Vegan Potato Leek Soup

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This creamy potato leek soup is healthy, delicious, vegan, quick to prepare, and perfect for a light meal or appetizer with lots of vitamins!

Who doesn’t love a comforting, warming, and healthy soup on cold days? This vegan potato leek soup is perfect for that. It’s quickly prepared, loaded with vitamins, and absolutely bursting with flavor.

This soup is made with potatoes, leek, and carrot. The carrot provides some extra flavor but can also be omitted. Potatoes provide healthy carbohydrates and make for an extra creamy soup.

You can serve this vegan potato soup as an appetizer or as a light meal. It’s also especially great if you’re on a healthy diet. In any case, it is always a welcoming meal at the family table!

If you like, you can top it with some croutons or serve it with fresh bread.

Ingredients

See recipe card for quantities.

• Potatoes→ The main ingredient! I always go for organic potatoes whenever possible. You don’t necessarily have to peel them; washing them thoroughly is sufficient.
• Leek & Carrot → Extra vegetables for more vitamins and flavor. The carrot is optional and can be omitted.
• Onion & Garlic → A must for more flavor. Instead of onion, you can also use a shallot. If you can’t tolerate garlic, replace it with some ginger.
• Vegetable Broth → This is what the vegetables are cooked in!
• Lime Juice & Curry Powder → To taste & refine.

Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

• Peel and mince the onion and garlic. Peel and roughly chop the potatoes and carrot (no need to peel them if using organic vegetables). Cut the leek into rings.
• Heat a large pot with oil. Sauté the onion and garlic for 3 minutes.
• Add potatoes, leek, and carrot, sauté for another 5 minutes.
• Add the chopped potatoes, leek, and carrots and cook for another 5 minutes.
• Deglaze with vegetable broth, bring to a boil, cover and simmer for 20 minutes. Stir occasionally.

• Blend the soup in a high-speed blender, or with a hand blender, until creamy. → Feel free to add more vegetable broth or water if you like your soup a little thinner.

• Return soup to the pot, season with lime juice, curry powder, salt, and pepper. → Optional: Decorate the soup with plant-based cream and chopped chives.

Storage & Freezing Instructions

How long does this Soup last? You can keep it refrigerated in a sealed container for at least five days.

How do I heat soup back up? You can put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water if you need to.

Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.

More Creamy Soup Recipes

• Broccoli Potato Soup
• Sweet Potato Soup
• Carrot Ginger Soup
• Butternut Squash Soup

📖 Recipe

Vegan Potato Leek Soup

Aline Cueni

This creamy potato leek soup is healthy, delicious, vegan, quick to prepare, and perfect for a light meal or appetizer with lots of vitamins!

5 from 1 vote

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Soup

Cuisine Vegan

Servings 4

Calories 179 kcal

Ingredients

 

1x2x3x

• 2 tbsp olive oil or vegetable oil
• 1 onion minced
• 1 clove garlic minced
• 14 oz (400 g) potatoes roughly chopped
• 1 stalk leek roughly chopped
• 1 carrot roughly chopped
• 3 cups (720 ml) vegetable broth
• 1 tbsp lime juice or lemon juice
• 1 tsp curry powder
• salt & pepper

Instructions

 

• Peel and mince the onion and garlic. Peel and roughly chop the potatoes and carrot (no need to peel them if using organic vegetables). Cut the leek into rings.
• Heat a large pot with oil. Sauté the onion and garlic for 3 minutes.
• Add potatoes, leek, and carrot, sauté for another 5 minutes.
• Add the chopped potatoes, leek, and carrots and cook for another 5 minutes.
• Deglaze with vegetable broth, bring to a boil, cover and simmer for 20 minutes. Stir occasionally.
• Blend the soup in a high-speed blender, or with a hand blender, until creamy. → Feel free to add more vegetable broth or water if you like your soup a little thinner.
• Return soup to the pot, season with lime juice, curry powder, salt, and pepper. → Optional: Decorate the soup with plant-based cream and chopped chives.

Notes

Make-Ahead: Keeps fresh for 5 days. Store it in an airtight container in the refrigerator.

Reheat the soup either in the microwave for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water.

Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.

 

Nutrition

Nutrition Facts

Vegan Potato Leek Soup

Amount Per Serving

Calories 179 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Sodium 638mg28%

Potassium 623mg18%

Carbohydrates 27g9%

Fiber 4g17%

Sugar 5g6%

Protein 3g6%

Vitamin A 5330IU107%

Vitamin C 22.6mg27%

Calcium 74mg7%

Iron 4.6mg26%

* Percent Daily Values are based on a 2000 calorie diet.

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