Vegan Potato Leek Soup
This vegan and dairy-free potato leek soup is a delicious and healthy soup that is simply perfect for cold days! You can easily make a large batch of this soup (perfect for meal prep!) and enjoy it on those cozy days at home.
Servings: 4 servings (main dish)
Calories: 240kcal
Equipment
- Immersion blender
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium leeks chopped
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 celery stalk diced
- 1 carrot diced
- 2 lb potatoes cut into bite-size dices
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 tablespoon chives chopped
- 1-2 tablespoon lemon juice more to taste
Instructions
- Preheat a pot over medium with the olive oil. Sauté the leeks, onion, garlic, celery and carrot for 5-10 minutes.
- Add the potatoes, vegetable broth, bay leaf, dried thyme and salt and pepper. Bring the soup to a boil, then reduce the heat, cover the pot and let the soup simmer for 15-20 minutes, until the potatoes are tender.
- Next, take out the bay leaf and use an immersion blender to blend part of the soup. If you prefer a creamy soup without chunks, blend the soup until creamy. Add more liquid (water or vegetable broth) if needed.
- Add the chives and lemon juice. Add more salt and pepper if needed. Enjoy!
Nutrition
Serving: 1serving (main dish) | Calories: 240kcal | Carbohydrates: 48g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Potassium: 1053mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3114IU | Vitamin C: 51mg | Calcium: 47mg | Iron: 2mg