Vegan Potato Leek Soup
This Vegan Potato Leek Soup is packed with hearty veggies and is so deliciously creamy, no one will believe it’s vegan! A big bowl is filling enough for an evening meal, and a small bowl makes a delicious lunch alongside a simple salad. It’s also perfect for meal prep! This vegan potato soup recipe is truly as versatile as it is delicious!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
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- 2 tablespoons olive oil
- 2 medium leeks, thinly sliced
- 1 cup diced onion
- 1.5 cups sliced celery
- 1.5 cups sliced carrot
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 2 lbs. baby yellow/red potatoes, diced into bite size pieces
- 6 cups vegetable broth
- 1–2 teaspoons white wine vinegar
- Kosher salt
- fresh cracked pepper
Garnish:
- vegan Parmesan cheese
- homemade croutons
- fresh chopped parsley
Instructions
- Heat oil in a large pot over medium-high heat.
- Add leeks, onion, celery, and carrot along with a couple pinches of salt and pepper.
- Cook, stirring occasionally for 10 minutes.
- Add garlic, thyme, and sage and cook, stirring frequently, for another minute.
- Add potatoes and broth.
- Bring to a simmer. Turn heat to low, cover, and simmer for 10-12 minutes or until the potatoes are fork tender.
- Carefully blend half the soup and return it to the pot. You can do this by adding half the soup to a high speed blender or transferring half the soup to another bowl and using an immersion blender. See notes section for tips.
- Return blended soup to the pot. Stir in vinegar and season to taste with salt and pepper.
- Garnish with vegan Parmesan, homemade croutons, and fresh parsley!
Find it online: https://midwestfoodieblog.com/vegan-potato-leek-soup/
