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Potato Leek Soup (Vegetarian)

Here’s a creamy, satisfying and filling soup — that is also easy to veganize.

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Servings
1 - 1/2 cups
Calories Cholesterol Sat Fat Carbs
323 67mg 13g 26g
Recipe Chef Pamela Kurp
Course Soups
Cuisine American
Diet Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Ingredients
  • 3 leeks (white parts only, sliced)
  • 1/4 C butter (dairy)
  • 3 C potatoes (peeled and thinly sliced)
  • 4 C vegetable broth
  • 2 garlic cloves (minced)
  • 1 C milk (dairy)
  • 4 oz cream cheese (dairy plain)
  • 1 C cheddar cheese (dairy) (shredded)
  • 3 Tbsp parsley (fresh) (chopped)
  • 1 Tbsp dill weed (dried)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Course Soups
Cuisine American
Diet Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Ingredients
  • 3 leeks (white parts only, sliced)
  • 1/4 C butter (dairy)
  • 3 C potatoes (peeled and thinly sliced)
  • 4 C vegetable broth
  • 2 garlic cloves (minced)
  • 1 C milk (dairy)
  • 4 oz cream cheese (dairy plain)
  • 1 C cheddar cheese (dairy) (shredded)
  • 3 Tbsp parsley (fresh) (chopped)
  • 1 Tbsp dill weed (dried)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Servings
1 - 1/2 cups
Calories Cholesterol Sat Fat Carbs
323 67mg 13g 26g
Recipe Chef Pamela Kurp
Instructions
  1. In a small pan, saute the first two ingredients for approximately 20 minutes or until the leeks are tender.
    In a small pan, saute the first two ingredients for approximately 20 minutes or until the leeks are tender.
  2. In a large pan, combine the potatoes, broth and garlic; bring to a boil and then simmer for 30 minutes.
    In a large pan, combine the potatoes, broth and garlic; bring to a boil and then simmer for 30 minutes.
  3. In a blender, puree the leeks and potato broth (in batches).
    In a blender, puree the leeks and potato broth (in batches).
  4. Pour the puree back into the large pan; add the remaining ingredients and cook until heated through (but not to boiling).
    Pour the puree back into the large pan; add the remaining ingredients and cook until heated through (but not to boiling).
Recipe Notes

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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