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    Home » Recipes » Vegan Main Dishes

    Leek and Potato Soup with Watercress

    Published: May 29, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. If you can make this the night before it’s needed, so much the better, as the flavors improve from standing overnight. Add the all the watercress when reheating. Photos by Hannah Kaminsky.

    Leek potato and watercress soup

    Leek and Potato Soup with Watercress

    Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. If you can make this the night before it’s needed, so much the better, as the flavors improve from standing overnight.
    5 from 2 votes
    Print Pin Rate Email
    Course: Soup
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: leek and potato soup
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 203kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ tablespoons olive oil
    • 3 large leeks white and palest green parts only, chopped and rinsed well
    • 4 large potatoes peeled and diced
    • 1 bay leaf
    • 2 vegetable bouillon cubes
    • 1 cup packed watercress leaves
    • 1 to 1 ½ cups unsweetened rice milk or other nondairy milk
    • Salt and freshly ground pepper to taste
    • 2 tablespoons chopped fresh parsley or more, to taste
    • Watercress leaves for garnish
    US Customary - Metric

    Instructions

    • Heat the oil in a large soup pot. Add the leeks and sauté over medium heat, covered, until they just begin to turn golden. Stir occasionally.
    • Add the potatoes, bay leaf, bouillon cubes, and just enough water to cover. Bring to a simmer, then simmer gently, covered, until the potatoes are tender, about 15 to 20 minutes.
    • Mash some of the potatoes against the side of the pot with the side of a spoon. Add the watercress and rice milk and simmer over very low heat for 10 minutes longer. Season with salt and pepper.
    • Allow to stand off the heat for an hour or two before serving, or let cool and refrigerate overnight. Heat through before serving. Stir in the parsley. If needed, adjust the consistency with more rice milk, then adjust the seasonings.
    • Serve, garnishing each bowlful with a generous amount of watercress.

    Nutrition

    Calories: 203kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 270mg | Potassium: 704mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1039IU | Vitamin C: 38mg | Calcium: 58mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Nutrition information
    Per serving:  Calories: 273 Total fat: 4g Protein: 5g;  Carbs: 53g;  Sodium: 432mg

    Vegan Leek potato and watercress soup

    Leek potato and watercress soup recipe

    • Here are more recipes for onions, garlic, and leeks.
    • Here are more recipes for Leafy Spring Greens.
    • Explore other delicious vegan soup recipes at Soulful Soups.

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    Reader Interactions

    Comments

    1. Susie says

      December 03, 2010 at 5:16 pm

      I have a similar recipe which uses spinach as the green, and i spice it with tarragon, curry and a bit of soy sauce. i use soy milk, but find that it tends to curdle in the cooking. is rice milk less sensitive?? maybe i will try that next time. thanks Nava

    2. Nava says

      December 03, 2010 at 5:20 pm

      Susie, I much prefer the more neutral flavor of plain rice milk in soups. It doesn't curdle, and really blends nicely with all the flavors.

    3. Rian says

      February 08, 2011 at 11:04 am

      I'm not a fan of leeks, but there are so many recipes I wish to try that use them. Is there a good alternative to leeks that provides the same texture?

    4. Nava says

      February 08, 2011 at 11:07 am

      You can use ordinary onions (or red or Vidalia onions); though I wonder if it's the onion-y taste of leeks or just the texture...without any onion in the base, this simple, mild soup would be rather flat. Hope that helps!

    5. Angie says

      February 06, 2016 at 3:45 pm

      HI! I saw you on "Niki's Simple Life" meet and greet. Your photos are stunning! I've been blogging less than 6 months and my photos are definitely progressing, but I still have so much room to grow! Any suggestions? Do you use any online editing programs for your photos? Again, these look amazing!

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