If you are a lover of creamy soups like I am then you are going to love this recipe. The fresh spring flavor of the leeks are balanced by the rich creaminess of the potatoes to give you a comforting flavorful soup that is great for any time of year. Serve a bowl of this soup with a nice piece of crusty bread and you have a meal that will make your belly happy!
LINKS FROM SHOW:
» My Gluten Free Bread Recipe
» Animals are not ingredients – T-Shirt
Ingredients
3 large leeks
6 medium size russet potatoes
2L low sodium vegetable broth
2 cups unsweetened almond milk (or plant based milk of your choice)
1 tsp onion powder
2 Tbsp Braggs liquid amino acids
1 Tbsp lemon juice
1/2 cup nutritional yeast
1/2 tsp pepper
Instructions
- Cut roots and green tops off of leeks.
- Cut remaining pieces of leeks in half lengthwise and soak them in water and then rinse.
- Slice leeks into smaller pieces and cook them in a couple cups of water on medium high for 30 minutes.
- Add potatoes and broth to the pot with the leeks and cook until potatoes are soft, about 20 minutes.
- Add the remaining ingredients and blend with an immersion blender until smooth.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow
17 comments
What is Braggs liquid amino acids and where do I find it in the grocery store?t
First time using nutritional yeast. I used powder instead of flakes and my soup turned out quite bitter. Was that the reason?
That could be the reason. Not all nutritional yeasts are created equal. The powder would definitely be stronger.
I’m curious, do you have a brand of nutritional yeast that you prefer?
My favorite is from Sari Foods and second is Noochylicious
Oh, Jill, why is ‘comments’ turned off on YouTube? I ask only because I wanted to post there and express how incredibly wonderful this soup is! I have my own recipe for leek and potato soup which I am quite proud of, but this has taken it to another level! I couldn’t wait till dinner to try it so I’ve had a bowl for lunch and will certainly be having it again for dinner! I halved the recipe and used my Instant Pot, cooking it for 8 minutes after having sautéd briefly the leeks and potatoes. You are a continued inspiration to me. Keep up the good work. Love from the UK.
That is fantastic Deborah! I am so glad you like it and have found a way to cook it that is even easier. =)
I’m looking forward to trying this. We are currently self isolating and I don’t have any leaks but I’m hoping a few brown onions will also do the trick.
Help. I’ve gathered the ingredients and am cleaning potatoes right now. The recipe calls for 2 cups broth, but the video seems to be using 4 c. Which is correct?
It is 4 cups or one liter. Thanks for letting me know.
Recipe above says 2L. I thought that meant two liters???? Which is the right amount?
Yes, that is 2 liters.
I made this soup recipe this evening and it was truly delicious! Didn’t change a thing. Hubby said it was a keeper and he’s not a vegan! Thanks for a yummy recipe.
Wow! I currently transitioning to a WFPB lifestyle. Tried this with my meat-loving family last night and got rave reviews. Thank you!
Side note:. We also think this could double as a sauce or gravy with the right meal.
This soup is wonderful! I used 4 cups of broth instead of the 8 cups and it is rich and creamy. Thanks Jill for another delicious recipe.
Made this tonight and it tastes AMAZING! May use a little bit less than the 2L broth to make just a tad thicker next time, but enjoyed the flavor regardless.
This is my new favorite soup!! I followed the recipe verbatim and it has soooo much flavor. I have lots for leftovers and it seems to taste better every time I whip it out. May do just a tad less broth next time to see if I like it a little thicker. So thankful for Jill’s recipes, they always stand out compared to other meals I try. Gotta go – can’t let my soup get cold! 🙂