Monday, May 27, 2024
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Creamy tofu, potato and leek soup

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It is amazing, with the right mindset, how you can rethink your childhood favourite dishes into a healthy plant-based alternative. This potato and leek soup is one of these changes. Taking out the cream and replacing it with silken tofu, you still get the incredible creamy flavour yet dairy-free.

Not only does this creamy tofu, potato, and leek soup offer a delightful twist on a classic comfort food, but it also packs a nutritional punch that will leave you feeling satisfied and guilt-free. Silken tofu, the star ingredient in this recipe, not only mimics the creamy texture of dairy but also provides a rich source of plant-based protein. This addition transforms the soup into a wholesome option that vegans and those with lactose intolerance can relish without compromise.

The leeks in this soup contribute a subtle yet distinctive flavour, complementing the mild sweetness of the potatoes perfectly. Leeks are not only flavourful but also loaded with antioxidants, vitamins, and minerals, making them a healthful choice. Moreover, this soup is an excellent source of fibre, thanks to the potatoes, which can aid in digestion and help you stay full for longer. When you savour a bowl of this creamy tofu, potato and leek soup, you’re not just indulging in a delicious meal; you’re also nourishing your body with essential nutrients, proving that comfort food can be both wholesome and satisfying.

Creamy Tofu Potato and Leek Soup

Catherine BarclayCatherine Barclay
A magic combination - simple yet delicious
Nothing beats on a cold rainy day to wrap up warm and enjoy a rich creamy soup.
This dairy-free potato and leek soup hits the spot. Bursting with flavour, this classic is very easy to make and simply divine. Just an easy replacement of cream with silken tofu you still are able to get the texture you desire.
Course Soup
Servings 4 people


  • large stock pot
  • stick blender


  • 1 brown onion diced
  • 2 leeks sliced
  • 3 cloves garlic minced
  • 8 waxy potatoes diced
  • 1 block silken tofu
  • 4 cups vegetable stock


  • Add a small amount of the vegetable stock to a large pot, add onions, garlic and leeks. Saute on medium heat until onions are translucent.
  • Add potatoes and cook for 3 - 4 mins. Add all remaining ingredients.
  • Bring to a boil, then simmer for 15 mins or until the potatoes are tender.
  • Use a stick blender to break down the ingredients into a smooth consistency or if you don't have a stick blender move the soup in small batches into your high speed blender and blend until smooth.
  • Pour into bowls to serve, garnish with chives or spring onion.
Keyword dairy free, oil free, plantbased, Soup, wfpb
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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