Go Back
photo y

Creamy Vegan Potato Leek Soup with Oregano Croutons

4.92 from 59 votes
This Creamy Vegan Potato Leek Soup is a heartwarming 1-pot delight! Made with velvety blended potatoes, sweet sautéed leeks, carrots, garlic, and aromatic oregano without a drop of dairy, then topped with crispy homemade oregano croutons. Rated 5.0 Stars!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • For the Potato Leek Soup:
  • 1 kg approx. 2.2 lbs / 5–6 medium Potatoes (peeled and diced)
  • 3 medium Leeks approx. 350g (white and light-green parts only, thoroughly washed and sliced)
  • 1 medium Onion chopped
  • 2 medium Carrots peeled and chopped
  • 2 cloves Garlic minced
  • 2 tbsp Extra-virgin olive oil
  • 4 –5 cups Vegetable broth or water enough to submerge the vegetables
  • 1 sprig Fresh oregano or 1 tsp dried oregano
  • Salt and black pepper to taste
  • For the Crispy Oregano Croutons:
  • 3 slices Bread cut into 1/2-inch cubes
  • 1 tbsp Extra-virgin olive oil
  • 1 tsp Dried oregano for seasoning

Method
 

  1. Step 1 (Sauté Aromatics): In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the washed and sliced leeks, chopped onion, carrots, and minced garlic. Sauté for 5–7 minutes until the vegetables are soft and fragrant.
  2. Step 2 (Add Potatoes): Incorporate the diced potatoes into the pot and stir well to coat in the aromatic oil.
  3. Step 3 (Simmer): Cover the vegetables with vegetable broth or water until fully submerged. Bring to a gentle boil, then reduce heat to low, cover the pot, and simmer for 20–25 minutes until the potatoes and carrots are fork-tender.
  4. Step 4 (Bake Oregano Croutons): While the soup simmers, preheat the oven to 375°F (190°C). Place the bread cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with oregano. Bake for 10–12 minutes until golden brown and crispy.
  5. Step 5 (Season & Blend): Season the tender soup with salt and pepper to taste, and stir in the oregano. Remove the woody oregano stem (if using fresh) and blend the soup with an immersion blender until smooth and creamy, adding extra broth if needed to reach your desired consistency.
  6. Step 6 (Serve & Enjoy): Ladle the creamy Potato Leek Soup into warm bowls and top each serving with a generous handful of crispy oregano croutons!

Notes

  • Wash Leeks Thoroughly: Slice the leeks first and swish them in a bowl of cold water to remove any hidden sand between the layers.
  • Gluten-Free Option: The soup itself is 100% naturally gluten-free; simply use gluten-free bread for the homemade croutons!
  • Veggie Boost: Feel free to add diced celery with the carrots, or stir in green peas or baby spinach at the end to boost the nutrition.