Rating: 4.69 stars
105 Ratings
  • 5 star values: 82
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1

Healthy potato-leek soup for vegetarians.

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Ingredients

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

Directions

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.

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  • 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
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Reviews (75)

Most helpful positive review

Rating: 5 stars
04/08/2015
The perfect soup: simple, straight-to-the-point and genuine. The proportions of potato, leek and liquid are right on. The consistency is not too thick and not too thin; enough to coat the back of a spoon. I made this recipe in a pressure cooker in 10 minutes then using an immersion blender to smooth it out. I ended up tripling the cayenne pepper though. A tasty and warming way to get your vitamins. Thank you plasticRobot for your recipe. Read More
(24)

Most helpful critical review

Rating: 2 stars
11/30/2017
I had high expectations based on the reviews but it was really bland. Read More
(1)
105 Ratings
  • 5 star values: 82
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
04/08/2015
The perfect soup: simple, straight-to-the-point and genuine. The proportions of potato, leek and liquid are right on. The consistency is not too thick and not too thin; enough to coat the back of a spoon. I made this recipe in a pressure cooker in 10 minutes then using an immersion blender to smooth it out. I ended up tripling the cayenne pepper though. A tasty and warming way to get your vitamins. Thank you plasticRobot for your recipe. Read More
(24)
Rating: 5 stars
01/25/2016
First time review, because as a person who uses Allrecipes frequently, I typically start with those with a high volume of people who have rated positively, and was lucky I took a look at this one. It needs more 5 stars! I rarely follow a recipe to a T, and I usually like to spice things up a bit more. But with health issues that limit safe foods for me, this looked attractive due to the simplicity of the ingredients. The result, it was perfect, made exactly with the ingredients and amounts noted (sans salt, I never add salt to anything.......with the exception of black truffle salt on a few select items). The only thing I did differently, just because, no real reason, was put all the olive oil in at once. And I added the cayenne pepper before using my immersion blender to blend the soup. Was tempted to use more cayenne pepper, but it really was perfect with the exact amount mentioned. I'm a non-meat eater, but even my carnivore husband enjoyed this one and ate several bowls of it. Simple and delicious! Always happy to find another good vegan/vegetarian soup to add to the mix! Read More
(20)
Rating: 5 stars
03/30/2017
This soup was quick, easy and delicious, but I made a few additions. I added fresh garlic while cooking the leeks. Once I combined the leeks and potatoes, I added garlic powder, thyme, paprika and parsley (saw another review with these additions). Then I blended about 2/3 of the potato mixture and added that back to the soup for a beautiful creaminess. Last, I added some frozen veggies--corn, carrots and green beans. Lots of flavor, still low fat, low calorie and amazingly easy and tasty. Love it! Read More
(15)
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Rating: 5 stars
06/07/2015
This is a easy, healthy, low calorie soup and very tasty. I made it already several times and we love it. The only change I made, I put more leak. The recipe calls for one leak and I put two untrimmed or three trimmed leaks. Yummy soup! Read More
(10)
Rating: 5 stars
09/30/2016
I made it just as the recipe said. It was easy and delicious! Read More
(5)
Rating: 5 stars
12/15/2016
I did exactly what the recipe called for. Turned out quite yummy! Read More
(4)
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Rating: 4 stars
12/28/2015
Healthy warm and tasty. The only reason for 4 stars instead of 5 was that I didn't think that the flavor had much depth- maybe not surprising since it's so quick and easy to make. Will definitely make again. Read More
(3)
Rating: 5 stars
08/15/2015
Tasted great! I replaced the cayenne pepper with a little white pepper instead since I am allergic to Cayenne. Read More
(3)
Rating: 5 stars
12/21/2017
I loved this recipe, which is actually vegan as well as vegetarian. Very simple to make; blended it in my Vitamix with ease. It was so good, I ate it all instead of freezing part of it (which had been the plan). It is now my "comfort food" soup of choice. Read More
(2)
Rating: 2 stars
11/30/2017
I had high expectations based on the reviews but it was really bland. Read More
(1)