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Vegan Potato Leek Soup

This Vegan Potato Leek Soup is creamy, comforting, and absolutely delicious. Quick to make and takes less than 10 ingredients! Perfect for a cold day!
Prep Time15 minutes
Active Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: French
Keyword: Leek, Milk, potato, Soup, Thyme

Materials

  • 2 tbsp vegan butter
  • 1 tbsp olive oil
  • 2 leeks, white and light green parts only
  • salt and pepper to taste
  • 3 garlic cloves, minced
  • 1 lb of yukon gold potatoes, peeled and cut into medium chunks
  • 5 cups vegetarian chicken broth or Vegetable broth
  • 1 bay leaf
  • 3 sprigs of fresh thyme
  • 1 cup non-dairy milk, unsweetened and unflavored
  • sliced chives, for garnish

Instructions

  • Clean and slice the leeks finely. It doesn't have to be perfect since you are going to blend it.
  • Melt butter and oil at the bottom of a pot. Sautee leeks until softened. Try not to brown them.
  • Season with salt and pepper. Then add the potatoes. Mix and then add the broth, thyme, and bay leaves.
  • Cover and turn the heat to low. Simmer until potatoes are cooked through and very soft, about 15 minutes.
  • Fish out the bay leaves and thyme and blend in a blender or with an immersion blender until smooth.
  • Add back to the pot and pour the milk. Taste to adjust seasonings. If too thick, add some more milk. If too thin, cook down some more.
  • Garnish with oil and chives and serve.