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Vegan Potato Leek Soup with Thyme and Nutritional Yeast Recipe

A rich, velvety soup made with starchy potatoes, aromatic leeks, earthy thyme, and a sprinkle of cheesy nutritional yeast—totally dairy-free and totally divine.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 large leeks white and light green parts, sliced thin
  • 3 cloves garlic minced
  • 4 medium potatoes around 600g, peeled and diced
  • 1 tsp thyme dried or 1 tbsp fresh
  • 4 cups vegetable broth
  • ¼ cup nutritional yeast
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: splash of lemon juice or plant milk for finish

Method
 

  1. 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.
  2. Toss in diced potatoes, thyme, salt, and pepper. Stir to coat everything like you're marinating your future.
  3. Pour in vegetable broth. Bring it all to a gentle boil like you’re not stressed.
  4. Reduce heat. Let it simmer uncovered for 30–35 minutes, or until potatoes melt when poked.
  5. Turn off heat. Use an immersion blender to blend until smooth—or keep some chunks for “texture.”
  6. Stir in nutritional yeast and taste-test like a boss. Add lemon juice or milk if you’re feeling fancy.

Notes

🔍 Nutritional Values (Per Serving)

  • Calories: 250
  • Total Fat: 8g
  • Saturated Fat: 1.1g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 6g

💊 Vitamins & Minerals (Per Serving)

  • Vitamin B6: 20%
  • Vitamin C: 25%
  • Iron: 12%
  • Folate: 18%
  • Potassium: 15%

💡 Tips to Enhance Flavor

  • Caramelize the leeks for a deeper, sweeter flavor base.
  • A splash of oat milk at the end makes it fancy creamy.
  • Want spice? Add a pinch of nutmeg or cayenne for fun.
  • Top with roasted chickpeas or croutons if you're feeling crunchy.
  • Leftovers taste even better—like a good comeback after a breakup.