Vegan potato leek soup

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Soup season is on! (When is it ever really off though?) And this delicious potato leek soup is the use-it-up vegan version you’ve been waiting for! Save your leek greens and keep your potato skins on because nothing gets wasted in this kitchen. With a full cup of cooked chickpeas (so easy to make from scratch) this (naturally gluten-free) hearty bowl is packed with protein, fiber, and serious flavor.

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potato leek soup ingredients
potato leek soup in bowl with tofu sour cream and bread

Leek greens are normally tossed, but we want all the extra nutrients. Just make sure to wash well in between layers! Want to make your own DIY vegetable stock? It’s as easy as saving your leftover scraps. The secret to that rich, velvety soup taste is nutritional yeast–a plant-based favorite pantry staple you’ll want to always keep on hand.

I like to pair this delightful potato leek soup with crusty cast iron skillet bread and top with lots of sliced green onions and a dollop of tofu sour cream! Sure to be a crowd favorite for dinnertime, it’s recipe you’ll want in the regular, cozy meal rotation.

cooked chickpeas
leek leaves
tofu sour cream
cubed potatoes
hidden dirt between leek leaves
sliced leeks
cooked leeks
stirring ingredients
cooked soup ingredients
immersion blending soup
potato leek soup and bread served with green onions and tofu sour cream

Vegan potato leek soup   by

Save your green bits and peels for this hearty, rich vegan potato + leek soup that makes the most of your produce!

makes: 4 servings | prep time: 15 min | cook time: 30 min | total time: 45 min

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potato leek soup in bowl with tofu sour cream and bread

Ingredients

To-Do's

  1. Cut root bottom off leeks (about 1/2 inch) then slice in half lengthwise. Thoroughly wash out all dirt between layers.
  2. Thinly slice your leek halves, including the dark green stems and set aside.
  3. Wash and pat dry potatoes and celery. Trim off any potato eyes and ends of celery. Roughly potatoes about 1/2 – 1″ in diameter. Set in separate bowl from leeks and set aside. Thinly slice celery. and add to potatoes.
  4. Heat a large stock pot over medium low and add olive oil. Add leeks and cover with tight fitting lid. Let sautée 5-7 minutes, stirring occasionally, until leeks are cooked down, tender, and bit translucent.
  5. Once leeks have softened, add potatoes and celery. Stir for additional minute.
  6. Add chickpeas, vegetable stock, vinegar, salt, and nutritional yeast. Stir to combine. Turn heat to medium high.
  7.  Let liquid come to a boil, turn heat back down to medium low and let cook for approx 30 minutes, stirring occasionally. Potatoes should be fork tender.
  8. Once cooked, using an immersion blender, roughly puree about 1/3 – 1/2 of your soup, keeping some of the original texture, as desired. If using a regular blend, remove 1/3 – 1/2 of the soup to blend and return to the pot. Stir to combine.
  9. Ladle out into bowls and serve with thinly sliced scallions, a dollop of vegan tofu sour cream, and a hearty slice of cast iron skillet bread. Enjoy!
  10. This will keep in the fridge about a week in an airtight container. Store in the freezer for up to two months, make sure to include an inch of headspace in your storage containers.
Rated [awcr_rating type="averageRating"]/5 based on 4 reviews

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