Vegan Potato Soup
This chunky vegan potato soup is so delicious! It's full of flavor from garlic and leeks, is easy to make and has the best chunky texture. My favorite potato soup yet!
Servings: 6 servings
Calories: 218kcal
Ingredients
- 4 leeks (about 2 cups)
- 4 garlic cloves
- 1 tablespoon olive oil
- 2 lbs white potatoes (I like Yukon golds)
- 1 tablespoon Italian seasoning
- 1 teaspoon pepper flakes
- Pinch of salt
- 8 cups vegetable broth
- ¼ cup nutritional yeast
- 3 cups kale
Instructions
- Cut the ends off the leeks and then cut them in half lengthwise. Wash them under the faucet and be sure you get under the layers since leeks can be pretty dirty. Finely mince the garlic.
- Heat the oil in a large stock pot. Add the leeks and garlic. Cook for 2 - 3 minutes until the leeks have softened.
- While the leeks are cooking, cube the potatoes. No need to peel them!
- Add the potatoes, seasoning, pepper flakes and salt. Cook for 1 - 2 minutes, then add the broth.
- Bring the soup to a boil, cover and reduce to a simmer. Cook for 20 - 30 minutes until the potatoes are tender.
- Stir in the nutritional yeast and kale and cook until the kale wilts. Taste and add a bit more salt or seasonings if you need.
- Serve immediately and enjoy!
Video
Nutrition
Serving: 1.5cups | Calories: 218kcal | Carbohydrates: 44g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 1293mg | Potassium: 970mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5116IU | Vitamin C: 78mg | Calcium: 120mg | Iron: 3mg