Leek and Potato Soup

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Simmer Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

Rate This Recipe


  • 1 leek, washed thoroughly, slit in half, then thinly sliced.
  • 2 medium russet potatoes, diced and cooked
  • 1 tsp - ground black pepper
  • 5-6 cloves garlic, thinly sliced
  • 1/4 cup - cilantro leaves and stems, chopped
  • 1 tsp - olive oil
  • Salt to taste
  • 1/2 cup - soymilk (optional, but recommended for extra creaminess)

How to Make Leek and Potato Soup

  • Heat the oil in a saucepan.
  • Add the leek leaves and some salt and saute over medium-low heat until the leeks start to wilt.
  • Add the cilantro, garlic and pepper. Stir well and allow the leeks to cook until quite tender.
  • Add 3 cups of water, or enough to almost cover the leeks. Add the potatoes.
  • Bring to a boil and simmer, around 2-3 minutes. Turn off the heat.
  • If you have an immersion blender, get it out and blitz the soup to a smooth puree right in the pot.
  • If not, add it to a blender (not a food processor), in batches if needed, and blend.
  • Return the soup to the saucepan and warm through. Add the soymilk if you are using it, and check for seasoning.
  • Add more salt if needed.
  • Recipe Courtesy: Holy Cow Vegan