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a bowl of potato leek soup with pepitas and chives on top

Vegan Potato Leek Soup

This creamy potato leek soup is vegan & gluten-free with no dairy needed! It's the perfect weeknight dinner to serve with a side salad or toast.
4.84 from 6 votes
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Course: Vegan Soups + Stews
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients 

  • ¼ cup vegan butter
  • 2-3 medium/large leeks about 4 cups diced, make sure to use the white/green stems and not the tough dark green ends
  • 1 teaspoon garlic powder or 5-6 fresh garlic cloves, minced
  • 1 teaspoon dried parsley
  • ¼ teaspoon chili flakes
  • salt & pepper to taste
  • 3 large russet potatoes peeled and chopped into 6 pieces each
  • 4 cups vegetable broth
  • 15 ounce can cooked cannelini beans strained and rinsed, about 1 ½ cups cooked beans
  • 2 Bay leaves
  • 1.5 Tablespoon lemon juice about ½ lemon, juiced

Instructions

  • Prep the veggies by dicing the leeks and peeling and chopping the potatoes. I like to chop each potato into 6 evenly sized pieces so they're not too small. If using fresh garlic instead of garlic powder, also mince the garlic at this point.
  • Once the veggies are prepped, add the vegan butter to a large pot or dutch oven and turn on the heat.
  • Once the butter has melted and is bubbling, add in the diced leeks, garlic/garlic powder, dried parsley, chili flakes, salt, and pepper. For reference, I use about ½ teaspoon salt and ¼ teaspoon ground pepper to start and add more if needed.
  • Then, saute the leeks for about 5 minutes until they have become soft and are starting to caramelize.
  • Next, add in the vegetable broth, chopped potatoes, cooked cannelini beans, and Bay leaves. Stir together and brign the soup to a boil.
  • Once the soup is boiling, reduce the heat to a simmer, cover the pot with a lid, and cook for 10-15 minutes until the potatoes are cooked through and easily piercable, but not too soft and musghy.
  • Remove the bay leaves from the soup and discard. Then, turn off the heat and use an immersion blender or add the soup to a standing blender and blend until smooth.
  • Once the soup is completely smooth and creamy, add in the lemon juice and any additional salt and pepper needed to season the soup. Then, stir and serve warm with your favorite toppings. Enjoy!

Notes

  • For convenience I used garlic powder to make the soup you see pictured, however, I have also made it with freshly minced garlic and it is even better!
  • Leftover soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. If freezing, I recommend storing it in individual containers so it's easier to defrost. 
  • This is the immersion blender I used for this soup recipe
  • Cannelini beans can be substituted 1:1 with cooked chickpeas
  • Russet potatoes really work best for this soup, but Yukon potatoes are another good option. Just avoid waxy potatoes or your soup won't end up as creamy.
  • I topped this soup with pepitas and freshly chopped chives, but it also goes great with fresh microgreens, vegan bacon, chili oil for spice, or homemade croutons!

Nutrition

Serving: 1bowl | Calories: 386kcal | Carbohydrates: 62g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 1052mg | Potassium: 1249mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1285IU | Vitamin C: 17mg | Calcium: 127mg | Iron: 6mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!