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Home » Soups and Stews

Vegan Potato Leek Soup

Published: Dec 11, 2019 · Last Modified: Aug 15, 2021 by Anecia

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This easy and delicious vegan potato leek soup is just that--full-bodied, creamy and filling! 

At first glance, you may think, "how can a cream soup be vegan?"

It contains no dairy, is gluten-free and ready in less than 30 minutes! Read on to learn the secret to making this vegan cream soup.

Vegan potato soup in green bowl.

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!

Here's what you need

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?

Jump to:
  • Here's what you need
  • What do leeks taste like?
  • What makes the "Cream" in vegan potato soup?
  • How to make it
  • How to clean leeks
  • Tips
  • Related recipes:
  • 📋 Recipe

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.

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 it

Process steps showing how to make it.

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

Leeks cut lengthwise on a cutting board
Cut ends off leeks; cut leek lengthwise; separate layers, rinse and dry leek leaves

 

Sliced leeks on cutting board.
Chop leeks

Tips

Before you add the potato water, mash the cooked potatoes a little to create texture.

If you want a silky smooth cream soup use 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:

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!

Vegan potato leek soup in greeen bowl garnished with parsley.

Related recipes:

  • Southwestern Navy Bean Soup
  • Vegetable Soup
  • Black Bean Soup
  • No Cream Creamy White Bean Soup
  • Southern Cornbread Dressing
  • Steakhouse Baked Potatoes

If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!

📋 Recipe

Soup in greeen bowl garnished with parsley.

Vegan Potato Leek Soup

All-natural, preservative-free, gluten-free vegan potato soup with hints of leeks.
5 from 3 votes
Print Rate
Course: Soup
Cuisine: International
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Total Yield: 4 cups
Author: Anecia Hero
Prevent your screen from going dark

Ingredients 

  • 3 lbs. potatoes russets; peeled and cubed
  • 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
    3 lbs. potatoes
  • Clean and chop leeks
    2 medium leeks

Make the Soup

  • Boil and drain potatoes; reserve the potato broth in a bowl; set both aside
    3 lbs. potatoes
  • In the same stockpot, add oil and chopped leeks; saute for 3-5 minutes
    2 medium leeks, 1 tablespoon oil
  • Add cooked potatoes to stockpot; slightly mash some of the potatoes to create texture
  • Add 1 cup of reserved potato water and cook for 10 minutes; if it's too thick, add a little more potato broth
    potato broth
  • Season to taste with salt and pepper
    salt and pepper to taste

Notes

Texture:
The texture of this soup is semi-smooth. If you want a silky smooth texture, use a hand emulsifier after you've added one cup of the potato water.
Once the potatoes are emulsified, if the soup is too thick, add more potato water.
Feel free to add any seasonings you prefer: sage, rosemary, thyme

Nutrition Estimate

Serving: 1cupCalories: 320kcalCarbohydrates: 66gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 29mgPotassium: 1512mgFiber: 8gSugar: 4gVitamin A: 749IUVitamin C: 72mgCalcium: 67mgIron: 4mg
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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

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