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Close-up view of a while bowl with potato soup

Leek and Potato Soup

  • Author: Vicky and Ruth
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Diet: Vegan


Leek and Potato Soup just might be the easiest soup to make from scratch! It requires minimal effort, and it’s filled with fresh ingredients and plant-based flavor. This is a vegan and gluten-free soup!


  • 2 tbsp extra virgin olive oil
  • 6 leeks, cleaned and sliced (about 8  cups sliced) (see note #1)
  • 5 medium potatoes ( about 2 pounds), peeled and cut into chunks
  • 1 lb silken tofu
  • 8 cups of vegetarian no-chicken broth or vegetable broth
  • 3/4 tsp salt
  • 1/4 tsp pepper


  • Heat the olive oil in a large soup pot. Add the leeks and sauté over medium-high heat for 10 minutes, or until wilted and translucent, stirring frequently
  • Add the potatoes, tofu, broth, salt, and pepper.  Bring to a boil, lower the temperature and simmer for 30 minutes, or until the potatoes are tender
  • Let the soup cool and blend until creamy (see note #2).


  1. You can use frozen sliced leeks if you can find them (we sometimes find them at Trader Joe's). If using fresh leeks, you must thoroughly clean them  (read the post above about how to clean them properly)
  2. You can use an immersion blender or a regular blender.  Just note that the soup will be smoother with a regular blender. When blending warm soup in a regular blender, make sure to cover the lid of the blender with a kitchen towel in case any steam or soup escapes.  It will prevent you from getting burnt.
  • Prep Time: 20
  • Cook Time: 40
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean


  • Serving Size: 1 1/2 cups
  • Calories: 151
  • Sugar: 4.8
  • Sodium: 640
  • Fat: 4.2
  • Saturated Fat: 0.6
  • Unsaturated Fat: 3.3
  • Trans Fat: 0
  • Carbohydrates: 25.1
  • Fiber: 3.3
  • Protein: 4.5
  • Cholesterol: 0

Keywords: kosher, rosh Hashanah, vegan, gluten-free, soup, parve

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