Veg or Vegan Potato Leek Soup

Cozy up with a bowl of this creamy Veg or Vegan Potato Leek Soup—an easy, one-pot comfort food that's perfect for chilly days. Made with simple, wholesome ingredients like tender leeks, hearty Yukon Gold or Russet potatoes, and unsweetened plant-based milk, this dairy-free soup is silky smooth and bursting with flavor. Infused with fragrant garlic, thyme, and a hint of brightness from optional lemon juice, it's as nutritious as it is satisfying. Quick to prepare in just 45 minutes, this recipe is ideal for anyone seeking a healthy, plant-based meal. Garnish with fresh parsley and pair with crusty bread for a delightful vegan dinner or lunch that’s sure to please.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 large (white and light green parts only) leeks
• 5 medium (Yukon Gold or Russet) potatoes
• 3 cloves garlic cloves
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon (adjust to taste) salt
• 1 teaspoon (adjust to taste) black pepper
• 2 tablespoons (chopped, optional for garnish) fresh parsley
• 1 tablespoon (optional for added brightness) lemon juice

Directions

Step 1

Thoroughly clean the leeks by slicing them lengthwise, then chopping them into thin slices. Rinse under cold water to remove any dirt or sand.

Step 2

Peel and dice the potatoes into small, even-sized pieces for even cooking. Mince the garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped leeks and garlic, and sauté for 5-7 minutes, stirring occasionally, until the leeks are softened and fragrant.

Step 4

Add the diced potatoes to the pot, followed by the vegetable broth, bay leaf, thyme, salt, and black pepper. Stir to combine.

Step 5

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

Step 6

Remove the bay leaf from the pot. Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if needed.

Step 7

Stir in the unsweetened plant-based milk and adjust the seasoning with additional salt or pepper as desired. If using lemon juice, stir it in at this stage for a hint of brightness.

Step 8

Heat the soup gently over low heat, stirring occasionally, just until warmed through.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2713.2g)

Amount per serving	% Daily Value*
Calories	1775.2

Total Fat 44.3g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5974.2mg	0%
Total Carbohydrate 306.4g	0%
Dietary Fiber 40.6g	0%
Total Sugars 33.2g
Protein 52.3g	0%

Vitamin D 100.0IU	0%
Calcium 693.1mg	0%
Iron 19.8mg	0%
Potassium 8335.5mg	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: 21.7%

Protein: 11.4%

Carbs: 66.8%