Vegan Potato Leek Soup
This is the perfect 30-minute creamy no cream vegan potato leek soup for fall and winter. It is oh-so-smooth and dairy-free at the same time! Does it get better than that? This leek and potato soup makes enough for dinner and leftovers to enjoy for lunch the next day. Dinner and meal prep, all in the same go!
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.
Video
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 an airtight glass container keeps your food fresh longer than if stored in plastic. In the fridge, this no cream leek potato soup can be stored for up to 5 days. To reheat your potato leek soup without cream, 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. Alternatively, you can freeze it for up to a month. You can 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.
Once cool, you can store your creamy potato leek soup in an airtight container in the fridge or freezer. Storing leftovers in an airtight glass container keeps your food fresh longer than if stored in plastic. In the fridge, this no cream leek potato soup can be stored for up to 5 days. To reheat your potato leek soup without cream, 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. Alternatively, you can freeze it for up to a month. You can 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.
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
