Vegan Recipes

Leek, White Bean, and Potato Soup

Contributor: Dr. Rashmi Chadha

8 servings



2 tablespoon vegan butter

2 tablespoon olive oil

½ large white onion - roughly chopped

2 cloves garlic - roughly chopped

3-4 leeks - washed, chopped, washed again

4 large or 8-10 medium potatoes (not floury ones!) - roughly chopped

4 cups vegetable stock (can use vegetarian “no chicken” soup base if you want)

2 cups cooked (or canned) white beans (cannellini or navy)

⅓ to ½ can of coconut cream or 2 tablespoons vegan cream cheese (both optional)

1 teaspoon sugar (optional)

3-4 tablespoons nutritional yeast powder (or more if you want a “cheesy” taste)

½ teaspoon chopped thyme (or ¼ teaspoon dried - not much, or it will be bitter)

1-2 tablespoons chopped chives

Salt and pepper (and cayenne for extra kick)



  • On medium heat, melt vegan butter in a saucepan.
  • Add olive oil.
  • Fry onion until translucent.
  • Add garlic and half a minute later add chopped leeks. Soften down for 5 minutes, stirring to prevent burning.
  • Add potatoes and stock. Ensure stock is covering the vegetables by at least 2 cm. Bring to a boil and then simmer until potatoes are soft.
  • Add beans and, if using, the dried thyme*. Cook for another 5 minutes.
  • Remove from heat and carefully blend to velvety consistency with either an immersion blender or a food processor.
  • Add nutritional yeast and coconut cream (or vegan cream cheese).
  • Season with lots of black pepper and salt (if needed).
  • If starchy, add a small amount of sugar (to taste).
  • *If using fresh chopped thyme, add it now.
  • Add chives. Taste again and adjust seasoning.
  • Serve with warm bread.