Vegan Potato Soup with Luscious Leeks

Updated: Jul 8

This recipe comes to you courtesy of the No Sweat Vegan and has been slightly adapted for Plant Yourself Healthy. This satiating soup is smooth and uses whole-food starch (aka potatoes) as it's base! Enjoy it as a lovely side dish or even as an entree soup. It can be also served cold !



The recipe as given here will make about 6 entree-sized bowls of soup. If you plan to serve it as a side dish, it will more likely yield 10-12 smaller servings.

Some helpful hints from the author: make in batches instead of overfilling your blender, and only use a blender container that is safe to use with hot liquids.

If you are adding additional salt, make sure to see how much sodium your broth already contains if you aren't making it from scratch in order to avoid too much salt.

Lastly, be cautious with your blender and cover the vent hole with a kitchen towel while blending in order to allow venting, but avoid scalding splatters.


 

Ingredients


  • 2 pounds Yukon Gold potatoes

  • 1 large leek, or 2 small leeks

  • 1 yellow onion

  • 6 cups low sodium vegetable broth

  • 4-6 cloves garlic (or more if you're garlic-obsessed!)

  • 2 Tbsp herbs de Provence

  • 1 Tbsp fresh or dried thyme

  • fresh cracked pepper to taste

  • 1 Tbsp lemon juice

  • Garnish: unsweetened plant-based yogurt

  • additional salt if desired

Step 1: Let’s Get Started

Chop, wash and rinse leeks. Roughly dice the onion and chop the garlic

Step 2: Add the leeks, onion, garlic, herbs, salt and pepper to a large pot and saute over medium-high heat for approx. 5 min.

Step 3: Add the broth and potatoes to the pot. Boil until potatoes are fork-tender (approximately 10 minutes).

Step 4: Carefully blend the soup until smooth. To avoid transferring the hot liquid, use a stick blender straight in the pot if you have one.

Step 5: Return soup to pot if you took it out to blend it, add the lemon juice and stir-- taste again and adjust your seasonings if you'd like.

Step 6: Serve warm or cold with a small (for calorie-density's sake) spoon of vegan yogurt and any other garnish you want.




 

Voilà!

You've just made yourself a low-calorie-density soup from scratch. Be proud!

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