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+ servings
2 bowls of potato soup with crusty bread.

Vegan Leek and Potato Soup

Author: Hoorah to Health
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!
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Blending Time 5 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Soup
Cuisine American, French
Servings 6
Calories 202 kcal

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.
Enjoy!

Nutrition

Serving: 6Calories: 202kcalCarbohydrates: 37gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 380mgPotassium: 748mgFiber: 4gSugar: 5gVitamin A: 1359IUVitamin C: 38mgCalcium: 56mgIron: 3mg