Creamy Potato and Leek White Bean Soup (Vegan)
Creamy Potato and Leek White Bean Soup for those chilly spring days is here! Leek season is upon us, and what better way to use them than in a cozy and delicious bowl of soup? Made creamy with only blended white beans and almond milk, this soup is also vegan friendly and so healthy. It’s loaded with veggies and flavored with herbs such as thyme, rosemary, sage, and oregano. Serve it up with some warm crusty bread for an incredibly satisfying meal.
What I love most about this soup is how easy it is to throw together and prep for the week. Just chop everything, zip zap some beans in the blender, and add it all to a pot to cook...and there you have it! Easy for a meal prepped dinner for the week or to use the leftovers as quick, reheatable lunches for the workdays.
Packed with fiber from the white beans and potatoes, this soup is also insanely satiating. It is bound to keep you full for hours, and it has that soul warming feeling of comfort food. I would highly suggest throwing this recipe together on a chilly, rainy spring day. It just hits the spot.
If you do give this Creamy Potato and Leek White Bean Soup a try, be sure to comment below and/or tag me on Instagram and let me know how you like it! I love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Creamy Potato & Leek White Bean Soup (Vegan)
Prep time: 15minutes
Cook time: 15-20 minutes
Total time: 35 minutes
Serves: 6
Ingredients
¼ cup olive oil
1 yellow onion, diced
3 leeks, halved and then sliced into ~½ inch pieces
2 stalks of celery, diced
3 tsp fresh chopped garlic
1 tsp dried thyme + 4 sprigs fresh thyme
1 tbsp oregano
2 tsp rosemary
½ tsp dried sage
Salt and pepper to taste
2 bay leaves
1 ¼ - ½ lb Yukon gold potatoes
2 15.5oz cans white beans (Cannellini or Great Northern White Beans work)
½ cup unsweetened plain almond milk
4 cups low sodium vegetable broth
½ cup apple cider vinegar
Instructions
Heat the olive oil in a large pot over medium-high heat. Once the oil shimmers, add the diced onion and cook for 2-3 minutes, or until it is turning translucent. Next add the leeks, celery, garlic, dried thyme, oregano, rosemary, sage, and salt and pepper. Cook for an additional 4-5 minutes, or until very fragrant.
Next add the potatoes, bay leaves, sprigs of thyme, 1 can of beans, vegetable broth, and apple cider vinegar. Bring to low boil, then reduce to medium-low heat, cover, and simmer for 15-20 minutes, or until potatoes are tender and easy to stab with a fork.
Meanwhile, add the remaining can of beans and the almond milk to a blender. Blend together until well combined and creamy. Stir into the soup and cook for an additional 2 minutes.
Serve immediately or store in airtight containers for up to a week.
