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Potato and Leek Soup Recipe

A vegan potato and leek soup—silky, hearty, and nourishing with leeks, potatoes, and herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • Olive oil: 2 tbsp
  • Leeks: 3 large cleaned and sliced
  • Onion: 1 medium diced
  • Garlic: 3 cloves minced
  • Potatoes: 5 medium peeled and cubed
  • Vegetable broth: 6 cups
  • Bay leaf: 1
  • Thyme: 1 tsp dried
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Lemon juice: 1 tbsp

Method
 

  1. Heat olive oil in pot over medium heat.
  2. Add leeks, onion, and garlic; sauté 8 minutes until soft.
  3. Stir in potatoes, thyme, bay leaf, salt, and pepper.
  4. Pour in broth; bring to boil.
  5. Simmer 25 minutes, stirring occasionally, until potatoes are tender.
  6. Remove bay leaf. Blend soup until creamy.
  7. 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.