Delicious Potato and Leek Soup (Vegan, Healthy, Easy)

Some of the links below might contain affiliate links. For more information see my affiliate disclosure page

This Potato and Leek Soup is:

* Delicious

*Healthy and Comforting

*Super easy to make

*Vegan and Whole30

*Kid friendly

Allergy friendly, being Gluten-free, Dairy-free, Soy-free, Corn-free, and Nut-free

This Potato and Leek soup is so delicious even though it requires only two main ingredients, potatoes and leeks. It’s also comforting and great for cold and sick days.

The Potato and Leek soup is very inexpensive and can be a whole meal for the entire family. It can be served with these delicious vegan gluten-free rolls (recipe coming soon).

Note: Try to use organic white potatoes, instead of conventional ones. Unfortunately, white potatoes are on the dirty dozen list from the Environmental Working Group. That means they are one of the top 10 food with the highest pesticides level, together with strawberries, celery, grapes, tomatoes, ect.

Ingredients and Directions on how to make this Vegan Potato and Leek soup

Ingredients that you need to make the potato and leek soup:

Potatoes (organic)

Leeks (fresh and organic if possible)

Sea salt or Himalayan Salt

Olive oil (organic)

Parsley (optional)

Saucepan

Directions to make the best Potato and Leek Soup

Step 1

Wash the leeks and cut the dark green parts off. You will mostly use the white-light green part.  Next cut the white- light green parts in small pieces.  Note: They don’t need to have a perfect shape, since they will mostly loose their shape while cooking.

Step 2

Add 1 -2 Tbsp. of  olive oil to the pan and add the cut leeks. Saute them for few minutes (5-15 mins) at low to medium temperature, until they are soft.

Step 3

Wash and peel the potatoes. Cut the potatoes in cubes.

Step 4

Add the potatoes and 6 cups of water to the saucepan that you sauteed the leaks in. Add the salt, cover with a lid and cook the potato and leek soup on medium -low heat for about 20 mins or until potatoes are soft.

Step 5

Add fresh parsley (optional) and serve warm with some fresh gluten-free vegan rolls.

Step 6

If you prefer to have a creamier soup, after it cools a little bit, use a blender and blend the soup until all the soup is creamier. It is especially great to blend it for babies and toddlers and for anyone that loves that type of soup.

If you make something from Allergyummy, please comment below with questions and your experience. I would love to hear from you. Don’t forget to rate the recipe and tag us on Instagram @allergyummy or use the hashtag #allergyummy. Also, follow along on Pinterest and Facebook for more allergy friendly, healthy recipes inspirations.

OTHER  VEGAN RECIPES YOU WOULD LOVE:

Split Pea Coconut Curry 

Thai Pineapple Fried Rice

Vegan Sushi Rolls

Print

Potato and Leek Soup (Vegan, Healthy, Easy)

Prep Time

15 mins

Cook Time

25 mins

 

This Vegan Potato and Leek Soup is delicious, healthy, and extremely easy to make. A very inexpensive meal for the entire family is also gluten-free, dairy-free, egg-free, and soy-free.

Course: Main Course

Cuisine: French

Keyword: healthy soup, potato and leek soup, vegan soup

Servings: 8 servings

Ingredients

• 5 White potatoes (organic) about 2 pounds
• 2 Leeks
• 1 tbsp Sea salt or Himalayan Salt
  
  
• 1-2 tbsp Olive oil (organic)
  
  
• 1 tbsp Parsley (optional)
  
  
• 6 cups Water

Instructions

1. Wash the leeks and cut the dark green parts off. You will mostly use the white-light green part.  Next cut the white-light green parts in small pieces. 
   
   

2. Add 1-2 Tbsp. of  olive oil to the pan and add the cut leeks. Saute them for few minutes (5-15 mins) at low to medium temperature, until they are soft.

    

   
   
   

3. Wash and peel the potatoes. Cut the potatoes in cubes.
   
   

4. Add the potatoes and 6 cups of water to the saucepan that you sauteed the leaks in. Add the salt, cover with a lid and cook the potato and leek soup on medium -low heat for about 20 mins or until potatoes are soft.
   
   

5. Add fresh parsley (optional) and serve warm with some fresh gluten-free vegan rolls.
   
   

6. If you prefer to have a creamier soup, after it cools a little bit, use a blender and blend the soup until all the soup is creamier. It is especially great to blend it for babies and toddlers and for anyone that loves that type of soup.