The holiday season is officially over, which means this month I’ve got a lot of healthy recipes coming your way. With the second week in January already underway, I bring you this cozy soup to satisfy your tastebuds. This Vegan Leek and Potato Soup will keep you warm all winter long. An easy, creamy, vegetable loaded soup that hits the spot.
what’s in this vegan leek and potato soup
I’ve been eating this soup for lunch all week long and I’m not sick of it yet. It is so creamy and packed with delicious warming flavours. This vegan leek and potato soup is so simple to make and contains such simple ingredients that you probably already have in your pantry and fridge.
- red potatoes
- vegetable broth
- nutritional yeast
- salt and pepper
That’s it. It seems so simple that this vegan soup couldn’t be that tasty, but I assure you it is. I love the subtleness of the apple in the soup. It adds a little sweetness which actually bodes well for the soup. The thyme isn’t overbearing but brings a beautiful flavour to incorporate with the other ingredients. This vegan potato leek soup is a healthy meal that will set your week up for greatness!
blending this vegan soup
I will warn you that there is a fine balance when it comes to blending this soup. Because potatoes are quite starchy if you over blend this vegan soup the texture will be quite gooey. I found my Vitamix worked the best when blending because it allowed me to pulse and then blend. But a food processor would most likely work well too. To avoid over blending, pulse the soup a few times and then blend it for about 10 seconds and see where that leaves you. If it’s still chunky, blend for another 10 seconds, but checking each time that the texture isn’t being compromised. This vegan potato leek soup is also delicious if you decide to leave it a little chunky/ don’t blend it as long as you would to make it smooth. It’s just a different texture, but I’ll leave the choice up to you!
here are a few reasons why I love this vegan leek and potato soup, so listen up!
- It’s so quick to make. I feel like I say that a lot with recipes but it is such a win when it takes less than an hour to create something amazing. This vegan leek and potato soup takes 45 minutes to make, but most of that time the soup is simmering on the stove. That means you have time to grab a book and a cup of tea and relax.
- This vegan potato leek soup has such dynamic flavours for a soup with such minimal ingredients. Lately, I’ve been making this soup on Sunday and then having it for lunch for the whole week. It is hearty, creamy and filling which is just what I need to get that afternoon burst of energy.
- After indulging over the holidays, in January I always crave more veggies and more healthy recipes. I think it is completely acceptable to enjoy good food over the holidays, foods that are usually richer and sweeter than I would consume on a regular basis. But I think for most people, January is a reset. Time to reflect (whether you are into New Year’s resolutions, or not), and a time to refocus. This vegan leek and potato soup helps me to accomplish that. My healthy lunch is already made ahead of time, so when I hit a sugar low I won’t reach for something not as healthy. And It saves me time in the kitchen during the week so that I can focus on other things.
There you have it. A vegan soup that is hearty, creamy, and flavourful. It is a perfect Sunday meal prep recipe to set your week up for success. With your lunch already prepared, your lunchtime focus can be efficient and effective. This vegan leek and potato soup will keep your January reset on track, by keeping your mind sharp and your belly full.
vegan leek and potato soup
- 2 tsp oil of choice
- 1/2 white onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 medium leeks (2 cups/finely chopped)
- 3 cups red potatoes (cut into cubes, skins left on)
- 1 ambrosia apple (cut into cubes)
- 1 tbsp fresh thyme (chopped finely)
- salt and pepper
- 6 cups vegetable broth
- 1/4 cup nutritional yeast (added at end)
- Finely chop the 1/2 onion, leeks and garlic. Heat a large pot over medium heat. Add 2 tsp of oil of choice.
- Once warm, add the chopped onion. Stir, and then after a few minutes add the leeks and the garlic. While the onions and garlic are sauteing, wash and chop the potatoes and apple.
- Once the onions are fragrant and golden, add the apple and potatoes. Stir to incorporate. Add salt and pepper, and chopped thyme. Let saute for 2-3 minutes, then add the vegetable broth.
- Bring the soup to a boil, then simmer and cover for 18-23 minutes, until the potatoes are soft, but not mushy.
- Transfer soup into a high-speed blender. Careful to not over blend the soup or the texture will become gooey from the potato starch. Start with a few pulses and then blend for 10 seconds (give or take). The soup should be smooth.
- Transfer back to the pot and add the nutritional yeast. Heat on low for a few minutes, add more salt and pepper if desired. The soup stores in the fridge for 5 days.