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Chunky Potato Leek Soup Recipe

Chunky 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!
Course Soup
Cuisine American
Keyword potato soup, vegan soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 218kcal



  • 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!



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