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–+ servings
Vegan Potato Leek Soup

Vegan Potato Leek Soup

This Vegan Potato Leek Soup combines earthy leeks and creamy potatoes for a comforting dinner option that's quick and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Comfort Dinners
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons dairy-free butter
  • 2 cups leeks sliced
  • 2 cloves garlic minced
  • 1 teaspoon salt
For the Main Ingredients
  • 3 medium Russet potatoes diced
  • 4 cups vegetable broth low-sodium if needed
  • 1 leaf bay leaf
For the Creaminess
  • 1 cup soy milk
  • to taste black pepper
Optional Enhancements
  • 1 cup plain dairy-free yogurt optional
  • 2 tablespoons nutritional yeast to sprinkle on top

Equipment

  • Large pot
  • immersion blender

Method
 

How to Make Vegan Potato Leek Soup
  1. Melt dairy-free butter in a large pot over medium heat.
  2. Sauté sliced leeks for 5 minutes until soft. Add chopped garlic and salt, sautéing for an additional minute.
  3. Combine diced potatoes, vegetable broth, and bay leaf in the pot. Bring to a gentle boil.
  4. Cover and simmer for about 15 minutes until the potatoes are fork-tender.
  5. Blend half of the soup until smooth using an immersion blender.
  6. Stir in the soy milk and season with black pepper.
  7. Optional: Add plain dairy-free yogurt for creaminess if desired.
  8. Ladle into bowls and optionally sprinkle with nutritional yeast before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 39gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 400mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 18mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in airtight containers; lasts 3 days in fridge or up to 3 months in freezer. Reheat gently on the stovetop and adjust seasoning if necessary.

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