There is nothing more satisfying than a delicious bowl of soup. It’s hearty, comforting and if you make it right, delicious and healthy too. Often times creamy soups are laden with calories, salt and just not good for you. On the contrary, this vegan potato soup recipe is healthy and still packed with nutritious flavor.
As an island girl, it’ll come as no surprise to you that I’m not a big fan of wintertime. Even so, there’s something so comforting than a warm bowl of soup. And one of my favorite soup recipes to prepare is dairy free potato leek soup.
A savory classic, the origins of this soup include potatoes, leeks and heavy cream.
I’m skipping the cream part in favor of unsweetened Macadamia nut milk. Of course, you can use any nut milk but, I find the macadamia nut milk lends a creamy velvety smoothness that works well.
Obviously you don’t have to be vegan to enjoy this recipe either. And if you’re NOT vegan, you may enjoy adding something that begins with B-A…and ends in C-O-N for a crispy finish.
If that’s not your style, no worries. The textural complexity of this dish includes cubed baked potatoes as a garnish which mean it technically classifies it as chunky potato leek soup.
The kids actually said they prefer it than store bought. They surely know how to butter me up.
Not only is this recipe for potato leek soup vegan but, it’s kid friendly too. After the soup is prepared, just set up the table with various toppings and have the kids pick and choose. We actually topped our soup with baked potato and chives. And since we’re talking about baked potatoes here, obviously any topping that you would put on top a baked potato can be used to garnish this soup.
As a matter of fact, if you’re looking for kid friendly soups, vegan potato leek soup also fits the bill. The soup is a perfect canvass for toppings like vegetables like broccoli, lean protein and even a piece of gluten free crostini.
Kids will enjoy selecting their favorite toppings from a soup bar.
Tools to Use
You can use an immersion style blender or attachment to get the right consistency in soup. Personally, I use this blender as it has a “soup setting” function and gives the perfect creaminess every time.
Pair this soup with a light salad or a plateful of roasted veggies.
How to Clean Leeks for the Soup
Leeks are are notorious for hiding dirt and grit. And nothing will destroy your potato leek soup more than a mouthful of grit in your soup. To avoid this, slice the leeks in 1/2 inch rounds (making sure to remove the root). Place the rounds in a large bowl of water. Agitate the water with your hands by stirring.
Let the leeks sit in the bowl of water for 10 minutes. Drain, the water making sure to remove all the dirt at the bottom of the bowl. Repeat once more and get ready to make a seriously delicious soup.
- 5 medium raw potatoes (cubed)
- 1 large bunch leeks (sliced and thoroughly rinsed)
- 2 cups unsweetened macadamia nut milk
- 3 cups vegetable broth
- 2 cloves garlic (smashed)
- 2 bay leaves
- 1 1/2 tsp sea salt (add more to taste)
- 1/2 tsp fresh cracked pepper
- 2 large (baked) Russet potatoes (cubed)
- chopped scallions
- Put cubed raw potatoes in large pan and cover with water.
- Add ½ tsp salt to the water and set remaining salt aside.
- Add garlic, bay leaves and leeks.
- Boil until fork tender, about 15-20 minutes and then drain.
- Remove bay leaves and discard. Add reserved cooked potatoes, leeks and garlic to blender (immersion or high-powered blender).
- Add vegetable broth, macadamia nut milk, remaining salt and nutritional yeast.
- Blend until smooth.
- Garnish as desired with baked cubed potatoes and fresh chives.
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Serving Size1 cup
Amount Per Serving Calories 411Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 21gCholesterol 2mgSodium 718mgCarbohydrates 41gFiber 7gSugar 4gProtein 8g
Other Plant Based Soups You May Enjoy
Original January 12th 2019. Updated 1/5/2021