Potato and Leek Soup Recipe
Potato and leek soup, but vegan—because cozy doesn’t require cream or bacon.
Leeks melt into silky sweetness, pairing beautifully with soft, starchy potatoes.
Garlic and onions add depth, while a splash of broth keeps things hearty yet light.
Olive oil gives richness without the guilt trip of butter.
Blended smooth, it becomes velvety, comforting, and ridiculously elegant for such a humble combo.
Darling, this isn’t just soup—it’s a bowl of pure comfort, ready to rescue cold nights, lazy Sundays, or those “nothing-to-cook” moods.
Potato and Leek Soup Recipe
A vegan potato and leek soup—silky, hearty, and nourishing with leeks, potatoes, and herbs.
Ingredients
Method
- Heat olive oil in pot over medium heat.
- Add leeks, onion, and garlic; sauté 8 minutes until soft.
- Stir in potatoes, thyme, bay leaf, salt, and pepper.
- Pour in broth; bring to boil.
- Simmer 25 minutes, stirring occasionally, until potatoes are tender.
- Remove bay leaf. Blend soup until creamy.
- Stir in lemon juice before serving.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin C: 28%
- Vitamin B6: 16%
- Folate: 14%
- Potassium: 22%
- Iron: 12%
Additional Notes/Tips
- Add coconut cream for extra richness.
- Top with chives or crispy leeks for flair.
- Serve with crusty bread for maximum coziness.
- Freezes beautifully—make a double batch.
