The BEST Creamy & Comforting Vegan Potato Leek Soup
Savor the flavors of Spring with this easy-to-make Potato Leek Soup recipe. Enjoy the perfect blend of sweet leeks and creamy potatoes, paired with crunchy grilled sourdough bread for a satisfying lunch or dinner. A delightful vegan soup with a perfectly creamy texture for any day of the week.
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Servings: 4 servings
Ingredients
- 6 medium - 800g Gold Potatoes
- 2 ribs Celery chopped
- 2 large Leeks sliced thin - mostly white part, discard the tough green tops
- 2 tsp 10g fresh Thyme
- 2 Bay Leaves
- 2 Tbsp 30g Vegan Butter
- 4 cups 946ml No Chicken Broth or Vegetable Broth
- 1 cup 236ml Plant Milk
- Salt & Pepper to taste
- Chopped Chives and Pea Tendrils for garnish
Instructions
- Melt the vegan butter in a large pot on medium heat. Add in the sliced leeks and celery and sauté for 3-5 minutes or until they have softened.
- Add in the peeled, cubed potatoes, thyme, bay leaves and season with salt & pepper. Cook for 5 minutes stirring occasionally. Add in the broth and reduce the heat to medium low. Cover and allow to simmer for 25 minutes or until the potatoes are soft.
- Remove the bay leaves and blend the soup to a creamy consistency. You can use an immersion blender for ease or blend in batches with a traditional blender.
- Add the plant milk and stir well. Allow the soup to heat through. Garnish with fresh chives or tender greens such as pea tendrils. Serve with slices of grilled bread for dunking.
Equipment
Notes
- Leek tend to hide dirt between their layers so make sure to wash them well. I like to slice them down the center and rinse the layers under running water.
Tried this recipe?Let us know how it was!