Dairy-Free Creamy Vegan Leek Potato Soup
A vibrant green soup that combines earthy leeks, tender Yukon potatoes, and protein-rich white beans in a silky pureed base. Fresh spinach adds color and nutrition while herbs provide aromatic depth. This nourishing soup works beautifully as a starter for dinner parties or a satisfying main course with crusty bread. The natural creaminess comes from blended potatoes and beans, making it both wholesome and indulgent without any dairy.
Ingredients
- 3 large leeks, chopped
- 3 tablespoons olive oil
- 2 pounds Yukon gold potatoes, diced
- 15 ounce white beans, canned, drained
- 4 cups vegetable broth
- 1 ½ cups water
- 1 ½ teaspoons kosher salt, divided
- 6 cups spinach
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried parsley
- ¾ teaspoon garlic powder
- chives, for garnish(optional)
Instructions
- 1
Chop off dark green stems and bottom roots from leeks, slice lengthwise, then chop into half-moon shapes and rinse thoroughly
- 2
Dice the potatoes and drain the beans
- 3
Heat olive oil and saute leeks until softened
- 4
Add potatoes and saute briefly
- 5
Add broth, water, salt, and white beans, bring to boil then simmer
- 6
Stir in spinach, oregano, parsley, garlic powder, and remaining salt in final minutes until spinach wilts
- 7
Puree with blender or immersion blender
- 8
Adjust consistency with water if needed
- 9
Serve garnished with chopped chives
Tips
Rinse leeks thoroughly after chopping to remove any trapped dirt between layers
Use an immersion blender for easier cleanup, or blend in batches with a regular blender
Adjust soup thickness with water when reheating as it naturally thickens when cooled
Good to Know
Refrigerate up to 4 days in airtight container
Can be made 2 days ahead, reheat gently and thin with water if needed
Serve hot with crusty bread or crackers
Common Mistakes
Don't skip rinsing leeks to avoid gritty soup
Add spinach only in final minutes to prevent overcooking
Blend carefully with hot soup to avoid burns and splattering
Substitutions
FAQ
Can I freeze this soup?
Yes, freeze up to 3 months. The texture may change slightly after thawing, so blend again if needed and adjust consistency with water.
What if I don't have an immersion blender?
Use a regular blender in small batches, allowing soup to cool slightly first. Leave blender lid slightly ajar to prevent pressure buildup.
Can I make this oil-free?
Yes, saute the leeks in a few tablespoons of vegetable broth instead of oil. Add more broth as needed to prevent sticking.