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Creamy Potato-Leek Soup with Rosemary and Crispy Leeks (Vegan)

Simple, creamy, nourishing vegan potato and leek soup

This soup is one of those ‘kitchen sink soups’ where you work with what you’ve got and are pleasantly surprised when it turns out well. I know there are loads of potato leek soup recipes on the internet, and this is my creative take on it.

I grew up enjoying the best soup recipes from my amazing mom, and it’s a wonder that I don’t make soup very often now. It’s such an easy, nourishing, and forgiving food to cook. Countless soup recipes exist, and it’s a quick and simple way to use up vegetables, beans, and other spare ingredients.

My mom would make soup so often that the memories of specific recipes still linger in my head and my heart. She would make fantastic broccoli cheddar soup, and that was in the back of my mind as I made this creamy vegan counterpart – different, of course, with potatoes and leeks instead.

I was feeling under the weather this week – a stomach issue that rarely flares up, but when it does, the only cure is a diet of bananas and white rice. It’s a rumbling bubble of pain in my belly and there’s not much I can do other than wait it out, wear loose-fitting clothes, and feed my body probiotics and healing foods. Last night, when I was finally hungry for something other than bananas and rice, the inspiration for this soup hit me and I had to make it. And, since I over-shopped last week, I was fully prepared with the ingredients on hand.

A few comments on the ingredients:

Leeks: Many recipes that call for leeks say to only use the white part of leeks, but I try my best not to waste food, so I use all of it. Plus, the green tops are what gives the soup such a lovely color.
Nutritional yeast: If you haven’t used it before, it might sound weird, but it’s just a type of yeast that tastes kind of cheesy, so it’s a great addition to vegan recipes that we want to be creamy and a little cheesy.
Yukon Gold potatoes: These are my favorite potatoes because they’re waxy, and I love the texture they bring to the soup (and really, anything made with them). You can use any type of white potato (not sweet), the texture just may be a little different.
Miyokos vegan butter: Actual magic, this is made of cashews and is so fantastic paired with vegetables, or anything really. I’m exploring being dairy-free, and products like this make it easy. If you aren’t dairy-free, you can use regular butter – or if you are dairy-free, you can use whichever alternative you have on hand (or just use oil).
Garlic & herb seasoning: I know I talk about this seasoning a lot. It’s from Sprouts in their bulk spice section, and I use it so often that I’m considering trying to recreate it so that you can make it at home if you can’t get to Sprouts. In the meantime, you can sub equal parts of garlic powder and dried Italian herbs with a pinch of cayenne.

When chopping your veggies for the soup, rough chops are totally fine. It’s going in the blender anyway, and no one’s looking 🙂 I hope you enjoy this recipe! If you make it, please post it on Instagram with the hashtag #NourishingWild so I can see and share it. Much love!

Vegan Creamy Potato-Leek Soup with Green Chilies, Rosemary, and Crispy Leeks

Print Recipe

Serves: 3 Cooking Time: 40 minutes

Ingredients

2 tbsp olive oil or avocado oil
2 tbsp Miyokos vegan butter (or alternative)
2 leeks, sliced thin and rinsed well/dried
1 chopped/seeded anaheim green chili (optional)
2 peeled and chopped Yukon gold potatoes
1 smashed and sliced garlic clove
~4 cups filtered water + 1/2 tsp veggie bullion, or use vegetable broth instead of water + bullion
2+ tbsp nutritional yeast
salt and pepper to taste
1/3 tsp garlic herb seasoning from Sprouts*
1/2 tsp dried rosemary
1/2 tsp dried chopped onion
1/4 cup macadamia nut milk (or alternative)

Instructions

Make the Crispy Leeks: First, thinly slice two leeks, discarding both ends, and rinse the slices really well under running water. Pat dry. Add 2 tbsp oil to a pot and heat over medium heat. I used olive oil, but it would be smarter to use avocado oil since it has a higher smoke point. Once it's hot, add about 1/4 cup of the leeks (a big pinch). Allow them to sizzle until crispy, and then remove them from the pan and set aside.

In the same pot (with crispy leeks removed), add 2 tbsp vegan butter. Once it melts, add the rest of the raw leeks. Saute until softened, about 5 minutes, lowering the heat if needed. You don't want them to brown at all - just melt into the butter.

Add the chopped green chili and saute another few minutes.

Add 2 chopped Yukon Gold potatoes and one smashed and sliced garlic clove.

Cover 1" with water (2-4 cups) and add 1/2 tsp veggie bullion (or use vegetable broth instead).

Simmer till potatoes are soft, adding more water if needed.

Blend till smooth and add back to pot.

Add nutritional yeast, salt and pepper to taste, garlic herb seasoning, dried rosemary, dried chopped onion. Whisk in 1/4 cup macadamia nut milk or whatever alternative milk you have.

Taste for seasoning.

Serve topped with crispy leeks and a drizzle of good olive oil.