Our Potato Leek Soup is a comforting, creamy classic with a plant-based twist. Velvety potatoes, tender leeks, and a hint of thyme blend seamlessly with white beans for added richness and protein. A squeeze of fresh lemon and a sprinkle of chives bring brightness, while a dash of cayenne or red pepper adds just the right amount of warmth. Perfectly cozy and satisfying, this soup is a nourishing bowl of comfort that’s easy to make and even easier to enjoy.
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 between soup bowls, serve with lemon wedges, and top with chives and optional cayenne pepper or crushed red pepper flakes.
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 between soup bowls, serve with lemon wedges, and top with chives and optional cayenne pepper or crushed red pepper flakes.