Healthy potato-leek soup for vegetarians.
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 MoreI had high expectations based on the reviews but it was really bland.
Read More 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.
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!
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!
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!
Tasted great! I replaced the cayenne pepper with a little white pepper instead since I am allergic to Cayenne.
Yes, this simple recipe incorporates basic ingredients that I use frequently and keep stocked in my pantry. I love the hint of cayenne!
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.
This soup is so simple to make, the flavours are amazing, especially the l kick of Cayenne! Definitely my go to comfort soup from now on....
Great soup. I prefer it without any type of dairy so this fits with me perfectly. I like to add some thyme into mine but that’s the beauty of soups like this... so delicious as is it with your own personal twist.
Even my kids raved about this - and didn't even miss the milk/cream that I usually add. This couldn't have been more simple; I added more salt to taste, otherwise kept things basically the same.
We love this! So creamy even without the milk. Added to our regular rotation. I use the immersion blender to get it smooth.
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.
I think it will be better when I only blend half of potatoes and leave it chunky.
Turned out great, though I added salt, pepper and cheddar cheese in the bowls. The kids loved it!
Easy, tasty soup. Made with chicken broth instead of vegetable and added a pinch of curry powder. Yum yum.
The soup, when made per directions, is gravy consistency. So the second time I made it I used 3 leeks, 3 lbs potatoes, 2 32oz low sodium vegetable broth, and 1/2 tsp cayenne
Added a little ripple half and half 1/3 cup, 2 tbsp of lemon juice, tad of tofutti sour cream, dash of sage and thyme. Used 1/2 oil and half vegan butter. Came out great! Will leave a little chunky next time.
Great recipe - I added celery and garlic and 1/2 fennel bulb to sautéed leeks. Added cut up carrots to potatoes and cooked with 100% chicken broth. Puréed only half then added cubed ham and simmered for a couple of hours - awesome!!
My family had never tasted leek before. We were gifted several batches. I found this recipe and tried it. We all loved it. We will be buying leeks and making this soup regularly. We made as written. Great served with warm bread.
This is absolutely delicious. The only reason I give it 4 stars instead of 5 stars is that I think the salt and cayenne pepper should read "to taste". That's what I did with the salt and cayenne pepper because, as written, I thought it wasn't salty or spicy enough.
My personal opinion is that it was slightly more bland than I prefer, but not by much. I added more salt, some pepper and thyme. I don’t have any Worcestershire sauce on hand, but that might do the trick for me. But yeah, basically a better than decent recipe on its own.
we loved this soup! We are not vegetarians so I used chicken broth and drizzled a little (1/4 cup?) 1/2 and 1/2 over the top at the end. Also sprinkled each bowl with cheese.
This is a great recipe. I followed all the directions and I did make 1 change, which was I added Italian seasoning to mine. I only wish it was a tad more thicker, but it taste great. I had it with fresh French bread and it was very flavourful. It is low calorie and light, a great way to eat vegetables and get all your vitamins. It’s also fast to make after work. I will definitely make this again.
This soup is incredible. It’s kind of bland the way the recipe says to make it so I added garlic powder, paprika, oregano, thyme, parsley, cayenne and salt. It turned out 100x more flavourful and fulfilling. I also used freshly picked leeks from the bush which makes a huge difference.
This recipe is really good! Simple, hearty, and Tasty! Would be really good with a little extra spice maybe fresh jalapeño is what I’m thinking of. Will make again
Instead of salt I used powdered soup consomè. Aside from that, it is perfect as written. Very high yum factor.
Great soup. I usually put a bit more salt and cayenne to give it more flavour but other then that it's so yummy. Fav soup! Edit...make sure to use a good broth. I tried some store brand cause they were cheaper and the broth lacked flavour causing the soup no be more bland. Quality products = quality results.
This recipe is so delicious! My boyfriend and I loved it so much that I am making it again tonight!
This was very good. Followed the recipes with the exception of adding a little more chili at the end for personal taste. Also garnished with some cilantro just because I had it on hand and my wife will eat cilantro on everything.
I made this recipe recently for the first time and it came out amazing! I added other ingredients to adjust for my taste bus. This is what I did differenly: I used homemade veg broth (celery, kale stems, onions, chili pepper, tomato and parsely stems), I also added about 1.5 tsp salt, 1/4 tsp Cayenne pepper, 1 lemon + 2 ladels lemon juice, and about 1 cup extra frozen veggies ( corn, lima beans, green beans, carrots). And the garnish on top was a little bit of paprika and chopped parsely.
I'm kicking myself for not trying this sooner! Simple recipe with a lot of great flavor. I put a dollop of sour cream on top, but honestly, it stands well on its own. Thank you for sharing your recipe.
im a veg head so this was wonderful. i used vegie broth . i love the pepper taste. i also tonite tried it with Carroway Seeds and its delicious! like a tsp. you may want to play with the taste. it goes well with anything potatoe. hard to find. a friend buys in bulk on amazon. i leave skin on, and i dont blend, i like whole cubed potatoe chunks instead.
We loved it! Added small yellow onion, teaspoon of dill, 1/2 tspn of ancho chile powder, 4 cloves garlic, 1/2 teaspoon fresh ground black pepper and 1/2 cup white wine. Simmered for 30 min. and then blended....yummmm!
I will make it again, but I really don't like it puréed. That's just personal preference. It's very tasty. I stirred ia couple drops of Tabasco into my own bowl. & loved a bit of heat in it!
im a veg head so this was wonderful. i used vegie broth . i love the pepper taste. i also tonite tried it with Carroway Seeds and its delicious! like a tsp. you may want to play with the taste. it goes well with anything potatoe. hard to find. a friend buys in bulk on amazon. i leave skin on, and i dont blend, i like whole cubed potatoe chunks instead.
I will definitely make this soup again, very easy and simple. I found easier to use an immersion blender.
Great recipe. I added garlic powder, parsley and thyme as others suggested. I sautéed some mushrooms and will add them to my bowl, since my husband doesn't eat them. YUM
This is such a basic, easy, and really inexpensive recipe. The only thing I added and it really wasn't necessary was a pinch of sage. If I had had some thyme in the house, I might have put a pinch of that in as well.
Nice consistency but a bit bland. I'll add more spice next time as I like things on the spicy side. .
This soup is insanely delicious. I followed the recipe exactly except for the fact that I used more cayenne that was called for (I like heat... a lot), and it was so thick and delicious that adding additional thickeners like cream would have taken away from how good it is.
Definitely making this again! I love that it's creamy but dairy-free/vegan (which also makes it cheaper than many leek and potato soups, which have cream and/or cheese in them). It's hearty and very tasty. I froze a portion and it heated up really well - another reason for me to rate this 5/5! I covered the soup after adding the stock, water and potatoes, and used an immersion blender to puree, which I find more convenient.
Pretty delicious and definitely healthy- I added two big carrots cubed. Needs a bit more salt.
A beautiful, easy-to-make soup and delicious! I followed the recipe as is. All family members loved it!
I boiled the potatoes separately and then lightly mashed them and added the potato chunks with their cooking water into the pulverized leeks. A bit chunky and very delicious!
I used crush red pepper because I didn't have cayenne and I added a pinch of thyme, otherwise followed this recipe and it is delicious! I love how simple it is!
My vegetarian daughter loves this soup. I have made it multiple times as it is described. The only difference is I used a hand held blender right in the pot rather then transferring it over to a separate blender. This way I can get a smoother texture which we all prefer.
This soup was awesome! I made it yesterday. I added more salt(to taste) and I left it chunky. I enjoyed the texture. I will definitely be cooking this again!!!
I liked that this is a healthier option, but as others mentioned, flavor was lacking. I added half of a diced onion, garlic powder, rosemary, and a lot more salt. I think adding sour cream or milk would improve the flavor even more.
Added more red pepper to cook into the broth, 1 clove of garlic (minced) and 1 1/2 tablespoons "Bavarian Spice Blend" from Savory Spices. Then fresh basil and 1/4 c soy milk right at the end before pureeing using a hand blender. Big hit!
This is the second time I've made this recipe. I tweaked it a bit to our family likes with some garlic powder, thyme, dry mustard, cracked black pepper corn, parsley and paprika.
Excellent soup! I used chicken broth and blended just half of it because I like some chunks in my soup. Also added a splash of heavy cream to my bowl because my husband is lactose intolerant but I'm not!
Simple recipe to make and to add additional ingredients for personal taste preferences. As suggested by other reviews, I added black pepper, garlic, thyme, carrots (finely chopped) and celery (finely chopped). Didn't puree the whole batch in order to have additional texture in the soup. Great when served with grilled cheese sandwiches.
Had never had a leek before so I didn't know how to cook with it. Love potatoes so I went for it! I don't do oil so I sauteed the leeks and a few cloves of garlic in water in my instapot. When that was softened I added the rest of the ingredients using a baby potato mix of red and yellow potatoes. I didn't puree it since I like it chunky. I did add a carrot. Will use this as a base recipe and next time I will add more veggies and less chili!
Better than I thought it would be. Easy and quick to make with minimal ingriedents you likely have on hand
This is my new favourite soup, I really loved it. So simple to make and very tasty. I doubled the cayenne pepper but I do like a bit of spice in my food and thought for 4 servings 1/8 teaspoon was a bit measly. I will be making this regularly from now on!
This has a very pleasant flavor. I followed all of the directions except for the puree part. I was going to do a before and after taste test to see if the puree made any difference to the flavor. Before tasted so good I never got to after. The only complaints I would have is I thought it was a little too greasy, so I would use less oil next time and I don't know that the cayenne pepper was necessary.
I used chicken broth. Next time I’ll reduce the cayenne to 1/4 teaspoon. Loved this recipe!
Great recipe, thank you! Easy to make and tasted great ... I added salt and more chili powder and BA'AM.... dinner was served!
Easy to make with a few simple ingredients. Always something I look for. Nutritious and yummy!
This is a great soup. We prefer it not fully blended though. We like chunks of potato.
I love how “creamy” this got from just the immersion blender, no dairy products needed! I did add more salt and cayenne pepper to our tastes. Also garnished with some chives and croutons. Left a few potato chunks for some texture. Very happy with a bowl of this for lunch!
I used yams rather than russet. They make the soup a little sweeter and they are more nutritious.
Too potato-y for my taste. I added 3 more cups of broth after I pureed it and even though I had used 2 leeks I would double or triple next it next time or add an onion for flavour.
Add a little extra spice. This is being added to my list of comfort food for rainy days!
I would have voted this lower, but it wouldn't be fair because I had to stray from the recipe by using chive instead of leeks (chive is all that I had on-hand). I would have preferred quantities to be measured (cups, etc.) instead of by number (1 or 2) or by weight (lbs). I don't have a scale handy, so I guessed at how many potatoes to use for the "lbs" unit of measure shown. This turned out way too thick for my taste and I was turned off by the flavor, though that could easily have been my own doing with the chive. No one at the table liked it very well, and overall, it was too thick and bland. I'm hoping to try again. I'll add some more cayenne for sure (like 4 times as much!) and follow the recipe more exactly.
Great basic soup. So easy and so few ingredients. Gets to a nice creamy thickness without the use of cornstarch or dairy.
