Vegan Potato Leek Soup (Easy!)
This cozy potato leek soup is creamy, rich, and flavorful! It features buttery potatoes, tender leeks, white beans, and fresh herbs. Plus you can make it with or without the cashews!
Servings: 6 large bowls
Ingredients
- 4 large leeks*
- 1 1/2 lbs. gold potatoes
- 15 oz. navy beans (or cannellini, great northern)
- 6 cups vegetable broth
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 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
- 1 tsp. apple cider vinegar
Instructions
- Soak cashews: Place the cashews in a heat-safe bowl. Top with hot/boiling water until cashews are submerged. Set aside to soak for at least 10-15 minutes to soften.
- Prepare leeks: Trim off the roots and dark green tops. (You'll use the white & pale green parts only.) Cut the leeks in half lengthwise. Then 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.
- Prepare potatoes: Dice the potatoes. (I leave the skins on for nutrients, but you can peel if preferred.)
- Begin cooking: In a large stockpot over medium-high heat, sauté leeks for about 6-7 minutes. (I use 3 Tbsp. water for no-oil sauté method, adding more as needed.) When the leeks are softened, add Italian seasoning and garlic powder. Stir and sauté 1 minute.
- Simmer: Add the potatoes, white beans (rinsed and drained), and broth. Bring to a light boil, then cover and simmer for about 15 minutes or until potatoes are tender.
- Make cashew cream: When there are a few minutes left of simmering time, drain and rinse the cashews, discarding the soak water. Add all cashew cream ingredients to a small blender. (I use a NutriBullet.) Blend for about 30 seconds until silky smooth.
- Blend: When the potatoes are tender, very carefully blend soup with an immersion blender until smooth. Turn off the heat.
- Add cream sauce & herbs: Add the cashew cream and fresh dill & chives (finely chopped). Stir. Add salt & black pepper to taste and garnish your bowl with more fresh herbs if desired.
Notes
*Leeks: 4 large leeks is about 5-6 cups sliced.
**Cashew-free: For nut-free and lower fat, omit both the cashews and 1 cup water. Then still add the nutritional yeast (up to 1/4 cup), white miso, and apple cider vinegar right before blending. You can also slightly reduce the broth to 5-5.5 cups for a thicker texture.
Blending: I use an immersion blender stick which works great for soups. If using a standard blender, please use an abundance of caution and make sure your blender can handle hot foods. Let the soup cool a bit first and always allow the steam to vent.
Yield: Recipe makes about 11 heaping cups soup. (This is about 6 larger bowls, or 8-10 smaller side bowls.)
Recipe originally published March 2023. Updated September 2026.
Nutrition Per Serving (Estimate)
Calories: 341 kcal | Carbohydrates: 57 g | Protein: 14 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Potassium: 1034 mg | Fiber: 13 g | Sugar: 7 g | Vitamin A: 1554 IU | Vitamin C: 31 mg | Calcium: 113 mg | Iron: 5 mg
