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Vegan Leek and Potato Soup | Creamy with CookingPal

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Vegan Leek and Potato Soup is healthy comfort food at its finest. And it’s super easy to make in the CookingPal Multo! (You can also make it on your cooktop if you don’t have a Multo.)

Vegan Leek and Potato Soup in a bowl horizontal

I don’t know about you, but for me, just the hint of cooler weather means the beginning of soup season. Perhaps my “season!” And my favorite soups are almost always potato based.

Potatoes are the ultimate comfort food in my book. Mashed, roasted, shredded, fried…. any way you slice ’em, potatoes just do it for me. This vegan leek and potato soup is just one more manifestation of my love of potatoes.

It’s the perfect blend of thick potatoes, mellow leeks, and a touch of “cream” to round it all out. Toss in some salt and pepper (and maybe a little cayenne for a touch of heat) and it’s simple soup perfection.

Why is My Potato Leek Soup Gluey?

This is a common question when it comes to making vegan leek and potato soup. There are a few tricks of the trade that make any potato soup come out perfectly creamy and deliciously satisfying.

Overprocessing is the most common reason potato soup comes out gluey. If you blend it too much after the potatoes are cooked, you could end up with soup with a sticky texture.

russet potatoes peeled on cutting board

That’s one of the reasons I love making soups in my CookingPal Multo! This fabulous cooking machine does everything from chopping and mincing to grinding and mixing to sauteeing and simmering! Yes, it’s basically a glorious food processor, blender, and mixer that also cooks! (Watch my full review of the Multo here!)

But you can also make this soup perfectly on your cooktop. Just be careful not to overdo it when you’ve got your immersion blending in hand! You can also blend it in batches in a regular blender if you don’t have an immersion blender. Just pay close attention to the speed. Not too fast!

Should I Soak Potatoes Before Making Soup?

There’s some chatter in the internet world that potatoes should be soaked before making soup to help reduce the likelihood of glueyness of your soup. I’ve tried it both ways and honestly have not noticed a difference. (I definitely soak them before making air fryer fries, though! Makes a huge difference.)

As mentioned above, the key to avoiding a less than desirable textured potato soup is to not over-process or over-blend it. Keep an eye on it and you’ll always have lovely, silky, creamy vegan leek and potato soup.

Vegan Leek and Potato Soup in white bowl vertical

Ingredients in Vegan Leek and Potato Soup

  • Olive Oil – just enough to saute those flavorful leeks (See full recipe below)
  • Leeks – be sure to rinse them very well to avoid sandy grit in your soup
  • Potatoes – Russets are a good choice, but I suggest peeling them
  • Vegetable Broth – check out my Instant Pot Vegetable Broth here. It’s super easy to make and tastes amazing.
  • Cream – use cashew cream to keep it vegan but you can use regular cream if you want
  • Salt and Pepper – to taste
Leeks washed and sliced on cutting board horizontal

A note about cashew cream: I am completely amazed at how good cashew cream is. Before I gave up dairy, I had never tried it. I was skeptical to say the least. I mean, really?? Taking soft cashews and blending them with water? Can that really be as good as actual cream? Um… yep! You’ll love it too.

A note about the CookingPal Multo: As amazed as I am about cashew cream, it pales in comparison to how I feel about my Multo! Is there anything this cooking machine can’t do? (Nope!)

I use it to chop and mince and grind and blend and emulsify. And I used it to saute and simmer and steam and cook. Yes, it does all of those functions. All in one device! Plus it has a fabulous self-cleaning mode. Yes, I said self-cleaning!

See the CookingPal Multo here. Or watch my full review of it here.

How to Make Vegan Leek and Potato Soup

  1. This recipe is built right into CookingPal’s extensive recipe database, so you can follow the step by step directions there if you have one. If not, see below.
  2. Heat olive oil in a large pot and add sliced leeks. Saute 5 minutes.
  3. Add potatoes and broth. Stir well and simmer until potatoes are soft.
  4. Add seasonings and blend with an immersion blender until smooth (or leave a little chunky).
  5. Top with chopped parsley.

Watch me make Vegan Leek and Potato Soup on my Cooking Show here:

Don’t forget to serve your warm, comforting vegan leek and potato soup with some fresh out of the oven crusty sourdough bread! I finally got my hands on a box of Wildgrain bread! All I can say is it is hands-down my favorite subscription box ever!! Wow! Yes, it’s that good!

wildgrain bread box

So there you have it… quick and easy down-home comfort food. And it’s actually good for you! Enjoy the soup. (And the bread!)

vegan leek and potato soup

Vegan Leek and Potato Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Quick and easy and perfectly creamy Vegan Leek and Potato Soup is a delicious fall favorite. Comfort food at its finest!

Ingredients

  • 2 tablespoons olive oil or vegan butter
  • 2 large leeks, rinsed well and sliced crosswise into rings
  • 2 large Russet potatoes, peeled and cut into large chunks
  • 4 cups vegetable stock
  • 4 ounces cashew cream (can use regular cream if not making vegan)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Parsley for garnish

Instructions

  1. FOLLOW INSTRUCTIONS FOR THE COOKING PAL MULTO IF USING or read the following for the cooktop.
  2. In a large pot, heat oil over medium high heat. Add leeks and cook, stirring occasionally, for 5 minutes or until the leeks begin to soften.
  3. Add potatoes and vegetable stock and stir well.
  4. Bring to a simmer, cover with the lid slightly ajar and cook until the potatoes are soft, approximately 20 minutes.
  5. When the potatoes are soft, turn heat off and add cream, salt and pepper. Using an immersion blender, blend to desired consistency. I like to leave it a little chunky, but you can blend until smooth if that's how you want it. 
  6. Serve in bowls topped with chopped parsley for garnish along with some crusty bread.

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