If there’s one soup that I remember eating the most as a kid, it’s potato leek soup. Otherwise known as vichyssoise. This soup isn’t typically known for being vegan friendly, as it’s often loaded with heavy cream and butter. However, even without those two ingredients, I’d consider this recipe the creamiest easy 30 minute vegan potato leek soup.
Most vegan soups use cashews to produce a creamy texture. But honestly, cashews tend to be expensive, and I don’t buy them that frequently. This recipe uses inexpensive alternatives to cashews like simple non-dairy milk, creamy Yukon gold potatoes, and vegan butter to produce a silky smooth texture. What I also love about this recipe is that it’s absolutely perfect for the middle of summer or the middle of winter. It’s delicious when eaten both chilled or hot.
One of the core ingredients in this soup are leeks. Leeks are in the same genus as onions, and have a mild oniony flavor. They’re notoriously dirty which is why cleaning them extra well is important. I like to slice mine in half and thoroughly wash in between all the layers under running water.
You can easily make this soup super creamy by using an immersion blender. Immersion blenders are awesome for soups like this because you can blend them up while still in the pot. (Less clean up for the win!) If you don’t have an immersion blender, you can transfer the mixture to a blender. Just be extra careful since the mixture is hot.
30 Minute Vegan Potato Leek Soup
This soup is silky, salty, and melt-in-your-mouth creamy. It’s amazing served with a big chunk of rustic bread and a drizzle of my cream sauce. I actually ended up eating mine with some leftover homemade hot-cross buns I found in my freezer. Please don’t judge me, haha! (I’d like to note that the combo was actually surprisingly delicious.)
This easy 30 minute vegan potato leek soup is:
And super filling!
- 2 tbsp olive oil
- 2 large leeks, cleaned very well and thinly sliced
- 1/2 white onion, chopped
- 1/4 tsp salt and pepper
- 2 lbs of Yukon gold potatoes, diced
- 2 bay leaves
- 1/2 tsp rosemary, dried
- 3.5 cups of veggie stock
- 1/2 cube of non-chicken bouillon
- 1/2 cup of plain unsweetened non-dairy milk , I’ve found soy is creamiest but any kind will work
- 2 tbsp vegan butter
- 2 tbsp of plain unsweetened non-dairy milk
- 1.5 tbsp vegan cream cheese
- dash of pepper
- Heat up the olive oil in a large stock pot on medium-low heat.
- Add the thinly sliced leeks and the chopped onion.
- Let leeks and onion simmer until translucent for about 3-5 mins.
- Add the potatoes and then stock.
- Bring to a boil and then reduce to a simmer. Let simmer until potatoes are tender, about 15 minutes. They should easily fall off a fork when pierced.
- While the soup is simmering, make the cream cheese drizzle by stirring together the non-dairy milk, vegan cream cheese, and black pepper.
- Remove the pot of potatoes and leeks temporarily from the heat. Using an immersion blender, blend the mixture in the stock pot until very smooth.
- Return the pot to the heat, and add in the non-dairy milk and vegan butter. Let simmer for another minute.
- Drizzle olive oil and the cream cheese mixture on the top and serve with rustic bread or crackers.