I don’t know about you but I’ve been craving all kinds of soup lately. This easy and hearty potato leek soup is tops on my list for dinner recently because it comes together fast and is both nutritious and satisfying. Give me a slice of sourdough toast to dip in it and this girl is one happy camper.
I think soup has been strong on my dinner rotation lately because it’s dark here by 4:30 these days and the temperature drops significantly. That quick plunge in temperature has me craving something warm to cozy up with towards the end of the day.
This recipe is the perfect weeknight dinner sure to please both kids and adults. It’s great served with sourdough garlic bread and big salad and makes excellent leftovers for lunch during the week. This batch also makes enough to freeze so you’ve got dinner for another night just a quick defrost away!
You’ll need my secret weapon ingredient to help give it that extra oomph of creaminess we’ve come to expect from potato leek soup and that’s cashew cream! I love keeping this on hand in my fridge for recipes as a batch lasts about 2 weeks. Once made this recipe comes together in a flash but if you need to make the cream add another 10 minutes (plus 1 hour to soak your cashews) to your cook time.
Potato leek soup is best made with either russet or yukon gold potatoes for their flavor and consistency. I actually prefer the yukon gold but made this batch with russets as I had a bunch about to go bad, the soup was still knock your socks off yum. Yukon gold potatoes tend to be a bit creamier and smooth so I usually opt for those when making this soup or holiday mashed potatoes.
Lastly, potatoes have such a bad rap for being a carb but a bowl of potatoes provides significantly more nutrients than a bowl of pasta as well providing you with a feeling of satiety which helps to prevent overeating later on in the evening. So the next time you’re craving something hearty and warm this season I hope you’ll consider whipping up a batch of this creamy vegan potato leek soup!
I would love to hear about it or see you tag me @saltspiceandallthingsnice if you decide to make this recipe!
Vegan Potato Leek Soup
Equipment
- Dutch oven or other large soup pot
- Blender (immersion or standing)
Materials
- 2 leeks (white and light green parts only) washed and chopped
- 3 stalks celery washed and chopped
- 4-5 potatoes Yukon gold or Russet
- 4 cups vegetable stock low sodium
- 1 bay leaf
- 1 bunch thyme tied together with string
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 red chili flakes
- 1/4 cup cashew cream
- 2 tsp salt
- 1 tsp pepper
Instructions
- Thoroughly wash your leeks by chopping and then filling a large bowl or salad spinner with the leeks, keep submerged in water until all the dirt is removed, then rinse thoroughly.
- Wash and chop you celery stalks and peel, rinse and cube your potatoes.
- Heat the olive oil over medium high heat and add the leeks, cook approx 10 mins being careful not to brown them, add in the celery and cook 2-3 mins before adding in your stock and potatoes. Add in the bay leaf and thyme bunch and 1 tsp salt and pepper and chili flakes and simmer 20 mins until the potatoes are fork tender.
- When the potatoes are tender, fish out the thyme bunch and remove the bay leaf, use an immersion blender or transfer in batches to a standing blender to puree.
- Return the soup to the pot and add in the cashew cream and finish with the lemon juice. Add in the remaining teaspoon of salt or more to taste. Garnish with a drizzle of good olive oil and serve with crusty bread to dip
