Potato, Leek & White Bean Soup

This vegan Potato, Leek & White Bean Soup is brimming with hearty vegetables and protein wealthy beans. Requiring only a few easy substances, it’s a delicious combo of flavors and is ready in about 30 minutes!

I really like making soups throughout the hustle and bustle of the holiday season. They’re just so clean to throw together, making life so much less difficult!

Potato, Leek & White Bean Soup
Potato, Leek & White Bean Soup

And while it’s time to smooth out the fridge, I can almost constantly pull some thing together with a few stocked canned items.

So in comes this loopy suitable vegan soup loaded with leeks, potatoes & white beans. It’s low fats, gluten loose, nicely balanced and has an oil loose option. All that, and it tastes delicious!

Truely re-heat at the stovetop over low warmness until warmed through. Alternately, reheat within the microwave using 30 2nd periods, stirring after each, until warm.

Potato, Leek & White Bean Soup


  • 2 1/2 lbs. yukon gold potatoes, cubed 1/2 inch
  • 2 medium/large leeks, sliced and dirt removed (white & pale green parts only)
  • 1 tablespoon olive oil or 1/4 cup water (water saute)
  • 3/4 teaspoon each dried tarragon & savory or 1 1/2 teaspoons herbes de provence or thyme
  • pinch of red pepper flakes
  • 3 cups cooked or 2 cans (15 oz.) cannellini beans (drained and rinsed)
  • 5 cups vegetable broth
  • mineral salt & fresh cracked pepper to taste
  • fresh parsley, to garnish


  1. In a large pot or dutch oven, heat oil/water over medium-high. Add leeks and saute until softened, about 5 minutes. Add in herbs and spices, cook until fragrant, about 1 minute. Add in potatoes, beans, broth and salt & pepper to taste. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, or until potatoes are fork tender. Let cool a few minutes before serving.


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