Go Back
–+ servings
A ladle of potato leek soup with chives is lifted in a ladle.
Print Recipe
5 from 1 vote

Easy Creamy Vegan Potato Leek Soup

This easy creamy vegan potato leek soup recipe is a comforting, low-fat, gluten-free, dairy-free soup without nut or coconut milk.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 195kcal
Author: Denise Perrault

Ingredients

  • 3 large leeks white and light green parts chopped
  • 3 cloves garlic minced or pressed
  • ½ teaspoon ground black pepper
  • 2 ½ pounds potatoes scrubbed and diced (see notes)
  • 6 cups vegetable broth
  • ¼ cup nutritional yeast
  • 2 sprigs thyme or 1 teaspoon dry
  • 1 medium bay leaf
  • ¼ cup chives chopped
  • Salt and black pepper to taste
US Customary - Metric

Instructions

  • Sauté the leeks. Heat a medium to large soup pot to medium-high heat. Add the leeks with ¼ of a cup of water or vegetable broth. Cook the leeks at a low simmer until the liquid is evaporated and the leeks are soft and translucent. About 10 minutes.
  • Add garlic and pepper. Mix in the garlic and pepper. Stir for about 30 seconds.
  • Coat the potatoes. Mix in the potatoes, garlic, and pepper. Stir for a minute to coat the potatoes and heat them a little.
  • Add broth, nutritional yeast, bay leaf, and thyme. Add the broth and gently use a wooden spoon to clean the bottom of the soup pot for any stuck-on ingredients.
  • Cook the potatoes. Adjust the heat so that the soup is slowly simmering. Cover the pot and simmer until the potatoes are tender, about 15-20 minutes.
  • Puree the soup. When the potatoes are tender, remove the soup from the heat. Remove the bay leave and the thyme stems. Use a hand-held immersion blender or transfer portions to a regular blender (use a large blender if you have one) to puree the soup to a creamy consistency.
  • Finish the soup. After blending, mix in the chopped chives. Taste and season with salt or additional black pepper. Heat the soup for a few minutes if desired. Serve hot.

Video

Notes

  • Use thin-skinned potatoes such as Yukon gold, red, baby, or other golden potatoes for extra fiber and flavor. Peel thicker-skinned potatoes such as russets.
  • Taste first, then add salt and additional pepper. Nutritional yeast is quite salty, as are some kinds of vegetable broth.
  • If the soup is too thick after blending, add more vegetable broth. To thicken the soup, simmer it over medium heat for a few minutes.
  • To make this recipe in the Instant Pot, set the Instant Pot to Sauté and follow the instructions as written. Once you add the potatoes, turn off the Instant Pot. Be sure to clear the bottom of the Instant Pot once you add the broth. Then cook the soup on High Pressure for 10 minutes and allow another 10 minutes of natural release. Then puree and finish the soup per the instructions.
  • Variations for this recipe include adding fresh or frozen broccoli or cauliflower. For extra protein, add white beans with the potatoes.

Nutrition

Calories: 195kcal | Carbohydrates: 44g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 961mg | Potassium: 928mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1337IU | Vitamin C: 45mg | Calcium: 55mg | Iron: 3mg