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.

Robin Bashinsky
Source:, September 2019


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

280.5 calories; protein 5.8g 12% DV; carbohydrates 54.8g 18% DV; exchange other carbs 3.5; dietary fiber 4.5g 18% DV; sugars 8.3g; fat 5.1g 8% DV; saturated fat 0.8g 4% DV; vitamin a iu 1059.7IU 21% DV; vitamin c 24.2mg 40% DV; folate 74.1mcg 19% DV; calcium 70.3mg 7% DV; iron 3.3mg 18% DV; magnesium 70mg 25% DV; potassium 1099.3mg 31% DV; sodium 534.2mg 21% DV; thiamin 0.2mg 23% DV.