Warm up with a deliciously nourishing bowl of Quick and Easy Potato Leek Soup.
This Quick and Easy Potato Leek Soup is the perfect Winter soup. It’s quick and easy to make, tastes divine, and is full of plant-based nutrition. A sweet potato is added to this recipe providing extra beta-carotene and a gorgeous golden glow:)
Are leeks good for you?
Yes, they are, they’re excellent for you!
- Nutrient-rich: Leeks are low in calories but high in nutrients. They contain vitamins A, C, and K, as well as folate, manganese, and iron.
- Antioxidant properties: Like other members of the Allium family, leeks contain antioxidants such as polyphenols and flavonoids. These compounds help protect cells from oxidative damage caused by free radicals, which may reduce the risk of chronic diseases like heart disease and cancer.
- Heart health: The flavonoids and sulfur-containing compounds in leeks may help lower cholesterol levels and reduce the risk of heart disease. Additionally, their high potassium content may help regulate blood pressure.
- Digestive health: Leeks are a good source of fiber, which can promote digestive health by supporting regular bowel movements and preventing constipation.
- Anti-inflammatory properties: Some compounds in leeks, such as kaempferol and quercetin, have anti-inflammatory properties that may help reduce inflammation in the body, potentially lowering the risk of chronic diseases associated with inflammation.
- Immune support: The vitamin C content in leeks supports the immune system by promoting the production of white blood cells and enhancing the body’s ability to fight off infections.
- Bone health: Leeks contain vitamin K, which is important for bone health as it helps regulate calcium absorption and may reduce the risk of osteoporosis.
- Cancer prevention: Some studies suggest that the sulfur compounds in leeks may have anti-cancer effects by inhibiting the growth of cancer cells and promoting apoptosis (cell death) in cancerous cells.
- Weight management: Due to their low calorie and high fiber content, leeks can be a beneficial addition to a weight loss or weight management diet by promoting satiety and reducing overall calorie intake.
What else is in Quick and Easy Potato Leek Soup?
- potatoes! Russet, Idaho, or Yukon Gold are great choices
- a sweet potato for extra nutrition, yumminess, and a beautiful color
- good quality vegetable stock
- onion
- celery
- dried savory herbs such as Herbes de Provence
- Nutritional Yeast
- optional cashew cream and toppings
How do you make it?
It’s so easy!
- Place a little vegetable stock and onion in a soup pot and cook until tender.
- Add the dried savory herbs, celery, leeks, potatoes and sweet potatoes. Pour over more vegetable stock.
- Simmer away for about 25 minutes or until the veggies are tender.
- Blend with the immersion blender until smooth. Stir in the nutritional yeast and lemon juice.
- Serve with a swirl of cashew cream or vegan sour cream and toasted nuts and seeds.
What equipment do I need to make Quick and Easy Potato Leek Soup?
- a really nice soup pot
- perhaps some pretty soup bowls.
- an immersion blender is a very useful piece of equipment.
Don’t forget to Pin Quick and Easy Potato Leek Soup!
Looking for other delicious soups? You’ll love these!
Vegan Pho Soup
Hearty, Warming Tuscan Ribollita Soup!
Pantry Tomato Soup
I hope you love this soup:) If you whip it up let me know how it worked out for you! Please do leave a comment and rate the recipe!!
Vegan Potato Leek Soup
A deliciously nourishing and warming Winter soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stove top
- Cuisine: Whole Food Plant Based
- Diet: Vegan
Ingredients
Scale
1/4 cup good-quality vegetable stock
1 yellow onion, peeled and cut into a small dice
2 teaspoons Herbes de Provence
3 sticks celery – plus the leaves
4 leeks, cleaned well, white and light green part only, thinly sliced
2 potatoes, Yukon Gold or Russet are ideal, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
4 – 6 cups good quality low sodium vegetable stock
1 1/2 tablespoons Nutritional yeast
Juice of a lemon
Toppings:
A swirl of cashew cream or vegan sour cream
Your choice of toasted nuts and seeds – pumpkin, sunflower, hemp seeds, almonds, hazelnuts, walnuts or peacans.
Instructions
- Place 1/4 cup vegetable stock with the onion in a soup pot and cook until tender.
- Sprinkle over the dried savory herbs, add the celery, leeks, potatoes and sweet potatoes. Pour over the vegetable stock.
- Bring to the boil, turn down to a simmer, partially cover the pot and allow to simmer away for about 25 minutes or until the veggies are tender.
- Blend with the immersion blender until smooth. Stir in the nutritional yeast and lemon juice.
- Serve with a swirl of cashew cream or vegan sour cream and a toasted nuts and seeds.
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