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Potato Leek Soup with a Creamy Broth Recipe

This vegan Potato Leek Soup features creamy plant-based broth, tender potatoes, and aromatic leeks for a simple, cozy meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 4 medium potatoes peeled and diced
  • 2 large leeks cleaned and sliced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • ½ cup unsweetened plant milk or coconut milk
  • 1 tbsp olive oil
  • Fresh chives or parsley for garnish

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Sauté leeks, onion, and garlic until softened and fragrant (5–7 minutes).
  3. Add diced potatoes, thyme, salt, and pepper, stirring to coat.
  4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer 20–25 minutes.
  5. Remove from heat and blend soup until smooth using an immersion blender or standard blender.
  6. Stir in plant milk for extra creaminess, adjust seasoning, and garnish with fresh herbs.
  7. Serve hot with crusty bread or your favorite vegan toppings.

Notes

Nutritional Values (per serving)

  • Calories: 160
  • Total Fat: 4g
  • Saturated Fat: 0.5g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 3g

Vitamins & Minerals (per serving)

  • Vitamin A: 20%
  • Vitamin C: 15%
  • Calcium: 6%
  • Iron: 8%
  • Potassium: 18%

Notes & Tips

  • Roast potatoes before adding to soup for extra depth of flavor.
  • Swap plant milk for cashew cream for ultra-silky texture.
  • Garnish with crispy shallots or croutons to impress anyone visiting your kitchen.
  • Soup tastes even better the next day, so double the batch for easy meal prep.