leeks (about 5-6 cups sliced)
- 2 lbs. gold potatoes* (about 6 cups diced)
- 5 cups vegetable broth
- 1 tsp. Italian seasoning
- 2-3 Tbsp. fresh dill
- 2-3 Tbsp. fresh chives
For the cashew cream:
- 3/4 cup raw cashews
- 1 cup water
- 2 Tbsp. nutritional yeast
- 1 Tbsp. white miso
Instructions
- Soak cashews: Place cashews in a heat-safe bowl. Top with hot/boiling water until cashews are submerged. Set aside to soak for at least 10 minutes.
- Prepare leeks: Trim off the roots and dark green tops. (You'll use the white & pale green parts only.) Cut leeks in half lengthwise. Rinse very well under the faucet, fanning out the layers to remove any stubborn grit/soil trapped inside. Drain well, then slice into half-moons.
- Dice potatoes. (I leave the skins on but you can peel if preferred.)
- In a large stockpot over medium-high heat, sauté leeks for about 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) When leeks are softened, add Italian seasoning. Stir and sauté 1 minute.
- Add broth and potatoes. Bring to a light boil, then cover and simmer for about 12-15 minutes or until potatoes are tender.
- Meanwhile, make cashew cream: Drain and rinse cashews. Add all cashew cream ingredients to a small blender. (I use a NutriBullet.) Blend for 20-30 seconds until smooth. Set aside.
- When potatoes are tender, very carefully blend soup with an immersion blender until smooth. Then add cashew cream and stir well to combine. Blend again if desired. Turn off heat.
- Finely chop fresh dill and chives. Stir into the soup. Then add salt & pepper to taste to enhance the flavors. Top your bowl with more fresh herbs if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Leigh says
Just made this and it's outstanding!
Kaitlin says
So glad you enjoyed! Thanks for giving it a try and sharing your kind feedback.