This Vegan Potato Leek Soup is a healthy take on the classic French soup usually made with heavy cream.
I'm a big fan of leeks and sadly leek season will be over sometime in May and won't start up again until October. Which is all the more reason to get your fair share of leeks in now.
One of my favorite ways to enjoy leeks is in a classic potato leek soup. The problem with the classic version though is that is usually made with quite a bit of butter and heavy cream. So instead of adding those, we are going to make a Vegan Potato Leek Soup. Suprise, Surprise! But you know what? It's sooooo good!
So obviously I still wanted this soup to be creamy so I added some unsweetened almond milk (pllleaaassse don't add sweetened or vanilla almond milk to this soup accidentally!) and some cauliflower. Adding cauliflower to soups in an awesome way to achieve creaminess without adding an insane amount of calories. After the recipe you'll see a couple of soups I also used cauliflower in.
But let's also not forgot that soups woudln't be nearly as good if they didn't have some tasty, crunchy bits on top.
Usually I like to just add fresh herbs or a sprinkle of nuts to my soups. However, sometimes I want something a bit more hearty. So good thing it's so easy to make your own whole wheat croutons that taste so much better than any croutons you could have bought at a store.
The best part of making your own croutons is that you can determine how crispy, big and salty you want them to be.
Then all that's left to do is add them to your delicious Vegan Potato Leek Soup and Voilà!
Oh, did I mention this soup is also kid & toddler-approved? I had to stop my 2 yr old from just picking up the bowl and drinking the soup ;)
Vegan Potato Leek Soup
Ingredients
- 1 tablespoon Olive Oil
- 1.1 lbs 500g White Potatoes (peeled, diced)
- 3 Leeks white and light green parts only,cleaned & roughly chopped - See how to here
- 3 cloves of Garlic minced
- 4 cups 950ml Low Sodium Vegetable Broth (make sure it is gluten-free if needed)
- ½ of a head 260g of Cauliflower (cut into florets)
- 1 cup Unsweetened Almond Milk
- 1 tablespoon Fresh Lemon Juice optional
- Salt & Pepper to taste
- 1 Scallion chopped, optional
- Raw Pumpkin Seeds optional
Whole Wheat Croutons
- 4 Slices of day old Whole Wheat Bread
- 2 teaspoons Olive Oil
- ½ teaspoon Salt
- Fresh Cracked Pepper to taste
- ¼ teaspoon Garlic Powder
Instructions
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Heat Olive Oil in a large stock pot and add chopped potatoes, leeks, and garlic. Cook over medium heat for roughly 10 minutes until leeks are soft and wilted.
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Add stock and cauliflower to stock pot and bring to a boil. Cover stock pot, reduce heat and simmer for 15 minutes until potatoes can easily be pierced with a fork. The time will depend on how big the dice of your potatoes)
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Puree soup using an immersion blender or blend in a blender in batches until smooth.
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Stir almond milk and lemon juice (optional) into soup, bring to a boil, reduce heat and simmer for 5 more minutes. Season with salt and pepper. If soup is too thick, add more broth. If soup is too thin, allow soup to simmer until desired thickness is achieved.
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Prepare whole wheat croutons by cutting your day old bread into cubes. Put bread cubes into a bowl and toss with olive oil, salt, pepper and garlic powder. Fry in a pan over medium-high heat until desired golden/crispness is achieved.
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Serve potato leek soup hot and garnish with chopped scallions, pumpkin seeds and croutons.
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Soup will keep in the fridge for 2 to 3 days or in the freezer for up to 3 months.
Looking for some more healthy creamy soups ?
Try one of these: Cauliflower Kale Soup, Sweet Potato Cauliflower Soup or Potato Pea Soup!
Aimee says
One of my favourite soups! Love the addition of cauliflower. Looks perfect.
Rebecca @ Strength and Sunshine says
Such a lovely soup! I'm going leek crazy right now! Just cooking with them yesterday!
Allen Vergakis says
Looks yummy! God bless you and yours. In Christ, Allen.
Vanessa Croessmann says
Thank you, Allen. I hope you get a chance to try it :)
Liz says
What a gorgeous soup! I love leeks with just about anything, so I'm sure this is absolutely delicious. Love how you added some crunchy croutons on top== great idea :)
Linda @ Veganosity says
I adore potato soup with leeks. This looks so comforting and cozy. And those crunchy croutons are amazing!
Sophia | Veggies Don't Bite says
Potato leek soup is such a good combo!! I love a good filling soup. Yum!
Mel @ avirtualvegan.com says
Leek and Potato soup is one of my all time favourites. Delicious and I love homed croutons!
The Vegan 8 says
This looks so delicious Vanessa, soup is my favorite thing to eat and even better, potato soups! Love the leeks in there, I bet the flavors are perfection and with those crispy croutons on top, totally perfect!
Hedi says
This looks amazing, such a delicious vegan comfort food!
Vanessa Croessmann says
Thanks, Hedi. Soup is definitely my kind of vegan comfort food ;)
Manju | Cooking Curries says
This looks so very creamy and delicious!
Vanessa Croessmann says
Thanks Manju! It definitely super creamy ;)
Kari says
Just made this! Comes out perfectly creamy. Mine had an odd metallic/bitter aftertaste so I added a 1/4 cup of white wine vinegar and now it’s perfect.