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vegan potato leek soup in bowl with gold spoon

Vegan Potato Leek Soup


Description

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.


Scale

Ingredients

  • 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)

Instructions

  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.

Notes

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