Creamy Potato-Leek Soup

creamy potato-leek soup
This vegan soup is not lacking in flavor! At only 120 calories per cup, this makes a great meal (especially during the winter).


Total time:  05 M 

Servings:  8

Calories:  120


  • 2 tbsp. olive oil
  • 4 cups vegetable broth
  • 1 tsp. kosher or sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup fresh parsley
  • 1 lbs. leeks trimmed and roughly chopped
  • 2 lbs. russet potatoes roughly chopped

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 3g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 770mg
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 4g
  • Protein: 2g


  1. Sautee leeks in oil until slightly tender, about 5 minutes.
  2. Add potatoes, broth, salt and pepper and boil until potatoes are tender, about 15 minutes.
  3. In batches, add soup to FourSide or WildSide+ jar and secure lid.
  4. Select "Sauces" setting or blend on Medium Low (speed 3 or 4) for 30 seconds. Repeat until all soup is blended, or leave 2-3 cups unblended to have some texture to the soup. 
  5. Garnish with parsley.


  • VAlerie

    Has anyone tried this with cashew milk or almond milk instead of veggie broth?

  • Mel

    Wondering why I wouldn’t use the ‘hot’ button?

  • Megen O.

    I’ve also melted in a bar of cream cheese at the end. So good!

  • Alan Wisdom

    when referring to a "cup" size, can someone tell me what is the equivalent size in UK cup size. Fluid Oz or Milliliters would help.

  • snitch51

    Because the soup would already be hot from cooking on the stove.

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