Vegan Leek and Potato Soup ~
This simple and savory, budget-friendly soup is easy to make in 30 minutes or less!
The leaves are falling, cool breezes are blowing, and the warm weather clothes are packed away. Soup season is upon us and I am here for it!
Leek and potato soup is traditionally made with heavy cream but we’re giving it a vegan upgrade by using non-dairy creamer in its place. This gives the soup all the richness you expect without compromising taste or texture.
We most recently enjoyed this creamy and dairy-free soup as a rainy day dinner with a simple salad and Parmesan Rosemary Focaccia Bread.
FAQ
Can I use plant-based milk instead of creamer?
Technically, yes. The flavor of the milk will influence the overall taste of the soup and it will be thinner overall.
If you choose to use plant-based milk, I would recommend a mild-flavored mil such as oat or unsweetened almond.
Ingredients for Leek and Potato Soup
- 4 cups vegan chicken-style broth
- 3 large Russett potatoes, peeled and cut into 1-inch cubes
- 2 leeks, white parts only, sliced
- 1/2 cup celery, sliced
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup dairy-free creamer
How to Make Vegan Leek and Potato Soup
STEP ONE: Into a large soup pot over medium-high heat, add the chicken-style broth, potatoes, leeks, celery, thyme, bay leaf, salt, and black pepper.
STEP TWO: Bring to a boil for 15 minutes, until the potatoes are fork-tender. Remove from heat and discard the bay leaf.
STEP THREE: Use an immersion blender or ladle into a high-speed blender, and puree the soup until the consistency is smooth.
STEP FOUR: Off heat, return the soup to the pot. Gently stir in the creamer, adjust seasoning to taste, and serve hot.
Storage
Allow soup to cool completely then store, in an airtight container or freezer bag in the refrigerator for up to 3 days or in the freezer for up to 2 months.
More Easy Soup Recipes You’l Love!
- Vegan Tomato Bisque
- Green Chile Rice and Black Bean Soup
- Baked Potato Soup
- Cheesy Cauiflower Soup
- Chickpea and Pasta Soup with Spinach
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Vegan Leek and Potato Soup
Ingredients
- 4 cups vegan chicken-style broth
- 3 large Russett potatoes peeled and cut into 1-inch cubes
- 2 leeks white parts only, sliced
- 1/2 cup celery sliced
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup dairy-free creamer
Instructions
- Into a large soup pot over medium-high heat, add the chicken-style broth, potatoes, leeks, celery, thyme, bay leaf, salt, and black pepper.
- Bring to a boil for 15 minutes, until the potatoes are fork-tender. Remove from heat and discard the bay leaf.
- Use an immersion blender or ladle into a high-speed blender, and puree the soup until the consistency is smooth.
- Off heat, return the soup to the pot. Gently stir in the creamer, adjust seasoning to taste, and serve hot.
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