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vegan potato leek soup in bowl with gold spoon

Vegan Potato Leek Soup


This Vegan Potato Leek Soup is an easy recipe that you can make to warm up on a cold day. This recipe is gluten-free and dairy-free, with no coconut.



  • 2 cups baked russet potatoes (from about 2 medium cooked potatoes), skin removed
  • 1/3 cooked chopped leeks
  • 1 cup unsweetened almond milk
  • 1 cup reduced sodium vegetable broth
  • 1/4 cup cashews, soaked in hot water for at least 15 minutes, and then drained
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper (optional, for topping)
  • chopped fresh chives (optional, for topping)


  1. Combine the potatoes, leeks, almond milk, broth, salt, and cashews in the base of a high-speed blender.
  2. Blend until completely combined, about 30-45 seconds.
  3. Blend for an additional 5-6 minutes until hot, or transfer to a saucepan and heat to simmering on the stovetop.
  4. Serve with a grind of black pepper and a sprinkle of fresh chives, if desired.


Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.

  • Category: Soup
  • Method: Blender
  • Cuisine: Vegan, dairy-free, gluten-free

Keywords: dairy-free potato leek soup made in a blender, vegan soup, vegan potato soup