Vegan Potato-Leek Soup

Vegan Potato-Leek Soup

0 Reviews
From:, September 2019

This rustic vegan potato-leek soup proves you don't need cream to make a hearty soup. The recipe calls for two types of potato—red potatoes, which hold their shape and add color to the soup, and russet potatoes, which break down slightly when cooked, adding texture and body to the soup. And not only is this comforting soup vegan—it's also gluten-free. Serve with a salad and crusty bread for a healthy dinner.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 4 leeks (white parts only), cleaned and thinly sliced (about 4 cups)
  • 2 tablespoons olive oil
  • 5 cloves garlic, chopped
  • 1 tablespoon chopped fresh thyme
  • ¾ teaspoon salt
  • 6 cups no-salt-added vegetable broth
  • 2 pounds russet potatoes, peeled and cubed
  • 1 pound small red potatoes, cubed
  • ½ teaspoon ground pepper
  • 2 tablespoons chopped fresh chives


  • Prep

  • Ready In

  1. Cook leeks and oil in a large heavy pot over medium-high heat, covered and stirring occasionally, until the leeks are slightly tender, 5 to 6 minutes. Stir in garlic, thyme and salt; reduce heat to medium and cook, covered and stirring occasionally, until the leeks are very soft, 10 to 12 minutes.
  2. Add broth, russet potatoes and red potatoes to the leek mixture; bring to a simmer over high heat. Cover, reduce heat to medium and cook, undisturbed, until the russet potatoes start to break down and the soup thickens slightly, about 30 minutes. Stir in pepper. Ladle evenly into 6 bowls; sprinkle with chives.
  • To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 280 calories; 5 g fat(1 g sat); 4 g fiber; 55 g carbohydrates; 6 g protein; 74 mcg folate; 0 cholesterol; 8 g sugars; 0 g added sugars; 1,060 IU vitamin A; 24 mg vitamin C; 70 mg calcium; 3 mg iron; 534 mg sodium; 1,099 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 1½ vegetable, 1 fat

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