Potato Leek Soup (Vegan or Not)

Rich tasting without the added calories of butter and cream.

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Important note on handling leeks. Cut leeks in half - lengthwise and clean all the grit in between each of the layers.


  • 2 TBSP Extra Virgin Olive Oil
  • 4 Cups Leeks Diced - only cut up until the white part meets the green, no more. Note additional info about handling leeks.
  • 4 Large Potatoes - Diced
  • 2 Cups Water (to start) then...
  • 2 More Cups of water when add potatoes
  • 1 Large Bay Leaf
  • 1 - 2 TBSP Vegetarian Soup Powder or Vegetable, Onion Soup broth to replace 2 cups of the water.
  • Salt and Pepper to taste
  • You can add a few drops of Hot Sauce for a kick - if you want (optional)
  • Garnish with Dill and Green Onions
  • Add a Teaspoon or more cream per ser serving for extra richness


  • Preheat somewhat a wide saute pan and add the olive oil.
  • After 2 minutes, on a medium flame, add all the leeks and coat them thoroughly with the oil. Do not let the leeks brown.
  • Add 2 cups of water. Close the lid on the pan, on a LOW flame, and let the leeks braise for 45 minutes.
  • Check to see if the leeks are absolutely buttery soft.
  • Add 2 more cups of water, and the soup powder, bay leaf, add the potatoes.
  • Bring soup to a boil, then let soup cook on a LOW flame for another 45 minutes- but check soup after 15 minutes, and make sure the liquid has not evaporated much. Add some water. Keep water level - not quite covering the potatoes.
  • If potatoes are soft, use an immersion blender to blend to your liking, smooth or chunky, add some water if it is too thick, but add small amounts at a time.
  • Add Salt and Pepper and/or Hot Sauce to taste.
  • Serve warm or cold - garnish with dill and/or chopped green onions