Potato, Leek & White Bean Soup

Ingredients

• 30 ml (2 tbsp)olive oil
• 1yellow onion, diced
• 1leek, chopped
• 3celery stalks, chopped
• 3carrots, chopped
• 2 clovesgarlic, minced
• 1russet potato, chopped into cubes
• about 60 g (½ cup)nutritional yeast
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)black pepper
• 2.5 ml (½ tsp)dried thyme
• 2.5 ml (½ tsp)dried oregano
• 1.2 litres (5 cups)vegetable stock
• 1 × 425 g can (15 oz), rinsed and drainedwhite beans
• 1 × 425 g can (15 oz), rinsed and drained (optional)chickpeas
• about 150 g (1 cup), optionalfrozen green peas
• about 90 g (3 cups)spinach
• To tastevegan bacon, vegan parmesan and red pepper flakes, for toppings
• ½ (as stated in the method)water, to thin the soup if needed

Instructions

1. 1

   Soften the aromatics

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and leek and sauté for 5–7 minutes, until softened.

2. 2

   Cook the vegetables

   Add the celery, carrots and garlic, then cook for a further 2 minutes.

3. 3

   Simmer the soup

   Stir in the potato, nutritional yeast, salt, black pepper, thyme, oregano and vegetable stock. Bring to the boil, lower the heat and simmer for 25 minutes, or until the potato is tender.

4. 4

   Add the beans

   Stir in the white beans, chickpeas and frozen peas, then cook for another 5 minutes.

5. 5

   Blend some soup

   Take the pot off the heat and transfer about one-third of the soup to a blender, or blend it in the pot with an immersion blender, until smooth. If it is too thick, add the stated ½ measure of water to loosen it.

6. 6

   Wilt the spinach

   Return the pot to the hob and stir in the spinach until it has cooked down.

7. 7

   Season and serve

   Taste and adjust the seasoning if needed. Add toppings such as vegan bacon, cashew parmesan and red pepper flakes, then serve.

What is potato, leek and white bean soup?

This is a hearty vegetable soup in an American home-cooking style, built around potato, leek and beans. Its appeal is the contrast between a savoury, blended portion of broth and the vegetables and legumes left whole.

Potato gives the soup a naturally substantial base, while nutritional yeast adds savoury depth. Blending about a third of the pot helps create a fuller texture without making every ingredient disappear.

Nutrition and macros by portion

The nutrition label shows one serving as written: 148 calories, 5g protein, 22g carbs, 5g fat.

The potato, carrots, peas and beans contribute most of the carbohydrates, while olive oil supplies most of the fat. White beans, optional chickpeas and nutritional yeast contribute protein, though the per-serving amount is modest. Pair a bowl with a protein-rich side or extra beans if you want a more substantial plate.

Build flavour from the vegetables

Leek and onion: give them 5–7 minutes in the oil to soften before adding anything else. This starts the soup with a mellow savoury base.

Carrot, celery and garlic: add these next and cook for 2 minutes. Keeping the garlic’s cooking brief helps it flavour the soup without browning.

Choose the right potato and beans

Russet potato: its starchy texture suits a soup that will be partly blended. Cut the cubes to a similar size so they become tender at roughly the same time.

White beans: rinse and drain them before adding to reduce excess canning liquid. Chickpeas are optional, but add another firm, filling element to the bowl.

Blend for a hearty texture

Partial blending: purée about one-third of the soup, then mix it back through the pot. This thickens the broth while leaving plenty of vegetables and beans intact.

Blender safety: if using a jug blender, work in batches and avoid filling it with hot soup to the top. An immersion blender lets you blend directly in the pot, but move it around gently to control how smooth the soup becomes.

Check tenderness and thickness

Potato doneness: after the 25-minute simmer, a knife or fork should pass through the cubes easily. If they are still firm, continue simmering until tender before blending.

Consistency: the blended portion should make the soup feel cohesive, not puréed throughout. The method suggests adding water if the finished soup seems too thick, though it does not specify a measure beyond “½”.

Finish with greens and toppings

Spinach: stir it in at the end and give it just enough time to wilt down. Adding it after blending keeps the greens from being puréed with the soup.

Toppings: vegan bacon, vegan parmesan and red pepper flakes bring salty, savoury or spicy notes. Serve them at the table so everyone can finish their own bowl.

Serve it as a meal

The soup is substantial enough to serve on its own, particularly when made with both beans and chickpeas. Crusty bread or toast makes a practical accompaniment for soaking up the broth.

For a fresh contrast, pair it with a simple green salad or another crisp vegetable side. Add toppings just before serving so they keep their texture.

Recipe notes & tips

• Wash the leek carefully between its layers, where grit can collect.
• Cut the potato into evenly sized cubes so it cooks at a similar rate.
• Rinse and drain both canned legumes before adding them to the pot.
• Blend only about one-third of the soup to preserve a chunky texture.
• Stir the spinach in at the end so it wilts without becoming overcooked.
• Taste the soup before adding extra salt, especially if your vegetable stock is salty.

Variations

• Skip the chickpeas: leave them out for a simpler white-bean soup.
• Add the peas: include the optional frozen peas for extra colour and sweetness.
• Use fresh herbs: finish with chopped fresh parsley or thyme if available.
• Make it spicier: add extra red pepper flakes at the table.
• Change the greens: use kale instead of spinach, allowing it time to soften in the hot soup.
• Add a topping: finish each bowl with vegan bacon or vegan parmesan for extra savoury flavour.

Common mistakes to avoid

• Rushing the leek and onion: they need 5–7 minutes to soften; give them that time before adding the other vegetables.
• Cutting uneven potato pieces: large cubes may stay firm while small ones break down; aim for similar-sized pieces.
• Blending the whole pot: this removes the chunky texture; purée about one-third instead.
• Adding spinach too early: it can lose its fresh, leafy character; stir it in after blending.
• Overfilling a jug blender: hot soup can splash; blend in batches and follow the blender’s safety guidance.
• Adding water without checking: too much can dilute the flavour; loosen the soup gradually if needed.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, or microwave in a covered bowl until piping hot; add a splash of water or stock if the soup has thickened.

Frequently asked questions