Potato Leek Soup Recipe

Stay warm this holiday season with this yummy vegan homemade soup!

Potato Leek Soup 2



3-4 Tbsp olive oil

6-8 medium potatoes, peeled and chopped into 1″ cubes

2 large leeks, sliced into rounds

6 cups veggie stock or 6 cups water + 1 veggie bouillon cube

2 tsp dried thyme, or 1-2 tbsp chopped fresh thyme

¼ cup diced chives

1 tsp chopped fresh cilantro (optional)

1-2 tsp sea salt

½ tsp cayenne pepper (or Sprinkle of Tabasco sauce)

½ tsp black pepper, and more to taste

LEEKSChopped Potato


Heat olive oil in a large pot over medium heat.

Add leeks and potatoes, and sauté for about 5 mins, stirring constantly.

Add, thyme, chives, cilantro, salt, and pepper. Saute for another 5-10 minutes.

Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes.

At the end of simmering, use a stainless steel immersion blender to puree of the soup in the pot until you reach the desired level of smoothness.

Taste and add more salt and pepper if necessary.

Garnish with fresh chives and cilantro.

Helpful tip: Use a hand-held blender. I like using the Hamilton Beach® Hand-Held Blenders quickly whip, blend, mix, chop and puree directly in your glass, bowl or cooking pan, so you don’t have to clean a separate bowl. In addition to the blending wand, select models are equipped with a stainless steel whisk for added versatility and convenience.

Recipe by Catherine Petree

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