Vegan Recipe for Creamy Potato-Leek Soup

When the maker of the film Supersize Me ate nothing but food from a well-known fast-food chain three times a day for a month, the diet nearly killed him. His fiance, a vegan chef and the author of this great cookbook, brought him back from the brink with her healthy cooking.

Here is one of her delicious creamy soups made without dairy, but sure to satisfy. Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits. Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy fall supper.

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 – 6.

More Delicious Vegan recipes:
Beans and Greens with Herbed Polenta
Cajun Grilled Tofu
Vegan Pumpkin Pecan Pie

Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005). COpyright (c) 2005 by Alex Jamieson. Reprinted by permission of Rodale Press.
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).

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Anna W.
Anna W.about a year ago

I added one can of white beans at the potato, vegetable stock stage and it turned out delicious! Great recipe!

Jess Mirls
Jess Mills2 years ago

I gave this to my dad (lover of soups and definitely NOT a vegan) and he claimed it was the best soup he's had in years! thanks so much!!

Shanti S.
S S.2 years ago

Thank you.

Svetlana M.
Svetlana M.2 years ago

Found it in; 14 Healthy & Hearty Soups:)

Svetlana M.
Svetlana M.2 years ago

Where di the rest of the recipes go? I was going to make minestrone, went bought the ingredients and can't get back to the recipe.

Sonshine Christian

Can't seem to delete my question. It seems as though there are no nuts in it, LOL. I thought for sure there were the first time I read it. : /

Sonshine Christian

@Lydia H, Leeks are much milder and a bit sweeter than reg onions. That's probably why he likes those and not onions.

@Sumita C, You can try regular onions and see what happens. The flavor will be a little different though.

I had asked this question before and never checked back for an answer, but can I use hazelnuts in place of the cashews? I can't handle the fat of the cashews.

Lydia H.
Lydia H.2 years ago

I made this soup tonight and my non-vegan husband went back for more twice! We both loved this recipe.

I'm sure the recipe is excellent as is, but I made some changes just to suit quirks. He doesn't like regular onions although he loves leeks (I don't get it either) so I used 4 (really huge - that's what the store had) leeks and skipped the chopped onion. Anyone who doesn't hate regular onions, will still want to use the chopped yellow onion for more onion flavor, but I just mention this substitution in case it affected my others...

I also cheated and used thawed frozen shredded potatoes (nothing added), but Yukon gold potatoes would probably have made the texture even nicer, because I think the shredded were the stickier white potato. So my soup was thick, almost like gravy, very creamy.

I doubled the fresh rosemary (remember to save some for garnish, I forgot!). I also added about 1/2 tbsp fresh ground black pepper, while blending.

Served with salad including carrots and craisins for sweet; and blue corn tortilla chips for crunch.

Thank you for the fabulous recipe!!!!!

DJ Miller
D.J. Miller3 years ago

I'll be sure to try this recipe. Thanks so much.

Sumita Chatterjee

Is there a substitute for leek?