Vegan Potato Leek Soup
This vegan potato leek soup uses our “blender soup” method to make a rich and creamy soup without a drop of milk or heavy cream (vegan or otherwise)! Unlike other potato leek soup recipes, ours is also packed with hidden plant-based protein, so you can get your cozy on without feeling hungry an hour later. All of this, and I swear you’ll never know what you’re eating is vegan and also healthy!
Ingredients
- 3 Tbsp vegan butter
- 3 leeks trimmed and sliced
- 3 cloves garlic rough chopped
- 6 cups water
- 2.5 lb Russet potatoes peeled and chopped
- 1/4 cup vegan bouillon powder
- 1/4 cup cashews or sunflower seeds
- 1/4 cup red lentils
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp white pepper
- 2 bay leaves optional
Instructions
- In a large soup or stock pot, melt the vegan butter over medium high heat and saute the leeks and garlic for 3 minutes.
- Add the rest of the ingredients and stir. Cover and bring to a boil.
- Once boiling, reduce the heat to low. Keep covered and simmer for 20 minutes.
- Remove the bay leaves if used. Then, carefully transfer the contents of your pot to a high-power and heat-safe blender. Depending on the size of your blender, you may need to do this in 2 batches. Do not overload your blender!
- Start the blender on low power and gradually increase the speed to high. Blend the soup on high for 1 full minute (at least) until completely smooth and creamy.
- Transfer the soup back to your pot and taste to adjust seasonings as desired.
- Serve this soup hot topped with chives, scallions, or parsley as a garnish. Enjoy!
Nutrition
Calories: 303kcalCarbohydrates: 49gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 1mgSodium: 1018mgPotassium: 1015mgFiber: 6gSugar: 5gVitamin A: 1024IUVitamin C: 17mgCalcium: 87mgIron: 4mg
Tried this recipe?Let us know how it was!