Potato Leek Soup has been on my ‘to-make’ list for some time now, and I’m so thrilled to share this version that I’ve perfected and simplified over the years … and it also happens to be vegan!
If you’ve followed me for awhile you’ll know that I LOVE making soup. It’s such a great way to use up extra veggies, cooks in one pot, is super healthy and my kids almost always love it (there have been some flops, let’s be real). Some of their favourites to-date have been my Cheater Chicken Noodle Soup, my 10 Minute Corn Chowder … and now this one! I wasn’t totally sure how Max and Charlie would take to this one, as it seemed like a bit of a grown up soup… I figured they would take a pass to be honest. Man, was I wrong! They both gobbled it up and Charlie made a massive fuss when I told him he had just finished the last bowl the other day (at which point I proceeded to make another batch of course, it’s such a win when you find something healthy that they love!). So, we’re on our second pot of this soup this week and nobody is showing any signs of tiring of it! Even Max gobbled it up (and for the record, he’s a fussy 2 year old just like most others of his age!).
This is a really simple soup, but are a few things that I’ve learned along the way that I think would be valuable to share to save you the headache of repeating my mistakes. First, you want to ‘sweat’ your leeks, but no brown them. I made this mistake during one of my trials, and my soup ended up looking like something you would serve in prison (no joke). Lower heat and a dose of patience is key. Also, I used Russet potatoes which I highly recommend. They are starchier and less gummy, which yields a nicer soup consistency.
I used cashew cream to give the soup that extra richness and I promise that you won’t miss the traditional addition of whipping cream. The cashew cream contains healthier unsaturated fats vs the standard whipping cream with all the richness…. and it’s a breeze to whip up! Potatoes get a bad rap, but are in fact a good source of nutrients such as fibre, vitamin C, vitamin B6 and potassium, and leeks are a source of prebiotics (food for the healthy bugs in your gut) and iron which is a nutrient that should be on your radar if eating a plant-based diet.
The addition of nutritional yeast is completely optional, but it gives the soup an extra cheesy flavour and a kick of vitamin B12 (important if you are on a plant based diet). We loved it with and without it for the record.
I hope your family gobbles up this soup like ours did! It can be made in advance and refrigerated for easy entertaining (bonus!), and would be a perfect starter for your next holiday dinner party!
Happy cooking my friends!
Tori
xo
Potato Leek Soup (vegan)
Creamy potato leek soup is perfect for your next dinner party and can be made in advance! This vegan version uses a few simple ingredients to let the flavours of the ingredients shine. The addition of the nutritional yeast is optional, but gives the soup an added cheesy flavour and a kick of vitamin B12!
Ingredients
- 1 cup raw cashews
- 1 1/2 lb. leeks (4-5 large leeks)
- 2 tablespoons vegan butter
- 2 tablespoons extra virgin olive oil
- 2 cups chopped celery
- 1 1/2 lb. russet potatoes, peeled and cut into 1" chunks
- 10 cups vegetable broth*
- 2/3 cup flaked nutritional yeast (optional)
- salt and pepper to taste
- chives, for garnish (optional)
Instructions
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Place the cashews in a large glass measuring cup or bowl and pour boiling water on top of them. Let them soak for at least 30 minutes.
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Meanwhile, cut the ends and the dark green parts off of the leeks (you will end up with around 1 pound of leeks once you cut these parts off) and slice the leeks cross-ways into 1/2-inch pieces. Place the sliced leeks in a colander and rinse well (leeks tend to hide a lot of dirt in them). Set the leeks aside.
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In a large heavy-bottomed soup pot or cocotte (I used a Staub cocotte), heat the olive oil and vegan butter on medium-low heat. Add the leeks and cook stirring occasionally, until they are soft and have 'sweat', approximately 10 minutes. Be sure to avoid browning the leeks. Add the celery and cook for an additional 3-5 minutes, stirring occasionally, until the celery is softened.
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While the soup is cooking, drain the cashews and place in a high-powered blender with 1 cup of water. Blend until smooth, around 2 minutes, and set aside.
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Add the potatoes and broth, bring to a simmer, and cover the pot with a lid. Cook until the potatoes are soft, approximately 30-40 minutes. Remove the pot from the heat and carefully puree the soup with an immersion blender until smooth.
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Add the cashew cream and nutritional yeast (if using), stir well, and season to taste with salt and pepper. Serve immediately and garnish with chives. You can store the soup in a covered container in the fridge for up to 3 days.
Recipe Notes
*I like to use the Better than Bouillon chicken-flavoured vegetable concentrate. I bought mine at Choices Market in Kelowna
Thanks so much for the recipe, Tori! Sorry if I missed this somewhere…about how many servings would you say this yields?
What brand of nutritional yeast do you use?
Bob’s Red Mill is good, or I often buy the generic brand from Nature’s Fare
Hi Theresa! I love Bob’s Red Mill or I also use the generic Nature’s Fare brand!
Looks good!How many servings is this for?
Hi Gillian sorry for the delay I just saw your comment! About 8-10 :). Happy New Year!
I just made this and it’s FANTASTIC! My 11 month old cant get enough!! Anytime I see nutritional yeast I’m sold. Thanks!!
Than you Lindsey! So happy to hear that! Tori
I made this recipe last night and it was a huge hit!! We topped it with some vegan bacon bits and it was perfection. Thanks Tori 🙂
That’s fabulous thank you for sharing!!
This soup is incredible! Thank you! My husband said that was one of the best soups hes ever had!
Thank you Stephanie! That’s such a great compliment, I appreciate it!
Tori
Try adding parsnip, it adds an incredible additional layer of flavour!
Hi Carolyn! Great idea – I love parsnip!
This sounds so yummy, does it need to be blended? Sometimes I like a chunkier soup.
Thank you
Hi Jen you could leave it chunky if you wish!
Ahhhmazing! Thank you for this recipe! I didn’t add the nutritional yeast, as I didn’t have any, and it was scrumptious! My family members are having it with ham sandwiches for lunches tomorrow!
Fabulous! So happy you loved it Gwen!
Hi Tory. I LOVE this recipe so easy and tasty. Wondering if you tried it with celeriac?
I haven’t but it would taste so good with it!
My two year old had three helpings and my husband said it was one of the better things I have made in a long time. That is saying something, coming from a man who has never heard of nutritional yeast. Thanks!
Hi Katie, so awesome! Thanks for sharing!!
If I was okay with it being non-vegan, what is a quick replacement and its quantity for the homemade cashew cream and is it just as yummy?
Hi Stef, I would use light cream!
Hi Tori,
Can I replace raw cashews with raw almonds and follow the same direction to make the cream? I have everything at home to make this recipe tonight except cashews. Thanks in advance!
Made this for dinner tonight. It came out amazing!!! I skipped on the nutritional yeast but it still tasted fantastic. Planning on pairing it with the honey lime salmon. And will be making the banana avocado icecream for tomorrow.
Thanks Diana super happy you liked it! Thanks for taking the time to comment I appreciate it!
This was simply amazing. At first, I wasn’t sure, but some salt and nutritional yeast took this to the next level. I would make this again for sure, possibly using more leeks (love that flavor) and using about half the cashew cream, to bring down the calorie count a little.
Glad you liked it Jessica!
This is my family’s favourite soup!
Made this tonight and it was wonderful! The cashew cream was so simple to make and added a great richness to the dish without it feeling too heavy on the stomach. Definitely will make this soup again for my “soup Sunday”. One question though, do you think it would freeze ok? Thanks!
Is it possible to sub the cashew cream for a dairy option? If so, what do you reccomend?
Hi Katie, I would just use regular cream!
Hi Tori! It says to use veggie broth but then you say you use a chicken flavoured veggie broth. If I’m not making this vegan does it have to be veggie broth? Or would chicken broth work just fine. Thanks!
Hi Tayler, you can use any type of broth you wish – chicken would work great!
Do you have the nutritional info for this recipe?
Hi Colleen I will calculate it for you!
We have not and dairy allergies, could I substitute a little vegan cream cheese maybe?
Hi Raelene, you can just leave the cashews out it will be creamy enough!
Nut**
Soooo yummy! I also added some fresh curly parsley from the garden which gave it another little zing.
Question: Can I freeze this? I live alone and made the full batch–shared with some neighbors but still have more and I’d love to save it a little longer. Thanks for letting me know.
Ellen
Hi Ellen,
We find that this freezes ok – it can sometimes separate slightly when you thaw it but reheating it and mixing it brings it back together!
My friend and neighbour makes this soup all the time and brought me some while doing chemo. I was struggling with losing my sense of taste and feeling crappy.
I swear I licked the bowl! It is so delicious and I have made it many times since.
LOVE LOVE LOVE IT!
My friend and neighbour makes this soup all the time and brought me some while doing chemo. I was struggling with losing my sense of taste and feeling crappy.
I swear I licked the bowl! It is so delicious and I have made it many times since.
LOVE LOVE LOVE IT!
Hi Sarah! My dear! I am so happy you enjoyed this. Sending you a lot of love. <3 <3 xx Tori