This vegan Potato Leek Soup is so rich and creamy, it's hard to believe how nourishing it is too! The ingredients are simple, but the flavor is divine. Serve it warm in the winter & spring, or eat it chilled in the summer when temps start to rise.  
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4.5 from 2 votes

Creamy Vegan Potato Leek Soup with Spring Pea Shoots

This vegan Potato Leek Soup is so rich and creamy, it's hard to believe how nourishing it is too! The ingredients are simple, but the soup is full flavored & divine. Serve it warm in the winter & spring, or eat it chilled in the summer when temps start to rise.  
Prep Time20 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner, Lunch
Cuisine: American, Gluten Free, Vegan
Servings: 10 cups or approximately 6 servings
Calories: 170
Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

  • 2 tablespoons vegan spread {i.e. Earth Balance or Organic Melt}
  • 4 cups leeks chopped {approximately 1 large leek, white and light green part only}
  • 1 sweet onion chopped
  • 4 medium Yukon Gold potatoes peeled and chopped {approximately 2 pounds}
  • 4 cups Imagine Organic Low Sodium "No-Chicken" Broth 
  • 2 cups filtered water
  • 1 teaspoon salt or, to taste
  • Spring Pea Shoots for garnish

Instructions

  • Heat vegan spread in large soup pot or dutch oven until melted and foaming. Add chopped leeks and onions and sauté over medium high heat until vegetables are slightly wilted, but not browned {approximately 2 minutes}.
  • Add chopped potatoes, broth, water, and salt to pot, and bring to a boil. Bring down heat to low, and simmer, covered, for 30 minutes.
  • Puree soup in the pot using an immersion blender, OR transfer carefully in batches to a blender, and combine until well blended. Serve warm OR chill soup in refrigerator, and serve cold.
  • Top bowls of soup with fresh pea shoots. Enjoy!

Nutrition

Serving: 11/2 cups | Calories: 170kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 537mg | Fiber: 3g | Sugar: 7g