Low-Carb Vegan Leek Potato Soup

low carb potato and leek soup in white bowls on green background with linen and drinking glass.

4 from 1 vote

Low-Carb Vegan Leek Potato Soup

Creamy and comforting! This leek potato soup is the deliciously healthy meal you need on cold winter days. The best part? It is ready in just 30 minutes and does without any heavy cream.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: European

Diet: Low Calorie, Low Salt, Vegan

Servings:

Calories: 160kcal

Author: Yvonne

Equipment

immersion stick-blender or regular blender

Ingredients

700 g potatoes (1.5 lbs, about 4-5 medium potatoes)
1 medium leek
1 yellow onion
2 cloves garlic
2 tablespoon vegetable oil (light-tasting)
1 l vegetable stock (4 cups)
2 dried bay leaves
pinch of ground nutmeg
salt and pepper to taste

Toppings

thinly sliced leek
chopped chives

Instructions

Prepare the leek by cutting off the rooty bottom and a bit of the dark green part on the top first. Then remove the outer layer and wash it thoroughly. Pat the leek dry and slice it.
Wash and peel the potatoes and chop them into bite-sized chunks. Remove the stem. Peel and dice the onion and garlic.
In a medium-sized pot, heat the olive oil on medium heat. Sauté the chopped onion for about a minute, stirring occasionally. Add the leek, potatoes and garlic. Sauté for another minute, stirring frequently.
Add a pinch of nutmeg, bay leaves and vegetable stock. Bring to a light boil, turn down the heat and let simmer on low for about 15 minutes until the potatoes are fork-tender.
Remove the pot from heat and remove the bay leaves. Blend the soup with an immersion stick blender directly in the cooking pot. Alternatively, use a regular blender and blend the soup in batches until smooth.
Season with salt and pepper, divide into soup bowls and serve.

Notes

Use high-starch potatoes – They contain less moisture and a perfect to be pureed. Potato varieties like Yukon gold or russet work best for soups.
Make it spicy – Add red pepper flakes to give this soup a spicy touch.
Add additional flavour with toppings – Thinly slice the green part of the leek and herbs like chives or parsley as a topping. It adds more flavour and is a crunchy counterpart to the creamy soup.
Ways to blend – Use an immersion stick-blender or regular blender to get a creamy soup. If using a stand-alone blender, let the soup cool a bit. Then start the appliance and blend it in batches to prevent it from overflowing.

Nutrition