Ingredients
Directions
Heat a large stovetop soup pot over medium-high heat. Once hot, add the leeks and onion and cook for 2–3 minutes or until they begin to soften. Add 1–2 tablespoons of water as needed to deglaze the bottom of the pan.
Add the garlic, potatoes, and thyme, stirring and cooking for another minute.
Add the vegetable broth, water, and beans. Bring to a boil and simmer for approximately 10 minutes or until the potatoes are tender.
Once the potatoes are tender, use an immersion blender to puree the soup in the pot. Alternatively, let the soup cool before transferring it to a high-speed blender and blending until smooth. If using the latter method, you’ll need to do this in two batches.
Taste for optional salt and pepper.
Divide vegan potato leek soup between bowls, serve with lemon wedges, and top with chives and optional cayenne pepper or crushed red pepper flakes.
Chef’s Notes
How to Wash Leeks
Slice off the end with the roots. Then, slice a line lengthwise through the middle leek from the root toward the direction of the leaves. From here you’ll be able to easily expose each of the layers of the leek and run them under water to clean them thoroughly before using in the recipe. If there are any discolored green leaves, remove and compost them.
Storage
Store your vegan potato leek soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
4 servings
637g
- Amount per serving
- Calories278
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0mg
- Sodium 154mg7%
- Total Carbohydrate 61g23%
- Dietary Fiber 8g29%
- Total Sugars 5g
- Protein 9g
- Calcium 98mg8%
- Iron 3.4mg19%
- Potassium 1031mg22%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat a large stovetop soup pot over medium-high heat. Once hot, add the leeks and onion and cook for 2–3 minutes or until they begin to soften. Add 1–2 tablespoons of water as needed to deglaze the bottom of the pan.
Add the garlic, potatoes, and thyme, stirring and cooking for another minute.
Add the vegetable broth, water, and beans. Bring to a boil and simmer for approximately 10 minutes or until the potatoes are tender.
Once the potatoes are tender, use an immersion blender to puree the soup in the pot. Alternatively, let the soup cool before transferring it to a high-speed blender and blending until smooth. If using the latter method, you’ll need to do this in two batches.
Taste for optional salt and pepper.
Divide vegan potato leek soup between bowls, serve with lemon wedges, and top with chives and optional cayenne pepper or crushed red pepper flakes.
