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–+ servings
A bowl of vegan potato leek soup.

Plant-Based Potato Leek Soup

Print Recipe
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.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 183
Author Elizabeth

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

Calories: 183kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 52mg | Potassium: 649mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2253IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg