Vegan recipe: Potato Leek Soup

This was my first time making a vegan Potato Leek Soup and I was amazed at how easy it turned out to be and how wholesome and filling it was too! To make the soup a whole meal (the default ingredients don’t have much protein), I added edamame to my serving while the rest of my family ended up adding bacon bits. Joys of being the only non-meat eater in the family. 🙂

Ingredients for Vegan Potato Leek Soup

Vegan Potato Leek Soup Ingredients

Vegan Potato Leek Soup Ingredients

From prep to cook, the vegan potato leek soup took me around 45 minutes and the last 10 was mostly just waiting while the soup simmered away. Here are the ingredients for my version of this soup:

  • Four yukon potatoes, peeled and diced
  • 1 large onion, diced
  • 3 or 4 cloves of garlic
  • 2 carrots, diced
  • 2 or 3 stalks of leek, chopped
  • Boutique Garni made of oregano, parsley, thyme and bay leaves
  • Ground pepper
  • Vegetable broth (low sodium)
  • 2 or 3 tsp of olive oil
  • 1/2 cup of edamame (Trader Joe’s has fully cooked shelled ones)
Vegan Potato Leek Soup

Vegan Potato Leek Soup

In a large crock pot, add the Olive Oil and toss in the onions and garlic. Stir until the onions get translucent and then add in the leeks and carrots. Make sure that the leeks don’t get burned. Once the carrots start to get soft add in the potatoes. Cook the potatoes for 5 to 10 minutes and then add in vegetable broth until the mixture is fully covered. Dilute with water as appropriate. Bring this to a boil with the Boutique garni and then simmer for 10 to 20 minutes until the potatoes are fully cooked.

Scoop out 3/4ths of the soup and use a food processor (I use my trusty Vitamix for this) and blend it until it’s a nice and creamy. Return this back to the crock pot and simmer for a little while more. Add in the edamame (vegan version) or bacon bits to make this a complete meal. Salt to taste. Serves four with two helpings for each person.