If you’re looking for a simple yet delicious weeknight meal, try this chunky vegan potato leek recipe.
Simply sauté leeks, onions, and carrots, then add vegetable broth and potatoes. After simmering the mixture for about 30 minutes, you’ll have a hearty vegan soup.
This recipe is easy to customize, too. Try swapping the carrots for celery or adding your favorite herbs. If you have frozen vegetables, like spinach or peas, you can also toss them in.
Garnish the finished soup with a handful of chopped chives, crunchy croutons, or fresh parsley from your herb garden. To make it a meal, enjoy it with a Hummus Wrap or Grilled Cheese.
Table of Contents
Key Ingredients
- Potatoes. Use your favorite white or yellow potatoes. For our version, we used baby potatoes because they’re easy to slice into cubes.
- Leeks. When cooked, leeks boast a mild onion-like flavor that pairs well with potatoes. If you’re new to cooking with leeks, check out our tutorial on how to cut leeks.
- Vegetable broth. You can use homemade vegetable stock or your favorite store-bought version. If you eat animal products, feel free to use chicken stock.
How to Make Chunky Vegan Potato Leek Soup
This soup is simple yet hearty, making it perfect for those nights when you’re looking for an easy vegan recipe. You can find the full, printable recipe at the bottom of this post. To make chunky vegan potato leek soup:
- In a large pot over medium heat, warm the oil. Add the leeks, onions, and carrots. Cook for 5 to 7 minutes or until the onions are somewhat tender. Add the garlic, parsley, salt, pepper, and paprika. Mix well and cook for 1 minute.
- While the vegetables are cooking, peel the potatoes, if you’d like. Dice into cubes, about 1.5-inches wide.
- Add the potatoes and vegetable broth to the pot. Bring to a boil.
- Simmer for 20 to 30 minutes, or until the broth is slightly reduced and the potatoes are easily pierced with a fork. Taste the soup and add salt and pepper, if necessary. Spoon into bowls and top with chopped chives, fresh parsley, or croutons.
Recipe Tips, Variations, and Substitutions
- Replace the onions with leeks. If you have extra leeks or no onion, you can use chopped leeks in place of onion.
- Experiment with different herbs. Try thyme, oregano, rosemary instead of parsley. You can even mix and match herbs.
- Add celery. For even more veggies, mix in 2 chopped stalks of celery.
- Enjoy it with vegan bacon. Add crunch and smokiness with vegan coconut bacon.
Frequently Asked Questions
Can I store leftover Chunky Vegan Potato Leek Soup?
Yes. Store leftover soup in the refrigerator. For best results, eat it within 3 days.
Can I freeze it?
Yes, as long as you use an air-tight container. It should last up to 3 months.
Can I omit the carrots?
Yes! The carrots aren’t essential. You can simply add more potatoes or leeks, or use celery instead.
Can I add other vegetables?
Definitely. Try mixing in frozen peas, broccoli, or spinach to make your soup even chunkier.
Try These Other Potato Recipes
- Vegan Mashed Potatoes & Mushroom Gravy — A classic dish that’s perfect for holidays, potlucks, and hearty weeknight dinners.
- Vegan Potato Gnocchi — This 3-ingredient potato gnocchi is surprisingly easy to make.
- Tofu Scramble with Roasted Potatoes — When it comes to breakfast, you can’t go wrong with a generous helping of potatoes.
Chunky Vegan Potato Leek Soup
This chunky vegan potato and leek soup recipe is packed with vegetables. Ready in just 40 minutes, this soup works well as a healthy side dish or an entrée with your favorite bread.
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Servings: 6
Calories: 187kcal
Ingredients
- 2 tablespoons olive oil
- 3 or 4 leeks sliced
- 1 small yellow onion diced
- 2 carrots peeled and sliced
- 1 ½ pounds potatoes cubed
- 4 garlic cloves minced
- 6 cups vegetable broth
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- ⅛ teaspoon ground paprika
- Chives, fresh parsley, croutons for topping, optional
Instructions
- In a large pot over medium heat, warm the oil. Add the leeks, onions, and carrots. Cook for 5 to 7 minutes or until the onions are somewhat tender. Add the garlic, parsley, salt, pepper, and paprika. Mix well and cook for 1 minute.
- While the vegetables are cooking, peel the potatoes, if you’d like. Dice into cubes, about 1.5-inches each.
- Add the potatoes and vegetable broth to the pot. Bring to a boil.
- Simmer for 20 to 30 minutes, or until the broth is slightly reduced and the potatoes are easily pierced with a fork. Taste the soup and add salt and pepper, if necessary. Spoon into bowls and top with chopped chives, fresh parsley, or croutons.
Notes
- You can use peeled or unpeeled potatoes, depending on your preference.
- Use your favorite white or yellow potatoes.
- Try thyme, oregano, rosemary instead of parsley. You can even mix and match herbs.
- For even more veggies, add 2 chopped stalks of celery.
- Store leftover soup in the refrigerator. Enjoy within 3 days.
- Nutritional information for this recipe is a rough estimate automatically calculated by the Spoonacular food database and does not include optional ingredients.
Recommended Tools & Products
Cutting Board
Chef's Knife
Large pot
Nutrition
Calories: 187kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 1359mg | Potassium: 661mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4664IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 2mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!
Kirsten Nunez is a health and lifestyle journalist who focuses on food, nutrition, and DIY. She has an MS in Nutrition and loves helping others find new ways to have fun with healthy cooking. Since 2014, she has contributed to over 15 digital publications, including Brit + Co, VegNews, and eHow. Kirsten lives in Beacon, New York.
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