Vegan Potato and Leek Soup (Gluten-Free)

Vegan potato and leek soup is filling, cozy and creamy using simple ingredients consisting of potatoes, leeks, oats and broth. Gluten-free also.

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😋Why you’ll love this recipe

• Wholesome and tasty, the whole family will love it.
• Dietary friendly - vegan, oil-free, nut-free, gluten-free, corn-free* and soy-free.
• Very easy to make, ready in around 30 minutes.
• You can choose a range of garnishes to suit.

🥔Ingredients You'll Need

Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

Potatoes - use all-rounder potatoes, which have been peeled and uniformly chopped.

Leek tastes similar to an onion, you will only be using the white and light green parts of the leek. 

Very rarely have I ever cut open a leek that didn’t contain dirt in between the layers. Be sure to thoroughly clean each layer prior to slicing. 

You can do this by cutting off the tops (the dark green parts of the leeks are tough) and then slicing each leek lengthways to reveal the insides. Place the leeks into cold water with a capful of vinegar and then swirl around until the dirt is removed. 

Rinse in cold water again to rid the vinegar and then pat dry.

Garlic - use freshly crushed garlic where possible, otherwise frozen or garlic flakes can be used.

Rolled oats add a creamy and rich element, be sure to purchase a gluten-free version*, as most oats are processed in facilities where gluten is handled.

Oats are a good source of plant protein.

Vegetable stock adds flavoring and brings all the ingredients together. No additional salt is needed.

Whichever vegetable stock you choose, read the label to ensure it is free of any ingredients you don’t want.

Black cracked pepper is used to add some pepperiness.

Fresh chives are added as a garnish. 

🔪 Step By Step Guide

Step 1 - In a large pot heat over medium heat, 2-3 tablespoons of vegetable stock and add sliced leek. Fry until wilted.

Step 2 - Stir in garlic for about 30 seconds and add all other ingredients. Bring to a boil and then turn down the heat to low-medium and allow to simmer for 20 minutes.

Step 3 - Turn heat off and then use an immersion blender to blend until just smooth. Garnish with chives and serve warm.

⭐Pro Tips

Blending is only done until the texture is smooth, do not over blend as this can cause gumminess. Note; using an immersion blender will result in the soup being slightly textured.

Storage - once completely cooled down and store in the fridge in an airtight container for up to 5 days. 

The consistency of this will coat the back of a spoon.

🥔Variations

A small amount of olive oil can be used if preferred to fry off the leek until lightly golden. 

Vegetable stock generally carries enough salt, however, you may want to add salt to taste.

Chilli can be added for added heat, use either freshly minced chili, chili flakes, or chili oil - all to taste.

Fresh herbs such as thyme or marjoram can be added if desired. However, note this will alter the flavor profile.

Garnish can be left simple with just chives, or you can add homemade croutons or roasted chickpeas as croutons or various chopped fresh herbs and seeds. 

🥣Serving Suggestions

Enjoy it with a side of salad, such as this simple cabbage salad called Kupus Salata. We also love enjoying it with my rocca salad, I love the onions and sourness of the dressing with it.

Or with some freshly made bread rolls.

❓FAQ

🥘Related Recipes

Want more soup recipes? Try my light, low-fat carrot and celery soup or my tasty vegetable borscht or my creamy vegan asparagus soup.

For another recipe using oats, check out my WFPB no oil gluten-free recipe of vegan oatmeal pancakes.

Love potatoes, you must check out my batata harra recipe, which is mouthwatering Lebanese spicy potatoes or this adas bi hamod (Lebanese lemon lentil soup) or my easy low fat potato soup.

Did you enjoy making this vegan potato and leek soup? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo of your meal? Tag me @plantbasedfolk on Instagram to be featured via stories. If you love sharing your vegan food pics, join the PBF community group. If you’re into fast cooking vids, join me on Tiktok.

📖 Recipe

Vegan Potato and Leek Soup (Gluten Free)

Gluten-free and vegan potato and leek soup is filling, cozy and creamy using simple ingredients of potatoes, leeks, oats and broth. 

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Course: lunch, side, Soup

Cuisine: european

Diet: Gluten Free, Vegan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Author: Janelle Hama

Ingredients

• 5-6 medium Potatoes peeled and uniformly chopped
• 2 large Leeks washed, dried and thinly sliced
• 2 small Garlic Cloves crushed
• 2 litres Vegetable stock
• ½ cup Rolled oats gluten free
• ½ teaspoon Black pepper cracked
• 1 small handful Chives finely chopped

Cook ModePrevent your screen from going dark

Instructions

• In a large pot heat over medium heat, 2-3 tablespoons of vegetable stock and add sliced leek. Fry until wilted.
  2 litres Vegetable stock, 2 large Leeks
• Stir in garlic for about 30 seconds and then add all other ingredients. Bring to a boil and then turn down heat to low-medium and allow to simmer for 20 minutes.
  2 small Garlic Cloves, 2 litres Vegetable stock, ½ cup Rolled oats, ½ teaspoon Black pepper, 5-6 medium Potatoes
• Turn the heat off and then use an immersion blender to blend until just smooth. Garnish with chives and serve warm.
  1 small handful Chives

Video

Notes

Vegetable stock - read the label to ensure it is free of any ingredients you don’t want, i.e., gluten free, oils, soy free and corn free

Over blending will cause gumminess.

Completely cool down at room temperature and store in the fridge in an airtight container for up to 5 days. 

The consistency will coat the back of a spoon.

We love enjoying it with my rocca salad, I love the onions and sourness of the dressing with it, or with some freshly made bread rolls.

 

 

US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml.

Equipment

pot

immersion blender

Nutrition

Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

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