Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
2leeks (large)white and light green parts cleaned well and sliced, see Chef’s Notes
1yellow onion (small)chopped
3cupspotatoesyellow or Yukon Gold
5garlic clovessliced
1tbspthymeleaves only
4cupsvegetable broth low sodium or unsalted, preferably homemade
2cupswater
1cupwhite beanshomecooked or BPA-free canned, drained
4lemon wedges
½tspsalt (optional)
¼tspground black pepper(optional)
12tbspchivesminced
ground cayenne pepper or crushed red pepper flakes(optional) to taste
Directions
1
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.
2
Add the garlic, potatoes, and thyme, stirring and cooking for another minute.
3
Add the vegetable broth, water, and beans. Bring to a boil and simmer for approximately 10 minutes or until the potatoes are tender.
4
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.
5
Taste for optional salt and pepper.
6
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.
Nutrition Facts
4 servings
Serving size
637g
Amount per serving
Calories278
% Daily Value *
Total Fat0.5g1%
Saturated Fat 0.1g1%
Cholesterol0mg
Sodium154mg7%
Total Carbohydrate61g23%
Dietary Fiber 8g29%
Total Sugars 5g
Protein9g
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
2leeks (large)white and light green parts cleaned well and sliced, see Chef’s Notes
1yellow onion (small)chopped
3cupspotatoesyellow or Yukon Gold
5garlic clovessliced
1tbspthymeleaves only
4cupsvegetable broth low sodium or unsalted, preferably homemade
2cupswater
1cupwhite beanshomecooked or BPA-free canned, drained
4lemon wedges
½tspsalt (optional)
¼tspground black pepper(optional)
12tbspchivesminced
ground cayenne pepper or crushed red pepper flakes(optional) to taste
Directions
1
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.
2
Add the garlic, potatoes, and thyme, stirring and cooking for another minute.
3
Add the vegetable broth, water, and beans. Bring to a boil and simmer for approximately 10 minutes or until the potatoes are tender.
4
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.
5
Taste for optional salt and pepper.
6
Divide vegan potato leek soup between bowls, serve with lemon wedges, and top with chives and optional cayenne pepper or crushed red pepper flakes.
