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Vegan Potato Leek Soup
Dr. Jill Shainhouse, ND
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Course
Appetizer, Main Course
Ingredients
2
tbsp
avocado or olive oil
2
medium sized leeks (sliced)
Only use the white and light green parts of the leek. Save the rest for vegetable stock!
5
medium sized yukon gold potatoes (peeled and diced)
1
large clove of garlic minced
6
cups
vegetable stock
I use GoBio Boullion cubes if I don’t have any homemade stock
2
bay leaves
1/4
tsp
1/4 tsp of thyme (dried) or use a few sprigs of fresh time
Salt and pepper to taste
Optional Toppings
Chopped parsley or microgreens
Vegan (or regular) shredded cheddar cheese
Instructions
Heat oil in a large saucepan and sautee sliced leeks (only use the white and light green parts). Once softened, add in minced garlic
Add all but 1/2 cup of the diced potato. Reserve the 1/2 cup chopped potato for the last 15 minutes of cooking
Add stock and herbs
Simmer for about 40 min, remove bay leaves and thyme twigs if you’ve used fresh thyme, and puree to desired consistency
Add salt and pepper to taste and desired toppings and serve
Add the remaining 1/2 cup of potato for the last 15 minutes of cooking - This will give the soup a chunkier consistency