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Potato Leek Soup

Potato Leek Soup

Soup lovers, can I have your attention please? You are not going to want to miss this potato and leek soup recipe, trust me. 

If you are anything like me, you love soup! And I mean, hellooo… what’s not to love? 9 times out of 10, they are easy to prepare, they taste incredible, just about anyone can eat soup (yes, any member of the family), and there are so many different styles of soup you can try. Some can be consumed cold, while others are best served hot. I honestly see so much value in soups, I have a whole cookbook dedicated to them. 

Intrigued? Let’s take a closer look at this particular soup recipe and how you can be transported from the same-old boring meals to soupy bliss. 

To make this recipe, you will need 9 ingredients and 30 minutes. 

We will start this recipe off with some onion and potato which will provide us with a good source of carbohydrates, vitamin C, vitamin B6, biotin, dietary fiber, potassium, and folate. Some people freak out when they see the word carbohydrates – if you are one of these people, don’t panic! Carbs, in moderation, are actually good for our body and help it function. If you are a little concerned, feel free to eat this soup close to a workout when your body will burn it for fuel. 

To finish this recipe off, we will add leek, maple syrup, lemon juice, garden herbs, and fenugreek seeds. From these ingredients combined, we are offered a source of vitamin K, iron, calcium, omega-3 fatty acids, protein, and magnesium (to name a few). 

The potato leek soup is the perfect dish for lunch or dinner (or any time of the day really) because it’s:

  • Easy to make. 
  • Family friendly. 
  • Travel friendly. 
  • Low in calories – only 190 calories per serve! 
  • Full of texture and taste.

Soup store incredibly well. You can store freshly made soup in an airtight container, in the fridge for up to 48 hours. However, if you would like to be really productive and plan ahead, you can make a larger batch and store some in the freezer for up to 2 months. For easier use, make sure you store the soup in serving sizes in your containers so you can pick up and go. 

And that sums up our potato leek soup. I hope you are excited to try this recipe and if you do, be sure to tell me what you think. I love hearing from you! Happy cooking! 

Liked this recipe? Why not head over and check out some of our other soup recipes like the Creamy Tomato Soup with Lentils, the Chilled Green Pea and Onion Soup, or the Potato Stew with Green Beans and Roasted Peanuts

Ingredients
8
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4

Ingredients

  • 1 tsp fenugreek seeds
  • 2 tbsps frozen garden herbs
  • 2 leeks (chopped)
  • 1 tablespoon lemon juice
  • 1 tbsp maple syrup
  • 1 medium onion (finely chopped)
  • 2 medium potato (diced)
  • 2 tbsps sunflower oil
  • 5 cups water

Directions

  1. Preheat a medium sized pot and add the sunflower oil and the vegetables, roast them for about 5-10 minutes.
  2. Add water, lemon juice, maple syrup and the herbs.
  3. Boil everything for about 10 minutes.
  4. Remove about half of the leek and potatoes before you puree the soup.
  5. Add the leek and potatoes again before serving.

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