Warm Up with the Perfect Potato Leek Soup
Happy Savory Saturday!
Leeks, with their subtle onion-garlic flavor, often get overlooked in favor of flashier produce—but not today. They’re the unsung heroes of comforting, hearty dishes and their natural sweetness truly shines in a warm, creamy potato leek soup.
This soup is perfect for cozying up as the temperatures dip. It’s wholesome, oil-free and completely plant-based. The best part? It’s quick to whip up, and most of the ingredients are probably in your pantry right now!
Here’s how you can make it:
Quick Potato Leek Soup
Ingredients:
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- 3 medium leeks (white and light green parts only, sliced and rinsed)
- 4 medium potatoes (Yukon Gold or Russet, peeled and cubed)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 5 cups water
- 1/4 cup nutritional yeast
- 1 cup unsweetened plant milk (optional, for extra creaminess)
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
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- Sauté Aromatics: In a large pot, dry sauté the leeks and onion over medium heat until softened, about 5 minutes. Add a splash of water broth if needed to prevent sticking.
- Add Garlic and Potatoes: Stir in garlic, then add the cubed potatoes, thyme and water. Bring to a boil.
- Simmer: Reduce heat and let it simmer for 20–25 minutes, or until the potatoes are tender.
- Blend: Use an immersion blender or Vitamix to puree the soup until smooth and leave some chunks for texture. If using plant milk, stir it in at this stage and heat through.
- Season and Serve: Add salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
This recipe is easy, nourishing and absolutely delicious—perfect for lazy weekends or meal prep for the week ahead. Serve with a toasted whole grain or sour dough bread.
Let me know how it turns out, and feel free to share your own creative twists on the recipe!
Stay savory!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
