Creamy and delicious, this Plant-Based Potato Leek Soup is a hearty meal that will keep you warm and satisfied. Made with 100% whole food plant-based ingredients this soup is vegan and dairy free.
I love this soup so much! It's so good that I might eat this soup any time of the year. It's one of my favorite recipes.
My Vegan Potato Leek Soup recipe is based off a potato soup recipe that I had as a kid. My mom made a very similar soup, often topped with cheese and bacon.
This soup is my plant-based version. It uses cashew cream instead of heavy cream, and I add coconut bacon as a topping instead of regular bacon. Even with the swaps, it's just as delightful as the original version.
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Why I love this Plant-Based Potato Leek Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Simple ingredients - there are only a few basic ingredients in this soup. Nothing weird or hard to find!
- Thick and creamy - this potato leek soup is soooo thick and creamy. It's got a great texture that everyone will love
- Comforting - Cozy and perfect for chilly days
Ingredient Notes & Substitutions
I'm very excited about this soup! It only has a few ingredients and it's just as creamy and delicious as the original version.
- Russet Potatoes: otherwise known as Idaho potatoes. Leave the skins on for extra fiber!
- Carrot: whole carrots are best (as opposed to baby carrots) because they have a more earthy flavor. You don't need to peel - just wash thoroughly
- Leek: usually these come in bunches of two at the store - a perfect excuse to double the recipe!
- Vegetable Broth: use a brand with no added sugar and preferably no added salt
- Cashew Cream: to make cashew cream blend soaked cashews and non-dairy milk - instructions below
- Salt & Pepper
- To serve: scallions and coconut bacon
Step-By-Step Instructions
Step 1. Soak the cashews in boiling water for about 30, up to overnight.
Step 2. Drain the cashews. Add the cashews and the plant-based milk to a blender or food processor and blend until smooth.
Step 3. Coarsely chop the potatoes, carrot, and leek.
Step 4. Using a bit of the vegetable broth, sauté the veggies in a pot for 10 minutes.
Step 5. Add the remaining vegetable broth and the cashew cream. Simmer on medium high for 20 minutes, or until the potatoes are tender.
Step 6. Remove from the heat. If desired, reserve 1 cup of potato chunks (I typically do not do this, but it's a great option if you want chunky soup). Transfer to a blender or food processor and blend until smooth, then add in the remaining chunks.
Step 7. Serve topped with scallions and coconut bacon. Enjoy!
FAQ & Expert Tips
Usually a good rinse works great, but if your leek is particularly dirty, slice the leek first, then rinse in a bowl of water to remove hidden dirt between layers.
For thicker soup, feel free to add more cashew cream or increase the amount of potato. For thinner soup, whisk in some warm broth.
Store in an airtight container for up to a week. Keep toppings separate.
Yes! Freeze in airtight containers for up to 6 months.
Recipe Prayer
Jesus, thank you for giving us the gift of childhood. Thank you for giving us food and loving families. Please comfort those who aren't blessed with hot meals and caring families. Amen.
Related Recipes
Are you a soup lover like me? Try some of my other plant-based soups:
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📖 Recipe
Plant-Based Potato Leek Soup
Equipment
Ingredients
- ½ Cup Raw Cashews
- ½ Cup Unsweetened Non Dairy Milk
- 2 Large Russet Potatoes washed
- 1 Large Carrot washed
- 1 Large Leek washed
- 4 Cups Vegetable Broth
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- Scallions to serve
- Coconut Bacon to serve
Instructions
- Soak the cashews in boiling water for about 30 minutes, up to overnight.
- Drain the cashews. Add the cashews and the plant-based milk to a blender or food processor and blend until smooth.
- Coarsely chop the potatoes, carrot, and leek.
- Using a bit of the vegetable broth, sauté the veggies in a pot for 10 minutes.
- Add the remaining vegetable broth and the cashew cream. Simmer on medium high for 20 minutes, or until the potatoes are tender.
- Remove from the heat. If desired, reserve 1 cup of potato chunks (I typically do not do this, but it's a great option if you want chunky soup). Transfer to a blender or food processor and blend until smooth, then add in the remaining chunks.
- Serve topped with scallions and coconut bacon. Enjoy!
Nutrition
Nutrition information is an estimate.
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