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.
Why I love this Plant-Based Potato Leek Soup
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.
- 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
Ingredient Notes
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
- 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
- Salt & Pepper: to taste.
How to make Plant-Based Potato Leek Soup
Cashew Cream
Step 1. Soak the cashews in boiling water for about 50 minutes.
Step 2. Drain. Add the cashews and the plant-based milk to a blender or food processor and blend until smooth.
Potato Leek Soup
Step 1. Coarsely chop the potatoes, carrot, and leek.
Step 2. Using a bit of the vegetable broth, sauté the veggies in a pot for 10 minutes.
Step 3. Add the remaining vegetable broth and the cashew cream. Simmer on medium high for 20 minutes, or until the potatoes are tender.
Step 4. Remove from the heat. Reserve 1 cup of potato chunks, if desired. Bend in a food processor until smooth, then add in the remaining chunks. Top with chopped leeks. Enjoy!
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
Soup
- 2 Large Russet Potatoes
- 1 Large Carrot
- 1 Large Leek
- 4 Cups Vegetable Broth
- ½ Cup Cashew Cream below
- Salt & Pepper to taste
Cashew Cream
- ½ Cup Raw Cashews
- ½ Cup Unsweetened Plant-Based Milk
Instructions
- Soak the cashews in boiling water for about 50 minutes.
- Drain. 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. Reserve 1 cup of potato chunks, if desired. Bend in a food processor until smooth, then add in the remaining chunks. Top with chopped leeks, if desired. Enjoy!
Nutrition
Nutrition information is an estimate.
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