A big, cozy bowl of this Creamy Vegan Potato Soup with Leeks is a delicious way to stay warm in the chilly months! It’s also super easy to make and uses mainly pantry ingredients, making it a really fun way to celebrate for St. Patrick’s Day and beyond.
This blog post is sponsored by Sprouts Farmers Market.
Are you planning any fun and delicious recipes for St. Patrick’s Day? This Creamy Vegan Potato Soup with Leeks is a real crowd pleaser and celebrates the glory of potatoes in a cozy and super simple way. Not to mention, you may have trouble eating just one bowl! It has a dreamy texture, savory taste filled with flavor, and is topped with yummy seasoned leeks. This soup is my new favorite way to enjoy potatoes!
I used the delicious mini potatoes available at Sprouts Farmers Market, where Sprouts also has a huge variety of other fresh produce like the leeks also used in this recipe. Sprouts makes it really easy (phew) to find plant-based and vegan ingredients to cook up a really special meal for holidays like St. Patrick’s Day.
How this Creamy Vegan Potato Soup with Leeks Comes Together
This soup is a new favorite, as it’s so tasty and quick! There is minimal chopping as well (bonus points!) where it’s simply the leeks and garlic (if using fresh garlic), and chives.
You’ll start by washing, slicing, then re-washing the leeks as leeks tend to have sneaky debris in the layers that will easily wash away. Then you’ll pat them dry and saute the leeks in some oil and plant-based butter. Your kitchen will smell like a dream! The garlic goes in next, along with the mini potatoes.
Then the vegetable broth and various seasonings go in, which you’ll then simmer until the potatoes are tender. During this time, you can saute some additional leeks separately to use as a really tasty topping for the soup.
When the potatoes are tender, you’ll remove the bay leaf and blend the soup. If using an immersion blender, the soup may not get quite as smooth, but it will still be delicious. If using a regular blender, you’ll blend in several batches. Just be sure to use caution when blending hot soups like this. Generally, you’ll want to not fill the blender completely, as the soup will rise up during blending. Also, you can leave the flap/hole open while you blend a hot soup, to allow some air to escape during blending. Just loosely hold a kitchen towel or paper towel over it (to prevent hot soup from flying!). Since working in batches, you can have a second pot or large mixing bowl nearly to pour the first batch into while you blend the 2nd and 3rd batches, for example.
I hope you enjoy this Creamy Vegan Potato Soup with Leeks as much as we do! It’s on our menu for St. Patrick’s Day, along with other awesome plant-based goodies from Sprouts. I hope to hear your thoughts here or on Instagram at @janetsmunchmeals!
Other Delicious Vegan Soup Recipes
Vegan White Bean and Sausage Soup
Creamy Vegan Potato with Leeks
- 2 leeks 3 ¾ cups (packed chopped leeks + ½ cup more for topping)
- 1 tbsp. oil
- 1 ½ tbsp. plant-based butter
- 2 tbsp. minced garlic
- 24 oz. baby potatoes
- 1 ½ tsp. kosher salt to taste
- ½ tsp. pepper
- ¼ tsp. ground sage
- ¼ tsp. ground thyme
- 1 bay leaf
- 4 ¾ cups vegetable broth
- ¾ cup oat milk
- ¼ tsp. garlic powder optional
- 2 tbsp. fresh chives chopped
- Wash the whole leeks. Chop the bottom ends off the leeks, as well as the dark green top portion (around 2 inches off the top depending on the leek) to have just the white and light green portion remaining. Then slice the leeks lengthwise, then make slices around ¾ cm thick. Re-wash the sliced leeks, and pat dry.
- Place a large pot or very large pan with high sides on medium heat.
- To the pan, add the 3 ¾ (packed) cups sliced leeks, the 1 tbsp. oil, and the 1 ½ tbsp. plant-based butter. Cook approx. 5 to 7 minutes, stirring occasionally, until the leeks are softened. Avoid browning if possible.
- Add the 2 tbsp. minced garlic and the 24 oz. potatoes. Cook another minute.
- Add the 1 ½ tsp. kosher salt, ½ tsp. pepper, ¼ tsp. ground sage, ¼ tsp. ground thyme, 1 bay leaf, and 4 ¾ cups vegetable broth. Cover and bring to a boil, then turn down the heat to cook at a gentle simmer for around 15 minutes or until the potatoes are fork tender. Remove the bay leaf.
- While the soup is cooking, cook the remaining ½ cup sliced leeks in a small skillet in a touch of oil or plant-based butter, along with a dash of salt, pepper and garlic powder, until getting a bit crispy and browned, around 3 to 5 minutes. Then set aside to garnish the soup with these.
- Blend the soup in 2 to 3 batches depending on the size of your blender (very carefully, as it’s hot!). You can do this by having another pot or very large bowl on the side, to pour the blended soup into, before returning it all to the main pot.
- Then add the ¾ cup oat milk to the main pot and stir it into the soup. Gently heat the soup for a few minutes, and then carefully taste for seasoning. Add a bit more salt and pepper if desired, and the optional ¼ tsp. garlic powder.
- Serve and top with a bit of the cooked leeks and sprinkle of pepper and chives.