Soups

February 28, 2019

Potato Leek Soup

Creamy and delicious, this Potato Leek Soup is a hearty meal that will keep you warm and satisfied. Made with 100% whole food plant-based ingredients.

Potato Leek Soup

I love this soup so much! It's so good that I might eat this soup any time of the year. It's one of my favorite recipes. My Potato Leek Soup recipe is based off a potato soup recipe that I had as a kid.

I have such nostalgia about food sometimes. The flavors of this soup bring back so many childhood memories. I realize, too, how lucky I am to have parents who love to cook such delicious food. I'm lucky to even have food. Praise God.

Ingredients

I'm very excited about this soup! It only has a few ingredients and it's just as creamy and delicious as the original version.

Wanna know the secret? Cashew cream.

The cream I use in this Potato Leek Soup is similar in concept to my Cashew Coffee Creamer recipe. The coffee creamer is sweet, so for this soup I just left out the date syrup and vanilla and voila -- savory cream!

The other ingredients are potatoes (of course), a carrot, a leek, and some veggie broth. It's so simple but so delicious.

Potato Leek Soup

How to make Potato Leek Soup

Cashew Cream

Step 1. Soak the cashews in boiling water for about 50 minutes.

Step 2. Drain. Add the cashews and the plant-based milk to a blender or food processor and blend until smooth.

Potato Leek Soup

Step 1. Coarsely chop the potatoes, carrot, and leek.

Step 2. Using a bit of the vegetable broth, sauté the veggies in a pot for 10 minutes.

Step 3. Add the remaining vegetable broth and the cashew cream. Simmer on medium high for 20 minutes, or until the potatoes are tender.

Step 4. Remove from the heat. Reserve 1 cup of potato chunks, if desired. Bend in a food processor until smooth, then add in the remaining chunks. Top with chopped leeks. Enjoy!

Recipe Prayer

Jesus, thank you for giving us the gift of childhood. Thank you for giving us food and loving families. Please comfort those who aren't blessed with hot meals and caring families. Amen.

Potato Leek Soup

Related Recipes

Are you a soup lover like me? Try some of my other plant-based soups:

Potato Leek Soup

Creamy and delicious, this Potato Leek Soup is a hearty meal that will keep you warm and satisfied. Made with 100% whole food plant-based ingredients.

Author:

Elizabeth

Serves:

6

Prep:

20

min

cook:

30

min

total:

50

min

Ingredients

Potato Leek Soup

  • 2 Large Russet Potatoes
  • 1 Large Carrot
  • 1 Large Leek
  • 4 Cups Vegetable Broth
  • 1/2 Cup Cashew Cream
  • Salt & Pepper to taste

Cashew Cream

  • 1/2 Cup Raw Cashews
  • 1/2 Cup Unsweetened, Unflavored Plant-Based Milk

Instructions

Cashew Cream

  1. Soak the cashews in boiling water for about 50 minutes.
  2. Drain. Add the cashews and the plant-based milk to a blender or food processor and blend until smooth.

Potato Leek Soup

  1. Coarsely chop the potatoes, carrot, and leek.
  2. Using a bit of the vegetable broth, sauté the veggies in a pot for 10 minutes.
  3. Add the remaining vegetable broth and the cashew cream. Simmer on medium high for 20 minutes, or until the potatoes are tender.
  4. Remove from the heat. Reserve 1 cup of potato chunks, if desired. Bend in a food processor until smooth, then add in the remaining chunks. Top with chopped leeks, if desired. Enjoy!
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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography