A bowl of Creamy Vegan Potato Leek Soup with bread
3.75 from 4 votes
Leave a Review »

Potato Leek Soup

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Creamy Potato Leek Soup without cream! Healthy, naturally vegan, and gluten free, it tastes deliciously rich and comforting but is good for you.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 leeks — white and light green parts, thinly sliced and rinsed (3 1/2 cups)
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots — (I scrubbed and left the peels on)
  • 1/2 teaspoon kosher salt — plus additional to taste
  • Freshly ground black pepper
  • 3 cloves garlic — minced
  • 1 1/2 pounds Yukon gold potatoes — chopped (I scrubbed left the peels on)
  • 4 cups vegetable broth
  • 1 (14-ounce) can artichoke hearts — drained and chopped
  • 1/2 cup raw cashews
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon capers
  • 3 tablespoons fresh lemon juice — divided
  • 1/2–1 cup water
  • 1/4 cup chopped fresh dill — plus extra for garnish
  • 1/4 cup chopped fresh chives — plus extra for garnish

Instructions

  1. Heat the oil in a large pot over medium heat. Add the leeks, celery, carrots, salt, and a few grinds of black pepper. Sauté, stirring occasionally, until the vegetables begin to soften, 8 to 10 minutes, turning down the heat if they start to over-brown.
  2. Add the garlic and sauté for 1 minute more. Add the potatoes and the broth. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Stir in the artichokes.

  3. Let cool slightly, then transfer half of the soup to a blender, along with the cashews, mustard, capers, and 1 tablespoon of the lemon juice. Puree until smooth, and then pour the mixture back into the soup pot. Stir in the water as needed to reach your desired consistency. (I love a super thick soup, so I used closer to 1/2 cup.) Add the dill, chives, and remaining 2 tablespoons lemon juice. Season to taste with salt and pepper.

  4. Garnish with more dill, chives, and a drizzle of olive oil. Enjoy!

Recipe Notes

  • Leftover soup can be stored in the fridge for up to 4 days. Avoid freezing (see blog post above for reasons why).
  • Don't skip the fresh herbs! They make the soup taste incredibly fresh and are well worth it here
  • Source: Love and Lemons Every Day
Course: Main Course
Cuisine: American, French, Irish
Keyword: Chicken Broccoli Rice Casserole | Easy, Cheesy, and Healthy, no cream, potato leek soup, vegan

Nutrition Information

Amount per serving (1 generous cup) — Calories: 260, Fat: 10g, Saturated Fat: 1g, Carbohydrates: 49g, Fiber: 6g, Sugar: 7g, Protein: 7g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!