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Vegan Potato Leek Soup

Vegan Potato Leek Soup

This velvety smooth soup made with simple ingredients will be your new family favorite.
Prep Time 20 mins
Cook Time 40 mins
Course Holiday, Main Dish, Side Dish
Cuisine French
Servings 8
Calories 250 kcal


  • high-speed blender
  • Immersion blender


  • 2 T. Olive oil
  • 4 Leeks, white and light-green portions only, chopped
  • 4 Garlic, cloves, chopped
  • 2 lbs. Yukon Gold Potatoes, unpeeled and chopped to ½“ cubes
  • 7 C. Vegetable bouillon Use a low-sodium version so you can control the saltiness of the soup
  • 2 Bay leaves
  • 1 t. French thyme, dried and crushed between your fingers
  • ½ t. Black pepper, ground
  • Salt to taste
  • Chives, chopped for garnish

Cashew Cream

  • 1 C. Cashews, raw
  • ¾ C. Water, you may need more to thin the cream


Potato Leek Soup

  • Begin by thoroughly cleaning the leeks. If you have never done this, dirt and sand can make its way down inside the layers of the leeks. Cut off dark green tops and the root end of the leeks. Rinse under cool water. Then, to make sure they are clean, slice the leek in half lengthwise. Rinse any dirt out from inside the layers. Chop into small half moon shapes.
  • Heat oil in large soup pot over medium-high heat. Once hot, toss in the leeks and sauté for 10-12 minutes, until soft and turn a brighter green color.
  • Add garlic and sauté for another minute until fragrant.
  • Next, add the potatoes, vegetable bouillon, bay leaves, thyme, and black pepper. Bring to a boil and immediately turn down the heat to simmer for 20 minutes or until potatoes are tender when pierced with a fork.
  • While the soup is simmering, add the cashews and water to a high-speed blender. Blend until mixture becomes creamy and smooth, like heavy cream. Scrape down the sides of the blender so that there are no small pieces of cashews. Add water to thin to cream like consistency. Place cashew cream in a bowl and set aside for now.
  • When potatoes are done, blend soup in batches in the blender, please be careful because hot liquids can splash. Do this process in small batches and allow the steam to escape periodically. When all soup is blended add back to a clean pot, stir in 1 cup of cashew cream and reheat gently if needed. Taste for salt and adjust as necessary.
  • Serve with chopped chives for garnish.
Keyword potato leek soup, soup