An easy, healthy soup that is dairy and gluten-free!
This Easy Potato and Leek Soup Is:
Full of delicious vegetables
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 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!
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.
"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