Soups

February 28, 2019

Plant-Based Potato Leek Soup

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.

Plant-Based Potato Leek Soup

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.

Plant-Based Potato Leek Soup Ingredients

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.

Plant-Based Potato Leek Soup

Related Recipes

Are you a soup lover like me? Try some of my other plant-based soups:

Tried this recipe?

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Plant-Based Potato Leek Soup

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.

Author:

Elizabeth

Serves:

6

Prep:

20

min

cook:

30

min

total:

50

min

Ingredients

Potato Leek Soup

  • 2 Large Russet Potatoes
  • 1 Large Carrot
  • 1 Large Leek
  • 4 Cups Vegetable Broth
  • 1/2 Cup Cashew Cream
  • Salt & Pepper to taste

Cashew Cream

  • 1/2 Cup Raw Cashews
  • 1/2 Cup Unsweetened, Unflavored Plant-Based Milk

Instructions

Cashew Cream

  1. Soak the cashews in boiling water for about 50 minutes.
  2. Drain. Add the cashews and the plant-based milk to a blender or food processor and blend until smooth.

Potato Leek Soup

  1. Coarsely chop the potatoes, carrot, and leek.
  2. Using a bit of the vegetable broth, sauté the veggies in a pot for 10 minutes.
  3. Add the remaining vegetable broth and the cashew cream. Simmer on medium high for 20 minutes, or until the potatoes are tender.
  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, if desired. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography