Potato, Leek & White Bean Soup

Megan
Jump to Recipe Print Recipe
No ratings yet

This Potato, Leek & White Bean Soup is made with hearty plant-based ingredients. It’s easy to make and incredibly comforting!

This Potato, Leek & White Bean Soup is made with hearty plant-based ingredients. It's easy to make and incredibly comforting!

The creation of this soup was completely unintentional, but I’m very thankful it came to fruition. It was set in motion as an “empty the fridge soup” following Christmas. Our fridge was a wasteland despite some leftover potatoes, leeks, and random vegetables. I was trying to think of what I could create with these random ingredients and the first thing that came to mind was soup. So I added the potatoes, veggies, greens, and a few cans of beans to a pot and invented what was to become one of my favorite soups. Since that first time I made it after Christmas, which was 2 weeks ago, we’ve made it 5x since and every single time it turns out creamy, satisfying and delicious.

The best way to describe this soup is comforting. It has so many nutritious plant-based ingredients like leeks, white beans, peas, chickpeas, and spinach, but it’s also creamy thanks to the potatoes and beans, which when blended, transform it into a creamy delight.

Ingredients – Potato, Leek & White Bean Soup

• Onion – I use yellow but white would also work.

• Leeks – they fill the soup with a beautiful sweet flavor.

• Celery

• Carrots

• Garlic

• Russet Potato

• Vegetable Stock

• White Beans – navy, northern, cannellini will all work.

• Chickpeas – optional, but I like to add them for increased protein.

• Frozen Green Peas – optional but they add a great pop of green and some added protein.

• Spinach – kale would also work great!

• Seasonings: salt, black pepper, thyme, oregano, nutritional yeast.

How To Make Potato, Leek & White Bean Soup

First, heat olive oil in a Dutch oven or a large pot over medium heat. Add the onions and leeks and sauté until softened. Then, add the celery, carrots and garlic and cook for a few minutes more.

Next, stir in the potatoes, seasonings and vegetable stock. Bring the mixture to a boil, reduce the heat, and simmer for 25 minutes, or until the potatoes are tender.

Then, stir in the white beans, chickpeas, frozen peas and extra water if needed. Let this simmer for another 5 minutes, then use a blender or immersion blender to blend about 1/3 of the soup. Lastly, stir in the spinach.

Finally, try a spoonful of the soup and adjust for seasonings as desired.

This Potato, Leek & White Bean Soup is made with hearty plant-based ingredients. It's easy to make and incredibly comforting!

Serving Suggestions for Vegan Potato, Leek & White Bean Soup

This soup is incredibly flavorful and tasty on its own, but I like to garnish it with vegan bacon bits (I like LightLife SmartBacon), cashew parmesan (easy recipe can be found in this post), and red pepper flakes. I always serve it with with my homemade bread, because what’s soup if you don’t have bread to dip in it?

More Healthy Soup Recipes

Vegan Butternut Squash, Lentil and Kale Soup

Chickpea Noodle Soup

Vegetable Farro Soup

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Potato, Leek & White Bean Soup

This Potato, Leek & White Bean Soup is made with hearty plant-based ingredients. It's easy to make and incredibly comforting!
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Author: Megan

Equipment

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 1 leek chopped
  • 3 celery stalks chopped
  • 3 carrots chopped
  • 2 cloves garlic minced
  • 1 russet potato chopped into cubes
  • 1/2 cup nutritional yeast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 5 cups vegetable stock
  • 1 15oz can white beans rinsed and drained
  • 1 15oz can chickpeas rinsed and drained (optional)
  • 1 cup frozen green peas optional
  • 3 cups spinach
  • toppings: vegan bacon, vegan parmesan, red pepper flakes

Instructions

  • Add olive oil to a large pot or dutch oven and place over medium heat. Add the onion and leeks and sauté for 5-7 minutes, until softened.
  • Add the celery, carrots and garlic, and cook for 2 more minutes.
  • Stir in the potatoes, nutritional yeast, salt, black pepper, thyme, oregano and vegetable stock. Bring to a boil, reduce the heat, and simmer, for 25 minutes, or until the potatoes are tender.
  • Stir in the white beans, chickpeas, and frozen peas, and let cook for another 5 minutes.
  • Remove from heat and transfer about 1/3 of the soup to a blender or use an immersion blender to blend until smooth. If the soup is too thick, add 1/2 of water to thin it out.
  • Return the pot to the stove and stir in the spinach until it's cooked down.
  • Taste for seasonings and adjust if needed. Garnish with desired toppings such as vegan bacon, cashew parmesan, and red pepper flakes. Serve!

Notes

  1. Refer to blog post above for substitution ideas.  

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1212mg | Potassium: 531mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7368IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 2mg

Nutrition information is automatically calculated, so it should only be used as an approximation.

2 Comments

  • Morgan

    March 25, 2024 at 6:08 pm

    One of my favorite fall & winter recipes! The flavors are amazing in this dish and is an elevated take on a potato and leek soup. My family loves as well.

    1. Megan

      March 26, 2024 at 7:03 pm

      Aww I’m so happy to hear it’s one of your favorites! Thanks for the great review ☺️

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Previous Post Next Post