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Leek and Potato Soup

This Leek and Potato Soup recipe is my answer to fall again. It takes only 4 vegan ingredients to complete this easy potato soup: potatoes, leek, almond milk, and a pear. You can add some toppings to your liking like chives, pecans or scallions. If you are looking for a vegan potato soup, look no further than my Leek and Potato Soup!

Two bowls of the Leek and Potato Soup, placed on a agre towel, with cutlery.

After my last recipe Skillet Potatoes I decided you can’t go wrong with more easy potato recipes for fall. This time it is a hearty Leek and Potato Soup – completely dairy-free as always.

Contentedness Cooking focuses on recipes with healthy and natural ingredients. Recipes that are easy to make. Those clean eating recipes are the key – as I had mentioned in my Roasted Cauliflower Tacos – to being healthy and to well being.

Please feel free to read it, I think you could identify with my friend Sabrina and her experiences. It’s never to late to make small changes to eat healthy and wholesome. Nutrition is the key to a better and fulfilling life.

Leek and Potato Soup

Back to the Leek and Potato Soup: It takes only 4 ingredients – you know what I’m talking about.

If you have followed Contentedness Cooking for a while, you may have noticed my Vegan Lentil Burgers in which the patties only made of four ingredients – or my 3 Ingredient Snack Balls.

These easy vegan recipes are so approachable and easy to make for everyone.

Closeup of the Leek and Potato Soup in a grey bowl, showing the vegetable toppings.

While the almond milk and potatoes add the right amount of creaminess and leek the richness to this Leek and Potato Soup recipe, the pear adds a fantastic hint of a lovely sweetness to this fall bowl of goodness.

If you leave out the optional  pecans (good fat) this recipe is nearly fat-free. It contains only almond milk – packed full of good nutritions and naturally low in calories and fat.

Top view on the Leek and Potato Soup.

I hope you are excited about my Leek and Potato Soup. It’s fall so go and grab a bowl of this delicious and wonderful new easy fall recipe.

Collage of two pictures of the Leek and Potato Soup with recpe title text.

If you try this soup, tag me on Facebook and Instagram. Show me all your remakes. Cheers, Florian.

Leek and Potato Soup | #vegan #glutenfree www.contentednesscooking.com

Leek and Potato Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This Leek and Potato Soup recipe is my answer to fall again. It takes only 4 vegan ingredients to complete this easy potato soup: potatoes, leek, almond milk, and a pear. You can add some toppings to your liking like chives, pecans or scallions. If you are looking for a vegan potato soup, look no further than my Leek and Potato Soup!

Ingredients

For the Soup:

  • 2 lbs (1 kg) Potatoes, peeled and diced
  • 2 leeks, white and green parts
  • 2 cups (480 ml) almond milk
  • 1 pear, diced
  • salt, pepper, nutmeg to taste

Optional toppings

  • chives
  • scallions
  • pecans, chopped

Instructions

  1. Peel the potatoes and cut them into smaller pieces.
  2. Wash the leek and cut off only the parts at the very ends. Chop the rest into max. inch-sized bits.
  3. Transfer the almond milk to a large sauce pan. Add the potatoes and bring to a boil. Reduce heat and cook the potatoes for about 10 minutes. Then add the leek and pear and cook for an additional 10-15 minutes. Check if potatoes are soft. If not, cook for a bit longer.
  4. Remove from heat and let cool for a bit. Transfer to a blender and process until smooth.
  5. Return the soup to the sauce pan and slowly reheat. Season with salt, pepper, and nutmeg.
  6. Serve with optional toppings like pecans, chives, scallions etc
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 398Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 84gCholesterol: 0mgSodium: 770mgCarbohydrates: 34gFiber: 4gSugar: 9.2gProtein: 7.6g
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Nancy

Monday 18th of December 2017

Just made the potato and leek soup and it came out great! Huge margin allowed for error for new cooks like me :). Thank you for posting these wonderful winter recipes!

Florian

Monday 18th of December 2017

Hi Nancy! Thanks so much for your amazing feedback and making it! Glad it was a hit!

Kelly @theinspiredparent

Friday 15th of July 2016

We adore potato leek soup but have never tried it with the almond milk! Totally intrigued!!

Kajal Patel

Tuesday 22nd of March 2016

Could I make this soup by substituting regular milk instead of almond milk?

Florian @ContentednessCooking

Tuesday 22nd of March 2016

Yes this should work fine!

Tina Marie

Friday 6th of November 2015

This and your Roasted Cauliflower Tacos sound amazing. Your combinations of the leek and nutmeg make a wonderful spicy bite. I'm printing this recipe out to make soon!

The vegan 8

Saturday 31st of October 2015

Such a beautiful soup Florian! Potato soups are my absolute favorite and I make them near weekly. I love that you added a pear, what a wonderful idea! And of course, topping them with pecans (my favorite nut) just sends this to soup perfection! Such beautiful, bright photos and I'm now craving this soup!

Florian @ContentednessCooking

Sunday 1st of November 2015

Thank you for your nice comment Brandi. I hope you give in to the soup craving! :)