This quick and easy vegan leek and potato soup with mushrooms is perfectly flavourful, creamy and cosy. It’s the perfect weeknight dinner that’s ready in just 25 minutes that’s also great as a starter or side dish. Gluten-free and oil-free.
Who else is amazed by the fact that it’s the start of spring tomorrow? I certainly am, because the last two months and my second term at uni couldn’t have gone by any faster. I have to say that they weren’t without their difficulties and 2019 didn’t get off to the best start. But the low moments coexisted with some amazing ones, and I’m super excited for the upcoming season. Spring always makes me happy, not just because May is my birthday month lol.
Soup season is definitely still here, however. Honestly, the seasons and the weather don’t personally affect my eating habits that much. I could easily eat soup throughout the whole year. But most people view autumn, winter and early spring as the best time to eat lots of comfort food. That’s why today I’m sharing a recipe that’s as comforting as soup needs to be, which is this vegan leek and potato soup.
Vegan Leek And Potato Soup Recipe
I’ve had soups in the past that didn’t really live up to my expectations. They can lack the flavour you expect, or be overly simplistic to the point of being boring. This leek and potato soup, however, is completely different. It’s the sort of dinner that will make you want to come back for seconds every time. And I definitely wouldn’t refrain from doing so, because soup is always a great idea.
Leek and potato soup is obviously a comfort food classic, that typically uses milk or cream. But this recipe is, as always, completely dairy-free. It is still able to achieve plenty of creaminess and does not even require coconut milk, which I know not everyone likes. If you’re a fan of creamy and flavourful soups, I would definitely recommend you give this one a go!
As well and potatoes and leeks, I also added mushrooms and spices. Overall, all of the ingredients are likely ones that you have in your cupboards already. The finished product is a soup that’s rich in umami flavours, with a really thick consistency and still a little bit of texture. And because it’s ready in just under 25 minutes, it’s the sort of meal that you can prepare on any day when you’re craving comfort food but don’t want to spend hours in the kitchen.
What’s to love about this vegan leek and potato soup?
- Super flavourful
- Creamy and thick
- Easy and beginner-friendly
- Made with simple ingredients
- Perfect for a comforting weeknight dinner
How to make vegan leek and potato soup
Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until fragrant.
Add the leeks and mushrooms, sautéing for around 2 minutes more.
Add the potatoes, cumin, garlic granules, vegetable broth, almond milk, tamari, balsamic vinegar and sage leaves. Simmer on a low-medium heat for around 20 minutes, until the potatoes are cooked. Pour in more water if necessary.
Using a blender, immersion blender or food processor, blend the soup until smooth. Serve immediately.
Other vegan soup recipes
- Noodle soup with roasted chickpeas
- Easy black bean and vegetable rice soup
- Chickpea and vegetable rice noodle soup
Let me know in the comments – what’s your favourite time of year? If you give this vegan leek and potato soup recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Vegan Leek And Potato Soup
- 1 large red onion chopped
- 3 cloves garlic minced
- 2 large leeks chopped
- 7 oz mushrooms chopped
- 7 oz potatoes peeled and chopped
- 1 tsp cumin
- 1 tsp garlic granules
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tbsp tamari
- 1 tbsp balsamic vinegar
- 2 sage leaves
- Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until fragrant.
- Add the leeks and mushrooms, and sautée for around 2 minutes more.
- Add the potatoes, cumin, garlic granules, vegetable broth, almond milk, tamari, balsamic vinegar and sage leaves. Simmer on a low-medium heat for around 20 minutes, until the potatoes are cooked. Pour in more water if necessary.
- Using a blender, immersion blender or food processor, blend the soup until smooth. Serve immediately.