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Vegan Potato Leek Soup
Rich and creamy potato leek soup that is free of gluten and dairy.
Course
Soup
Cuisine
gluten free, vegan
Keyword
cream vegan potato leek soup, gluten-free vegan potato leek soup, vegan potato leek soup
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
194
kcal
Author
Monica Davis
Ingredients
6
medium
potatoes
3
leeks
or about 3 cups chopped leeks
3
tbsp
olive oil
1
tbsp
oregano
(fresh if possible)
1
tsp
salt
4
cups
hot water
or 4 cups vegetable broth
2
cubes
Not Chick’n bullion cubes
2
cups
PLAIN soy milk
or plain non-dairy milk of choice
¼
cup
nutritional yeast
1
dash
Pepper and/or cayenne pepper
2
tbsp
corn starch
or potato starch
1/2
cup
water
(for dissolving the corn starch)
US Customary
-
Metric
Instructions
Peel and cube potatoes, then boil them in salted water for 5-7 minutes until slightly soft. (Drain and set aside).
While potatoes are cooking, chop leeks into small pieces and sauté in olive oil over medium low for 5 minutes until they become slightly soft.
Add oregano and salt, mix and sauté for 2 more minutes.
Add the broth and simmer for 15 minutes.
Add the cooked potatoes and simmer for 5 more minutes.
Add PLAIN plant based milk, nutritional yeast, and salt and pepper to taste.
Stir and simmer for a few more minutes until the soup begins to slightly boil.
Mix cornstarch and water in a cup and add to the soup.
Stir well and simmer for a few more minutes until it begins to thicken and the foaminess settles down.
Notes
This soup has small chunks of leeks, if you would like a very creamy pureed soup, use an
immersion blender
to blend until creamy.
Nutrition
Serving:
1
cup
|
Calories:
194
kcal
|
Carbohydrates:
28
g
|
Protein:
7
g
|
Fat:
6
g
|
Sodium:
385
mg
|
Potassium:
828
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
695
IU
|
Vitamin C:
22.2
mg
|
Calcium:
157
mg
|
Iron:
6.5
mg