Food & Drink Magazine

Cheesy Leek & Potato Soup | Vegan

By Natalie Tamara @thetofudiaries

This is one of those recipes that almost seems to simple to share, but sometimes aren’t they the best ones?

Cheesy Vegan Leek & Potato Soup

As I almost always cook in batches (to save time and money!) I can often end up eating the same lunch for days in a row. Unlike a lot of people I know, I don’t actually mind doing this and somehow my tastebuds don’t get bored. It suits me well if I have something tasty and nutritious to eat that doesn’t require effort every day.

The only downside is that once I have run out of whatever I was eating, it’s all  too easy to fall into bad habits of buying lunch or eating out come midday. This winter therefore I have been making up new batches of soup at every chance I get and stocking up my freezer, giving me a choice of soups to pick from each day to take to the office with me. I made an enormous batch of this cheesy vegan leek and potato soup last month and it is always my soup of choice when I want something gentle and comforting to get me through the afternoon.

Cheesy Vegan Leek & Potato Soup

The “cheesy” part of this Cheesy Vegan Leek & Potato Soup, that distinguishes this from any old leek and potato soup, is not actually made from cheese but instead comes from the nutritional yeast; a perfect winter ingredient as it is full of vitamin B12 to give your energy levels a boost. I actually made this soup using my slow cooker on high for four hours, but it is equally suited to cook on the hob.

Makes 6 servings


400g white potatoes, peeled and chop into 1.5cm cubes

3-4 large leeks, chopped into 1cm rounds

2 shallots, chopped

1.25l vegetable stock

4 cloves garlic, crushed

1/2tsp white pepper

3tbsp nutritional yeast

Freshly ground black pepper to top


1. Place all of the ingredients, bar the nutritional yeast, into a large pan. Bring to the boil before turning down the heat, covering and allowing to simmer for around one hour until all of the ingredients have softened and the soup base has become thick and creamy. Remove from the heat.

2. Stir in 1/2tbsp of nutritional yeast to each bowlful before serving – if you are saving any soup, add the nutritional yeast after reheating. Grind a little black pepper on top and serve.

Cheesy Vegan Leek & Potato Soup

Looking for more winter lunchtime inspiration? Try this Sweet Potato, Parsnip & Butterbean Soup!


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