Vegan Leek and Potato Soup

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x


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.



  • 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


  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.

  • Category: Main Course
  • Cuisine: Welsh


  • 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