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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 188.4
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 689.2 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 5.5 g

View full nutritional breakdown of Vegan Creamy Potato Leek Soup calories by ingredient
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Vegan Creamy Potato Leek Soup

Submitted by: AMANDALYNNE415
Vegan Creamy Potato Leek Soup

Number of Servings: 5

Ingredients

    1 tablespoon extra-virgin olive oil
    2 leeks, white and light green parts washed and sliced into 1/4-inch slices
    2 cups chopped yellow onion
    1/2 teaspoon sea salt
    3 cloves garlic, minced
    2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
    4 cups vegetable stock
    2-3 teaspoons fresh rosemary leaves

Directions

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 - 6. (I got 5 servings, using a ladle- two scoups each)

Number of Servings: 5

Recipe submitted by SparkPeople user AMANDALYNNE415.






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Member Ratings For This Recipe

  • Absolutely delicious! - 11/19/10

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  • I was looking for a good potato soup to replace my oh-so-unhealthy one. This was delishous! Husband and I both raved. I can't wait to share it with my daughter when she visits in the fall. - 8/4/10

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