Easy Vegan Potato Leek Soup is creamy, warming, hearty, comforting, and delicious. The perfect answer to a chilly evening!
It's beginning to actually feel like fall here in Dallas so I'm going full steam ahead with the soup recipes! I have so many veggie-filled soups I want to try this year and I can't wait to share them all with you.
As a food blogger, I'm always trying to create delicious recipes and take intriguing photos. A few months ago, my husband bought me a tripod and light kit so I can start experimenting with food videos and have artificial lighting since you can't always rely on natural light. Here we are, months later and I still don't know how to really use them. One of my end of the year goals is to understand these tools AND create just one video. What do you think? Do you have any tutorials for me? Any tips you want to share with me as a reader? I would LOVE to hear from you.
Anyway, now to this delicious soup... I'm not really a soup person, to begin with, but for some reason, I've been craving all the soup lately! What I love most about these soup recipes is that I finally get to use my immersion blender. We received it as a wedding gift and I've admittedly been scared to use it??? I don't know haha, I guess I just didn't know how to use it. But now that I've tried it out-I'm obsessed! It's so easy and you can make creamy soups super quick.
Easy Vegan Potato Leek Soup
Ingredients
- 3 large leeks cleaned and chopped
- 3 garlic cloves minced
- 2 tablespoons dairy-free butter
- 2 pounds potato cubed
- 6 cups vegetable broth
- 2 cups water
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup green onion chopped
- Salt and pepper to taste
- Hot sauce to taste
Instructions
- Melt butter over medium heat in a large pot. Add leeks and stir to coat with butter. Cover the pot and lower heat, cook for about 10 minutes, until leeks soften.
- Add garlic, potatoes, salt, and pepper. Cook for 1 minute then add the vegetable broth, water, thyme, and bay leaf. Bring to a boil then lower heat and cover pot, let simmer for 15 minutes, or until potatoes are tender.
- Uncover and remove thyme and bay leaf. Use an immersion (or countertop) blender to blend the soup until smooth. Stir in green onions and hot sauce. Allow to cool for a couple minutes and serve. Enjoy!
Jules Shepard says
Potato leek soup is one of my favorites no matter which recipe I use! This looks so yummy and of course I love that it's vegan!
Jenna | The Urben Life says
We love it!! So excited for soup season 🙂
Alena Brenda says
its looking fabulous and hearty soup. Will definitely try this in December.
Jenna | The Urben Life says
Yay, enjoy 🙂
Sarah Newman says
Love that this is vegan! Looks so hearty and warming. 🙂
Jenna | The Urben Life says
Thank you 🙂
Uma Srinivas says
Looks delicious. We like to make this comfort soup during this time of the year. It’s nice to watch vegan soup:)
Jenna | The Urben Life says
Yes!! Gimme all the vegan soups 🙂
Theresa says
Whoah that looks good, easy and simple. Im gonna give it a try since I am a soup person. Thank u for sharing!!?
Jenna | The Urben Life says
Totally!! Enjoy 🙂
eatingbyelaine says
Looks so cozy and warming! I cannot wait to try this!
Jenna | The Urben Life says
It really is 🙂 Thanks, enjoy!!
Jasmine says
I love potato leek soup, and I am definitely going to have to try this out 🙂
Jenna | The Urben Life says
Yay 🙂 Enjoy!