The Whole Food Plant Based Cooking Show
Vegan Potato & Leek Soup
Calories: 183kcal
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!
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
Equipment
Ingredients
- 3 large leeks
- 6 medium russet potatoes
- 2 L vegetable broth low sodium
- 2 cups almond milk unsweetened, or plant based milk of your choice
- 1 tsp onion powder
- 2 Tbsp Bragg liquid aminos
- 1 Tbsp lemon juice
- ½ cup nutritional yeast
- ½ tsp cracked 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.
Scan To Watch The Video!
Nutrition
Calories: 183kcal | Carbohydrates: 39g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 96mg | Potassium: 787mg | Fiber: 5g | Sugar: 3g | Vitamin A: 559IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 2mg
