Rating: 4.5 stars
108 Ratings
  • 5 star values: 85
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1

Healthy potato-leek soup for vegetarians.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.

  • Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.

  • Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

Nutrition Facts

176 calories; protein 3.1g; carbohydrates 25.5g; fat 7.2g; sodium 315.6mg. Full Nutrition