Creamy Vegan Potato Leek Soup—Organic & Gluten-Free

Organic potatoes are one of the best foods ever, and especially in a creamy rich vegan potato leek soup.

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I’m a huge fan of soups, and especially creamy rich vegan soups made from scratch. What a perfect addition to salads, crudité, and all the delicious raw foods I eat.

Warming, too, and with enough protein, fiber, and phytonutrients to fill you up. On top of that, vitamins, minerals, prebiotics, and antioxidants.

And if you go all in—e.g, a loaded potato soup—it’s a gut-health win. Think celery, carrots, greens, peas, garlic, herbs, on and on.

Serve with salads, croutons, and a crusty loaf of homemade sourdough bread.

Vegan Potato Leek Soup

Adding plenty of organic greens to this recipe is the way to go. In fact greens are considered one of the healthiest foods on earth.

According to one report, the calcium in dark leafy greens is more bioavailable than in cow’s milk. They also help offset disease and boost longevity.  

I add them at the end so they’re softened by existing heat, not boiled.

Here’s what you’ll need:

Equipment

• Soup pot.
• Colander.
• Blender.
• Mixing bowl.
• Food storage container.
• Flatware/cutlery.
• Knife set.
• Cutting board.
• Crockery.

When it comes to spuds, think purples, reds, and Yukon Golds. According to Dr. Michael Greger, “Purple potatoes can increase the antioxidant capacity of our bloodstream, whereas straight white potato starch can act as a pro-oxidant and decrease it.”

Plus, purple and sweet potatoes are a thing in the blue zones, but don’t ditch the peels. They’re packed with nutrients! 🥔

Ingredients

• 5 cups veggie broth.
• 3-5 unpeeled potatoes.
• 1 cup vegan cream.
• 1/4 cup Bragg Liquid Aminos.
• 3/4 cup carrots.
• 3/4 cup celery.
• 3/4 cup onion.
• 1 cup leeks.
• 2 cups mixed greens.
• 3 bulbs fresh garlic.
• 1/2 cup parsley.
• 1 tbsp garlic granules.
• 3 tbsp nutritional yeast.
• 3 tbsp extra-virgin olive oil.
• 1/4 cup vegan butter.
• 1 tsp rosemary.
• 1 tsp sage.
• 1 tsp thyme.
• 1 bunch chives.
• 1/4 cup organic flour.
• 1 tbsp pink salt.
• 1 tbsp black pepper
• 1/2 tsp grains of paradise.
• 1 cup croutons.

Vegan Potato Soup Recipe

You can also add green beans, kidney beans, chickpeas, and more to a stacked potato soup.

Not to mention vegan sour cream and fresh chives—YUM. 😋

Notes

• You can swap part of the veggie broth for pre-made organic potato soup like Imagine or Pacific Foods.
• For a less chunky potato soup recipe, adjust the amount you puree; for more chunky, puree less or not at all.
• To thin the soup add more broth. 
• Using unpeeled potatoes adds more nutrients and fiber.
• For a creamier texture, add vegan cheese, sour cream, or cream cheese.
• If you have leftover baked or mashed potatoes you can use them for an even chunkier soup.
• Nutritional yeast enriches the flavor, adds nutrients, and slightly thickens the texture. Add it last to preserve nutrients.  
• Garlic loses its nutritional value when cooked, so I typically add granules during cooking for flavor, then sprinkle raw on top. 

Instructions

• Clean, prep, and chop all the veggies.
• In a large soup pot sauté all the veggies and herbs (except the leafy greens, chives, and raw garlic) in olive oil and butter until tender but still firm. Add the flour and stir in one cup of broth, the Aminos, the cream, and gradually thicken on high heat, stirring constantly.
• Add the chopped potatoes and remaining broth.
• Stir and reduce heat to simmer until the potatoes are slightly tender but still firm, about 10-12 minutes; don’t overcook.
• Puree 1/4 of the mixture for 5 seconds in the blender and return to pot.
• Add salt, pepper, greens, nutritional yeast, and additional seasoning to taste.
• Serve hot with croutons, chives, fresh garlic, nutritional yeast, vegan sour cream, and parsley sprigs.

It’s also worth noting that homemade sourdough croutons are completely dope. I’ve never found a packaged brand that can even compare.

They’re also super easy to make! Get the recipe here.

And lastly, go for twice-baked potatoes. They’re higher in resistant starch and easier on your blood sugar. Just add them at the end and reduce the cook time you’d need to soften raw potatoes.

Enjoy! 🥔💚

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