Flavorful and Spicy Vegan Potato Leek Soup
Prep Time
Cook Time
Total Time
Leeks are considered a good source of vitamin-A and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential anti-oxidant vitamins such as vitamin C, K, and vitamin E. Yukon Gold potatoes are high in vitamin C and a good source of potassium.
Created by:
Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 5-6
What You Need
  • 3 Tablespoons vegan butter
  • 3 large leeks, cut in half lengthwise
  • 2 cloves garlic, peeled and cut into chunks
  • 1 pound Yukon Gold potatoes, peeled and chopped into ½" chunks
  • 4 cups water
  • 2 vegetable bouillon cubes with herbs (I use Rapunzel brand)
  • 1 bay leaf
  • ½ teaspoon dried thyme leaves
  • 4 dried chili pequin pepper pods
  • 1 teaspoon fresh ground black pepper
  • 1 cup soy milk or plain non-dairy creamer
How to Do It
  1. Thoroughly wash interior of cut leeks, removing all dirt. Remove root tip and dark green leaves. Chop white and light green stalks into ½" pieces.
  2. Melt the vegan butter over medium heat in large heavy bottomed pot. Add the garlic and leeks and let cook (stirring often), until soft and wilted. This step takes 10-12 minutes.
  3. Add the potatoes, water, broth cubes, bay leaf, thyme, pepper pods, and black pepper to pot. Bring mixture to a boil, then reduce heat to low. Cover pot and simmer for 15-20 minutes until potatoes are soft. Move to another part of the stove, away from the heat..
  4. Pick out the bay leaf. Using an immersion blender, puree the soup until all lumps are gone and soup is smooth.
  5. Pour in the soy milk or creamer and return pot to heat. Bring soup to a simmer and let cook for about 5 minutes. If it's too thin, you may have to let it cook a little longer to thicken. If it's too thick, add a little more soy milk or water.
  6. Taste and add salt and pepper to your liking.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/spicy-vegan-leek-potato-soup/