With steaming bowls of cozy broth and recipes that keep for multiple meals, soup season might just be the best season of all. While revisiting favorite recipes every year is always enjoyable, if you’ve recently adopted a vegan or dairy-free diet, you’re likely looking for plant-based versions of those classic dishes.
Here’s a Vegan Potato, Leek & Artichoke Chowder recipe from Jeanine Donofrio’s cookbook Love and Lemons Every Day. Filled with a variety of vegetables, this version achieves the same creamy texture as the original using potatoes and cashews, letting you enjoy every spoonful without any dairy.
Vegan Potato, Leek and Artichoke Soup
For a smooth, creamy chowder, this recipe relies on potatoes and blended cashews.
Artichokes and capers give a flavorful pop, while a bit of lemon juice and fresh dill elevates the chowder even further.
Ingredients:
- 2 tbsp extra-virgin olive oil, plus more for drizzling,
- ½ cup chopped carrots,
- leeks, white and light green parts, thinly sliced and rinsed (3 ½ cups),
- ½ cup chopped celery,
- Freshly ground black pepper,
- ½ tsp sea salt, plus more to taste,
- ¼ cup chopped chives,
- 1 ½ tsp Dijon mustard,
- 4 cups vegetable broth,
- 3 garlic cloves, minced,
- 3 tbsp fresh lemon juice,
- 1 ½ lbs Yukon Gold potatoes, chopped,
- 1 tbsp capers,
- ¼ cup fresh dill, plus more for garnish,
- 1 (14 oz) can artichoke hearts, drained and chopped,
- ½ cup raw cashews,
- ¼ cup fresh dill, plus more for garnish,
- ½ to 1 cup water.
Vegan Potato, Leek & Artichoke Chowder Preparation
Sauté the Vegetables:
In a large pot over medium heat, heat the oil. Add the leeks, celery, carrots, salt, and a few turns of black pepper. Cook, stirring occasionally, until the vegetables start to soften, about 8–10 minutes. Reduce heat if they begin to brown too much.
Add Garlic and Potatoes:
Add the garlic and sauté for an additional minute. Stir in the potatoes and vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes until the potatoes are soft. Add the artichokes last and combine gently with the soup.
Blend the Soup:
Let the soup cool for a few minutes. Scoop out roughly one-third and place it in a blender along with the cashews, mustard, capers, and 1 tablespoon of lemon juice. Blend until completely smooth, then return the mixture to the pot. Add water gradually, if needed, to achieve your preferred consistency.
Finish and Serve:
Add the remaining 2 tablespoons of lemon juice and the dill, then taste and adjust with additional salt and pepper if needed. Serve the chowder topped with extra dill, chopped chives, and a light drizzle of olive oil.
Storage:
Store any leftovers in the refrigerator for three to four days. Do not freeze.
