Vegetarian Potato-Leek Soup


Healthy potato-leek soup for vegetarians.

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
8 servings


  • ¼ cup olive oil, divided

  • 2 leeks, chopped

  • 1 (32 fluid ounce) container vegetable broth

  • 1 ¾ cups water

  • 2 pounds potatoes, cut into cubes

  • teaspoon cayenne pepper

  • ¼ teaspoon salt


  1. 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.

  2. 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.

  3. 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 (per serving)

176 Calories
7g Fat
26g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 176
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 316mg 14%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 3g
Vitamin C 25mg 126%
Calcium 39mg 3%
Iron 2mg 9%
Potassium 520mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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