Potato Leek Soup
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!
Servings: 8 Servings
Calories: 173kcal
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 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.)
- Pour in the remaining water and bouillon and bring the liquid to a boil.
- Add the cubed potatoes, beans, rosemary, thyme, salt, and pepper.
- Simmer until the potatoes are fork-tender.
- 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!)
- Scoop into bowls and add your favorite soup toppings such as chopped chives, green onion, or a drizzle of olive oil.
Notes
Storage Tips
Once cool, you can store your creamy potato leek soup in an airtight container in the fridge or freezer. Storing leftovers in airtight glass containers keeps your food fresh longer than if stored in plastic.
- Fridge: Store in the fridge for about five days in a sealed container.
- Reheat: Add soup to a pan and simmer on medium heat (recommended) or microwave. Stir every 1-2 minutes to ensure even heating, and serve when steaming hot throughout.
- Freezer: This dairy-free potato leek soup freezes great. I recommend freezing in an airtight container in the freezer for up to a month.
- Thaw: Thaw vegan potato and leek soup in the fridge for 1-2 days. For a quicker option, you can thaw it in a water bath. Place your container of frozen soup in a large bowl of warm water (not hot!). Allow it to soak until the soup loosens from the container, and it can be poured into a soup pot for reheating.
- Reheat: To reheat from frozen, thaw in the fridge for a day or leave at room temp until it melts enough to add it to a soup pot.
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
