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vegan leek and potato soup

A creamy vegetable loaded soup. This vegan soup will keep you warm all winter long.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people


  • 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.