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Thai-Spiced Potato Leek Soup - an easy, vegan soup that's easy to make! by Lisa Lin of healthynibblesandbits.com
5 from 1 vote
Servings: 8
Author: Lisa Lin

Thai-Spiced Potato Leek Soup

Prep Time15 mins
Cook Time20 mins
Total Time35 mins


  • 1 lb (450g) leeks (white and light green parts only)
  • 1 TBS olive oil
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 1 TBS freshly grated lemongrass or lemongrass paste
  • 1 Thai chili, thinly sliced (optional)
  • 2 lbs (900g) russet or yukon potatoes, peeled and chopped into 1/2-inch chunks
  • 4 1/2 cups (950ml) vegetable broth
  • 1/2 cup (120ml) water
  • salt and pepper, to taste

Optional Toppings

  • chopped cilantro
  • chopped pistachios
  • microgreens


  • 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.
  • 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.
  • 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.
  • Serve hot with cilantro, pistachios, and microgreens, if you like.
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