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1-Pot Vegan Potato Leek Soup

1-Pot Vegan Potato Leek Soup recipe served in a bowl with toasted bread.

1-Pot Vegan Potato Leek Soup! It’s creamy, rich, comforting, gluten-free and ready under 30! Ummm, need I say more?

Save this recipe and make a big batch to last you through the week. (It can also be frozen for later). We absolutely love this Potato Leek Soup with a hunk of toasted bread. I’m sure you’ll love it too.

1-Pot Vegan Potato Leek Soup recipe served in a bowl with toasted bread.

1-Pot Vegan Potato Leek Soup

This Vegan Potato Leek soup is creamy, comforting and adored by all eaters, vegan or not. It's healthy, vegan and gluten-free. Simply made in one pot and just 10 ingredients. A perfect soup for lunch or a light dinner.
5 from 1 vote
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Dinner, Lunch, Soup
Cuisine: American-Inspired, French-Inspired
Keyword: Plant-Based Potato Leek Soup, Vegan Potato Leek Soup
Calories: 214kcal
Servings: 8

Ingredients
 

  • 3 tbsp olive oil more for drizzling
  • 3 cloves garlic
  • 3 leeks white and light green parts only, chopped
  • 3 stalks celery chopped
  • 7 cup vegetable broth more if desired
  • 2 lb russet potatoes peeled and cubed
  • 1/2 cup raw cashews
  • 2 bay leaves
  • 1 1/2 tsp herbes de Provence or fresh thyme leaves
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground coriander
  • 1/4 tsp ground pepper

Instructions

  • In a large pot add the olive oil and garlic and bring to medium heat. Toss in the leeks and celery and cook, stirring often, until wilted (about 5 minutes).
    3 tbsp olive oil
    3 cloves garlic
    3 leeks
    3 stalks celery
  • Pour in the vegetable broth and add the potatoes, cashews, bay leaves, herbes de Provence, salt, coriander and pepper. Bring the soup to a simmer by increasing the heat. Cover with the lid slightly ajar and cook until the potatoes are soft and tender, about 15 minutes.
    7 cup vegetable broth
    2 lb russet potatoes
    1/2 cup raw cashews
    2 bay leaves
    1 1/2 tsp herbes de Provence
    1/2 tsp ground coriander
    1/4 tsp ground pepper
    1 1/2 tsp sea salt
  • Scoop out the bay leaves and discard. Puree the soup with an immersion blender until creamy smooth. (Alternatively, blend the soup in a blender in batches on high speed).
  • Serve the soup in bowls with a drizzle of olive oil. We like to serve alongside bread, toasted and slathered with vegan butter!
    3 tbsp olive oil

Notes

This soup will keep for one week. Store in the fridge in an air tight container.
You can also freeze this soup, however it will change the consistency to an ultra thick soup. When thawed, scoop the desired amount into bowls and add a few splashes of water. Heat in the microwave for 2 minutes and stir everything to combine.

Nutrition

Nutrition Facts
1-Pot Vegan Potato Leek Soup
Amount Per Serving
Calories 214 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 1274mg55%
Potassium 599mg17%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Calcium 45mg5%
Vitamin C 11mg13%
Vitamin A 1011IU20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

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