An easy, healthy soup that is dairy and gluten-free!
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!). Leeks 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!
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!
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
This potato and leek soup is packed with vegetables and is delicious by itself, but you can also pair it with some of these items.
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 this potato and leek soup ahead, simply cover and refrigerate for up to 4 days or freeze for up to 3 months.
If you love this potato and leek soup recipe, try one of these delicious soups next:
Photos by Alfonso Revilla
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