Name: Hot or Cold Creamy Vegan Potato Leek Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: Plant-based
Ingredients: 2 tablespoons olive oil; 2 medium onions, chopped; 2 to 3 cloves garlic, minced; 4 large or 6 medium potatoes, peeled and diced; 2 teaspoons salt-free seasoning blend (like Mrs. Dash); 2 large or 3 medium leeks, white and palest green parts only; 1 medium red bell pepper, finely diced; 3 to 4 ounces baby arugula; 1 1/2 cups plant-based milk, or more as needed; 1/4 cup minced fresh dill; Salt and freshly ground pepper to taste; 8-ounce container vegan sour cream or plain vegan yogurt, optional

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Vegan potato leek soup that can be served warm or cold is a creamy plant-based take on this classic vegetable combination. Delicious served chilled in the summer, it’s also a comforting hot soup any other time of year. If you’re looking for a potato leek soup recipe that’s dairy free and delicious, give this one a try!

Leeks, often neglected members of the onion family, resemble giant green onions (aka scallions). They’re sweeter and somewhat milder than onions. They pair beautifully with potatoes, sweet potatoes, and root vegetables.

See more about how to use this under-appreciated vegetable in our Guide to Leeks.

This soup gets its creamy, comforting consistency by mashing some of the potatoes once they’re done, then adding your favorite unsweetened plant-based milk.

I think oat milk is ideal for this vegan potato leek soup, though the less common cashew milk works well, too. If you make your own plant milk (here’s a roundup of recipes), more power to you!

If you love chilled soups, see a wide selection of Naturally Vegan Cold Soups (with lots of gazpacho variations).

Leek prep tips

To prepare leeks, cut off the tops where they begin to turn dark green. The tops are too tough to use, but if rinsed well, they can be simmered in soup stock to add flavor, then discarded.

Cut off the coarsely bristled end and discard as well. I like to cut the usable parts of leeks (the white and palest green parts) in half lengthwise (this makes them easier to separate), then into 1/4-inch-thick slices.

Make sure to rinse leeks well! Since leeks grow deep in sandy soil, there’s often a considerable amount of grit imbedded in the rings, so rinse them very well in a colander. If you see visible sand, first plunge them into a bowl of water before transferring to a colander. Either way, swish them around with your hands — nothing ruins a good dish more than biting into grit!

Recipe is adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com

Yield: 6 to 8

Hot or Cold Creamy Vegan Potato Leek Soup

Vegan potato leek soup that can be served warm or cold is a deliciously creamy plant-based take on this classic combination of vegetables.

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 to 3 cloves garlic, minced
4 large or 6 medium potatoes, peeled and diced
2 teaspoons salt-free seasoning blend (like Mrs. Dash)
2 large or 3 medium leeks, white and palest green parts only
1 medium red bell pepper, finely diced
3 to 4 ounces baby arugula
1 1/2 cups plant-based milk, or more as needed
1/4 cup minced fresh dill
Salt and freshly ground pepper to taste
8-ounce container vegan sour cream or plain vegan yogurt, optional

Instructions

Heat the oil in a large soup pot. Add the onions and garlic and
sauté over medium heat until the onions are golden.
Add the potatoes, seasoning blend, and enough water to just barely cover the vegetables. Bring to a slow boil, then lower the heat. Cover and simmer gently until the potatoes are tender, about 20 minutes.
Meanwhile, cut white and pale green parts of the leeks in half
lengthwise, then into 1/4-inch half-rings. Place in a colander and rinse very well, using your hands to move the pieces around; make sure that no grit is trapped between the rings. (See more details about prepping leeks above the recipe box.)
Place the leeks in a skillet with about 1/2 inch of water. Cover and steam the leeks for 5 minutes, stirring occasionally. Add the bell pepper and continue to steam until both vegetables are just tender.
Making sure that the bottom of the skillet is still moist, add the arugula and cover. Cook just until it has wilted down a bit, about 1 to 2 minutes. Remove from the heat.
With a slotted spoon, transfer the potato-onion mixture to a food
processor or blender. Add the the plant-based milk and puree until fairly smooth or with a little texture left; don’t overprocess.
Return to the soup pot. Stir the leek, bell pepper, and arugula mixture into the soup pot. Adjust the consistency with more plant-based milk, if need be, to give the soup a medium-thick consistency. Stir in the dill and season with salt and pepper.
To serve hot: Continue to heat the soup gently, just until piping hot. Serve at once, passing around the vegan sour cream or yogurt to dollop onto individual servings, if desired. To serve cold: Let the soup cool to room temperature, then cover and chill completely several hours or overnight. Pass around the vegan sour cream or yogurt to dollop onto individual servings, if desired.