Veg or Vegan Potato Leek Soup
Cozy up with a bowl of this creamy Veg or Vegan Potato Leek Soup—an easy, one-pot comfort food that's perfect for chilly days. Made with simple, wholesome ingredients like tender leeks, hearty Yukon Gold or Russet potatoes, and unsweetened plant-based milk, this dairy-free soup is silky smooth and bursting with flavor. Infused with fragrant garlic, thyme, and a hint of brightness from optional lemon juice, it's as nutritious as it is satisfying. Quick to prepare in just 45 minutes, this recipe is ideal for anyone seeking a healthy, plant-based meal. Garnish with fresh parsley and pair with crusty bread for a delightful vegan dinner or lunch that’s sure to please.
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Recipe Information
Ingredients
- 3 large (white and light green parts only) leeks
- 5 medium (Yukon Gold or Russet) potatoes
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 1 teaspoon (adjust to taste) black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
- 1 tablespoon (optional for added brightness) lemon juice
Instructions
Thoroughly clean the leeks by slicing them lengthwise, then chopping them into thin slices. Rinse under cold water to remove any dirt or sand.
Peel and dice the potatoes into small, even-sized pieces for even cooking. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped leeks and garlic, and sauté for 5-7 minutes, stirring occasionally, until the leeks are softened and fragrant.
Add the diced potatoes to the pot, followed by the vegetable broth, bay leaf, thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are fork-tender.
Remove the bay leaf from the pot. Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if needed.
Stir in the unsweetened plant-based milk and adjust the seasoning with additional salt or pepper as desired. If using lemon juice, stir it in at this stage for a hint of brightness.
Heat the soup gently over low heat, stirring occasionally, just until warmed through.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 306.4 g | 111% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 33.2 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 693 mg | 53% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 8336 mg | 177% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
