Even though I don’t enjoy winter much at all, I do like one thing that it brings: soup season! I could happily eat soup for lunch or dinner seven days a week, but I settle for maybe three or four meals because Aaron would get bored with that routine fast (I, on the other hand, will eat the same meal on repeat for months and then get majorly burnt out).
I’ve been meaning to share this vegan potato leek soup with you for a while now because it’s a simple recipe that we both really love. I love that it takes under thirty minutes and only seven ingredients, nearly all of which I usually have on hand. And Aaron loves that it’s filling and creamy—without any actual cream or butter. My secret is to use a rich cashew milk instead of dairy, nutritional yeast for a cheesy flavor, and yukon gold potatoes (one of my favorite varieties).
I recommend serving yourself a big bowl with a drizzle of extra virgin olive oil, a pinch of red pepper flakes for some subtle heat, and a crispy baguette for dipping. One bite in and I think you’ll agree that this potato leek soup is wholesome comfort food at its best!
- 4 cups vegetable broth
- 9 small yukon gold potatoes, roughly chopped
- 3 leeks (white and light green parts only), sliced
- 2 stalks celery, chopped
- 2 teaspoons fresh thyme, finely chopped
- sea salt and black pepper
- 1 cup plain cashew milk
- ¼ cup nutritional yeast
- extra virgin olive oil, for drizzling
- fresh thyme
- red pepper flakes
- sliced baguette
- Add the vegetable broth, potatoes, leeks, celery, and thyme to a large pot over high heat. Sprinkle with salt and pepper, then boil until the potatoes are very tender (about 20 minutes).
- Carefully transfer the soup to your blender in batches (don't fill your blender more than halfway), place a towel over the top, and pulse a few times before blending until smooth. Pour the soup back into a large pot, stir in the cashew milk and nutritional yeast, and simmer for 2-3 more minutes until heated through. Adjust the seasonings to taste. Serve with a drizzle of olive oil, a pinch of fresh thyme and red pepper flakes, and sliced baguette for dipping.
The cashew milk can be replaced with other plain, unsweetened non-dairy milks. I like soy milk because it's also very creamy.
If you prefer a chunkier soup, feel free to blend only half of it and leave the rest as-is. If you go this route, I sometimes like to add a can of chickpeas to increase the protein.
Leftovers will keep in an airtight container for about 5 days, or frozen for about 30 days.