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.


  • Blendtec

    No, you don’t peel them (unless you want to!).

  • Connie

    do you peel the potatoes…it doesn’t say

  • Elsa

    I thought one shouldn’t pour hot liquid to the Blendtec. But the instructions didn’t mention to let the soup cool before step #3. Is it alright to add soup to blend right away?

  • Tony Karais

    I would guess 8 based on the fact that the information says the recipe makes 8 servings and the serving size is a Cup. Just a guess though.

  • Blendtec

    Yes, you can pour this hot liquid in but, you’re right, we recommend not putting boiling water right into the jar. The highest temperature the jar should be exposed to is 176°F (46°C) – and things get hotter as they blend.

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