30-Minute Vegan Potato Leek Soup
This 30-minute, 1-pot vegan potato leek soup is the quick and easy dinner you’ve been needing in your life! Made with less than 10 ingredients, it’s rich, creamy, and infused with fresh herbs like thyme and bay leaves.
Equipment
- Vegetable peeler
- Chef's knife
- Cutting board
- Measuring cups
- Dutch oven
Ingredients
- 3 tablespoons vegan butter or olive oil
- 2 pounds large leeks (white and light green parts only) (thinly sliced)
- 4 cloves garlic (minced)
- 2 pounds Yukon Gold or white potatoes (peeled and chopped into ½-inch cubes)
- 7-8 cups vegetable broth
- 2 bay leaves
- 6 sprigs fresh thyme
- 1 ½ teaspoons salt (plus more to taste)
- 1 teaspoon ground black pepper (plus more to taste)
- ¾ cup vegan heavy cream (or plain soy milk)
For serving
- Fresh chives or parsley (chopped)
- Cracked black pepper
- Croutons
- Roasted chickpeas
Instructions
- Clean the leek slices in a bowl or pot of water, making sure to peel the layers apart to catch any dirt. When they float to the top, transfer them to a colander and let them drain for a few minutes, or pat them dry with a towel.
- Once fairly dry, saute the leeks for 9-10 minutes until they’re tender and reduced in size by about half (adjust the heat as needed so they don’t brown).
- Add in minced garlic and cook for another 1-2 minutes. Then, add the cubed potatoes, vegetable broth, thyme sprigs, and bay leaves.
- Bring the soup mixture to a low boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.
- Remove the bay leaf and thyme sprigs, then purée the soup using an immersion blender or a standalone blender in batches.
- Transfer the soup back to the pot and mix in vegan heavy cream. Season the soup with salt and pepper and simmer for another 3-5 minutes to meld the flavors.
- Divide your vegan potato leek soup between bowls and garnish with fresh chives, green onions, cracked black pepper, croutons, or roasted chickpeas. Happy eating!
Video
Notes
- Clean the leeks: Make sure to clean your leeks thoroughly since they tend to trap dirt between all their layers.
- Consistent chopping: Dice the potatoes to similar sizes for even cooking.
- Gentle sauté: Avoid browning the leeks as this can cause a bitter flavor.
- Herbs: Choose fresh herbs over dried ones when available for the best flavor.
- Blending safety: If you’re using a regular blender, allow the soup to cool slightly before blending to prevent any accidents.
- Texture: Adjust the blending time to achieve your desired soup consistency, from slightly chunky to super smooth.
- Cream last: Add the vegan heavy cream at the end of cooking to maintain its richness and prevent it from curdling.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 61g | Protein: 6.5g | Fat: 10g | Saturated Fat: 3.3g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 1.8g | Trans Fat: 0.03g | Sodium: 1904.3mg | Potassium: 929.5mg | Fiber: 6.3g | Sugar: 11.3g | Vitamin A: 3426.4IU | Vitamin C: 50.2mg | Calcium: 117.1mg | Iron: 4.6mg
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