Creamy and deeply satisfying, this Vegan Potato Leek Soup is pure comfort in a bowl. Including a big handful of kale adds a punch of color, texture, and nutrition. With a flavor that is reminiscent of Irish colcannon, you can't go wrong with this cozy soup. Best of all? It's ready in just 30 minutes.
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Why You'll Love This Vegan Soup Recipe
I don't know about you, but I'm a huge fan of the humble spud, so putting them front and center in this Vegan Potato Leek Soup gives me great pleasure. In addition to being ridiculously delicious, this recipe is:
- Wholesome & Nutritious. Made with potatoes, leeks, kale, and cashews, this delightfully creamy vegan soup is packed with whole foods you can feel good about.
- Easy. With only simple veggie prep involved, this vegan potato leek soup is easy enough for even a novice home cook to make.
- Takes just 30 minutes to make. That's the perfect amount of time to spend unwinding after work, if you ask me!
- Crowd-Pleasing. Since pretty much everyone loves potatoes, this tasty potato and leek soup is something even kiddos and omnivores can get behind. It also just so happens to be naturally gluten-free!
Ingredients & Substitutions
This soup uses common ingredients and pantry staples so no need to worry about any hard-to-find items. For the recipe, you'll need:
- Olive Oil: If you don't use oil, don't worry, you can sauté in water or veggie broth.
- Onions & Garlic: To add lots of flavor. While fresh onion and garlic add texture and flavor feel free to use the powdered kind if that's what you have on hand.
- Vegetable Broth: Using broth or stock as the base of the soup gives it much more depth of flavor than simply using water. I always keep a jar of Better Than Bouillon on hand for just that purpose.
- Potatoes: I used Russet potatoes but you can also use Yukon Gold.
- Kale: You can substitute another green such as spinach, so long as you remember that spinach will take less time to heat through than kale. You could also substitute cabbage by adding it to the soup about halfway through the potato cooking time.
- Raw Cashews: Making a cashew cream is one of the simplest ways to add rich, creamy flavor without a lick of dairy! Make sure you grab raw, unsalted nuts here as the roasted kind won't work. If you can't do cashews, macadamia cream, silken tofu, or full-fat canned coconut milk can also be used.
- Salt & Pepper: For seasoning.
How to Make Vegan Potato Leek Soup
Step 1: Sauté Aromatics. Heat oil in large pot over medium heat. Once the oil is shimmering, add onions and garlic. Cook until onions are translucent, about 3-5 minutes.
Step 2: Cook Potatoes. Add vegetable broth, potatoes, salt and pepper to pot. Cover and cook over medium heat until potatoes are fully cooked and are starting to break apart, about 20 mins.
Step 3: Make Cashew Cream. While the potatoes are cooking, add cashews and water to a high-speed blender and blend until smooth.
Step 4: Mash. Once the potatoes are cooked, mash them a bit with a fork so that half of them are broken apart. This will help to naturally thicken the soup, no roux required!
Step 5: Cook Kale. Add kale and cook for a few minutes until kale is cooked to your liking.
Step 6: Add Cashew Cream. Add cashew cream to the pot and stir until fully combined and cook for another few minutes. Taste and season with salt and pepper as needed.
Step 7: Serve. Top with scallions and enjoy!
See Variations below on how to cook the soup in an Instant Pot or Crockpot.
Variations
This vegan potato leek soup isn't just creamy and delicious, it's also got a few tricks up its sleeves.
- Make it in your Instant Pot. Put all ingredients in the Instant Pot except cashew cream and kale. Pressure cook on High for 9 minutes. Once finished, turn the valve to quick release. (Rember that the IP will take 10 minutes or so to come to pressure and the timer will begin. Mash potatoes with a fork or potato masher and then add kale until wilted. Add in the cashew cream a few minutes before you’re ready to serve.
- Make it in your crockpot. Put all ingredients except the cashew cream and kale in your slow cooker, then cook on low heat for 7-8 hours or high heat for 3-4 hours (until potatoes are falling apart). Mash potatoes with fork or potato masher and then stir in kale until wilted. Add in the cashew cream a few minutes before you’re ready to serve.
- Make it nut-free. If you can't do cashews, try swapping in raw sunflower seeds to make a cream instead. Follow the same instructions as the cashew cream! You can also try using full-fat coconut milk or silken tofu if you prefer.
Expert Tips
- Invest in a high-quality blender. I use a high speed blender like a Vitamix when blending the cashews. While a powerful blender is well worth the investment, I know they're pricey. If you don't have one on hand, soak your cashews in hot water for about 4 hours before adding to a regular blender.
- Fresh scallions not your favorite? Top my Vegan Potato Leek Soup recipe with some fresh parsley instead so you still get that pretty green pop of color.
- Want to make it thicker? Increase the viscosity of your potato soup by mashing more of the potatoes. It works by releasing starch into the broth, which in turn thickens up!
Frequently Asked Questions
Yes! This soup should keep in the freezer for up to three months. But if you're anything like me, there's no way you'll have any leftovers for that - it's too delicious!
Poor potatoes have gotten a bad rap recently because of the low-carb craze. While I agree that sweet potatoes offer a bigger nutritional punch, it doesn't hurt to have some regular old potatoes sometimes.
I also feel it's my duty to let you know that all carbs are NOT created equal. White potatoes, like the russets I used in this recipe, are not processed like white bread or pasta. They're actually a whole food that contains necessary vitamins and minerals (like potassium and vitamins B6 and C).
If you're using spuds that have a thick, rough skin, I suggest that you remove them first. For thin-skinned varieties like Yukon Golds, you can leave them on if you prefer!
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Vegan Potato Leek Soup
Ingredients
- 2 Tablespoons olive oil (can use a few more tablespoons of water if you don't use oil)
- 1 small onion chopped
- 3 cloves garlic minced
- 3 cups vegetable broth or stock
- 2 cups russet potatoes peeled and chopped into bite-size pieces
- ½ teaspoons salt
- ½ teaspoons pepper
- 1.5 cups kale stems removed and chopped
- ½ cup cashews soaked in hot water for 10 mins, then rinsed
- ½ cup water
- Scallions for topping
Instructions
- Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 mins). If you're not using oil, saute in a little bit of water
- Add vegetable broth, potatoes, salt and pepper to pot and cook covered on medium until potatoes are fully cooked and are starting to break apart (about 20 mins).
- While the potatoes are cooking, add cashews and water to a high-speed blender* and blend until smooth.
- Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.
- Add kale to soup and cook for a few minutes until kale is done to your liking.
- Add cashew cream to pot and stir until fully combined and cook for another few minutes.
- Top with scallions and enjoy!
Notes
- See FAQ section for how to make the soup in an Instant Pot or Crockpot.
- I use a high-speed blender like a Vitamix when blending the cashews. While a powerful blender is well worth the investment, I know they're pricey. If you don't have one on hand, soak your cashews in hot water for about 4 hours before adding them to a regular blender.
- Soup will last for up to a week in the refrigerator or up to three months in the freezer.
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy gluten-free plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen's recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Jennifer says
I love this recipe I’ve made it a few times so far. So delicious and satisfying…thank you!
Mary Ellen Valverde | VNutrition says
Hi Jennifer! So happy you've been enjoying it. Thank you so much for coming back and leaving a review!
Gayle says
Could you provide a substitute for the nut cream? I’m allergic to tree nut. Thanks
Mary Ellen says
Hi Gayle! While I have not tried this yet, I have heard that sunflower seeds can replace cashews to make things creamy. Be sure to get raw sunflower seeds and still soak them before blending to make them softer. I can't say that the soup will taste exactly the same but if you do try it, please let me know how it comes out. I keep meaning to try this myself, will try to test it soon.
Jordan says
Blended silken tofu is great substitute in recipes that call for cashew cream
Mary Ellen says
Thanks, Jordan! I'll have to try that soon.
Michelle says
How about making it a crock pot not just reheating it but cooking it in a crock pot??
Mary Ellen says
Michelle, I love that idea. I've not yet done it myself but would say you could probably cook on low heat for 7-8 hours or high heat for 3-4 hours (or until potatoes are tender). Leave out the cashew cream until about 5 mins before you're ready to serve.
If you try this, let me know how it goes. I'm going to try it next time I make it too.
Nancy Park says
Made this for St. Paddy's day 2020 and it was delicious. We enjoyed vegan sausage with mustard on the side. We will enjoy this wonderful dish again soon.
Mary Ellen says
So happy you enjoyed it, Nancy! Sounds like you had a tasty St Patty's day!
Kristin says
This soup is delicious!
I doubled the recipe (I feed a family of six) and also added about 2 cups of green cabbage (chopped into small bites). I added the cabbage to the soup about 1/2 way through the potatoes cooking.
This will be a family favorite for years to come!
Thank you for your delicious recipes!
Mary Ellen says
So happy you enjoyed the soup, Kristin! The cabbage was a great addition - very Irish! 🙂
Brittany says
Do you think I could make it a day ahead then heat in a crockpot for a Saint Patrick’s Day party?
Mary Ellen says
Hi Brittany! I've definitely reheated it before, though not in a crockpot, but I think it should be fine. You might need to add just a little more veggie broth/stock to so it doesn't get too thick. Sometimes the cashew cream makes things a little thicker when it's reheated. Let me know how it goes!
Margaret Carroll says
Tasted great - thanks for the idea!
Jen says
Best for Paddy’s Day! My family love this one.
Michele says
I made this soup tonight, I added mushrooms because they were in the refrigerator and I needed to use them...this soup is absolutely delicious! Thank you for sharing!
Mary Ellen says
I'm so happy you enjoyed it Michele! 🙂
Crystal CDC says
What can be used as a substitute for cashews? I am deathly allergic.
Mary Ellen says
Hi Crystal! Some substitutes for cashews could be almonds, sunflower seeds, hemp seeds, or sesame seeds but I’m really not sure that those would work the same way. I’ve tried them in other recipes and they’re just not the same as the cashews because the sauce doesn’t get as creamy or as smooth, especially if you don’t have a high-speed blender like a Vitamix. If you do try it, let me know how it turns out.
Val says
I am going to try this recipe on St. Patrick’s day when my family comes over for brunch. My husband is highly lactose inntolerant, so this is a perfect option for him. One question, how much water do you add to the cashews? Just enough to cover them or slightly more?
Thank you,
Val
Mary Ellen says
Hi Val! When soaking the cashews I usually just add slightly more water than covering them because they swell up a bit with the water. After you soak them, rinse and discard the water.
I hope you enjoy and have a lovely brunch!
Jen says
This was soooooo yummy!!!! I made it yesterday for St. Patrick’s Day since I couldn’t have the corned beef and cabbage. I ate the entire batch between yesterday and today and I’m going to make another batch because it was so good!
Mary Ellen says
Thank you so much Jen! I'm so glad you liked it so much!
I make it for St Patty's when everyone else is eating the corned beef and cabbage too. Then people see it and want some of my soup. 🙂
Amanda says
I made in instant pot. Put all ingredients in pot except cashew cream, cooked for 3 minutes quick release. Then added cashew cream . Then I used immersion bkender. I blended til smooth then added kale and put lid on til ready to eat. Delicious
Mary Ellen says
Oh wow! I'm glad to know it works in an Instant Pot too. I'm hoping to get one for Christmas so I'm going to try this way then.
I'm so glad you liked it Amanda!