Vegan Potato Leek Soup
Cozy up with a comforting bowl of Vegan Potato Leek Soup, a plant-based twist on the classic favorite. This creamy, dairy-free soup combines tender leeks, hearty potatoes, and aromatic garlic with the richness of vegetable broth and unsweetened plant-based milk for a luscious texture. Flavored with thyme, bay leaves, and a hint of nutritional yeast, it’s a savory delight that’s perfect for chilly days. Puréed to smooth perfection, this soup is an elegant starter or a satisfying meal when paired with crusty bread. Ready in just 45 minutes, it’s ideal for busy weeknights and showcases simple ingredients in a wholesome and nourishing way. Garnish with fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 3 medium leeks
- 4 medium potatoes
- 2 tablespoons olive oil
- 3 cloves garlic
- 6 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 2 leaf bay leaves
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 2 tablespoons chopped fresh parsley
Instructions
Begin by preparing the leeks. Cut off the dark green parts and root ends of the leeks. Slice them in half lengthwise and then chop them into thin half-moons. Rinse thoroughly under cold water to remove any trapped dirt.
Peel and dice the potatoes into small cubes for uniform cooking.
In a large pot, heat the olive oil over medium heat. Add the leeks and cook for 5-7 minutes until they become soft and translucent.
Mince the garlic cloves and add them to the pot, cooking for an additional 1-2 minutes until fragrant.
Add the diced potatoes, vegetable broth, bay leaves, thyme, salt, and pepper to the pot. Stir everything well and bring to a simmer.
Reduce the heat to low, cover, and let the soup simmer for 20 minutes or until the potatoes are tender.
Remove the bay leaves and, using an immersion blender, purée the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Return the soup to the pot if necessary and add the unsweetened plant-based milk and nutritional yeast. Stir well and heat the soup for another 2-3 minutes until warmed through.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley for added color and freshness.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6030 mg | 262% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 42.5 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 904 mg | 70% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 8157 mg | 174% | |
*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.
