Potato Leek Soup (Vegan, Gluten Free)

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Prep: 10 minutes | Cook: 15 minutes | Serves: 6


1 tablespoon canola oil
3 leeks, rinsed and chopped (the white and light green parts only)
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
¼ teaspoon paprika
1 (1.5 lb) bag Little Potatoes, quartered
4 cups vegetable broth


To a large pot over medium heat, add canola oil, leeks, onion and garlic. Cook for 3-4 minutes, stirring often, until softened.

Add salt, parsley, thyme and paprika and cook 1 minute.

Add potatoes and vegetable broth and bring to a simmer over medium-high heat. Cover, reduce heat tomedium, and cook for 8-10 minutes or until potatoes are tender.

If desired, use an immersion blender (or food processor) to puree some or all of the soup for a creamier texture.

Garnish with fresh parsley if desired and serve.

For more tasty recipes please visit: https://www.littlepotatoes.com/en/recipes/


Chop Happy says:

Yes please!

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