Vegan Potato Leek Soup Recipe
Recipe By Crowded Kitchen
rich, creamy, and comforting, this vegan potato leek soup is perfect for a chilly day in the fall or winter. We cook leeks, potatoes, and beans until soft and blend everything together until smooth to create a perfect silky texture without using any milk or cream.
3.7
21 Rating -
Rate
Vegdiet
1hr 5minstotal
10minsPrep
55minsCook
1hr 5m.total
10m.Prep
55m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Potato Leek Soup Recipe
- 1.50 tablespoon Nondairy butter, divided
- 1 cup Roughly chopped leeks, washed thoroughly
- 3/4 Cloves fresh garlic, finely minced
- 1/4 cup Sliced celery
- 1/2 pound Yukon gold potatoes, peeled and roughly diced
- 1.50 cup Vegetable broth
- 3.75 ounce 1 can cannellini beans, drained and rinsed
- 1/4 tablespoon White wine vinegar
- 1/4 tablespoon Dijon mustard
- 0.38-1/2 teaspoon Fine grain kosher salt
- 0.06 teaspoon Ground black pepper
- 0.06 cup Chopped chives
Nutrition
value
value
507
calories per serving
10 g Fat54 g Protein42 g Carbs9 g FiberOther
Current Totals
- Fat10g
- Protein54g
- Carbs42g
- Fiber9g
MacroNutrients
- Carbs42g
- Protein54g
- Fiber9g
Fats
- Fat10g
Vitamins & Minerals
- Calcium135mg
- Iron4mg
- Vitamin A351mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B315mg
- Vitamin B6< 1mg
- Vitamin B996mcg
- Vitamin B120mcg
- Vitamin C75mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium136mg
- Manganese2mg
- Phosphorus442mg
- Selenium47mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Crowded Kitchen