This Vegan Potato Leek Soup is a healthy take on the classic French soup usually made with heavy cream.
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
- 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)
- 1/2 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
- 1/2 teaspoon Salt
- Fresh Cracked Pepper to taste
- 1/4 teaspoon Garlic Powder
- 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.
- 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)
- Puree soup using an immersion blender or blend in a blender in batches until smooth.
- 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.
- 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.
- Serve potato leek soup hot and garnish with chopped scallions, pumpkin seeds and croutons.
- 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 ?