Vegan creamy soup of leeks and potatoes

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This vegan leek and potato soup is creamy and filling – the perfect soup for those cold winter days!

Happy New Year Friends!

I hope everyone had a wonderful vacation and are rested and ready to face next year! We've been spending time with family and taking a couple of days off the internet and computer, just to clear our heads a bit.

We've also been cooking and eating, enjoying desserts and champagne, and all of that. And we think it's time for us to put cookies aside and dive into some healthy foods!

Are you ready for healthy January? We're confident and we'll post more easy and healthy meals in the coming weeks!

So here is a quick and easy recipe for a Creamy Leek and Vegan Potato Soup, which is healthy, hearty and can be done in just 30 minutes!

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For this potato and leek soup recipe, just cut the vegetables you probably already have on hand, put them in a saucepan, and cook until the potatoes are tender. Then a quick mix to make the creamy soup and you're ready to go!

This soup couldn't be easier to make and it's perfect for warming up! Serve hot with a pinch of olive oil and a pinch of chopped parsley on top for a delicious and healthy dinner!

Vegan creamy soup of leeks and potatoes

Performance: 5 5 Preparation time: 10 minutes Time to cook: 20 minutes Total time: 30 minutes

This vegan leek and potato soup is creamy and filling – the perfect soup for those cold winter days!


  • 4 potatoes
  • 1 large leek
  • 3 garlic cloves
  • 0.5 liters of vegetable broth
  • 0.5 liters of water, or more if necessary
  • Salt pepper
  • Parsley
  • Laurel
  • 1 tablespoon of olive oil


  1. Cut the leek in half in length and wash it well between the leaves. Drain and cut into slices. Peel the potatoes and dice. Peel and cut the garlic cloves.
  2. Heat a pot over medium heat and add a tablespoon of olive oil. When heated, add the sliced ​​leek and sauté for a minute, until the leeks turn bright green. Then add the chopped potatoes and garlic slices. Cook for another minute or two, stirring regularly to make sure the vegetables don't stick to the pot, then add the vegetable stock. Season with salt and pepper to taste, add bay leaf and chopped parsley, and cook until potatoes are tender. If necessary, add more water while cooking.
  3. When the vegetables are cooked, remove the bay leaf and puree with a mixer until creamy. If the soup is too thick, add more water and mix quickly to combine. Try the soup and season with more salt and pepper to taste.
  4. Serve hot with a drizzle of olive oil and a pinch of chopped parsley.
Nutritional information:

Calories: 175.95 Total Fat: 3.06 g Saturated Fat: 0.46 g Sodium: 916.88 mg Carbs: 34.54 g Fiber: 4.54 g Sugar: 2.27 g Protein: 4.01 g Healthier soup recipes here>

Follow us to see many healthy, plant-based recipes with no added sugars to help you get back to normal after the holidays.

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If you like this recipe, you can let us know in the comments below or on social media using @RecetasLatinas and tagging us @RecetasLatinas. We are always happy to read your feedback and LOVE to see your thoughts on our recipes.

– Kristina and Mitja


Creamy Potatoes Leeks Soup Vegan

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