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Vegan Potato Leek Soup

This recipe for vegan potato leek soup is so undeniably creamy, rich, hearty and flavourful you may have a hard time believing that it’s totally dairy-free. Not only is it a delicious soup to serve on a chilly winter afternoon, it is also cooling and refreshing when served chilled on a hot summer day.
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Course: Soup
Cuisine: American
Total Price: $6.02
Price per Serving: $1.51
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 as a side
Calories: 219kcal


  • 4 medium-sized leeks - $2.53
  • 1 large potato - $0.32
  • 1 ½ cups vegetable stock - $0.37
  • ½ cup (75 grams) raw cashews soaked overnight or in hot water for 15 minutes - $1.15
  • ½ cup (120 ml) water - $0.00
  • 1 head of garlic - $0.59
  • teaspoon olive oil - $0.01
  • ½ teaspoon lemon juice - $0.02
  • ½ teaspoon salt to taste (depends how salty your stock is. Mine was pretty salty so I didn’t add any more salt) - $0.02
  • The seeds of half a pomegranate optional - $0.64
  • A few herb leaves of your choice - mint, basil, cilantro, chives, etc. (optional) $0.01


  • Heat a saucepan over medium heat and add a couple tablespoons of water.
  • Slice the white and light green parts of the leeks. The more green you add, the more off-white your soup will be so it’s up to you how much green to use. Add the leeks to the pan and sweat for about 5 minutes.
  • Peel and dice the potato and add it to the pan. Sweat for another couple of minutes then add 1 cup of the vegetable stock, reduce the heat to medium-low and partially cover the pan. Cook for 20 minutes, or until the vegetables are very soft and falling apart.
  • Cut the top off the head of garlic, drizzle over ⅛ teaspoon of oil and microwave “roast” it on high for 2 minutes or until soft. You can use a garlic roaster or place it on a plate and cover with a lid or plastic wrap.
  • Drain the cashews and blend them with ½ cup of fresh water until creamy. Add the contents of the saucepan, as much of the roasted garlic as you like (I like the whole head), lemon juice and salt to taste and blend until creamy. Add as much of the remaining ½ cup of vegetable stock as you want to reach the consistency that you like.
  • Serve the soup hot or chill it in the fridge for a couple of hours and serve cold. Garnish with pomegranate seeds and herbs, if desired.
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Calories: 219kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 671mg | Potassium: 597mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1670IU | Vitamin C: 22.8mg | Calcium: 91mg | Iron: 4.9mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.