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Organic potatoes are one of the best foods ever, and especially in a creamy rich vegan potato leek soup recipe with croutons and Himalayan Tartary Buckwheat bread.
This delicious creamy vegan potato leek soup recipe is one of my favorites, and especially with Himalayan Tartary Buckwheat (HTB) croutons and sourdough bread.
In fact HTB is so exceptionally rich and nutrient-dense that I use it as a thickener in this recipe just to get more vitamins, minerals, protein, fiber, and a rare molecular compound that rejuvenates cells.
It’s also a gluten-free certified organic superfood that Dr. Jeffrey Bland calls “the most immuneoactive, nutrient-dense plant yet discovered.”
Add it to a rich vegan soup that’s already nutritious, and double-win.
You can learn about HTB here. To get the nutrition flour go here.
This soup is organic, vegan, and gluten-free.
Vegan Potato Leek Soup Recipe
Adding plenty of raw organic greens to this recipe is the way to go. In fact greens are considered one of the healthiest foods on Earth. And when it comes to spuds, think reds, purples, 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.”
And don’t ditch the peels. They pack vitamin C, B complex, fiber, and more.
Potato Leek Soup Ingredients
- Veggie broth.
- Unpeeled potatoes.
- Vegan cream.
- Leeks.
- Carrots, celery, and onions.
- Mixed greens.
- Garlic and chives.
- HTB flour.
- Nutritional yeast.
- Pink salt or Celtic.
- Black pepper.
- Vegan butter.
- Rosemary.
- Parsley.
- Sage.
- Thyme.
- Garlic granules.
- Extra-virgin olive oil.
- Bragg Liquid Aminos.
- Croutons.
You can also add green beans, kidney beans, chickpeas, and more to a stacked potato soup.
Get the recipe for homemade garlic croutons here.
Creamy Vegan Potato Leek Soup
Equipment
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 tablespoons garlic granules.
- 3 tablespoons nutritional yeast.
- 3 tablespoons extra-virgin olive oil.
- 1/4 cup vegan butter.
- 1 tsp rosemary.
- 1 tsp sage.
- 1 tsp. thyme.
- 1 bunch chives.
- 1/4 cup HTB flour.
- 1 tbsp pink salt
- 1 tbsp black pepper
- 1 cup croutons.
Instructions
- Clean, prep, and chop all the veggies.
- In a large soup pot saute 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 HTB flour and stir in 1 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, and parsley sprigs.
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, or for more chunky puree less (or none).
- To thin the soup add more broth.
- I highly suggest you use unpeeled potatoes to capture the nutrients and increased fiber in the peels.
- 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 potato 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.
Nutrition
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