Potato Leek Soup
This vegan potato leek soup is a simple, comforting soup made with potatoes, leeks, and carrots. Blended cashews make it wonderfully creamy and smooth without any dairy. Beluga lentils are optional, adding texture, extra protein, and making the soup even more satisfying.
When the Weather Gets Colder
As soon as the days get shorter and cooler, soup season begins for me. That’s when I start craving something warm, hearty, and satisfying – and a creamy potato leek soup is just perfect.
What Kind of Potatoes Are Best for Potato Leek Soup?
You don’t need a specific type of potato for this recipe. Simply use whatever potatoes you have on hand.
Starchy potatoes can make the soup a little creamier, but they aren’t necessary. Since the potatoes are blended anyway, other varieties work perfectly well too.
Don’t Overblend the Potatoes
More important than the type of potato is how long you blend the soup. Blend it only until smooth and creamy. Potatoes contain a lot of starch, and overblending potato soup can make it gluey rather than creamy.
How to Clean Leeks Properly
Dirt can hide between the layers of a leek. This is partly because soil is traditionally mounded around the leek as it grows to produce a longer, pale stalk.
To make sure your leek is clean, cut it lengthwise and rinse thoroughly under running water, getting in between the layers. Then slice it into rings or smaller pieces.
If your leek is already perfectly clean, of course, there’s no need to make a science out of it.
How to Make Vegan Potato Leek Soup Creamy Without Dairy
After making this soup with vegan cream for a while, I eventually switched to cashews for the creamy texture. They’re easier to keep on hand, more nutritious, and simple to use.
The cashews cook right along with the vegetables and are blended into the soup at the end. There’s no need to soak them beforehand – they soften enough while cooking.
Instead of the cashews, you can use 1–2 tablespoons of vegan cashew sour cream. Add it after cooking and briefly blend it into the soup. Cashew sour cream is also delicious as a topping.
Toppings for Potato Leek Soup
Speaking of toppings: With a creamy blended soup, I like having something with a little bite. That’s exactly where the optional Beluga lentils come in.
They hold their shape well when cooked and provide a nice contrast to the creamy soup. Seasoned with garlic, a little chili, balsamic vinegar, and parsley, they’re spooned over the soup just before serving.
The Beluga lentils are completely optional, though. For a little crunch, try toasted sunflower seeds or crispy pan-fried smoked tofu instead. Or keep things simple and serve your potato leek soup with a slice of toasted bread.
Vegan Potato Leek Soup with Lentils – Creamy & Easy
Ingredients
Soup
- 2 tbsp olive oil
- 1 onion
- 1 leek
- 1 carrot
- 4 medium potatoes
- 1 liter water
- 1 tbsp vegetable bouillon powder homemade
- 2 tbsp cashews
- 2–3 pinches nutmeg freshly grated
- Salt
- Black pepper
Beluga lentils (if using)
- 100 g Beluga lentils
- 1 clove garlic
- 1 pinch chili powder
- 2 tbsp balsamic vinegar
- 2 tbsp parsley chopped
Instructions
Potato Leek Soup
- Prepare the vegetables: Peel the onion, carrot, and potatoes and cut them into pieces. Cut the leek lengthwise, rinse thoroughly between the layers if necessary, and slice into rings or half-rings. There’s no need to cut the vegetables particularly small or neatly since the soup will be blended later.
- Sauté the onion and leek: Heat the olive oil in a large pot and sauté the onion until translucent. Add the leek and cook for another 1–2 minutes.
- Cook the soup: Add the carrot, potatoes, water, vegetable bouillon powder, and cashews and bring to a boil. Cover and simmer for about 15 minutes, until the potatoes and carrot are tender.
- Blend the soup: Blend the soup only until smooth and creamy. Season to taste with salt, black pepper, and freshly grated nutmeg.
- Beluga Lentil Topping (if using)
- Cook the Beluga lentils: If you’re making the Beluga lentil topping, start with the lentils so they can cook while you prepare the soup. Simmer them in plenty of water for about 30 minutes, until tender but still slightly firm. Drain once done.
- Season the Beluga lentils: Finely chop the garlic and briefly sauté it in a little olive oil. Add the chili powder and Beluga lentils and cook for about 2 minutes. Deglaze with the balsamic vinegar and stir in the chopped parsley.
- Serve: Divide the potato leek soup among bowls and spoon the Beluga lentils on top. Sprinkle some more chopped fresh parsley on top of the lentils.
Notes
- Vegetable stock: For a light vegetable stock, I use 1 tbsp homemade vegetable bouillon powder with 1 liter (4 ¼ cups) of water. Alternatively, use 2 cups prepared vegetable stock plus 2 cups water.
- Note: The nutritional information is calculated including the Beluga lentils.
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