Vegan Potato and Leek Soup

April 30, 2015
Vegan Potato and Leek Soup

Thursday night yeah, tomorrow night Philip goes to see Daniel Lanois in Toronto with the boys (grown up friends not our boys) I’ll be having a quiet night at home with a fire and a girly movie lol. Today was a pretty quiet day at work, not much exciting happened. Which is sometimes nice to have those quiet days at work. Next week we’ll be in Ottawa for a few days so that will excite things up a bit.

Soup night again, you all know how I do love nice warm soups at night. So good to have a bowl while catching up on my favorite TV shows. Tonight selection was a vegan potato and leek soup, you may have noticed I like quick simple soups but tasty. This soup is full of chunky potatoes for people who like hearty soups.

Vegan Potato and Leek Soup
Vegan Potato and Leek Soup
Vegan Potato and Leek Soup

Vegan Potato and Leek Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: American
Serves: 4
  • 2 lbs potatoes peeled, diced into ½ inch piece
  • 3 leeks sliced.
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth broth
  • ⅛ teaspoon dried marjoram
  • 3 sprigs of fresh thyme,
  • 1 bay leaf
  • Sprinkle red chili sauce
  • Handful of chopped chives
  1. Clean the leeks. Cut them lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut of the tough dark green tops and discard Slice the white and light green parts of the leeks crosswise into ¼-inch thick slices.
  2. Heat oil in a thick-bottomed pot. Add the chopped leeks, onions and garlic stir to coat with the oil.
  3. Lower the heat to low, cook for 10 minutes until the leeks and onions are softened.
  4. Make sure the leeks are not browning.
  5. Add the broth, diced potatoes, bay leaf, marjoram, and thyme, to the pot. Increase the heat to high to bring to a boil then lower the heat to a low simmer, and cook for 30 minutes, until the potatoes are cooked through.
  6. Remove the thyme sprigs and bay leaf. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth. I prefer this soup chunky. Serve in soup bowls. Add a few dashes of Hot pepper sauce to taste. Top with chives. Add freshly ground pepper and more salt to taste.
  7. Serve with crusty bread.

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