At first glance, you may think, "how can a cream soup be vegan?"
This easy and delicious vegan potato soup with leeks is just that--full-bodied, creamy and filling!
It contains no dairy, is gluten-free and ready in less than 30 minutes! Read on to learn the secret to making vegan cream soup.
This recipe came to me years ago during a snow storm when the electricity was out, the milk in the refrigerator was bad and all we had in the house was a bag of potatoes and a gas stove.
There was no time to experiment with making a "no cream" creamy soup, so I had to wing it. This recipe is the result of three days with no electricity, but I still make it--even when the lights are on!
Ingredients for Creamy Vegan Potato Leek Soup
Simple and easy ingredients consist of:
- 3 lbs. russet potatoes (this makes about 4 bowls of soup)
- 2 leeks
- 1 tablespoon oil
- water
- salt
- pepper
That's it! No coconut milk, flour, cornstarch, butter or dairy. Can you believe these five ingredients can make a delicious cream soup?
What Makes the "Cream" in Vegan Potato Soup?
The secret "ingredient" to this recipe is potato water. Yep! Once you boil and drain the potatoes, reserve some of the potato water. The starches in the potato water act as a thickening agent!
How to Make Vegan Potato Leek Soup
- Bring a large pot of water to boil; clean and chop leeks; peel and cube potatoes
- Cook cubed potatoes until tender; drain and reserve potato water
- Saute chopped leeks in oil
- Add cooked potatoes; mash and combine well
- Pour in reserved potato water
- Season with salt and pepper
Recipe Notes
Texture: When I make this creamy vegan potato and leek soup, I cut all the potatoes into cubes. Then, I take 2 cups of those cubed potatoes and set them aside.
Then, I add all but 2 cups of cubed potatoes to the water and cook till tender.
Once the potato broth is cooked and creamy, I remove the cooked potatoes and put them in a bowl;
I saute the leeks in oil (in the same potato pan), then add the cooked potatoes back in with the leeks and mash them.
I add broth, then throw in the last 2 cups of uncooked potatoes. This gives the soup a bit of texture.
If you want a silky smooth cream soup, cook all the cubed potatoes at the same time.
I recommend using a hand emulsifier. Start by adding only one cup of potato water then use the emulsifier to smooth the potatoes.
If the soup is too thick, add more potato broth and emulsify again until you get the texture you desire.
Seasonings: I only use salt and pepper in this potato soup recipe; a minimal amount of salt and a little bit more pepper (I like the peppery flavor!)
You can add any seasonings or herbs to this recipe: seasoned salt, thyme, oregano or marjoram. The options are endless, so play with the recipe however you like!
What do leeks taste like?
Leeks taste like a really mild onion and give this creamy vegan potato soup a nice, yet subtle, onion flavor--not too much, but just enough so you still taste the potatoes.
How to clean leeks
Leeks always have a little grit in between their tightly wound leaves. The best way to clean leeks is:
- Cut the root off; and about 3 inches of the green stem; discard
- Slice the leek lengthwise
- Separate the layers of the leek
- Place layers under clean running water
- Pat dry with paper towel
Related recipes:
- Southwestern Navy Bean Soup
- Vegetable Soup
- Black Bean Soup
- No Cream Creamy White Bean Soup
- Southern Cornbread Dressing
- Steakhouse Baked Potatoes
Creamy Vegan Potato and Leek Soup
Ingredients
- 2-3 lbs. potatoes russets; peeled and cubed
- 2 cups potato broth (reserved potato water from the boiled potatoes)
- 1 tablespoon oil
- 2 medium leeks , (about 1 cup of chopped leeks)
- salt and pepper to taste
Instructions
Prep
- Bring stockpot of water to boil
- Peel and cube potatoes; measure out two cups of cubed potatoes and set aside (you'll add these near the end for texture)
- Clean and chop leeks
Make the Soup
- Place all but 2 cups of the cubed potatoes in water; bring to boil and cook til tender
- Drain: Place colander over large bowl; drain potatoes; set potato water aside
- In the same large stockpot on medium heat, add oil and chopped leeks; saute until leeks are tender and lightly browned
- Add cooked cubed potatoes to leeks; mash with potato masher until potatoes are broken down
- Add 1 cup of reserved potato water; combine water, potatoes and leeks well (See Recipe Notes: "Texture")
- Increase stove heat to medium high, add in the remaining 2 cups of uncooked potatoes; cook for about 5-6 minutes
- Season to taste with salt and pepper
- Serve
I'd love to hear from you!