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    Home » Vegan Recipes » Vegan Soup Recipes » Vegan Leek & Potato Soup

    Vegan Leek & Potato Soup

    Published: Oct 21, 2021 · Modified: May 9, 2022 by Kate Ford · This post may contain affiliate links.

    Vegan Leek and Potato Soup
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    A classic vegan leek and potato soup - with simple ingredients cooked in a special method to give an intense flavour of both the leeks and potatoes.

    🍴 Why you will love this recipe

    With just five ingredients, this soup is simple to make but packed with flavour. A few special steps in the method give an intense flavour to the leeks and potatoes, and a silky texture with strands of leek in the finished soup.

    Using the whole potatoes, including the skins, gives a delicious flavour and smooth texture. And stewing the leeks then removing a third to add back in at the end gives a big punch of savoury flavour.

    This is a classic soup for good reason - deep, earthy and autumnal, it is a cosy and comforting hug in a bowl. Or, with a fancy garnish it can transform into an elegant dinner party starter.

    Jump to:
    • 🍴 Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your vegan leek and potato soup
    • 🔪 Top tips and FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Vegan potato and leek soup

    📝 What you need

    Ingredients

    Leeks You will need three good sized leeks for this soup. Don't discard the green end, that's where the most flavour is, (but do trim off any tough bits). Make sure you clean them well as dirt gets trapped between their layers.

    Potatoes Floury potatoes are important here - varieties like Maris Piper or King Edward are ideal. You will leave the skins on to enhance the flavour, so make sure you clean them well before chopping.

    Vegetable stock Check your stock powder or cubes are vegan as some contain milk powder. I like Marigold Stock Powder - they do a lower salt version so you have more control over the seasoning.

    Dairy-free cream Any vegan cream will be fine here, as long as it is unsweetened. I use Elmlea Plant Double, but any soya or oat cream will work well. For a lower-fat soup you can use unsweetened plant milk instead.

    Equipment

    A stick blender is the easiest way to blitz your vegan leek and potato soup to a smooth and silky purée. No pouring into a blender, just stick it in the pan and blitz. Mine is by Dualit and has served me well for many years, but any good quality stick blender will do the job well.

    The blended soup will still have small brown flecks in from the potato skins. I like to remove these by passing the soup through a sieve - it takes under a minute and gives a beautiful texture to the soup, but that's entirely up to you!

    👩🏽‍🍳 How to make your vegan leek and potato soup

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.

    Slice and cook leeks

    Slice the leeks and fry gently in a large saucepan until soft. Set about a third of the leeks aside in a small bowl.

    Dice potatoes and add to the pan

    Clean and cut the potatoes into cubes, (no need to peel). Add to the pan with the vegetable stock and simmer for 6-8 minutes until soft. Taste and season well.

    Blitz until smooth and serve

    Use a hand blender or food processor to blitz the soup to a smooth puree. There will be small brown flecks from the skin which can be removed by passing the soup through a sieve for an extra-silky consistency. Stir the remaining leeks back in to the soup and reheat.

    🔪 Top tips and FAQs

    For a silky smooth texture, pass the blended soup through a sieve. This removes the little brown specks of potato skin which have added so much flavour to the soup.

    Use as much of the leeks as you can to enhance the flavour of the soup - the green bits are the most flavourful. Just trim off any tough ends, and make sure you clean them thoroughly.

    Can I freeze my vegan leek and potato soup?

    Absolutely - this freezes really well. Just portion it up into individual containers, label and date them, then freeze and enjoy for weeks to come. You can reheat in the microwave (about 6 minutes on full power), or in a saucepan straight from frozen.

    How can I garnish the soup for a special occasion?

    A dollop of dairy-free crème fraiche and some snipped chives make a lovely garnish for the soup. Or perhaps make some sourdough croutons by cutting the bread into cubes, tossing in a little olive oil, seasoning with salt and pepper and baking for 5 minutes in the oven.

    How can I make this soup lighter?

    Swap the vegan cream for unsweetened plant milk to lower the fat content, or just use more vegetable stock instead.

    Vegan Leek Soup with spoon served in a mug

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    Fennel Soup
    Fennel Soup with peas and lemon
    Dough Balls
    Vegan Garlic Dough Balls
    Parsley Soup
    Parsley Soup with peas
    Easy Vegan Cheese Scones being buttered
    Vegan Cheese Scones

    📖 Recipe

    Vegan leek and potato soup

    Vegan Leek & Potato Soup

    Kate Ford | The Veg Space
    A classic vegan leek and potato soup - with simple ingredients cooked in a special method to give an intense flavour of both the leeks and potatoes.
    5 from 8 votes
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Soup
    Cuisine British
    Servings 4 servings
    Calories 188 kcal

    Ingredients
     
     

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

    Instructions
     

    • Heat the oil in a large saucepan or casserole. Finely slice the leeks and cook them gently for 4-5 minutes until soft.
    • Meanwhile, cut the potatoes into cubes (there's no need to peel them - but make sure you wash them thoroughly).
    • Remove about one third of the leeks from the pan and set aside in a small bowl.
    • Add the potatoes and vegetable stock to the pan. Bring to the boil then reduce to a simmer for 6-8 minutes until the potatoes are cooked through. Taste and season with salt and pepper as required.
    • Use a hand blender or food processor to blitz the soup to a smooth purée. There will still be small flecks of brown skin through the soup, and you can remove these by passing the soup through a fine sieve. This takes under a minute and makes the soup so smooth.
    • Finally, stir through the leeks you set aside, then re-heat the soup. Taste and adjust seasoning again, then serve.

    ENVIRONMENTAL INFORMATION

    Notes

    For a silky smooth texture, pass the blended soup through a sieve. This removes the little brown specks of potato skin which have added so much flavour to the soup.
    Use as much of the leeks as you can to enhance the flavour of the soup - the green bits are the most flavourful. Just trim off any tough ends, and make sure you clean them thoroughly.

    Nutrition

    Serving: 1portionCalories: 188kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 1gTrans Fat: 1gSodium: 29mgPotassium: 512mgFiber: 3gSugar: 5gVitamin A: 1117IUVitamin C: 25mgCalcium: 51mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

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    « Vegan Banoffee Pie
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Moira Masson says

      January 21, 2022 at 6:02 pm

      Delicious and so easy. Had no cream so added soya and half a box of chickpeas I had left. Made it nice and creamy and got my protein too.

      Reply
      • Kate Ford says

        January 24, 2022 at 10:23 am

        Lovely idea to add chickpeas - yum!

        Reply
    2. Gill HH says

      December 11, 2021 at 3:13 pm

      Yum, just made and tasted delicious!

      Reply
      • Kate Ford says

        December 11, 2021 at 6:14 pm

        Oh that's lovely to hear, thanks Gill.

        Reply
    3. Diana says

      November 29, 2021 at 12:33 pm

      This recipe is to easy to make and is absolutely delicious.

      Reply
      • Kate Ford says

        November 30, 2021 at 10:50 am

        That's great to hear, thanks Diana.

        Reply
    4. Cathleen says

      October 21, 2021 at 6:17 pm

      My husband JUST tried leeks for the first time, and he loves them! Now I need to make this soup because he can't get enough. Thanks so much for the recipe 🙂

      Reply
    5. Gina says

      October 21, 2021 at 6:02 pm

      I tend to buy a ton of leeks this time of year. Can't wait to give this a try in place of my usual go-to skillet use. Looks so creamy and delicious!

      Reply
    6. Jess says

      October 21, 2021 at 5:55 pm

      I LOVE that you can make this soup with just 5 ingredients!!

      Reply
    7. Anjali says

      October 21, 2021 at 5:08 pm

      This soup was super easy to make and was warming and delicious! Love that its vegan friendly and healthy too!

      Reply

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