Vegan Potato Leek Soup Recipe with homemade whole wheat croutons and scallions | | #healthy #potatoes

Vegan Potato Leek Soup

Potato Leek Soup is a french classic that is usually made with heavy cream. This vegan potato leek soup is a healthier version with the same amount of creaminess.
Course Entree, Sides, Soup
Cuisine dairy-free, Egg-free, gluten-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Makes 8 .5 cups (2 L)
Calories 95 kcal
Author Vanessa @


  • 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


  1. 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.
  2. 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)
  3. Puree soup using an immersion blender or blend in a blender in batches until smooth.
  4. 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.
  5. 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.
  6. Serve potato leek soup hot and garnish with chopped scallions, pumpkin seeds and croutons.
  7. Soup will keep in the fridge for 2 to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Vegan Potato Leek Soup
Amount Per Serving (1 cup of soup w/o garnishes)
Calories 95 Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Sodium 225mg10%
Carbohydrates 17.8g6%
Fiber 2.9g12%
Sugar 3.2g4%
Protein 2.3g5%
* Percent Daily Values are based on a 2000 calorie diet.