clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Potato Leek Soup with Smoky Chili Oil + Chewy Croutons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Liv B
  • Yield: 4 servings


Creamy, hearty potato leek soup with chewy golden croutons and a smoky garlic chili oil.


Potato Leek Soup:

  • 1/4 cup vegan butter
  • 1 large leek – about 4 cups chopped, finely chopped (see photo above)
  • 2 large potatoes, peeled and chopped (about 2 cups)
  • 1 clove garlic, chopped
  • 1/4 cup all-purpose flour
  • 4 cups veggie broth (I used vegan chicken-style broth)
  • 1 tsp fresh thyme
  • 1 tsp smoked paprika
  • salt and pepper

Smoky Chili Garlic Oil:

  • 4 tbsp neutral oil like avocado or extra virgin olive oil
  • 1 tsp minced garlic
  • 2 tsp chili flakes
  • 1/2 tsp smoked paprika

Chewy Leek Croutons:

  • 2 tbsp vegan butter
  • 1 cup torn bread chunks
  • 1/4 cup finely chopped leeks
  • 1 tsp fresh thyme


  1. In a large soup pot over medium heat, melt vegan butter.
  2. Add leeks and cook 3 minutes, until slightly softened. Add potatoes and garlic and cook 5 minutes, until starting to soften slightly.
  3. Add flour and stir to coat. Add broth, 1 cup at a time, stirring to combine and letting it thicken in between.
  4. Add thyme and smoked paprika and stir. Bring to a boil, then cover, reduce heat and simmer 20 minutes until potatoes are soft.
  5. Meanwhile, make the chili oil: To a small mixing bowl, add all chili oil ingredients and stir to combine. Set aside.
  6. Make the croutons: to a frying pan on medium heat, melt the vegan butter. Add leeks and bread chunks and stir to coat. Fry 5 minutes until bread is golden brown. Add fresh thyme and fry 1 more minute. Set aside.
  7. Use an immersion blender or add soup to a blender and blend on low until smooth. I like to remove the plug in the lid and cover the hole with a dish towel lightly to allow steam to escape (so it doesn’t explode!)
  8. Return soup to pot on low heat.
  9. Serve soup into bowls, top with a sprinkle of croutons and a drizzle of chili oil. Enjoy!

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.