Perfect Vegan Potato Leek Soup

 A healthy soup made with leeks and potatoes. Served with a piece of crusty bread and a green salad, it is a light and healthy meal.

Perfect Vegan Potato Leek Soup


2 tablespoons olive oil

2 medium leeks, thinly sliced

1.5 cups sliced celery

1.5 cups sliced carrot

6 cloves garlic, thinly sliced

2 teaspoons dried thyme

1 teaspoon dried sage

2 lbs. baby yellow/red potatoes, diced into bite-size pieces

6 cups vegetable broth

1-2 teaspoons white wine vinegar

Kosher salt

fresh cracked pepper


vegan Parmesan cheese

homemade croutons

fresh chopped parsley


Heat oil in a large pot over medium-high heat.

Add leeks, celery, and carrot along with a couple of pinches of salt and pepper.

Cook, stirring occasionally for 10 minutes.

Add garlic, thyme, and sage and cook, stirring frequently, for another minute.

Add potatoes and broth.

Bring to a simmer. Turn heat to low, cover, and simmer for 10-12 minutes or until the potatoes are fork-tender.

Carefully blend half the soup and return it to the pot. You can do this by adding half the soup to a high-speed blender or transferring half the soup to another bowl and using an immersion blender. See the notes section for tips. 

Return blended soup to the pot. Stir in vinegar and season to taste with salt and pepper.

Garnish with vegan Parmesan, homemade croutons, and fresh parsley!

Perfect Vegan Potato Leek Soup

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