Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Leek Potato Soup (Green!)


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 21 minutes
  • Total Time: 36 minutes
  • Yield: 4 to 6 1x

Description

This vegan potato leek soup uses white beans instead of heavy cream to make the creamiest bowl of soup! Pair it with crusty bread or salad.


Ingredients

Scale
  • 3 large leeks
  • 3 tablespoons olive oil
  • 2 pounds Yukon gold potatoes
  • 15-ounce can white beans
  • 4 cups vegetable broth
  • 1 1/2 cups water
  • 1 ½ teaspoons kosher salt, divided
  • 6 to 8 cups spinach
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 3/4 teaspoon garlic powder
  • Chives, for garnish

Instructions

  1. Chop the leeks (watch the video!): Chop off the dark green stems of the leeks and the bottom root, then slice them in half lengthwise. Place each leek half cut-side down on the cutting board, then chop it into thin slices, resulting in half-moon shapes, then rinse them thoroughly in a colander. Dice the potatoes. Drain the beans.
  2. Heat the olive oil and saute leeks 4 minutes until softened, then add the potatoes and saute for 2 minutes.
  3. Add broth, water, ½ teaspoon kosher salt, and white beans. Bring to a boil, then simmer 15 minutes. In the last 2 minutes, stir in spinach, spices, and another 1 teaspoon kosher salt. Heat until the spinach is wilted. Puree in a blender or using an immersion blender. If the soup is too thick, add a few more tablespoons of water until the desired consistency is achieved (this may also be necessary when reheating). Serve garnished with chopped chives.
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Keywords: vegan potato leek soup, vegan potato soup, vegan soup recipe