Published: · Modified: by Stephanie McKercher, RDN · This post may contain affiliate links · 14 Comments
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This soup is creamy, warm, filling - classic comfort food at its best.
What's not to love?
Especially considering that this variation is given a boost of plant-based protein and phytonutrients with soft tofu.
If you caught my wild blueberry smoothie post, you know that soft tofu is my one of my favorite secret weapons. Beyond the nutritional benefits, soft tofu adds tons ofcreaminess without anyflavor.
You won't even realize it's there.
When it comes to flavor, this soup is all about the creamy deliciousness that is the spud.
Potatoes may have a bad wrap in some nutrition circles but not over here. They'refilled with healthy complex carbohydrates and are also an excellent source of antioxidants like vitamin C. Combined with healthy fats and protein, potatoes are the perfect starchyaddition toa healthy and well-balanced meal.
And in my opinion, leeks make the perfect spud-accompaniment.
Leeks are related to onions and garlic (two of the greatest veggies ever, in my opinion) and are a member of the allium family. These sulfur-containing veggies havebeen researched for a number of health benefits, including antioxidanteffects, detoxification support, and cardiovascular protection.
You can use leeks almost anywhere that you would use an onion. (Or you can be like me and just use both.)
I'm telling you right now, all I want for St. Patrick's Day is this creamy potato leek soup.
(But a piece of this lentil shepherd's pie and/or a chunk or warm, crusty bread would certainlybe welcome here too.) 😉
📖 Recipe
Creamy Potato Leek Soup
Traditional potato leek soup gets a nutrient-dense boost with tofu. This protein-rich soup works as a starter/side or an entree.
4.09 from 23 votes
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Course: entree, Soup
Cuisine: gluten-free, Holiday, Irish, St. Patrick's Day, vegan
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 -6
Author: Stephanie McKercher, RDN
Ingredients
- 2 tablespoons grapeseed oil (or oil of choice)
- 1 onion diced
- 2 leeks, diced
- 3 cloves garlic, diced
- 1 pound yukon gold potatoes, cubed (8 medium)
- 1 (16-ounce) block silken tofu
- 4 cups vegetable broth
- Salt and pepper
- Chopped fresh chives (optional)
Instructions
Pour oil into a large stockpot over medium heat. Add onions, leeks, and garlic and cook 6 minutes, or until translucent and aromatic.
Stir in potatoes and cook 4 minutes, or until softened. Stir in silken tofu and vegetable broth and bring to a boil. Once boiling, reduce heat to low and simmer 15 minutes, or until the potatoes are fully cooked and the flavors are melded together. Taste and add salt and pepper as needed. Turn off the heat.
Transfer cooked soup in batches to a blender and blend on high until smooth. (Only fill the blender halfway when blending hot liquids.) Once blended, pour the soup into bowls and garnish with fresh chives and pepper if desired.
Notes
Store leftovers in an airtight container and refrigerate up to 3 days or freeze up to 3 months.
Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.
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Reader Interactions
Comments
Deanna Sassorossi says
When do you add the tofu?
Reply
Stephanie McKercher, RDN says
Hi Deanna, the tofu is added in step 2, after the potatoes are cooked 4 minutes. I previously had written "add remaining ingredients" but updated it just now so the instructions are more clear. Thanks!
Jennifer says
I have made this soup many many times and everyone who tries it absolutely loves everything about it. Thank you so much for this recipe. I want to make this soup and freeze it to take with us on vacation. How do you suggest I thaw it? Should I let it thaw on the counter or just dump in a pot and reheat? I read on a previous comment that you said it would probably freeze well but I need may need to re-blend it.
Reply
Stephanie McKercher, RDN says
Hi Jennifer, thanks so much for commenting. I'm so happy to hear this soup is a hit! I'd either thaw the soup overnight in your fridge, or just dump it in the pot and reheat from frozen. I've tried both methods with frozen soups in the past (but not with this recipe, specifically). Please let me know how it goes if you try it—I'd love to hear. Thank you!
Reply
Julie says
I've never used grapeseed oil before. What is the benefit of using it in this recipe or others?
Reply
Stephanie McKercher, RDN says
I like grapeseed oil because it has a high smoke point, which means it can stand up to high-temperature cooking without becoming oxidized or rancid. You can also substitute with your favorite cooking oil in this recipe (and others) if you have something else on hand. Hope that helps!
Reply
Katie says
Hi, Do you think this would freeze well in individual containers? Thanks!
Reply
Stephanie McKercher, RDN says
Hi Katie, potatoes can sometimes get chunky when they're frozen, so you may want to puree again in the blender before reserving. Thanks!
Reply
Denise says
This was a very interesting soup. I think I got the wrong kind of tofu - it said soft on the package, but it looked a lot more like firm - so the soup came out a little eggy. It's still good, and next time I'll try to get a different brand of tofu.Reply
Stephanie McKercher, RDN says
Thanks for the feedback, Denise! The tofu I used was thinner in consistency, so maybe this is why you got the "eggy" result. I'm going to update the recipe with a note on the tofu. Thanks again for letting me know! 🙂
Reply
Denise says
I tried it again with a different brand of tofu, and it turned out much better! Very creamy.Reply
Stephanie McKercher, RDN says
Yay! So happy to hear this! Thanks for commenting, Denise! 🙂
Reply
Rebecca @ Strength and Sunshine says
I just started really cooking with leeks and love them! The perfect light onion taste!
Reply
Steph | The Grateful Grazer says
I love all things in the onion/garlic/leek family! The more the merrier! 🙂 Have a great weekend, Rebecca!
Reply
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