A healthy creamy potato leek soup recipe without cream! This vegan potato soup is easy to make with all whole food ingredients.

It is high in nutrients but low in calories. You can use it as a weight loss meal or double up to increase calories and protein.

The soup is filling and makes a great fall or winter meal. The ingredients are easy to get and there is no flour or cornstarch used to thicken the soup.

Nutrition of the Potato Leek Soup

This creamy vegan potato leek soup is soy free, gluten free, sugar free, and dairy free. It does not contain any flour, cornstarch, or other thickeners.

It contains all whole food plant based ingredients and no processed foods. The soup is high in vitamin B, C, K, iron, magnesium, potassium, selenium, and zinc.

One serving of this potato soup contains 350 calories, 62 g carbs, 6 g fiber, 8 g fat, and 11.7 g protein.

The soup is filling and high in nutrients for a low amount of calories, which makes it a great weight loss food.

You can double up the serving size to get a 700 calorie meal with 23.3 g of plant based protein!

Why is my potato leek soup gummy?

If your potato soup turns out gummy you probably used a mixer or hand blender to puree the potatoes into a soup. Using a food processor, blender, or hand mixer will turn this potato leek soup gummy.

To avoid this, use a potato masher. You can use the same masher that you use for mashed potatoes. You just have to add more liquid and mash a bit longer!

To make the mashing easy, let the potatoes cook longer until they are very soft. Add the leeks after everything is blended. You can also leave some chunks in the soup if you’d like.

How to make the vegan potato leek soup

You can substitute the heavy cream in a potato soup with vegan mayonnaise, vegan heavy cream substitute, or almond milk and vegan butter.

I prefer whole food plant based recipes, which means vegan recipes without processed foods. I want to show you how to thicken your potato soup without flour, cornstarch, or any dairy and heavy cream.

To get the potato soup thick without any cornstarch or flour, use less liquid when you mash the potatoes.

If you want to make your potato leek soup creamy without cream, use soaked cashews blended with almond milk or vegetable stock!

For best results, follow my recipe below! You can also print the recipe card at the end of this post. If you like this easy potato recipe, check out my greek potato salad and the spinach potato tacos.

What you’ll need for the healthy potato leek soup:

• golden/yellow potatoes
• cashews
• almond milk
• vegetable stock (liquid, or powder)
• leeks
• nutritional yeast
• onion powder
• salt and pepper
• thyme
• parsley

Easy leek and potato soup instructions

To make the easy leek and potato soup, soak the cashews in warm water. While these are soaking, boil water in a large pot, then peel and cut your potatoes and add them to the water. The smaller you cut them the faster they cook soft.

The potatoes take 15 to 20 minutes to cook soft. While these cook, slice and wash the leeks.

Then add the drained cashews with the almond milk into the blender and mix until smooth.

Drain the potatoes once they are soft and add the cashew-almond milk mix. Start mashing the potatoes and the milk mix together.

While you mash, add the vegetable stock a little bit at a time until the soup reaches your desired consistency. Some people like the soup thicker, others like it thinner. You can also leave some chunks.

Now add the leaks and the rest of the ingredients and let the soup simmer for 5 more minutes. Add more water, if needed.