Rich & Creamy Vegan Potato Leek Soup

Award-winning author Christine Sneed brings comfort and simplicity to the kitchen with this rich and satisfying Vegan Potato Leek Soup, featured on the new season of New Day New Chef. Made with wholesome ingredients like potatoes, leeks, celery, garlic, and vegetable broth, this classic soup delivers incredible flavor while proving that some of the most comforting meals come from the simplest ingredients.

The natural creaminess of the potatoes creates a velvety texture without the need for dairy, while the leeks add a subtle sweetness and depth of flavor that makes this soup both elegant and comforting. Blended until smooth, each spoonful is warm, hearty, and nourishing, making it perfect for chilly evenings, cozy lunches, or whenever comfort food is on the menu. For an extra creamy twist, avocado can be blended into the soup, adding richness while keeping the recipe completely plant-based.

As Christine shares this beloved recipe with Jane and Nina, the conversation explores the connections between food, creativity, and storytelling. Much like a great novel, this soup is built from simple elements that come together to create something memorable and satisfying. The result is a timeless recipe that’s easy enough for weeknights yet impressive enough to serve guests.

Watch the full new season of New Day New Chef on UNCHAINEDTV for more delicious plant-based recipes, inspiring conversations, and culinary creations from chefs, authors, and food experts from around the world.

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.