Rich & Creamy Vegan Potato Leek Soup Feels Like Comfort in a Bowl

Some recipes are packed with dozens of ingredients and complicated techniques. Others prove that a handful of simple ingredients can create something truly memorable. Author Christine Sneed‘s Vegan Potato Leek Soup falls firmly into the second category.

Featured on New Day New Chef, this creamy, comforting soup combines potatoes, leeks, garlic, and a few pantry staples into a dish that feels both elegant and approachable. The recipe comes from award-winning author Christine Sneed, whose thoughtful approach to storytelling carries over beautifully into her cooking.

As Christine explains during the episode, this is one of those reliable recipes she returns to again and again. It’s quick, satisfying, and made with ingredients that are easy to find year-round.

A Simple Soup With Big Flavor

At first glance, the ingredient list couldn’t be much simpler. Golden potatoes provide a creamy foundation, while leeks add a mild, onion-like flavor that gives the soup depth and character. Garlic adds another layer of flavor, and vegetable stock powder helps create a rich broth without relying on packaged stock.

What makes this soup stand out is how these simple ingredients work together. Once blended, the potatoes create a silky texture that feels surprisingly luxurious despite the recipe’s simplicity.

During the episode, Christine points out that the soup can be customized in several ways. It can be served hot on a chilly day or chilled during warmer months. For an even creamier version, she suggests blending in a ripe avocado.

The result is a versatile recipe that can easily fit into any season.

Potatoes Deserve More Love

Potatoes often get an unfair reputation, but as Jane Velez-Mitchell points out during the show, it’s usually the toppings and preparation methods that cause concern, not the potatoes themselves.

Potatoes are naturally rich in potassium and provide fiber along with other beneficial nutrients. In this recipe, they become the star of the show, creating a rich and satisfying texture without the need for heavy cream or dairy products.

When combined with leeks and garlic, they transform into a soup that feels hearty enough for dinner yet light enough for lunch.

The Blender Dance Makes an Appearance

No episode of New Day New Chef would be complete without the famous Blender Dance.

Once the potatoes, leeks, garlic, and broth have finished cooking, blend everything into a smooth, creamy soup. That means the hosts break into their signature celebration, turning a simple kitchen task into one of the show’s most recognizable traditions.

The finished soup receives rave reviews from both Jane and Nina, who immediately declare it one of their favorites.

Jane even jokes that after eating a bowl of Christine’s soup, she might be inspired to write a novel herself.

From Storytelling to Soup Making

Christine Sneed is known for her award-winning novels and short story collections, but her appearance on New Day New Chef reveals another creative side. Just as every story has a beginning, middle, and end, every recipe tells a story of its own.

Food often carries memories, traditions, and personal experiences, and this Vegan Potato Leek Soup is no exception. Its simple ingredients and comforting flavors remind us that some of the best meals don’t need to be complicated.

Sometimes all it takes is a few wholesome ingredients, a pot, and a little creativity.

Before the episode wraps up, Nina Bergman takes on the Challenge the Host segment with a simple Berry Vanilla Chia Pudding made with chia seeds, soy milk, vanilla, and fresh berries. It’s another easy plant-based recipe that proves delicious food doesn’t have to be complicated.

Watch the Full Episode on UNCHAINEDTV

Christine Sneed’s Vegan Potato Leek Soup is proof that comfort food doesn’t need to be complicated. Creamy, satisfying, and packed with flavor, it’s the kind of recipe you’ll find yourself making again and again.

Watch the full episode of New Day New Chef on UNCHAINEDTV to see Christine prepare this comforting soup, catch Nina’s Berry Vanilla Chia Pudding challenge recipe, and enjoy all the fun, food, and Blender Dance moments that make the show a favorite among plant-based food lovers and nonvegans alike. Then keep the inspiration going by binging the entire new season.

Print Recipe

Vegan Potato Leek Soup

Course: Soup

Keyword: vegan

Servings: 4 people

Ingredients

• 2 to 3 large leeks trimmed, cleaned, and thinly sliced
• 3 large or 5 medium gold potatoes peeled and chopped
• 2 celery stalks chopped
• 2 garlic cloves minced
• 4 cups water
• 1 tablespoon vegetable stock powder
• 1/2 teaspoon kosher salt plus more to taste
• Black pepper to taste
• Optional: avocado blended into the soup for extra creaminess
• Optional: minced chives for garnish

Instructions

• Heat avocado oil in a soup pot over medium heat.
• Add the sliced leeks and stir immediately so they begin to soften without burning.
• Add celery and garlic. Cook for 2 to 3 minutes, until aromatic.
• Add potatoes, water, and vegetable stock powder.
• Bring to a boil, then reduce heat and simmer for 18 to 22 minutes, until the potatoes are tender.
• Season with salt and black pepper.
• Use an immersion blender to blend until creamy. For a richer version, blend in a little avocado.
• Serve hot, or chill and serve cold. Garnish with minced chives if desired.