Veggie-packed Potato Leek Soup

BY : PUBLISHED : January 29th, 2021 UPDATED: September 25th, 2021

Veggie-Packed Potato Leek Soup

An easy, healthy soup that is dairy and gluten-free!

Vegetable-packed potato and leek soup

 

This Easy Potato and Leek Soup Is: 

  • Full of delicious vegetables
  • Very creamy
  • Plant-based and Vegan-friendly.
  • Easy to make and perfect for the whole family.

From the author, Toni Okamoto: I have so many tasty veggies from my garden at work, so I decided to make a hearty, comforting, vegetable-packed soup. You can pretty much throw whatever veggies you have in and puree them. This recipe makes a HUGE batch, so if you don’t want a lot, you can cut it in half. I like to freeze extras, though.

From Plant-Based on a Budget: We have another amazing and comforting soup recipe to share with you! This Veggie-packed Potato Leek Soup is full of veggies, packed with flavor and deliciousness. Are you ready to add a perfect weekday meal to your repertoire? Let’s see how to prepare this rainy must-have!

Leeks Who? 

Leeks have always been around but never truly considered for some reason. Probably because we don’t truly know how to cook them and to which preparations to add them, but they are not only delicious but packed with fantastic qualities. 

From the onion family, leeks are long and green and full of layers. They have a milder and sweeter taste than onions, and the best part is they become nice and creamy when cooked (and this is what makes them so special and perfect for soups!). They also contain a particularly mighty component called kaempferol, which is a super-powerful antioxidant that can help prevent heart disease and certain types of cancer. They also have the same antimicrobial characteristics as garlic. 

If you haven’t included leeks as part of your weekly diet, we encourage you to! 

How To Make Any Soup Creamy

If you’re team creamy soup (or creamy, chunky soup!), then we have an amazing tip for you. Once everything is cooked to the desired consistency, you can use an immersion blender to puree half of it (or two-thirds if you like it even creamier!). This means you don’t need to use any thickening agents or plant-based creams. Pretty amazing, right? This trick is the key secret to our favorite corn chowder!

If you’re in the mood for an easy vegetable-packed soup that is super creamy, then this potato and leek soup is for you! Trust us, you will be going back for more! That is just how delicious this potato and leek soup is!

Easy Leek and Potato Soup

The Ingredients and Substitutes

  • Neutral Oil: 2 tablespoons
  • Onion: 1 large, diced (yellow is best)
  • Garlic: 4 cloves, minced
  • Carrots: 3, thinly sliced
  • Zucchini: 1 large, chopped
  • Leeks: 3, chopped
  • Vegetable Broth: 8 cups
  • Potatoes: 6 medium, chopped
  • Lemon: juice of 1 small
  • Sriracha: to taste (optional)
  • Pepper: to taste

How to Make This Easy Vegetable-Packed Potato Leek Soup?

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

Heat the oil in a large pot on medium-high heat.

Add the zucchini, onions, garlic, carrots, celery, zucchini, and leeks, and stir together.

When the vegetables are sauteed, add the broth, potatoes, lemon juice, sriracha, and pepper. Turn heat to medium-low and let sit until veggies are soft — about 30 minutes.

Puree 2/3 of the soup using an immersion blender. If you don’t have an immersion blender, you can use a regular blender working in batches.

Carefully combine the puree and veggies.

Serve & Enjoy!

Recommended Equipment:

Photos by Alfonso Revilla

What Should I Serve with this Easy Leek Recipe?

This potato and leek soup is packed with vegetables and is delicious by itself, but you can also pair it with one of these items.

Noodles: If you have some leftover noodles, you can serve the soup over them.

Rice: We also suggest swapping out noodles for rice. The rice will absorb the flavors of the soup, making it a delicious meal.

Bread: This easy leek recipe also pairs well with dinner rolls or delicious homemade bread.

Salad: A simple salad like this fall salad would pair nicely with the leek soup.

FAQs

Can I make this potato and leek soup easily be made in a slow cooker?

You can make this in a slow cooker, but I suggest you sautee your veggies beforehand.

Can I make this leek soup ahead of time?

Yes! To make potato and leek soup ahead, simply cover and refrigerate for up to 4 days or freeze for up to 3 months.

 

More VEGAN Soup Recipes You’ll Love

If you love this potato and leek soup recipe, try one of these delicious soups next:

Garlic Ginger Soup

Matzo Ball Soup

Hearty Kale and Bean Soup

Barley and Bean Soup

Healthy & Easy Leek and Potato Soup

Potato Leek Soup 1

Veggie-packed Potato Leek Soup

Toni Okamoto
This Veggie-packed Potato Leek Soup is perfect for a cold winter day and especially when leeks are on sale!
5 from 5 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 6 to 8 servings
Calories 285 kcal
METHOD Stove
DIET Vegan

Ingredients
  

  • 2 tablespoons of neutral oil
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 3 carrots thinly sliced
  • 3 celery stalks sliced
  • 1 large zucchini chopped
  • 3 leeks chopped
  • 8 cups of vegetable broth
  • 6 medium potatoes chopped
  • Juice of one small lemon
  • Sriracha to taste (optional)
  • pepper to taste

Instructions
 

  • Put a large pot on medium-high heat, heat the oil. Add the zucchini, onions, garlic, carrots, celery, zucchini, and leeks, and stir together.
  • When the vegetables are sauteed, add the broth, potatoes, lemon juice, sriracha, and pepper. Turn heat to medium-low and let sit until veggies are soft -- about 30 minutes.
  • Use an immersion blender to puree 2/3 of the soup. If you don’t have an immersion blender, you can use a regular blender working in batches.

Nutrition

Calories: 285kcalCarbohydrates: 56gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1303mgPotassium: 1273mgFiber: 7gSugar: 10gVitamin A: 6627IUVitamin C: 64mgCalcium: 81mgIron: 3mg
Keyword creamy soup, leek soup, vegan soup, veggie soup, winter soup
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

 

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto