Chunky Vegan Leek and Potato Soup
This vegan leek and potato soup is plant-based comfort food at its very best. Creamy, hearty, filling, and gluten-free, it's also cheap and easy to make.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons (30 g) plant-based butter
- 3 medium leeks, washed, trimmed, cut lengthways, and sliced (approx. 1 lb / 500 g)
- 3 large cloves garlic, finely chopped
- 4 medium potatoes, peeled and chopped into 1 cm cubes (approx. 1 lb / 500 g)
- 4-5 cups (1-1.2 litres) vegan stock
- 3 bay leaves
- 1 teaspoon wholegrain mustard (optional)
- 2 tablespoons nutritional yeast (optional)
- ¾ cup (180 ml) unsweetened plant-based milk
- Salt and pepper to taste
- Chopped fresh parsley or chives, to serve
Instructions
- Heat the oil and butter in a large saucepan on medium heat. Add the sliced leeks and cook for 7-8 minutes or until the leeks have softened.
- Once the leeks are soft, add the chopped garlic and cubed potatoes and cook for another 3-4 minutes.
- Next, add the vegan stock, bay leaves, and season with salt and pepper. If using wholegrain mustard and nutritional yeast, also add these. Bring to a boil, then reduce the heat and simmer for around 15 minutes or until the potatoes have softened.
- Once the potatoes are soft, stir in the plant-based milk and adjust the seasoning. Turn off the heat, remove the bay leaves, and mash using a potato masher.
- Serve with freshly chopped parsley or chives.
Notes
Serving suggestions: I like to finish this soup off with chopped parsley or chives. Other additions include smoky vegan pancetta, homemade vegan parmesan, or cashew cream. You could also drizzle over extra-virgin olive oil, or stir through some plant-based cream or crème fraiche.
Potatoes: The best potatoes for soup are all-purpose varieties such as Maris Piper, Yukon Gold, or Désirée. Starchy/floury varieties like King Edward, Russet, or regular baking potatoes are also fine to use. Waxy potatoes such as Charlotte and Jersey Royals are not ideal, but you can still make do with them if it's all you've got around.
Plant-based milk: My personal preferences would be neutral all-rounders such as oat milk or soya milk. Others, such as almond, tend to have a strong taste that might not work well here.
Nutritional yeast: This is optional, but I love the cheesy umami flavour it adds to soups.
Mash/blend: I find that mashing the soup gives it a nice texture, but you could also blend it if you prefer it smoother.
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock and plant-based milk that are certified or labelled as such. You’ll want to do the same for any vegan cream etc. that you use when serving.
Storage: You can store this soup in the fridge for up to four days or freezer for up to six months.
If you liked this recipe, you may also enjoy:
- Vegan Scotch Broth (Scottish Barley Soup)
- Vegan Cauliflower Cheese Soup
- Vegan Mushroom and Tarragon Soup
- Celeriac Soup with Apple, Lemon & Thyme
- White Bean Soup with Lemon & Parsley
- Easy Vegan Scalloped Potatoes (Dauphinoise)
- Ultimate Vegan Haggis
- Easy Vegan Stovies (Scottish Potato Stew)
Nutrition
Calories: 269kcalCarbohydrates: 41gProtein: 8gFat: 9gSaturated Fat: 2gSodium: 126mgPotassium: 850mgFiber: 7gSugar: 9gVitamin A: 2474IUVitamin C: 30mgCalcium: 188mgIron: 7mg
Nutrition Facts
Chunky Vegan Leek and Potato Soup
Amount Per Serving
Calories 269
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 126mg5%
Potassium 850mg24%
Carbohydrates 41g14%
Fiber 7g29%
Sugar 9g10%
Protein 8g16%
Vitamin A 2474IU49%
Vitamin C 30mg36%
Calcium 188mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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