Creamy Vegan Potato Leek Soup
Serves: 4 servings
  • 2 tablespoons dairy-free margarine (such as Earth Balance Soy-Free) or olive oil
  • 2 medium leeks, sliced into ¼-inch rounds and halved (about 3 cups)
  • 2 teaspoons dried lemongrass or 2 tablespoons fresh lemongrass
  • 4 cups vegetable broth (I used Pacific Foods Organic Vegetable Broth)
  • 1-1/2 lbs russet potatoes, cleaned and cut into ½-inch cubes (skin on for that “rustic” part)
  • ¾ to 1 teaspoon salt, or to taste (I used 1 teaspoon total)
  • ⅛ teaspoon white pepper (optional)
  • Fresh ground black pepper, to taste (optional)
  1. Heat the margarine or oil in a stockpot over medium-high heat.
  2. Add the leeks and lemongrass and saute for 3 to 5 minutes, or until the leeks soften quite a bit and just begin to brown.
  3. Add the broth, deglazing the pan if needed, and bring the soup to a boil.
  4. Add the potatoes, and ½ teaspoon of the salt, reduce to a simmer, cover and cook for about 40 minutes, or until the potatoes are tender.
  5. The original recipe called for using an immersion blender, leaving some chunky, but I don’t have one. So I placed half of the soup in my blender, and carefully (make sure that lid is covered, you don’t want hot soup flying out!) whizzed it until creamy and relatively smooth. I then added this back to the pan along with the white pepper and gave it all a stir to combine.
  6. Taste test and season to taste with more salt (I used another ½ t). If using black pepper, this is the time to add it, or you could let each person grind in their own.
Recipe by Go Dairy Free at