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5 from 3 votes

Vegan Leek Potato Soup

Vegan Leek Potato Soup is the perfect plant based comfort food! A flavorful one-pot meal that is done in 30 minutes and is full of veggies!
Prep Time10 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Diet: Vegan
Keyword: celery, dill, garlic, leek, potato
Servings: 6 servings
Calories: 178kcal

Ingredients

  • 2 medium leeks
  • 3 tablespoons olive oil
  • 1 stalk celery diced
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic minced
  • ½ teaspoon dried dill optional
  • 1 ½ pounds Yukon gold potatoes throughly washed and cut into ½ -inch dice
  • 4 cups vegetable broth*
  • 2 teaspoons fresh lemon juice
  • fresh herbs, sautéed mushrooms, vegan sour cream for topping optional

Instructions

  • Trim the bottom and dark green tops from the leeks then slice in half lengthwise. Run the cut side of the leeks under running water to make sure there’s no dirt left in the layers. Pat the leeks dry then slice them across into thin half-circles.
  • Heat oil in a large pot over medium heat. Add sliced leeks and cook, stirring occasionally for 3 to 5 minutes. Add the celery, salt, pepper, garlic, and dill, if using, and saute for 1 minute.
  • Add potatoes then stir in the broth. Cover and bring up to a simmer. Cook until potatoes are fully cooked and easily mash when you use a fork to press them against the pot. About 12-15 minutes.
  • Use an immersion blender or a regular blender to puree the soup. (If using a regular blender, make sure to carefully blend in small batches.) I like to leave a few small bits of potato, but you can fully puree it to make a smooth soup if you’d prefer. If your soup seems too thick, stir in a little water at a time until you get the consistency you’d like.
  • Stir in lemon juice and any additional salt and pepper as needed.
  • Ladle soup into bowls then garnish with desired toppings.
  • Allow leftovers to cool completely before storing in an air-tight container in your fridge for 3 days or in freezer for up to a month.

Notes

To make this soup in the Instant Pot, use the saute function up until you add the broth. Cancel the Saute function then set the pot to Manual High Pressure for 10 minutes. Quick release the pressure then continue with the recipe as written.
 
*The color of your soup might be different than mine depending on the color of your vegetable broth. Vegetable broth can come in many different colors depending on what vegetables are used to make it. My broth was a rich yellow color, but if your broth is lighter in color or more of brown shade, your soup may look a bit different.

Nutrition

Calories: 178kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1033mg | Potassium: 558mg | Fiber: 3g | Sugar: 4g | Vitamin A: 866IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 2mg