Leek and Potato Soup just might be the easiest soup to make from scratch! It requires minimal effort, and it’s filled with fresh ingredients and plant-based flavor. This is a vegan and gluten-free soup!
This is a very easy and simple recipe. It is made with leeks, potatoes, silken tofu, veggie broth, salt, and pepper. Everything gets cooked in the same pot and once cooled it is blended into a creamy soup. It comes together quickly and creates the most comforting soup! As a bonus, our version is a gluten-free and vegan soup. For a beautiful holiday or party presentation serve the soup in small glasses with a topping bar so everyone can customize their own dish.
What Are Leeks?
Leeks are in the allium class of vegetables, which means they’re related to garlic, chives, shallots, and onions. They look similar to green onions, but the bulbs are much thicker and their flavor is sweeter. Make sure to thoroughly wash your leeks as they can be very sandy. Frozen leeks are a great shortcut here and they’re sold seasonally at Trader Joe’s!
How to Cut Leeks
This is an essential part of preparing Leek and Potato Soup!
- Start by cutting off the dark green, reedy top. This part can be discarded or composted.
- Cut the leeks in half lengthwise
- Remove the outter dark green layers
- Finely slice the white end and the palest green parts.
How to Clean Leeks
- Once you have sliced the leeks, soak them in a bowl with vegetable rinse and swish the water around really well. Let them soak for 5 minutes
- Drain the leeks into a colander and rinse really well feeling with your hands if there is still any sand remaining. If there is sand repeat the process.
Vegan Potato Leek Soup
Our secret ingredient is silken tofu to add creaminess without the extra calories, fat, and dairy of heavy cream! It’s a healthier alternative that adds protein as a bonus. Make sure you use silken tofu! Don’t skip this ingredient; you won’t taste it, but will make the soup super creamy. Use vegetable broth to keep this recipe vegan. We also like to use vegetarian chicken broth. Adjust the salt and pepper as needed for perfect flavor!
Potato Leek Soup Recipe
We prefer Yukon Gold potatoes for this recipe! They’re perfect for creamy soups since they’re softer and tend to cook and blend easily. Yukon Gold potatoes also have a natural sweetness that pairs perfectly with leeks! You can use any kind of potato you prefer for this recipe.
How to Store this Soup
Store this vegan and gluten-free soup in an airtight container in the fridge for 3-4 days, but not longer. You can always freeze the soup in individual portions or smaller portions for up to 2 months. just warm it up and whisk it, if necessary.
Making Ahead
You can cut, clean the leeks, and freezer them to save prep time. Just make sure they are dry before you freeze them. Soup may be frozen for up to two months, just warm it up and whisk it, if necessary.
Leek & Potato Soup Toppings
Toppings make soup fun, filling, and beautiful on the table! Here are a couple of options that we’d put on the table so everyone can dress their bowl of soup:
- Cinnamon-Ginger Spiced Pumpkin Seeds
- Dukkah - An Egiptian savory nut and spice seasoning that’s delicious on almost everything.
- Quick Moroccan Spiced Chickpeas - Chickpeas are great for adding a little heartiness as well as plant-based protein.
- Savory Granola - A spiced granola that is perfect to add crunch to any creamy soup.
- Tempeh Bacon - Bacon bits are classic on top of soup, and this version keeps it vegan!
- Crushed Vegetable Chips
- Croutons
More Creamy Soup Recipes
Creamy Tomato & Roasted Eggplant Soup
Comforting Red Lentil Soup Recipe with Fresh Fennel and Turmeric
Chilled Vegan Israeli Carrot Soup
Turmeric Zucchini Cauliflower Soup
Red Lentil Soup with Lemon and Cilantro
Creamy Vegan Sweet Potato Soup
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Leek and Potato Soup
- Total Time: 1 hour
- Yield: 10 servings
- Diet: Vegan
Description
Leek and Potato Soup just might be the easiest soup to make from scratch! It requires minimal effort, and it’s filled with fresh ingredients and plant-based flavor. This is a vegan and gluten-free soup!
Ingredients
- 2 tbsp extra virgin olive oil
- 6 leeks, cleaned and sliced (about 8 cups sliced) (see note #1)
- 5 medium potatoes ( about 2 pounds), peeled and cut into chunks
- 1 lb silken tofu
- 8 cups of vegetarian no-chicken broth or vegetable broth
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Heat the olive oil in a large soup pot. Add the leeks and sauté over medium-high heat for 10 minutes, or until wilted and translucent, stirring frequently
- Add the potatoes, tofu, broth, salt, and pepper. Bring to a boil, lower the temperature and simmer for 30 minutes, or until the potatoes are tender
- Let the soup cool and blend until creamy (see note #2).
Notes
- You can use frozen sliced leeks if you can find them (we sometimes find them at Trader Joe's). If using fresh leeks, you must thoroughly clean them (read the post above about how to clean them properly)
- You can use an immersion blender or a regular blender. Just note that the soup will be smoother with a regular blender. When blending warm soup in a regular blender, make sure to cover the lid of the blender with a kitchen towel in case any steam or soup escapes. It will prevent you from getting burnt.
- Prep Time: 20
- Cook Time: 40
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 151
- Sugar: 4.8
- Sodium: 640
- Fat: 4.2
- Saturated Fat: 0.6
- Unsaturated Fat: 3.3
- Trans Fat: 0
- Carbohydrates: 25.1
- Fiber: 3.3
- Protein: 4.5
- Cholesterol: 0
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