Soup is so easy and simple to make and just so much more delicious when it’s homemade. This vegan leek and potato soup with crispy croutons is the perfect vegan holiday starter. Garnish with some chives and croutons and you’re off to a winner.

Leek and Potato Soup [Vegan, Gluten-Free]

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For the Soup:

  • 4 leeks, thoroughly washed and finely chopped
  • 2 large potatoes, peeled chopped into small chunks
  • 1 onion, finely chopped
  • 2 tablespoons vegan butter
  • 2 1/3 cups vegan stock
  • 2/5 cup and 1 teaspoon almond milk (or other non-dairy milk)
  • 1 teaspoon ground sage
  • Salt and pepper, to season
  • Chives to garnish (optional)

For the Crispy Croutons:

  • 4 pieces wholemeal bread (gluten-free if necessary)
  • 2 tablespoons oil
  • Salt and pepper, to season


To Make the Soup:

  1. In a large saucepan, over a medium heat melt your butter
  2. Once the butter is fully melted, add in your chopped onion. Sauté until soft.
  3. When then onion is soft, add in your chopped leaks and potatoes and stir to ensure they are all completely covered in the melted butter.
  4. Reduce the heat to low, cover, and allow to sweat for 15 minutes.
  5. After 15 minutes, add the stock, milk, sage, and seasoning and give it a good stir.
  6. Bring to the boil then reduce to a simmer. Simmer for 20 minutes, or until the veggies are nice and soft. Once soft, turn off the heat and allow to cool slightly.
  7. Once cool, use a stick blender to whizz up to your desired consistency. Leave a few chunks if you like (if you do not have a stick blender, use any type of blender you have, you might just need to do it in a few batches).
  8. Taste and adjust seasoning as required.
  9. Place back on the stove to re-heat and serve with chopped chives and crispy croutons.
  10. If not using right away, allow to cool completely, cover and leave in the fridge until it needs re-heating. Reheat in the microwave or on the stove again.

To Make the Croutons:

  1. Pre-heat your oven to 360°F.
  2. Cut your bread into small cubes.
  3. Place on a baking tray, drizzle with olive oil and salt and pepper, and use your hands to mix it all together.
  4. Place in the oven for 10 minutes.
  5. Remove and serve. Make sure to put on your soup at the last minute to avoid them going soggy.

    Nutritional Information

    Per Serving: Calories: 496 | Carbs: 49 g | Fat: 30 g | Protein: 8 g | Sodium: 348 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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