clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Leek Soup with Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Georgia @


Organic leeks and potatoes combine for a special, comfort food, treat.


Units Scale
  • 3 Tbs olive oil
  • 8 red bliss potatoes, scrubbed and chopped into 1” cubes
  • 1 large leek, halved lengthwise, well rinced and sliced into 1/2 inch pieces
  • 4 carrots, peeled and sliced
  • 6 cups of water with 6 tsp Vogue Vegebase
  • 2 tsp dried thyme
  • 1 generous tsp dried dill
  • 2 tsp sea salt
  • several generous grinds of black pepper, to taste


  1. Heat olive oil in a large pot or dutch oven over medium heat.
  2. Add leeks and potatoes and saute for about 5 minutes, stirring frequently.
  3. Add carrots, herbs, salt and pepper and saute for another 5 minutes.
  4. Add water and vegebase, bring to a boil and then reduce to simmer until carrots and potatoes are tender, about 35-40 minutes.
  5. Blend with an immersion blender or transfer to a blender and blend to desired level of smoothness. (I like it smooth with visible flecks of carrots)
  6. Adjust seasonings and salt to taste.


  • This soup freezes well.
  • Cooking tip: when a recipe calls for veggie stock I use Vogue Cuisine’s Vegebase and mix about 1 tsp to each cup of water.