Food, Lunch & Dinner, Recipe

Recipe: Easy Potato Leek Soup (Vegan, Whole Food Plant-Based)

We love this potato leek soup! It’s an easy recipe to put together, and is made with simple wholesome ingredients. Potatoes, leeks, celery, veggie broth, and a few spices are all you need! Enjoy the soup as is or make it more versatile while boosting the nutrition by adding in chopped spinach, broccoli, mixed vegetables, chickpeas, and/or lentils. This is a great meal preparation soup, as it makes a large quantity for leftovers.

Easy Potato Leek Soup (Vegan, Whole Food Plant-Based)


  • 8 diced medium potatoes (we like to use yellow potatoes)
  • 3 sliced leeks (white and light green parts)
  • 3 diced celery stalks
  • 4 cups reduced sodium vegetable broth
  • 3 cups water
  • 1 tbsp rosemary
  • 1 tsp thyme
  • 1/4 tsp black pepper


  1. Add all ingredients to a pot over medium-high heat.
  2. Bring to a boil.
  3. Reduce heat to medium, cover, and simmer covered for 20 minutes (stirring occasionally).
  4. Carefully scoop about half of the soup into a blender, and blend until smooth.
  5. Pour the blended half of the soup back into the pot, and mix thoroughly.
  6. Enjoy!

Note: We like to add in chopped spinach, broccoli, or mixed vegetables. Adding canned (or cooked) lentils or chickpeas is also delicious.

© 2020 Plant Fit Meg

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