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Vegan Leek and Potato Soup
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Vegan Leek and Potato Soup

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Course: Appetizer, Soup, Lunch
Cuisine: Vegan, gluten-free

Ingredients

  • 2 leek white parts cut in half then chopped, rinsed well. Discard greens or use them to make a broth
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp curry powder this is optional—I like a little spice to my soup but you can substitute with onion powder and garlic powder
  • 1 L vegetable broth low sodium, 4 cups
  • 3 potato peeled and chopped, medium, white
  • 1/2 tsp salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Over medium heat, cook leek and olive oil until leeks look melted. Add garlic cloves and cook for another minute until fragrant.
  2. Stir in curry powder. Add vegetable broth and chopped potatoes. Bring to a boil, cover and lower to a simmer for 30 minutes or until potatoes are fork tender.
  3. Remove from heat, transfer to a blender or use an immersion blender to puree the soup. Continue blending until soup is velvety smooth.
  4. Serve with black pepper and some buttered rye toast!