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    You are here: Home / Cooking Times / c) 1 - 2 hrs / Vegan Leek and Potato Soup

    Vegan Leek and Potato Soup

    21 January 2019 - By Michelle Minnaar
    This post may contain affiliate links.

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    Jump to Recipe

    Remember my easy leek and potato soup? Well this is the vegan version! This vegan leek and potato soup is equally easy to make and doesn’t require too much effort.

    a bowl of leek and potato soup garnished with chives

    It is also creamy, rich and perfectly spiced – and yes,  it’s really vegan! Ultimately, this soup can convert anyone to loving vegan food.

    In addition, it is a kid-friendly soup because it gets a subtle sweet tone from the leeks, so kids love it. Hence, it’s a great way to get them eating healthily and make sure that they are getting their five-a-day! Don’t you think so?

    The leeks and potatoes are also accompanied by other root vegetables and herbs. In combination, they make a very tasty vegan option that you’ll want to have a couple of times in the month.

    This is especially true when it gets cold and the weather is a bit gloomy. So, let’s go have fun, cooking this winter warmer recipe. If you want a lighter recipe, try this zucchini and leek soup.

    vegan leek and potato soup UK

    This vegan leek and potato soup is very easy to make. Even better, it is also very inexpensive. It uses everyday ingredients like leeks, potatoes, celery sticks, garlic and onions – and that’s it!

    To jazz up the flavour of this little number, fresh chives are added for the simmering process. As you can see, this soup is a keeper when it comes to making healthy and budget-friendly meals.

    All in all, this vegan soup is everything you are looking for! It’s comforting, it’s rich and super-satisfying! Plus, if you haven’t used leeks in a soup before, then you’re in for a treat!

    making soups with the Wesco Kickmaster

    Now, I don’t know about you, but when I make soups I tend to be quite messy in the kitchen – especially when the recipe calls for some cutting, dicing or peeling.

    Certainly, I never seem to enjoy struggling to dispose of the scraps in the kitchen bin. However, I must admit with my new Wesco Kickmaster 33L bin, I am loving every part of the cooking process!

    First of all, I love that the design is very retro and unique. The sturdy, chrome-plated pedal allows the shells to open efficiently, so you never have to use your hands to open the lid.

    I particularly love the glide effect; how it shuts and opens so smoothly when you step on the pedal. It makes every trip to the bin a fun experience (plus my kids love it, too).

    It is easy to clean as the 33-litre metal insert is removable. Also, another one of its innovative features is the integrated damper. The damper regulates the closing and opening process of the lid.

    Overall, it is very spacious and perfectly elegant addition to any kitchen. The best part is that the design comes in 13 different colours so you can easily match it to your own kitchen. Check out the Wesco Kickmaster here for more information.

    A white trash bin

    vegan leek and potato soup – chunky

    If you wish to make this soup more chunky and more filling then add as many potatoes to match your desired consistency. Remember, potatoes are a thickening agent so if you add too much of them they might turn your soup into a stew.

    Nevertheless, potatoes are the ultimate comfort food and they blend up really well to create that creamy effect in soups. For example, the potato was the perfect addition for my cauliflower and potato soup.

    The same can be said about sweet potatoes, and these also give the soup a very beautiful colour. Just check out my slow cooker sweet potato soup.

    vegan leek and potato soup – with coconut milk or coconut cream

    I know that when you think of vegan leek and potato soup, the term creamy doesn’t really come to mind. It should though!

    Even if you make vegan soups, they too can have the same creamy effect as a cream-based soup. The secret to making vegan soups creamy is to add coconut cream (not coconut milk).

    The cream of coconut is the unspoken secret that practically all vegans follow when making soups or curries. It’s something that you can do time and time again to make a normal soup vegan.

    For example, you can try it with this easy carrot soup. Coconut cream isn’t only for making Asian-inspired soups!

    Ingredients to make leek and potato soup : Potato onion Garlic Chives

    vegan leek soup with no potato

    If you want to avoid using potatoes, you might think that this vegan leek and potato soup recipe is doomed. You couldn’t be more wrong.

    There are plenty of things you can do to salvage this recipe and not use potatoes. First, you can substitute the simple potato with swedes or turnips.

    These will be more or less the same as regards colour. In terms of taste, they are not as starchy but, still, you will notice their subtle flavours.

    For extra creaminess, I recommend adding an entire avocado. Also, it’s a good idea to stock up on those essential fats that the avocado is well known for.

    Otherwise, if you feel like you still want a thick consistency, but just not at the expense of adding potatoes, then use split peas. I’ve used split peas in a vegan split pea soup before, and it yielded excellent results.

    If you’ve got leftover leeks, use them in a delicious chicken and leek risotto recipe.

    A bowl of leek and potato soup and three slices of bread

    how to season a vegan soup

    To enhance the flavour of this vegan leek and potato soup, add fresh chives during the cooking process. You can also consider adding thyme for a more seasonal effect.

    Add oregano for a more Mediterranean twist. Next, you can also consider adding some chilli powder or cumin for extra flavour. I can also recommend ground coriander.

    There are also a couple of ways for you to thicken a soup. Especially if you think the consistency is a bit runny. You can try adding a spoonful of the following:

    • potato starch or these potato starch substitutes
    • masa harina or these masa harina substitutes (a gluten-free alternative to flour)
    • cassava flour or these cassava flour substitutes (a gluten-free alternative to flour)

    You can also always add a sausage to make it more meaty. For instance, fried andouille sausage work fabulously. Otherwise, try any one of these andouille sausage substitutes.

    leek and potato soup toppings

    First, top the vegan leek and potato soup with any herbs you might have already used during the cooking process. These include chives, thyme, oregano, basil, parsley, watercress and more.

    However, to add a bit of crunch in your spoonful, consider adding nuts like cashews or walnuts. Pumpkin seeds also work well and are very nutritious.

    Lastly, I absolutely love adding croutons on top of my soup. You can easily make these on your own – just make sure you follow a vegan recipe. Otherwise, look for pre-packaged vegan croutons in the supermarket.

    More smooth vegetable soup recipes

    Need some more soup for the soul? Check out these divine recipes.

    • Zucchini and leek soup
    • Marrow soup
    • Wild garlic soup
    • Leek and onion soup
    • Pumpkin and sweet potato soup
    Print
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    Vegan Leek and Potato Soup


    ★★★★★

    5 from 4 reviews

    • Author: Michelle Minnaar
    • Total Time: 55 minutes
    • Yield: 4 1x
    Print Recipe
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    Description

    Make this tasty vegan leek and potato soup recipe. It is creamy, perfectly spiced and absolutely vegan! Read more on the different variations of this soup.


    Ingredients

    Scale
    • 30ml (2 tbsp) vegetable oil
    • 1 onion, finely chopped
    • 3 leeks, white part only, chopped
    • 1 stalk celery, chopped
    • 1 clove garlic, finely chopped
    • 200g (7 oz) potatoes, peeled and chopped
    • 750ml (3 cups) vegetable stock
    • 250ml (2 cups) almond milk
    • 30ml (2 tbsp) chives, roughly chopped

    Instructions

    1. Heat the oil in a large, heavy-bottomed saucepan and add the onion, leek, celery and garlic.
    2. Let the vegetables sweat over a low heat until they are softened but not browned. This will take about 12 to 15 minutes.
    3. Add the potato and stock and bring to the boil. Reduce the heat and leave to simmer, covered for 20 minutes.
    4. Allow to cool a little before puréeing in a blender or food processor. Return to the clean saucepan. (If you have a hand blender there is no need to wait. You can blend the soup immediately.)
    5. Bring the soup gently back to the boil and stir in the milk.
    6. Season with salt and pepper and reheat without boiling.
    7. Serve hot or well chilled, garnished with chives.

    Notes

    • Check out one of these leek substitutes if you’re having a hard time getting a hold of them.
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: Main Course
    • Cuisine: Welsh

    Nutrition

    • Serving Size: 1 serving
    • Calories: 303
    • Sugar: 7.1 g
    • Sodium: 636 mg
    • Fat: 22.8 g
    • Saturated Fat: 14.9 g
    • Carbohydrates: 24.4 g
    • Fiber: 4.5 g
    • Protein: 4.3 g

    Did you make this recipe?

    Tag @greedygourmet on Instagram and hashtag it #greedygourmet

    GIVEAWAY

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    A red trash bin

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    Make this tasty vegan leek and potato soup recipe. It is creamy, perfectly spiced and absolutely vegan! Read more on the different variations of this soup.

    P.S. This is a sponsored post.

    More recipes you may enjoy

    • Curried Pumpkin Bean Soup
    • Kabocha Squash Soup
    • One Pot Chicken and Rice
    • Jammie Dodger Blondies
    Facebook35TweetPin177YummlyShares212

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    Reader Interactions

    Comments

    1. julie c

      January 22, 2019 at 2:24 pm

      Cauliflower tacos

      Reply
    2. cheryl hadfield

      January 22, 2019 at 9:27 pm

      I made a sweet potato and butternut squash soup with cauliflower garlic bread last weekend was delicious

      ★★★★★

      Reply
    3. Ryan

      January 23, 2019 at 8:29 pm

      I’m not entirely sure that chicken stock qualifies as vegan… is this a typo or something!?

      Reply
      • michelle

        January 28, 2019 at 10:05 am

        Hi Ryan, you’re right. Please know that we’ve updated the typo. Thanks for letting us know and we hope you keep enjoying Greedy Gourmet. We have tons of delicious vegan recipes coming up 🙂 Best, Michelle

        Reply
    4. Solange

      January 24, 2019 at 12:08 am

      Sweet Potato & Black Bean Veggie Burgers.

      Reply
    5. Natalie Crossan

      January 26, 2019 at 7:02 pm

      Californian Tofu Scramble – so so good

      Reply
    6. Jo Young

      January 27, 2019 at 4:00 pm

      Vegan Mac and Cheese which was featured on This Morning.

      Reply
    7. val young

      January 31, 2019 at 10:04 am

      vegetable chilli with black beans

      Reply
    8. Harpal kaur

      January 31, 2019 at 10:13 am

      Perfect recipes for cold days like today, will definitely be trying these out come the weekend

      ★★★★★

      Reply
      • michelle

        February 07, 2019 at 12:08 pm

        Great to hear! Good luck! Michelle

        Reply
    9. jacqui rushton

      January 31, 2019 at 10:29 pm

      Lentil mushroom meatballs

      Reply
    10. RM

      February 01, 2019 at 11:34 pm

      Thai green veggie curry

      Reply
    11. Sophie Roberts

      February 02, 2019 at 10:26 pm

      I recently found a Courgette and Carrot Spaghetti with Red Pepper and Tomato Sauce recipe and it’s delicious! Such a healthy alternative to pasta too!

      ★★★★★

      Reply
    12. Kim Styles

      February 10, 2019 at 5:59 pm

      I discovered Vegan Rollmops using Aubergine! delicious

      Reply
    13. Kim Neville

      February 18, 2019 at 5:32 pm

      Mushroom Bourguignon

      Reply
    14. Naila

      February 18, 2019 at 6:36 pm

      i enjoyed making vegan brownies 🙂

      Reply
    15. sharon martin

      February 27, 2019 at 10:04 am

      vegetable curry

      Reply
    16. Antony Bidwell

      July 28, 2019 at 10:31 pm

      So healthy! Love it 🙂

      ★★★★★

      Reply

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    about michelle

    Welcome to my eclectic collection of recipes from all four corners of the world. I hope to inspire you to get into the kitchen and never eat a boring meal ever again. Want to know more?

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