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  • Prep-time: / Ready In:
  • Makes 8 cups

This easy soup is creamy without being too heavy. If you can’t find chestnuts, top it with toasted pecans instead. Make this soup up to two days in advance and refrigerate it in an airtight container. Just before serving, heat in a saucepan over medium until warmed through and garnish with the parsley and chestnuts.

Ingredients

  • 2 leeks (white parts only), cut into ¼-inch pieces (2 cups)
  • ½ small onion, diced (½ cup)
  • 6 cloves garlic, minced
  • 6 medium potatoes (any variety), peeled and cut into ½-inch dice (2 lb.)
  • 3½ to 4 cups vegetable broth
  • 1 bay leaf
  • 1 sprig thyme
  • 1 cup unsweetened, unflavored plant-based milk
  • 1 tablespoon white wine vinegar
  • 1 tablespoon nutritional yeast
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley
  • ¼ cup roasted chestnuts, chopped

Instructions

  1. In a large stock pot, cook leeks, onion, garlic, and ¼ cup of water over medium 10 minutes or until leeks and onion are tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  2. Add potatoes, 3½ cups broth, the bay leaf, and thyme to stock pot. Bring to boiling; then reduce heat. Simmer over medium 10 minutes, until potatoes are tender.
  3. Remove bay leaf and thyme. Add the milk, vinegar, and nutritional yeast. Using a hand blender, or carefully transferring soup to a blender in batches, blend to a creamy texture. Add additional stock to thin to desired consistency. Return soup to pot if necessary. Heat over medium until warmed through.
  4. Season with salt and pepper to taste. Garnish with parsley and chestnuts just before serving.

Comments (14)

(4.36 from 14 votes)
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Kirsten Evers5 months ago
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Delicious , fast, easy . I doubled the vinegar and the nutritional yeast .

Lisa8 months ago
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Absolutely delicious

Charlie8 months ago
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I omitted the chestnuts and added a cup of (savory) cashew cream. This is now our favorite leek and potato soup.

Laurie ann12 months ago
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Awesome meal for lunch or dinner for the whole family

Tosia Tole11 months ago
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Can I omit the chestnuts? Or use something else in its place?

Alison1 year ago
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Tasted great with a couple of changes! First, the potatoes needed to cook much longer than 10 minutes. I found 30 minutes to be just right. Second, I doubled the thyme and nutritional yeast. To serve, I sprinkled a generous amount of red pepper flakes because we like it spicy in this house! A great, hearty soup for a cold winter day.

Kari1 year ago
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Creamy and delicious! I used dried thyme and added more nutritional yeast than what the recipe called for.

Samantha1 year ago
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Pretty bland. Had to add too much salt for flavor.

Alissa1 year ago
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I am so sorry to say this but this is the worst soup I’ve ever made. I make homemade soup every weekend and in the fall I make extra to freeze. In over 25 years of trying new recipes and tweaking bad ones, this was unsalvageable. Wasted of time and food.

Lydia1 year ago
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An autumn/winter staple in our house.

Helen Whitefield1 year ago
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Why the yeast in this soup. Please advise.

Amanda1 year ago
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Nutritional yeast is added to give a cheesy flavor. Its added to vegan food to make it taste cheesy! Its not the same as regular yeast used for bread at all. Although, personally I’d add a lot more than 1 T for sure. Hope that helps.

Kelsey B1 year ago
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This soup is absolutely delicious! Pretty easy to make and the flavor was out of this world. I used fresh basil instead of the thyme and parsley. Highly recommend!

Karen Buell2 years ago
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My husband loved this soup! I made it two nights in a row. Will probably make it again this week since I have a huge bag of potatoes I need to use up! I garnished mine with pecans and leek greens.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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