Thai-Spiced Potato Leek Soup

Thai-Spiced Potato Leek Soup - an easy, vegan soup that's easy to make! by Lisa Lin of

5 from 3 reviews



Optional Toppings


  1. Chop off the ends of the leeks. Slice leeks in half lengthwise, and fan them out a little. Run leeks under water and clean out any dirt. Slice leeks into 1/4-inch thick half moons.
  2. Heat olive oil in a heavy-bottomed pot over low heat. Add leeks and cook until their softened, about 8 minutes. Stir often to keep leeks from burning. Add garlic, ginger, lemongrass, and Thai chili and mix well. Add potato chunks, broth, and water.
  3. Bring up heat to medium-high and bring broth to boil. Reduce heat and let soup simmer for 8 to 10 minutes, partially covered, until the potatoes can be easily pierced with a fork. Turn off heat and season soup with salt and pepper. Using an immersion blender or a high-speed blender, blitz soup until smooth.
  4. Serve hot with cilantro, pistachios, and microgreens, if you like.