Dreamy Creamy Vegan Potato Leek Soup
This dreamy creamy potato soup is definitely one of my favourites and one that I’ve made at least a hundred times. This recipe is perfection in a bowl: creamy, filling, healthy. And it’s vegan, of course!
Best Vegan Potato Leek Soup Recipe
Total time: 30 min
3 tbsp plant based butter (you can use vegetable oil)
1 onion, roughly chopped
1 kg/ 2.2 lb potatoes, washed and roughly chopped
3 leeks, only white and light green parts, roughly chopped
3 cloves garlic, roughly chopped
1.4 litre/ 50oz water + 1 vegetable cube
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt (or more to taste)
1/4 teaspoon ground black pepper
1/2 cup unsweetened plant based milk
2 tbsp nutritional yeast
Juice of ½ lemon
Melt 3 tbsp vegan butter over medium heat in a large pot. Add the onion, potatoes leeks and cook 5 min, stirring frequently. (Adjust the heat so as not to burn) Add garlic and cook for 1 min while stirring.
Add water and vegetable cube, bay leaves, thyme, salt and pepper, plant based milk and bring to a boil. Cover and turn the heat down to low and simmer for 15 minutes.
Remove bay leaves, add nutritional yeast and lemon juice and purée the soup with a stick blender until it’s smooth and creamy. (You can do it with a regular blender, but then you will have to do it in batches) Taste and add more salt or pepper to your liking. If the soup is too thick, add water, if it’s too thin, then simmer until thickened.
Did you make the soup? Is it not heavenly? Comment below and @ me @nobulljustfood on Insta :)
Until next recipe. Have a great day!