Potato Leek Soup

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.

Course Main Dish, Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 15

Servings servings

Calories 348kcal

Author Sina

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.

Nutrition