This super easy and delicious Potato Leek Soup can be made in just one pot! Loaded with starchy carbs and important micronutrients, this creamy soup is one of my top rated recipes.
Nutrient Dense Potato Leek Soup
This ultra creamy and flavorful soup is so decadent and delicious it’s hard to believe it’s made up of vegetables. The cream comes from a low-fat coconut milk which can be subbed with any other plant-based milk, vegetable broth, or even water.
- Leeks
- Potatoes
- Low-fat Coconut Milk
- Onions & Garlic
- Fresh Herbs
- Vegetable Broth
- Nutritional Yeast
- Sea Salt & Pepper
Made in One Pot
This soup is so incredibly easy – all you need is a large pot and an immersion blender. If you don’t have an immersion blender you can use a regular blender – but, it is time consuming as you’ll have to wait for the soup to cool down before blending. With an immersion blender, you can keep the soup in your pot making for an easier cleanup.
{If you like this recipe, you’ll love my CREAMY CORN CHOWDER and my BROCCOLI CHEDDAR SOUP.}
Potato Leek Soup
Ingredients
- 1 white or yellow onion, diced
- 2 leeks, chopped just the white ends, not the dark green leaves
- 2 celery stalks, chopped
- 5 garlic cloves, minced
- 1 tsp sea salt
- freshly ground black pepper
- 1 tbsp avocado oil
- 1.5 lbs potatoes, peeled and roughly chopped any potato works
- 3 cups vegetable broth
- 1 can low fat coconut milk
- 1/4 cup nutritional yeast
- 1/2 tsp paprika
- 3 rosemary stems
- 3 thyme stems
- sprouts topping
- roasted chickpeas topping
Instructions
- Chop all veggies & wash your leeks well. Make sure to get into the peels as there’s probably dirt hiding in there.
- Discard the dark green leaves and just chop up the white parts of the leek. Add to a bowl with chopped onion, chopped celery, garlic, salt and pepper.
- Heat olive oil in a large bowl and add the contents of the bowl. Stir occasionally for 5-10 minutes then add the potatoes, nutritional yeast, paprika, veggie broth, coconut milk, and herbs. For the herbs, I tied them together so that I can remove them at the end.
- Once the potatoes are tender, remove the herbs and use an immersion blender to fully blend the soup, minus a few chunks of potato. Alternatively you can blend in a blender, but make sure the soup has completely cooled before doing so.
- Add your desired portion to a bowl and top with sprouts, roasted chickpeas, and coconut milk. Enjoy!
