Simple Leek and Potato Soup {Vegan, Gluten Free}
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
5-ingredient vegan gluten-free leek and potato soup
  • 1 onion, diced
  • 4 cloves garlic, finely chopped
  • 6 medium leeks (about 6 cups or 600 g), sliced
  • 5 medium potatoes with skins (about 500 g)
  • 5 cups (1,200 ml) vegetable broth
  • Salt, pepper, and ground nutmeg to season
  1. Heat 1 tablespoon olive oil over a medium heat.
  2. Add the onion, garlic, and leeks, stir, and cover. Cook gently until soft and translucent, about 8-10 minutes.
  3. Chop the potatoes into 2" cubes and add to the pot along with the vegetable broth (keep the skins on the potatoes unless they are really thick).
  4. Cover and simmer gently for 20 minutes.
  5. Remove from the heat and blend until smooth.
  6. Season with salt, pepper, and a sprinkle of nutmeg to taste.
Recipe by The Wholesome Fork at