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.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course, Soup, Starter
Cuisine: American
Keyword: potato leek soup, vegan potato leek soup
Servings: 4 servings (main dish)
Calories: 240kcal
- 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
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!
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