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Organic potatoes are one of the best foods ever, and especially in a creamy rich vegan potato leek soup.
I’m a huge fan of soups, and especially creamy rich vegan soups made from scratch. What a perfect addition to all the salads, crudité, and raw fruits and vegetables I eat.
Warming, too, and with enough protein, fiber, and phytonutrients to fill you up. On top of that, vitamins, minerals, and antioxidants—definitely nourishing!
And if you go all in—i.e., a loaded potato soup—it’s a major boost for your biome. Think celery, carrots, greens, peas, garlic, onions, herbs galore.
Serve with croutons and a crusty loaf of homemade sourdough bread.
Rocks with salads too.
Vegan Potato Leek Soup
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.
According to one report, the calcium in dark leafy greens is more bioavailable than that in cow’s milk. They also help offset disease and promote longevity.
I add them at the end so they’re softened by existing heat, not boiled.
Here’s what you’ll need:
Equipment
- Large saucepan.
- Colander.
- Blender.
- Mixing bowl.
- Food storage container.
- Flatware and 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 vitamins, minerals, and boatloads of fiber—nearly 50%! 🥔
Potato Leek Soup Ingredients
- Veggie broth.
- Potatoes.
- Vegan cream.
- Leeks.
- Carrots.
- Celery.
- Onions.
- Greens.
- Garlic.
- Chives.
- Flour.
- Nutritional yeast.
- Pink salt.
- Black pepper.
- Vegan butter.
- Rosemary
- Parsley.
- Sage.
- Thyme.
- Bay leaf.
- Grains of Paradise.
- Garlic granules.
- Olive oil
- Bragg Liquid Aminos.
- Croutons.
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. 😋
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.
Bon appetite 💚
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 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 HTB flour.
- 1 tbsp pink salt.
- 1 tbsp black pepper
- 1/2 tsp grains of paradise.
- 1 cup croutons.
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 five seconds in the blender and return to pot.
- Add salt, pepper, greens, nutritional yeast, and additional seasoning to taste.
- Serve with croutons, chives, fresh garlic, nutritional yeast, vegan sour cream, 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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