Vegan Potato and Leek Soup

With simple earthy flavors, this classic soup is a comforting starter.

Serves: 6Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy

Serves: 6


  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 2 Tbsp. olive oil
  • 6 cups vegetable broth
  • 3 leeks, sliced
  • 2 large potatoes, chopped
  • 2 bay leaves
  • 1 cup soy milk
  • 2 Tbsp. vegan margarine
  • 3⁄4 tsp. salt
  • 1⁄3 tsp. black pepper
  • 1⁄2 tsp. sage
  • 1⁄2 tsp. thyme


  • Sauté onions and garlic in olive oil for a few minutes until onions are soft. Add vegetable broth, leeks, potatoes, and bay leaves and bring to a slow simmer. Allow to cook, partially covered, for 30 minutes until potatoes are soft.
  • Remove bay leaves. Working in batches as needed, purée soup in a blender until almost smooth, or desired consistency. Return soup to pot and stir in remaining ingredients.