This cozy Vegan Potato Leek Soup recipe is creamy, rich, and flavorful! It features buttery potatoes, tender leeks, white beans, and fresh herbs. Plus you can make it with or without the cashews! (Vegan, gluten-free, refined oil-free, nut-free option.)
This ultra-cozy Vegan Potato Leek Soup is creamy, rich, and flavorful!
It features buttery gold potatoes, tender leeks, and white beans for plant-based protein and fiber. Then I stir in a savory cashew cream sauce (but you can leave this out for a lower-fat, nut-free version if you wish). And finally, we add fresh chives & dill for a bright, herby finish!
Each large bowl packs tons of fiber, iron, potassium, and about 14 grams of protein. It's a healthier spin on classic potato leek soup... no butter, heavy cream, dairy, or refined oil needed! I hope you love it as much as I do.
Ingredients for Potato Leek Soup
For this recipe, you'll simmer in a large pot on the stove then blend together:
- Fresh leeks: You'll need about four large leeks for this recipe. We'll use the white and light-green parts only. It's important to rinse leeks well to remove the dirt that's often trapped inside. I slice them in half, then gently fan them out while rinsing.
- Gold potatoes: I use Yukon gold potatoes because they have a rich, buttery flavor. But russet potatoes or other starchy white potato could work too. I purchase organic potatoes when possible, then leave the skins on to retain the most nutrients.
- White beans: Most often I use navy beans, but cannellini beans or great northern will work too. You'll need one 15-ounce can (or about 1.5 cups cooked beans).
- Vegetable broth
- Italian seasoning
- Garlic powder: Or swap in a couple cloves of freshly minced garlic.
- Fresh dill: Fresh herbs are an amazing finishing touch to this soup! They add a wonderful, vibrant taste so I don't recommend omitting them.
- Fresh chives
- Cashews: We'll use soaked raw cashews as the base of our silky cashew cream. Then we'll pour it in the soup at the end of cooking time. The cashews also add extra plant-based protein and fiber to the dish. (Please see the notes below if you need a nut-free version!)
- White miso: This adds depth and tasty umami flavor to the cashew cream. If you don't have it, simply salt to taste.
- Nutritional yeast: This adds a slight cheesiness to the cashew cream. You could even add more if you really enjoy the flavor.
- Apple cider vinegar: Just a teaspoon adds a touch of acid and helps season the soup for a finished taste.
Customizing
Nut-free option: For a lower-fat and cashew free version, omit both the cashews and water in the cream sauce. Then still add the nutritional yeast (up to a quarter cup), white miso, and apple cider vinegar for added richness and flavor. You can add these right before blending.
Dried herbs: Instead of the Italian seasoning, you can change up the flavor. Substitute dried rosemary, thyme, basil, oregano, etc. You can also include bay leaves while simmering, but be sure to remove them before blending.
Puree: You can either enjoy this soup chunky, blend it until creamy & smooth, or leave it somewhere in between! I prefer blended until smooth.
Blending Tip
I use an immersion blender which works great for soups. It allows you to blend right in the pot with no need to transfer. But if using a blender, please use caution and make sure your blender can handle hot foods. Let the soup cool a bit first and allow the steam to vent as it blends.
Serving
Garnish: Top your bowl with fresh herbs like more dill and chives, or try fresh parsley or green onions as well. You can also add black pepper to taste, a squeeze of fresh lemon juice, or red pepper flakes for a little heat.
Croutons & bread: Sprinkle on crunchy croutons for added texture or even some Smoky Roasted Chickpeas. Or serve it alongside some toasted sourdough or crusty bread.
Storing
Store the leftovers in a sealed container in the refrigerator. I find it keeps well for about 4-5 days. Reheat in the microwave when ready to enjoy. It's great for meal prep and packed lunches!
For more inspiration, also browse all vegan potato recipes or soup recipes.
Vegan Potato Leek Soup (Easy!)
Ingredients
- 4 large leeks*
- 1 1/2 lbs. gold potatoes
- 15 oz. navy beans (or cannellini, great northern)
- 6 cups vegetable broth
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 2-3 Tbsp. fresh dill
- 2-3 Tbsp. fresh chives
For the cashew cream:
- 3/4 cup raw cashews**
- 1 cup water
- 2 Tbsp. nutritional yeast
- 1 Tbsp. white miso
- 1 tsp. apple cider vinegar
Instructions
- Soak cashews: Place the cashews in a heat-safe bowl. Top with hot/boiling water until cashews are submerged. Set aside to soak for at least 10-15 minutes to soften.
- Prepare leeks: Trim off the roots and dark green tops. (You'll use the white & pale green parts only.) Cut the leeks in half lengthwise. Then rinse very well under the faucet, fanning out the layers to remove any stubborn grit/soil trapped inside. Drain well, then slice into half-moons.
- Prepare potatoes: Dice the potatoes. (I leave the skins on for nutrients, but you can peel if preferred.)
- Begin cooking: In a large stockpot over medium-high heat, sauté leeks for about 6-7 minutes. (I use 3 Tbsp. water for no-oil sauté method, adding more as needed.) When the leeks are softened, add Italian seasoning and garlic powder. Stir and sauté 1 minute.
- Simmer: Add the potatoes, white beans (rinsed and drained), and broth. Bring to a light boil, then cover and simmer for about 15 minutes or until potatoes are tender.
- Make cashew cream: When there are a few minutes left of simmering time, drain and rinse the cashews, discarding the soak water. Add all cashew cream ingredients to a small blender. (I use a NutriBullet.) Blend for about 30 seconds until silky smooth.
- Blend: When the potatoes are tender, very carefully blend soup with an immersion blender until smooth. Turn off the heat.
- Add cream sauce & herbs: Add the cashew cream and fresh dill & chives (finely chopped). Stir. Add salt & black pepper to taste and garnish your bowl with more fresh herbs if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Leigh says
Just made this and it's outstanding!
Kaitlin says
So glad you enjoyed! Thanks for giving it a try and sharing your kind feedback.