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Potent Potato Leek Soup with Thyme

Somehow I blinked and autumn has faded and turned into winter. For me early winter is always a blur of holidays, hunting for the perfect pair of vegan snow boots to put on and not take off until April, and lots and lots of soups.

My MEB doesn’t really like soup. Which is why I was so surprised the other week on a particularly chilly evening when he suggested we make potato soup. Traditional potato soup is thick and creamy and this vegan version with leeks does not disappoint.

It was tough to photograph this potato leek soup without it looking white and gloppy, but trust me that it’s really tasty. It’s the kind of soup that is even better as leftovers the next day for lunch, because the potatoes break down even more the longer the soup sits.

Potent Potato Leek Soup with Thyme

Creates: 8 hearty cereal bowl-sized servings

  • 3 leeks
  • 4 tablespoons of vegan margarine or olive oil*
  • 1 tablespoon of whole wheat flour
  • 5 cups of vegetable stock
  • 4 russet potatoes, skinned and diced into cubes
  • 1 teaspoon thyme
  • Pepper to taste**
Cut the white and some of the green part of the leeks into half-inch pieces and rinse to remove any sand or dirt.
In a large pot, saute the leeks in the margarine or olive oil for about 15 minutes, until the leeks are soft but not brown. Add the tablespoon of flour over the leeks and stir to prevent it from clumping. Add the vegetable stock, potatoes, thyme, and pepper.
Bring everything to a boil and then reduce the heat and cook the soup for about 20 minutes. I used a potato masher to break up the potatoes some and thicken the soup, but this is entirely a personal preference!


*Your choice here, but the soup needs some kind of fat.

** Most vegetable stock (unless it’s homemade and controlled for) has salt in it, so I don’t bother adding any extra to soup.


{ 1 comment… add one }

  • Jon Weisblatt March 27, 2012, 8:53 PM



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