Creamy and comforting! This low-carb vegan leek potato soup is the deliciously healthy meal you need on cold winter days. The best part? It is ready in just 30 minutes and does without any heavy cream.
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Soup season is in full swing! As a soup-lover, I indulge in soup almost daily during the colder season. And one of my favourites is this low-carb vegan leek potato soup. It is super easy to make and does without the addition of a dairy-rich heavy cream. Need I say more? Scroll down for all the info and the full recipe.
In the mood for comforting plan-based soups? Try this vegan pumpkin soup, Mediterranean lentil soup, vegan broccoli soup and 5-ingredient roasted tomato soup. Celebrate Veganuary with these delicious and colourful recipes.
Why you'll love this recipe
- dairy-free
- ultra-creamy
- comforting
- easy one-pot recipe
- ready in 30 minutes
Ingredient notes
This vegan potato and leek soup is super easy to make. You only need a few ingredients:
- Onion – If you don’t have a yellow onion, substitute it for sweet onions, white onions, or shallots.
- Garlic – You don’t have to finely mince the garlic because the soup will be pureed anyways. Peel, roughly chop it, and you’re good to go.
- Leek – Wash the leek thoroughly before using and use both the white and the green part.
- Potatoes – The right kind of potatoes and amount will make this soup ultra-creamy without adding heavy cream. Use potatoes that are high in starch and low in moisture.
- Vegetable oil – Use a light-tasting oil like rapeseed or canola oil to not diffuse the taste of the other ingredients.
- Vegetable stock – Use homemade stock, store-bought or (organic) stock cubes.
- Bay leaf - I mostly use dried bay leaves, but I am sure fresh leaves work just as good.
- Nutmeg – When I make something with potatoes, I always add a pinch of freshly grated nutmeg. It goes so well with the starchy vegetable, supporting its earthy flavour and adding a spicy note.
See recipe card for quantities.
Instructions
Prepare the leek by cutting off the rooty bottom and a bit of the dark green part on the top first. Then remove the outer layer and wash it thoroughly. Pat the leek dry and slice it.
Wash and peel the potatoes and chop them into bite-sized chunks. Remove the stem. Peel and dice the onion and garlic.
In a medium-sized pot, heat the olive oil on medium heat. Sauté the chopped onion for about a minute, stirring occasionally.
Add the leek, potatoes and garlic. Sauté for another minute, stirring frequently.
Add a pinch of nutmeg, bay leaves and vegetable stock. Bring to a light boil, turn down the heat and let simmer on low for about 15 minutes until the potatoes are fork-tender.
Remove the pot from heat and remove the bay leaves. Blend the soup with an immersion stick blender directly in the cooking pot. Alternatively, use a regular blender and blend the soup in batches until smooth.
Season with salt and pepper, divide into soup bowls and serve.
Tips & substitutions
This vegan leek and potato soup is easy to make, requires just a few ingredients and is ready in half an hour. Here are some tips to make get the best out of this delicious recipe:
- Use high-starch potatoes – They contain less moisture and a perfect to be pureed. Potato varieties like Yukon gold or russet work best for soups.
- Make it spicy – Add red pepper flakes to give this soup a spicy touch.
- Add additional flavour with toppings – Thinly slice the green part of the leek and herbs like chives or parsley as a topping. It adds more flavour and is a crunchy counterpart to the creamy soup.
- Ways to blend – Use an immersion stick-blender or regular blender to get a creamy soup. If using a stand-alone blender, let the soup cool a bit. Then start the appliance and blend it in batches to prevent it from overflowing.
Recipe FAQs
Store any leftovers in a sealable jar or an airtight container and keep them in the fridge. This way, the soup will be good for up to 5 days.
If you have leftover leeks or bought them in a bigger batch, store them in a cool place or put them in the fridge. This way, the leeks will keep for up to 2 weeks.
Leek is delicious when eaten raw and tastes like a milder version of spring onions. I not only use it as an ingredient in the soup. I also thinly slice it to use as a crunchy and flavourful topping.
📖 Recipe
Low-Carb Vegan Leek Potato Soup
Equipment
- immersion stick-blender or regular blender
Ingredients
- 700 g potatoes (1.5 lbs, about 4-5 medium potatoes)
- 1 medium leek
- 1 yellow onion
- 2 cloves garlic
- 2 tablespoon vegetable oil (light-tasting)
- 1 l vegetable stock (4 cups)
- 2 dried bay leaves
- pinch of ground nutmeg
- salt and pepper to taste
Toppings
- thinly sliced leek
- chopped chives
Instructions
- Prepare the leek by cutting off the rooty bottom and a bit of the dark green part on the top first. Then remove the outer layer and wash it thoroughly. Pat the leek dry and slice it.
- Wash and peel the potatoes and chop them into bite-sized chunks. Remove the stem. Peel and dice the onion and garlic.
- In a medium-sized pot, heat the olive oil on medium heat. Sauté the chopped onion for about a minute, stirring occasionally. Add the leek, potatoes and garlic. Sauté for another minute, stirring frequently.
- Add a pinch of nutmeg, bay leaves and vegetable stock. Bring to a light boil, turn down the heat and let simmer on low for about 15 minutes until the potatoes are fork-tender.
- Remove the pot from heat and remove the bay leaves. Blend the soup with an immersion stick blender directly in the cooking pot. Alternatively, use a regular blender and blend the soup in batches until smooth.
- Season with salt and pepper, divide into soup bowls and serve.
Notes
- Use high-starch potatoes – They contain less moisture and a perfect to be pureed. Potato varieties like Yukon gold or russet work best for soups.
- Make it spicy – Add red pepper flakes to give this soup a spicy touch.
- Add additional flavour with toppings – Thinly slice the green part of the leek and herbs like chives or parsley as a topping. It adds more flavour and is a crunchy counterpart to the creamy soup.
- Ways to blend – Use an immersion stick-blender or regular blender to get a creamy soup. If using a stand-alone blender, let the soup cool a bit. Then start the appliance and blend it in batches to prevent it from overflowing.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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