Vegan Potato Leek Soup with Thyme and Nutritional Yeast Recipe
Potato leek soup is what happens when comfort food stops trying to impress and just shows up in cozy pants with good seasoning.
Leeks bring mild sass, potatoes bring that creamy I-don’t-need-you-but-I-love-you texture, and thyme keeps it classy without effort.
And then there’s nutritional yeast, a vegan’s secret weapon for cheesy flavor without the actual lactose-laced chaos.
One spoonful and you’re warm, full, and oddly smug about not using cream.
Whip this up when you want a meal that feels like a weighted blanket but still screams, “I eat like I have standards.”

Vegan Potato Leek Soup with Thyme and Nutritional Yeast Recipe
Ingredients
Method
- Heat olive oil in a soup pot over medium heat. Add sliced leeks and garlic. Sauté until soft and fragrant—aka the smell of calm.
- Toss in diced potatoes, thyme, salt, and pepper. Stir to coat everything like you’re marinating your future.
- Pour in vegetable broth. Bring it all to a gentle boil like you’re not stressed.
- Reduce heat. Let it simmer uncovered for 30–35 minutes, or until potatoes melt when poked.
- Turn off heat. Use an immersion blender to blend until smooth—or keep some chunks for “texture.”
- Stir in nutritional yeast and taste-test like a boss. Add lemon juice or milk if you’re feeling fancy.