Vegan Leek & Potato Soup Recipe

Introduction

This comforting Vegan Leek & Potato Soup is a creamy, satisfying dish perfect for warming up on chilly days. Made with simple ingredients and dairy-free cream, it’s light yet nourishing—a great choice for a wholesome lunch or starter.

Ingredients

• 2 tbsp rapeseed or sunflower oil
• 3 leeks
• 350 g potatoes (any floury variety, such as Maris Piper or King Edward)
• 1 litre vegetable stock
• 50 ml dairy-free cream

Instructions

1. Step 1: Heat the oil in a large saucepan or casserole over medium heat. Finely slice the leeks and cook them gently for 4-5 minutes until soft but not browned.
2. Step 2: Meanwhile, wash the potatoes thoroughly and cut them into cubes; peeling is not necessary.
3. Step 3: Remove about one third of the cooked leeks from the pan and set them aside in a small bowl.
4. Step 4: Add the cubed potatoes and vegetable stock to the pan. Bring to a boil, then reduce heat and simmer for 6-8 minutes until the potatoes are tender.
5. Step 5: Use a hand blender or food processor to purée the soup until smooth. For an extra silky texture, pass the soup through a fine sieve to remove any flecks of potato skin.
6. Step 6: Stir the reserved leeks and dairy-free cream into the soup. Reheat gently if needed, taste, and adjust seasoning with salt and pepper before serving.

Tips & Variations

• For added depth, sauté a clove of minced garlic with the leeks in step 1.
• Try swapping the dairy-free cream for coconut milk for a subtle twist in flavor.
• Add fresh herbs like chives or parsley just before serving for a bright, fresh note.

Storage

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. The soup can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this soup?

Yes, but floury potatoes like Maris Piper or King Edward work best as they break down nicely and create a creamy texture. Waxy potatoes may keep the soup chunkier.

Is this soup suitable for freezing?

Absolutely. Freeze in portioned containers and thaw in the fridge before reheating. The texture may thicken slightly after freezing, so stir in a little extra dairy-free cream or water if needed.

Vegan Leek & Potato Soup Recipe

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★★★★★

4.4 from 64 reviews

A creamy and comforting vegan leek and potato soup made with simple ingredients and dairy-free cream. This smooth purée soup combines gently cooked leeks, tender potatoes, and vegetable stock for a hearty and flavorful meal that is perfect for any season.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: British
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 tbsp rapeseed or sunflower oil
• 3 leeks
• 350 g potatoes (any floury variety like Maris Piper or King Edward)
• 1 litre vegetable stock
• 50 ml dairy-free cream

Instructions

1. Heat the oil and soften leeks: Heat the oil in a large saucepan or casserole over medium heat. Finely slice the leeks and add them to the pan. Cook gently for 4-5 minutes until the leeks are soft but not browned.
2. Prepare potatoes: While the leeks cook, wash the potatoes thoroughly and cut them into cubes. There’s no need to peel them.
3. Set aside some leeks: Remove about one third of the softened leeks from the pan and place them in a small bowl to reserve for later.
4. Cook potatoes in stock: Add the cubed potatoes and vegetable stock to the saucepan with the remaining leeks. Bring the mixture to a boil, then reduce to a simmer and cook for 6-8 minutes until the potatoes are tender when pierced with a fork. Season with salt and pepper to taste.
5. Blend the soup: Use a hand blender or food processor to blitz the soup until smooth. For an extra smooth texture, pass the puréed soup through a fine sieve to remove small flecks of potato skin. This step takes under a minute.
6. Finish and serve: Stir the reserved leeks back into the soup and gently reheat. Taste again and adjust the seasoning if needed. Serve warm, optionally drizzling with the dairy-free cream for extra creaminess.

Notes

• No need to peel potatoes as the skin adds nutrients and texture, but make sure to wash them well.
• Using a fine sieve after blending ensures an ultra-smooth soup texture.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• For a richer flavor, consider adding fresh herbs like thyme or chives when cooking the leeks.

Keywords: vegan leek and potato soup, dairy-free soup, creamy vegan soup, easy vegan recipes, comforting soup