Potato Leek Soup

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Potato Leek Soup

Cozy comfort dish perfect for cool Autumn days. This quick, easy-to-make soup is perfection paired with Salad With Ranch Dressing and Corn Bread.


2 Tbs olive oil
1/2 onion, diced
2 leeks, sliced (white parts only)
3 potatoes, cubed
4 cups vegetable stock
8 oz soft tofu
8 oz vegan cream cheese (I use “Follow Your Heart” brand)
fresh dill, to taste
sea salt, to taste
pepper, to taste


In large pot, saute potatoes, leeks, and onion in olive oil. Add vegetable broth and simmer until potatoes are soft. Meanwhile, blend tofu and cream cheese together in a blender or food processor. When potatoes are softened, add tofu and cream cheese blend and season with dill, sea salt, and pepper. Ladle into serving bowls and eat while hot.



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