How to Make the Perfect Potato Leek Soup
French · Easy · 45 min · 6 servings
This velvety potato leek soup is a completely vegan version of the classic French potage that uses blended potatoes and oat milk to achieve its signature silky smooth texture. Every bowl is plant-based and incredibly satisfying whether served hot in winter or chilled as vichyssoise in summer.
Why this recipe works
This Potato Leek Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 220 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 3 large leeks white and light green parts sliced
- 4 medium Yukon Gold potatoes peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened oat milk
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
Step by step instructions
Step 1: Clean and Saute Leeks
Slice leeks and wash thoroughly in a bowl of cold water to remove any grit between the layers. Heat olive oil in a large pot over medium heat and add leeks. Cook for 8 to 10 minutes until soft and wilted.
Step 2: Add Aromatics and Potatoes
Add minced garlic and thyme to the leeks and cook for 1 minute. Add diced potatoes and vegetable broth. Bring to a boil then reduce heat and simmer for 20 minutes until potatoes are completely tender.
Step 3: Blend Until Smooth
Remove pot from heat. Use an immersion blender to blend the soup completely smooth. Alternatively transfer in batches to a countertop blender blending carefully with a vented lid to avoid steam burns.
Step 4: Add Oat Milk and Season
Stir in oat milk and return soup to low heat to warm through. Season generously with salt and white pepper. Add more broth or oat milk to adjust consistency to your preference.
Step 5: Serve with Garnish
Ladle into bowls and garnish with a swirl of vegan cream fresh chives or crispy fried leek rings. Serve with warm crusty bread for a complete and satisfying vegan meal.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- unsweetened oat milk → full-fat coconut milk or cashew cream for extra richness
- Yukon Gold potatoes → cauliflower florets for a lower-carb version that still blends beautifully smooth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not washing leeks thoroughly enough leaving grit in the soup which gives it an unpleasant sandy texture
- Blending hot soup in a sealed blender without venting the lid which can cause dangerous pressure build-up and burns
Nutrition facts
Per serving: 220 calories, 5g protein, 34g carbs, 7g fat, 4g fiber.
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