Cozy up with a hearty bowl of Vegan Leek and Potato Soup! Golden potatoes, flavorful leeks, vegetable broth and fragrant herbs are blended together to create this nutritious meal!
My friends... this recipe is SOUPER healthy! No heavy cream or coconut milk is added which means no additional calories or saturated fat.
Just a bowl full of creamy goodness that is packed full of vitamins A, C & K, magnesium, potassium, and antioxidants. Plus, it is low in fat and has a whopping 4 grams of fiber per serving!
So much healthier than store-bought soup which can be packed full of sodium, preservatives, and artificial flavors.
Ingredients you'll need
Potatoes - Yukon gold potatoes are used for this recipe, however you could also use Russets. Four medium-sized potatoes are used for this recipe. It's up to you whether to peel them or not.
Leeks - Four leeks add some amazing flavor to this soup!
Vegetable Broth - Use 4 cups of your favorite broth; preferably one with less sodium.
Herbs - A few sprigs of fresh thyme and a bay leaf spice things up perfectly!
How to make a vegan leek and potato soup
First step is preparing the leeks. It is the stem/stalk that will be used (the light green/white part), which you will cut in half lengthwise and then slice crosswise. Be sure to rinse them well under water.
Add the olive oil and leeks to a large stock pot over medium-high heat. Saute for 3-4 minutes or until the leeks are soft and tender.
Next, add the potatoes, vegetable broth, thyme, and bay leaf. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until the potatoes are tender.
Remove the bay leaf and thyme sprigs, then puree the soup with an immersion blender until a desired consistency is reached. For a more rustic, chunkier soup, puree only half of it.
I garnished my soup with some fresh thyme and black pepper. You could also add some vegan margarine or sour cream with chives. A splash of hot sauce would also be great for those of you who like the heat.
More soups to warm your soul-
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Vegan Leek and Potato Soup
Ingredients
- 4 medium Yukon Gold Potatoes cut into ½ inch pieces
- 4 Leeks sliced
- 4 cups Vegetable Broth
- 2 Tablespoons Olive Oil
- 1 Bay Leaf
- 4 sprigs Fresh Thyme plus more for garnishing
- Black Pepper for garnishing
Instructions
- Add the olive oil and leeks to a large stock pot over medium-high heat. Saute for 3-4 minutes or until the leeks are soft and tender.
- Add the potatoes, vegetable broth, thyme, and bay leaf. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until the potatoes are tender.
- Remove the bay leaf and thyme sprigs.
- Puree the soup with an immersion blender until a desired consistency is reached.
- Garnish with fresh thyme and black pepper.
Notes
- When preparing the leeks, it is the stem/stalk that will be used (the light green/white part), which you will cut in half lengthwise and then slice crosswise.
- Be sure to rinse the leeks well under water.
- Russet potatoes can be substituted for Yukon Gold.
- For a more rustic, chunkier soup, puree only half of it.