Potato-Leek Soup Recipe | Vegetarian Times Skip to main content

Potato-Leek Soup



Ingredient Line: 
1 Tbs. very thinly sliced green onion tops
Ingredient Line: 
1 Tbs. vegetable oil
Ingredient Line: 
1 medium onion, chopped
Ingredient Line: 
1 lb. leeks (white and pale green parts), well rinsed and chopped
Ingredient Line: 
2 medium russet potatoes, peeled, cut into ½-inch dice
Ingredient Line: 
3 to 4 cups vegetable broth
Ingredient Line: 
2 tsp. grated fresh ginger
Ingredient Line: 
1 tsp. fresh lemon juice
Ingredient Line: 
4 thin lemon slices, seeded


  1. In large pot, heat oil over medium heat. Add onion and cook over low heat, stirring occasionally, until golden brown, about 20 minutes. Add leeks, potatoes, 3 cups broth and ginger. Bring to boil. Cover, reduce heat and simmer until potatoes are tender, about 20 minutes. Remove from heat; let mixture cool slightly, about 10 minutes.
  2. Using slotted spoon, transfer all solids in saucepan to food processor. Process until very smooth, stopping to scrape down side of work bowl as necessary. With machine running, gradually add liquid in pan to processor. Return soup to saucepan. Bring to simmer, adding remaining broth for desired consistency. Season with salt and stir in lemon juice. Ladle into bowls. Garnish each with lemon slices and green onions if desired.

Nutrition Information: 

6 g
Total Fat: 
6 g
Saturated Fat: 
1 g
45 g
766 mg
6 g
4 Servings

Comments on this Recipe

This soup is FANTASTIC!

Looks tempting! Gotta g<a href="http://www.google.com" rel="nofollow">i</a>ve it a try.

This soup was so yummy....and very quick and easy to make...I used a hand blend right in the pot instead of using food processor...worked great... &lt;3

Delicious soup!! I will make this again and again.

I thought the ratio of potato to leek was a little off.

This soup was really quick and easy, I liked the texture too. I think I would add celery or leave some chunks. I also added a dollop of sour cream at the end and it gave it just a touch more flavour. Although not the tastiest, still pretty great!

Looks yummy

I just made this and I'm happy with how it turned out. I used coconut oil instead of veg oil and put about 2 Tbs in there. I also left the skin on the potatoes but other than that I followed the recipe.

Tried making this soup for lunch. It is really delicious. What I like is that no cream is needed :)

I'm a little confused about the time required. It says "30 minutes or fewer" but the instructions say to brown the onions for 20 minutes and then simmer for another 20 minutes.

This was definitely easy to make. Though the instructions say 30 minutes or fewer, it's actually about an hour. Regardless, I added extra lemon juice at the end and used sea salt and ground pepper to taste, and it's sooo so good. The fresh lemon juice is really key here. The texture of the soup was wonderful. I added in avocado as a garnish--highly recommend!