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Vegan Potato Leek Soup Recipe

Vegan Potato Leek Soup Recipe
Pot of Vegan Leek and Potato Soup

The winter leek season is starting to wind down but there’s still time to take advantage of fresh leeks and make a vegetarian leek soup that will fill you up with a hearty and healthy combination of simple ingredients. I like to cook this soup on the weekend and then enjoy delicious leftovers for the rest of the week. This vegetarian leek and potato soup recipe is quick to make but will impress everyone with how creamy, thick and rich it tastes while being nutritious and low calorie. Try making the soup now and then save this simple recipe until the start of the summer leak season. This vegan soup recipe takes about 20 minutes to prepare and an hour in total cooking time.

8 to 10

3 large leeks, white and light green parts only
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 tsp. salt
10 cups (6 to 7) Yukon Gold potatoes cut into 1/2-inch thick half-moons
7 cups vegetable stock
Black pepper, to taste


  1. Trim the dark green tops and roots from the leeks. Slice them in half lengthwise and wash thoroughly. Cut crosswise into 1/4-inch-thick half-moons. Finely dice the garlic.

    Sautéing Leeks for Vegan Potato Leek Soup
    Sautéing Leeks for Vegan Potato Leek Soup
  2. Heat the two tablespoons of vegetable oil in heavy-bottomed pot that holds at least 4 litres. Add leeks and garlic and salt. Cook, stirring occasionally, until leeks are softened but not browned, about 7 minutes.
  3. While the leeks are cooking cut the potatoes in half lengthwise and then slice into 1/2-inch-thick half-moons. Continue to occasionally stir the leeks.
  4. Add the vegetable stock. Bring the soup to a boil. Lower heat to simmer, cover, and let cook until potatoes are soft, around 40 minutes.

    unblended vegan potato leek soup
    Vegan potato leek soup cooking in pot
  5. Stir in the extra-virgin olive oil. Purée soup to desired consistency with an immersion blender.  Add some more salt and pepper until it tastes delicious.

You can serve this vegetarian soup as a meal by itself or as a side. This vegan leek soup is just as good reheated as it is fresh and will keep in refrigerator for up to one week. This leek soup also freezes well to satisfy your out-of-season leek cravings.