High Protein Potato and Leek Soup

Elevate your classic potato and leek soup with this high-protein twist, perfect for a satisfying and nourishing meal! Packed with creamy potatoes, tender leeks, and the protein boost of red lentils, this vegan-friendly recipe combines hearty vegetables with a velvety texture, courtesy of almond milk and nutritional yeast for a subtle, cheesy undertone. Infused with thyme and garlic, this soup balances comforting flavors and wholesome ingredients, all while being dairy-free and loaded with plant-based protein. Ready in under an hour, this one-pot meal is perfect for meal prep or a cozy dinner, and it’s finished with a sprinkle of fresh parsley for a vibrant touch. Try this protein-rich potato and leek soup today for a delicious blend of health and flavor!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 3 medium-sized (white and light green parts only) leeks
• 3 cloves garlic
• 2 stalks celery
• 4 medium potatoes
• 5 cups vegetable broth
• 1 cup red lentils
• 1 piece bay leaf
• 1 teaspoon thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 0.25 cup parsley

Directions

Step 1

Thoroughly clean the leeks, slice the white and light green parts thinly and set aside.

Step 2

Peel the potatoes and chop them into 1-inch cubes.

Step 3

Mince the garlic and dice the celery.

Step 4

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5 minutes until soft, stirring occasionally.

Step 5

Add the minced garlic and diced celery. Continue to cook for another 2 minutes.

Step 6

Add the chopped potatoes, vegetable broth, red lentils, bay leaf, thyme, salt, and black pepper to the pot. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes and lentils are tender.

Step 8

Remove from heat and take out the bay leaf.

Step 9

Stir in the unsweetened almond milk and nutritional yeast.

Step 10

Using an immersion blender, blend the soup until smooth and creamy. If using a standard blender, blend the soup in batches for safety.

Step 11

Return the blended soup to the pot and reheat gently if needed.

Step 12

Taste and adjust seasoning with more salt or pepper if desired.

Step 13

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2797.9g)

Amount per serving	% Daily Value*
Calories	1950.3

Total Fat 44.4g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5488.3mg	0%
Total Carbohydrate 333.0g	0%
Dietary Fiber 56.2g	0%
Total Sugars 42.6g
Protein 71.2g	0%

Vitamin D 87.8IU	0%
Calcium 1011.4mg	0%
Iron 31.8mg	0%
Potassium 8186.0mg	0%

*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.

Source of Calories

Fat: 19.8%

Protein: 14.1%

Carbs: 66.1%