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vegan potato leek soup
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4.80 from 5 votes

Vegan Potato Leek Soup

Savory, filling and full of warmth and goodness, this soup with fulfill your comfort food desires.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soups
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 179kcal


  • 1 Large white onion chopped
  • 2 Large leeks cleaned, trimmed, and chopped (leeks are a very dirty veggie, so make sure you slice them down he middle and wash the layers)
  • 2 cloves garlic minced
  • 4 large baking potatoes washed, skin on; cut into equal bite-sized pieces. I used my vegetable chopper on the large setting.
  • 3 sprigs fresh rosemary chopped
  • ¼ cup fresh chopped parsley
  • 3 Tablespoons fresh thyme chopped
  • cup nutritional yeast
  • 2 teaspoons cayenne pepper add ¼ teaspoon at a time to adjust for individual preference
  • 8 cups organic vegetable broth
  • 2 teaspoons fresh ground pepper add ¼ teaspoon at a time to adjust for individual preference
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Salt and pepper to taste
  • ½ cup fresh chopped chives reserve ¼ cup to put on soup after it is cooked to serve


  • Sauté garlic, chopped leeks, onions, garlic powder, and onion powder for 10 minutes or brown.
  • Use a little vegetable broth to prevent sticking.
  • I wash the potatoes before I cook them and after. I do this to remove all the dirt so it doesn’t become part of the soup. I leave the skin on because of the vitamins and minerals, but I don’t want to eat dirt.
  • Add 4 cups of organic vegetable broth; boil.
  • Add the potatoes, cover with another 4 cups of organic vegetable broth, and boil again; cook 30 minutes on simmer covered.
  • Turn down to simmer and add the remaining  herbs and spices
  • Do not cover
  • Cook for 20 minutes; uncovered until potatoes are soft
  • Using a high-speed blender, carefully remove half the soup until half the leeks, onions, and potatoes are thick and creamy. Half the soup should be chunky.
  • If you wish, blend all the soup.
  • Serve in soup cups with fresh chives on top (the extra you reserved)


For those sensitive to spice, add ¼ teaspoon of cayenne and black pepper. taste, and add more to meet individual preferences.


Calories: 179kcal | Carbohydrates: 40g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 1271mg | Potassium: 811mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1968IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 3mg