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vegan potato leek soup

Vegan Potato Leek Soup with Roasted Garlic

This is a delicious, hearty vegan soup that freezes beautifully.
Servings 4
Author Turnip the Oven


  • 3 heads of garlic
  • 2 tablespoons extra virgin olive oil plus more for garlic
  • 2 large leeks white and light green parts only, sliced and rinsed to remove any grit
  • 2 pounds russet potatoes about 3 large, peeled and cut into chunks
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups low-sodium vegetable broth
  • 1 cup plain unsweetened almond milk
  • Croutons for serving
  • Chives for serving


  1. Preheat the oven to 350°F. Cut the top third off each head of garlic, exposing the cloves. Drizzle with olive oil. Wrap each head separately in aluminum foil and bake for 1 hour, until soft.
  2. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-heat. Add the leeks and sauté until tender, about 10 minutes (do not brown). Stir in the potatoes, salt, pepper, thyme, and bay leaf. Add the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer until the potatoes are completely tender, 25 to 20 minutes.
  3. Remove and discard the bay leaf. Squeeze the heads of garlic to release the cloves. Add the cloves to the pot along with the almond milk. Using an immersion blender, puree the soup until smooth. Ladle into bowls and garnish with the croutons and chives.