Potato Leek Soup


Potato Leek Soup

A soup that is quick, delicious and the perfect companion to any cold weather dinner. This potato leek soup recipe is a simple homemade soup the whole family will love, cozy and comforting yet luxurious and elegant.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 25 minutes
Inactive Time 15 minutes
Total Time 55 minutes
Servings 6


  • 1 tsp olive oil
  • 2 leeks, thinly sliced (white and light green parts)
  • 1 garlic clove, minced
  • 2 pounds (910g) Yukon gold potatoes, chopped
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp ground sage
  • 3 cup (720ml) low-sodium vegetable broth
  • 2 cup (480ml) water
  • 1 tbsp nutritional yeast (optional)
  • 1 tbsp lemon juice
  • 1 tsp liquid smoke
  • salt and black pepper to taste
  • quick bacon crumbles (optional)
  • chopped green onions (optional)


  • In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and sauté for another minute. Add the potatoes, rosemary, thyme, sage, broth, and water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Turn off the heat.
  • Add the nutritional yeast, lemon juice, and liquid smoke. Use an immersion blender to blend the soup until smooth (or mostly smooth with a few potato chunks—your call). Alternatively, you can transfer the soup in batches to a blender and carefully blend until smooth.
  • Add salt and pepper. Serve topped with bacon crumbles and green onions, if desired. Leftovers will keep in an airtight container in the fridge for 5 to 6 days
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