This vegan potato leek soup is just perfect for chilly fall and winter days! It’s a vegan version of classic potato leek soup, with a twist – the hearty addition of vegan beef crumbles. It’s super comforting, savory, and it has a rich and satisfying texture.
Why This Recipe Works
This potato leek soup just screams comfort food for me! Especially in fall and winter, this recipe is a must-try! We’ve made this soup so many times and it always works like a charm. Plus, it’s incredibly easy and comes together in just 30 minutes.
The addition of vegan beef crumbles takes the classic soup to a whole new level of deliciousness. And it does not only bring a satisfying meaty texture but also boosts up the protein protein content of the soup, making it a wholesome and filling meal.
It might not look super visually appealing, but trust me it has the perfect taste and satisfying texture. It’s the kind of soup that’s perfect for chilly days or when you want a comforting meal that’s both filling and hearty.
The earthy sweetness of leeks, the creamy texture of potatoes, and the savory vegan beef crumbles just go perfectly together. You need only a handful of ingredients for this soup and the recipe is fool-proof and comes together in no time.
So, gather your ingredients and simmer up a pot of this comforting and savory potato leek soup!
Ingredients
- Potatoes – for example Yukon gold or Russet potatoes.
- Leek
- Onion & Garlic
- Vegetable Broth – I usually use organic vegetable broth or my homemade vegetable broth paste made with fresh vegetables and herbs.
- Vegan Cream Cheese and Sour Cream
- Nutmeg – just a pinch for the perfect flavor.
- Vegan Ground Beef Crumbles – use your favorite brand.
- Salt & Pepper
How To Make This Recipe
1. Step: Finely chop the garlic and onion.
2. Step: Peel and dice the potatoes.
3. Step: Wash the leeks and cut them into rings. Leave out the dark green part.
4. Step: Heat some oil in a large pot and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.
5. Step: Next, add the leek and stir well. Cook for 2 minutes.
6. Step: Then stir in the potatoes and cook for another minute.
7. Step: Add the vegetable broth, vegan cream cheese, and vegan sour cream.
8. Step: Stir well and cook on medium heat for 15 minutes.
9. Step: In the meantime, heat some oil in a large pan and pan-fry the vegan beef crumbles until crispy (or follow the instructions on the package). Once the soup is ready, stir in the vegan beef crumbles.
10. Step: Sprinkle with fresh chives and serve warm with rustic bread.
Tips and Tricks
- For a lighter version, you could leave out the vegan sour cream and only use vegan cream cheese and replace the amount of sour cream with vegetable broth.
- The soup is also great without the vegan beef crumbles. But I think they take it to the next level and they add the perfect savory twist.
Storing
Stored in an airtight container in the fridge, this soup will last 3-4 days.
Freezing
You can freeze this soup for up to 3 months. Make sure to let it cool down completely before freezing it.
When you are ready it to eat it, let it thaw in the fridge overnight. Then reheat it on the stove top or in the microwave.
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I hope you like this potato leek soup as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Potato Leek Soup
Equipment
- 1 chopping board
- 1 knife
- 1 pot
- 1 wooden spoon
Ingredients
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 3 stalks leek, cut into rings
- 4 potatoes, cut into cubes
- 3 cups vegetable broth
- 1/2 cup vegan cream cheese
- 1/2 cup vegan sour cream
- 1 pinch nutmeg
- salt, to taste
- black pepper, to taste
Instructions
- Finely chop the garlic and onion.
- Peel and dice the potatoes.
- Wash the leeks and cut them into rings. Leave out the dark green part.
- Heat some oil in a large pot and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.
- Next, add the leek and stir well. Cook for 2 minutes.
- Then stir in the potatoes and cook for another minute.
- Add the vegetable broth, vegan cream cheese, and vegan sour cream.
- Stir well and cook on medium heat for 15 minutes.
- In the meantime, heat some oil in a large pan and pan-fry the vegan beef crumbles until crispy (or follow the instructions on the package). Once the soup is ready, stir in the vegan beef crumbles.
- Sprinkle with fresh chives and serve warm with rustic bread.
Notes
- For a lighter version, you could leave out the vegan sour cream and only use vegan cream cheese and replace the amount of sour cream with vegetable broth.
- The soup is also great without the vegan beef crumbles. But I think they take it to the next level and they add the perfect savory twist.
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