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–+ servings
A bowl of soup with a spoon on a wooden table.
4.91 from 10 votes

Vegan Potato Leek Soup

Yield 8 cups / 2.8 liters
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Vegan potato leek soup is simply a hug in a bowl. Ready in 30-minutes, this leek and potato soup recipe is the perfect midweek meal. It's gluten-free, dairy-free, and nutritious! 
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Ingredients 
 

  • 5 1/2 cups of water + vegetable bouillon
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large leek, cleaned and chopped thinly
  • 6 cups potatoes, cubed (= 2 pounds of potatoes)
  • 1 cup great northern beans
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon rosemary
  • 1/2 teaspoon thyme

Instructions 

  • Add onion, leek, and garlic to a large pot and sauté until onions are semi transparent. (Use a large pot for this, such as a stock pot or a big dutch oven.)
    First step of potato leek soup recipe.
  • Pour in the remaining water and bouillon and bring the liquid to a boil. 
  • Add the cubed potatoes, beans, rosemary, thyme, salt, and pepper.
    A pot of beans and leeks on a wooden table.
  • Simmer until the potatoes are fork-tender.
    A pot of soup with vegetables in it.
  • Remove the large pot from the heat. Use an immersion blender and blend until you reach your desired consistency. (Make it as creamy or chunky as you like!)
    Creamy potato soup in a large pot.
  • Scoop into bowls and add your favorite soup toppings such as chopped chives, green onion, or a drizzle of olive oil.
    A bowl of soup with a spoon and sprigs of rosemary.

Equipment

Notes

Please read through the above blog post for helpful tips and tricks!

Nutrition

Calories: 173kcal, Carbohydrates: 38g, Protein: 6g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 954mg, Potassium: 806mg, Fiber: 6g, Sugar: 4g, Vitamin A: 543IU, Vitamin C: 35mg, Calcium: 49mg, Iron: 2mg
Author Rae Aflatooni
Course Soup
Cuisine American