Vegan Potato Leek Soup

Indulge in the comforting richness of this Vegan Potato Leek Soup, a wholesome twist on a classic favorite that’s both dairy-free and full of flavor. This velvety soup combines tender leeks, creamy potatoes, and the subtle umami of nutritional yeast to create a dish that’s hearty yet light. Infused with aromatic thyme and bay leaves, it’s simmered to perfection and blended until irresistibly smooth. A splash of unsweetened plant-based milk adds extra creaminess, while fresh parsley provides a pop of color and freshness. Perfect for cozy evenings or as an elegant starter, this easy-to-make recipe is ready in just 45 minutes and serves four. Whether you’re vegan or simply looking for a nourishing plant-based meal, this potato leek soup is sure to become a new favorite in your kitchen.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium leeks
• 4 medium potatoes
• 2 tablespoons olive oil
• 3 cloves garlic
• 6 cups vegetable broth
• 1 cup unsweetened plant-based milk
• 2 leaf bay leaves
• 1 teaspoon thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons nutritional yeast
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Begin by preparing the leeks. Cut off the dark green parts and root ends of the leeks. Slice them in half lengthwise and then chop them into thin half-moons. Rinse thoroughly under cold water to remove any trapped dirt.

Step 2

Peel and dice the potatoes into small cubes for uniform cooking.

Step 3

In a large pot, heat the olive oil over medium heat. Add the leeks and cook for 5-7 minutes until they become soft and translucent.

Step 4

Mince the garlic cloves and add them to the pot, cooking for an additional 1-2 minutes until fragrant.

Step 5

Add the diced potatoes, vegetable broth, bay leaves, thyme, salt, and pepper to the pot. Stir everything well and bring to a simmer.

Step 6

Reduce the heat to low, cover, and let the soup simmer for 20 minutes or until the potatoes are tender.

Step 7

Remove the bay leaves and, using an immersion blender, purée the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Step 8

Return the soup to the pot if necessary and add the unsweetened plant-based milk and nutritional yeast. Stir well and heat the soup for another 2-3 minutes until warmed through.

Step 9

Taste and adjust the seasoning with more salt and pepper if needed.

Step 10

Serve hot, garnished with chopped fresh parsley for added color and freshness.

Nutrition Facts

Serving size	(2818.9g)

Amount per serving	% Daily Value*
Calories	1810.6

Total Fat 45.1g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 6030.3mg	0%
Total Carbohydrate 309.3g	0%
Dietary Fiber 43.5g	0%
Total Sugars 42.5g
Protein 57.8g	0%

Vitamin D 100.0IU	0%
Calcium 904.3mg	0%
Iron 26.7mg	0%
Potassium 8157.1mg	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: 12.3%

Carbs: 66.0%