Leek and Potato Soup | #vegan #glutenfree

Leek and Potato Soup

  • Author: Contentedness Cooking
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Lunch, Dinner
  • Method: Cooking
  • Cuisine: American
  • Diet: Vegan


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!



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


  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


  • Serving Size: 2 cups
  • Calories: 398
  • Sugar: 9.2 g
  • Sodium: 770 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8,4 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 4 g
  • Protein: 7.6 g
  • Cholesterol: 0 g

Keywords: potato soup, vegan soup, vegetarian soup