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–+ servings

Creamy Vegan Potato Leek Soup

Victoria DeMelo
Not only is this Creamy Vegan Potato Leek Soup filled with a medley of wholesome vegetables, but it's a refreshing yet comforting dinner option. With the richness of raw cashews and optional white beans adding both creaminess and protein, this velvety delight is a hearty, plant-based option that beautifully combines simplicity with indulgence. Whether you savour it on its own or pair it with crusty bread, this soup offers a delicious bowl of warmth that is both nourishing and wholesome.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 370 kcal

Ingredients
  

  • 2 Tablespoons Vegan Butter
  • 2 Tablespoons Olive Oil
  • 1 Large Onion chopped
  • 1 Head Garlic minced
  • 2-3 Medium-Large Leeks
  • 4-6 Large White Potatoes peeled and chopped
  • Salt & Pepper to taste
  • 1 Teaspoon Garlic Powder, Onion Powder and Italian Seasoning (each)
  • 4 Cups Vegetable Broth
  • ½ Cup Raw Cashews
  • 1 Can (15oz) White Beans drained and rinsed
  • 1 Bay Leaf
  • Chives for garnish

Instructions
 

  • In a large pot, heat vegan butter and olive oil over medium heat. Add chopped onions, minced garlic, and sliced leeks. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
    2 Tablespoons Vegan Butter, 2 Tablespoons Olive Oil, 1 Large Onion, 1 Head Garlic, 2-3 Medium-Large Leeks
  • Add the chopped and peeled potatoes to the pot. Pour in the vegetable broth, ensuring the potatoes are covered. Season with salt, black pepper, garlic powder, onion powder, and Italian seasoning. Add raw cashews, white beans (if using), and the bay leaf.
    4-6 Large White Potatoes, Salt & Pepper, 1 Teaspoon Garlic Powder, Onion Powder and Italian Seasoning, 4 Cups Vegetable Broth, ½ Cup Raw Cashews, 1 Can (15oz) White Beans, 1 Bay Leaf
  • Bring the mixture to a boil, then reduce the heat to simmer. Allow it to cook until the potatoes and cashews are soft, approximately 15-20 minutes. Stir occasionally.
  • Once the potatoes and cashews are soft, remove the bay leaf from the pot.
  • Use an immersion blender directly in the pot or carefully transfer the soup to a high-speed blender. Blend until the soup is smooth and creamy.
  • Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.
  • Ladle the creamy potato leek soup into bowls. Garnish with chopped chives and serve with crusty bread on the side. Enjoy! :)
    Chives

Nutrition

Serving: 1ServingCalories: 370kcalCarbohydrates: 42gProtein: 9gFat: 21gSaturated Fat: 5gSodium: 850mgPotassium: 650mgFiber: 6gSugar: 4gVitamin A: 450IUVitamin C: 20mgCalcium: 70mgIron: 3.5mg
Keyword 30 minute dinner, healthy dinner, lunch, meal prep lunch, plant based, soup, vegan
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