Vegan Potato Leek Soup

This Vegan Potato Leek Soup is packed with hearty veggies and is so deliciously creamy, no one will believe it’s vegan! A big bowl is filling enough for an evening meal, and a small bowl makes a delicious lunch alongside a simple salad. It's also perfect for meal prep! This vegan potato soup recipe is truly as versatile as it is delicious!

You Will Love This

• It’s packed with tons of vegetables! Some leek and potato soup recipes stick pretty closely to those two ingredients, but we’re making the most of this meal! Onion, leek, carrots, celery, and potatoes are going to make sure your family gets a full serving of veggies for dinner with this vegan leek and potato soup.
• It’s SO simple! Something as elegant and delicious as leek and potato soup seems like it should be complicated, but it’s really not! This recipe comes together quickly and in one pot, for an easy weeknight meal. That makes it one of our family's favorites when we're short on time but want a warm, comforting dinner.
• It’s a great meal prep recipe! Vegan potato soup will stay good in the fridge for up to a week. When you’re ready to enjoy a bowl for lunch, just warm it up on the stove for a few minutes. Add a little extra broth to loosen it up, and heat to your preference. Be sure to season with salt and pepper after reheating as well!

Instructions

Heat oil in a large pot over medium-high heat. Add leeks, celery, and carrot along with a couple pinches of salt and pepper.

Cook, stirring occasionally for 10 minutes. Add garlic, thyme, and sage and cook, stirring frequently, for another minute.

Add diced potatoes.

Add veggie broth.

Bring to a simmer. Turn heat to low, cover, and simmer for 10-12 minutes or until the potatoes are fork tender.

Carefully blend half the soup and return it to the pot. You can do this by adding half the soup to a high speed blender or transferring half the soup to another bowl and using an immersion blender.

Return blended soup to the pot. Stir in vinegar and season to taste with salt and pepper.

Garnish with vegan Parmesan, homemade croutons, and fresh parsley.

Tips

• No need to peel the potatoes! Not only is the skin on baby yellow/red potatoes super thin, but it’s also where most of the nutrients come from! The skins will cook up nicely and blend very easily. The best part is they don’t contain enough starch to make the soup goopy. I find baby yellow/red potatoes provide the best texture when making creamy soups.
• I prefer the texture of this soup when just half of it is blended. This gives the soup an overall creamy texture (without the addition of heavy cream!) along with big chunks of potato, leek, carrot, and celery. The best way to achieve this is to divide the simmered soup in half and blend half of it in a high speed blender or with an immersion blender. Using an immersion blender right in the pot of soup works best when you're blending the entire pot of soup - which you can totally do by the way if you want! But if you try to use an immersion blender to just blend part of the soup, you'll end up with small chunks of veggies and a semi-blended texture. It's best to fully separate the portion of the soup that you are blending for the best creamy texture.
• This leek and potato soup is vegan, but it doesn’t have to be! I like to incorporate a few meatless meals each week, but you can easily use normal Parmesan cheese if that’s what you have on-hand. You can also top this with some crispy bacon pieces if you want to fry up a couple of strips ahead of time. I find a few bacon pieces are enough to get veggie-weary kids to try a potato soup!

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