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A bowl of vegan leek and potato soup garnished with vegan cream and rosemary, and in the background some raw leaks, rosemary, and croutons, and a glass

Vegan Leek and Potato Soup

This vegan leek and potato soup recipe is creamy, rich, and mouth watering, and takes only 40 minutes to make.
Course Soup
Cuisine American
Keyword potato leek, potato soup, vegan soup, vegan soup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 196kcal


  • 2 tablespoons olive oil
  • 3 garlic cloves , minced
  • 4 leeks , cleaned & thinly sliced
  • 3 cups cubed white potato , about 2 - 3 medium russet potatoes
  • 1/2 teaspoon sea salt & pepper
  • 4 cups vegetable broth (low sodium if desired)
  • 2 bay leaves
  • 1/2 cup raw cashews
  • Fresh rosemary to garnish


  • Heat the oil in large saucepan or dutch oven. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes.
  • Add the potatoes and season with salt and pepper. Saute another 2 minutes.
  • Add broth and bay leaves and stir to combine. Bring the soup to a boil, then turn down to simmer and cook until potatoes are just tender, about 15 - 20 minutes. Stir in cashews and cook another minute.
  • Transfer the contents of the soup into a blender. Blend on high until smooth and creamy. Pour into bowls and garnish with chopped rosemary.


Store the soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month. Reheat on the stove top or in the microwave.


Calories: 196kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 648mg | Potassium: 534mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 17.2mg | Calcium: 67mg | Iron: 4.7mg