Name: Vegan Potato-Leek Soup
Prep time: 25 min
Total time: 55 min
Ingredients: 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; 0.75 teaspoon salt; 6 cups no-salt-added vegetable broth; 2 pounds russet potatoes, peeled and cubed; 1 pound small red potatoes, cubed; 0.5 teaspoon ground pepper; 2 tablespoons chopped fresh chives

Vegan Potato-Leek Soup

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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.

By Robin Bashinsky

Updated on March 9, 2020

Prep Time:

25 mins

Additional Time:

30 mins

Total Time:

55 mins

Servings:

Yield:

9 cups

Nutrition Profile:

Low-Calorie Dairy-Free Egg Free Gluten-Free Vegetarian Vegan Nut-Free Soy-Free Healthy Immunity

Jump to Nutrition Facts

Ingredients

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

Directions

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.

Tips

To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts (per serving)

281	Calories
5g	Fat
55g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 1/2 cups
Calories 281
% Daily Value *
Total Carbohydrate 55g	20%
Dietary Fiber 5g	16%
Total Sugars 8g
Protein 6g	12%
Total Fat 5g	7%
Saturated Fat 1g	4%
Vitamin A 1060IU	21%
Vitamin C 24mg	27%
Folate 74mcg	19%
Sodium 534mg	23%
Calcium 70mg	5%
Iron 3mg	18%
Magnesium 70mg	17%
Potassium 1099mg	23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.