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Vegan Leek and Potato Soup ~ This simple and savory, budget-friendly soup is easy to make in 30 minutes or less!

Vegan Leek and Potato Soup

This simple and savory, budget-friendly soup is easy to make in 30 minutes or less!
5 from 3 votes
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Course: Brunch, Dinner, Lunch, Soup
Cuisine: American, French
Keyword: 30 minutes or less, dairy free, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 82kcal
Author: Holly Gray

Ingredients

  • 4 cups vegan chicken-style broth
  • 3 large Russett potatoes peeled and cut into 1-inch cubes
  • 2 leeks white parts only, sliced
  • 1/2 cup celery sliced
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup dairy-free creamer

Instructions

  • Into a large soup pot over medium-high heat, add the chicken-style broth, potatoes, leeks, celery, thyme, bay leaf, salt, and black pepper.
  • Bring to a boil for 15 minutes, until the potatoes are fork-tender. Remove from heat and discard the bay leaf.
  • Use an immersion blender or ladle into a high-speed blender, and puree the soup until the consistency is smooth.
  • Off heat, return the soup to the pot. Gently stir in the creamer, adjust seasoning to taste, and serve hot.

Nutrition

Calories: 82kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1128mg | Potassium: 172mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1310IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg
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