Leek and Potato Soup

For those taking on Veganuary or just looking to eat more plant based meals this month, this Leek & Potato soup recipe is the perfect recipe to ease you in to the vegan lifestyle. It's filling, comforting and still contains a good balance of protein, carbs and healthy fats. 


Vegan Leek & Potato Soup | Neat Nutrition. Clean, Simple, No-Nonsense.



Start by steaming the potato until soft. When this is almost done, begin cooking the leeks and onion in the olive oil on a medium heat.

Add in the steamed potato and keep stirring until the vegetables are soft and well cooked. Place them in a high powered blender or food processor with all the other ingredients except the yogurt and the protein. 

Allow the soup to cool just slightly before adding in the yogurt / cream and protein. Serve!


Leek and Potato Soup (Serves 2)


  • 1 1/2 leeks
  • 250g potato 
  • 1/2 onion
  • 2 tbsp olive oil
  • 1 pint veggie stock
  • 75ml oat cream or soya yogurt
  • 1 scoop Neat Nutrition Plant Protein 
  • 1/4 cup nutritional yeast (or shredded mozzarella if not vegan)
  • A squeeze of lemon
  • A handful of chopped parsley
  • Salt and pepper to season


Nutritionals per serving: Calories = 431; P = 28g, C = 48g, F = 16g)*

*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used

Leave a comment

All comments are moderated before being published