Creamy Potato Leek Soup

BY : PUBLISHED : March 26th, 2014 UPDATED: November 14th, 2021

As winter ends and spring nears, this soup is a nice bridge between the two. It's super creamy and very flavorful with minimal ingredients. It makes a large batch, so you can freeze some for another day as well!

Closeup of a brown bowl filled with potato leek soup.

Closeup of a brown bowl filled with potato leek soup.

Creamy Potato Leek Soup

Renee Press
As winter ends and spring nears, this creamy potato soup is a nice bridge between the two. It’s super creamy and very flavorful with minimal ingredients.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine American
Servings 8 servings
Calories 206 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 5-6 medium russet potatoes, unpeeled and chopped
  • 2 large leeks, sliced
  • 1 Tablespoon of olive oil
  • 4 cups of vegetable broth
  • 4 cups of water
  • 1 Tablespoon of rosemary
  • 1-2 bay leaves
  • 1 cup of canned coconut milk (optional)
  • ½ cup of nutritional yeast
  • juice from 1 lemon
  • 2 teaspoons of salt, or to taste
  • freshly ground black pepper, to taste

Instructions
 

  • Heat olive oil on low heat in large pot. Add sliced leeks and saute until fragrant and softening, 3-4 minutes. Add potatoes, broth, water, bay leaves, and rosemary and bring to a gentle boil. Reduce to a simmer, cover pot and let cook for 20-30 minutes until potatoes are easily mashed.
  • Add coconut milk if using, nutritional yeast, lemon juice, salt and pepper to taste, and blend until creamy, using either an immersion blender, or regular blender in batches. Serve and enjoy!

Notes

This soup makes a lot, and it freezes beautifully.

Nutrition

Calories: 206kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1074mgPotassium: 726mgFiber: 4gSugar: 3gVitamin A: 633IUVitamin C: 32mgCalcium: 42mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

 

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

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