Vegan Potato Leek Soup

Vegan Potato Leek Soup Recipe

By Brand New Vegan

🔪Prep Time: 20 min

👩‍🍳Cook Time: 40 min


2 Russet Potatoes (or 3 Yukon Golds)

2 Leeks

1 Garlic Clove

4 Cups Low Sodium Vegetable Broth

1/4 tsp Salt

1/4 tsp Black Pepper

1/4 tsp dried Thyme

2 Bay Leaves

1 tsp Vegan Worchestershire Sauce

Fresh Chives for garnish


1Trim off the root end of each leek, and all but about 1″ of the dark green leaves of the other end. Cut the leeks lengthwise (root to tip) and then slice into 3/8″ ribbons

2Add chopped leeks to a bowl of cold water and rinse thoroughly. Drain leeks and add to a large soup pot.

3Add just enough water or veg broth to prevent sticking, and saute the leeks until they are very soft. About 10-15 minutes. Add 1 clove of minced garlic and stir.

4Meanwhile, peel and cut the potatoes into equal sized cubes and add to the soup pot.

5Add 4 cups of low sodium vegetable broth, salt, pepper, thyme, and bay leaves and bring to a boil

6Reduce heat and cover. Let simmer until potatoes are very soft – about 15-20 minutes.

7Remove from heat and blend using your blender or immersion blender.

8Stir in Worcestershire Sauce.

9Taste and adjust any seasonings.

10If too thick simply add a little more broth or water.

11Garnish with fresh chives, parsley, crispy french fries, or vegan sour cream.

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