potato tomato leek soup

I no longer fear soup making.

I once did, but now I don’t.

I’ve actually grown to love it.

Vegetables.  Broth.  Spices. 

Sauté.  Simmer.  Slurp.


Leeks have been on sale for the past few weeks, which means I’ve been putting them in everything.  I really prefer them to onions but don’t buy them too often because they tend to be pricey.  The flavor is much more mellow than an onion, and I think they are the perfect addition to any vegetable soup.

I wanted this soup to be full of texture, packed with fresh herbs, in a nice and light tomato broth.


I’ve consumed the entire batch of this soup by myself, topping it differently with each serving.

  • pepitas + fresh thyme
  • ricotta cheese
  • goat’s milk mozzarella <- favorite!!
  • 2 sunny side up eggs <- sounds strange but it was delicious

Print this!

Potato Tomato Leek Soup

vegan, gluten-free // serves 4-6

  • 4 cups vegetable stock
  • 1 1/2 cups leeks, chopped
  • 28oz can, whole peeled tomatoes, chopped (reserve the juice for the broth – I used canned plum tomatoes)
  • 2.5 cups red potatoes, 1/2” cubes
  • 4 cups kale, finely chopped
  • 1 cup chickpeas
  • 1 Tablespoon garlic, minced
  • 2.5 teaspoons fresh thyme, chopped
  • 1 Tablespoon fresh basil, finely chopped
  • 2 Tablespoons safflower oil
  • 0-1 teaspoon salt*
  • black pepper
  1. In a large pot, heat the oil over medium.
  2. Add the chopped leeks and sauté for 4-7min, stirring frequently, until light golden brown.
  3. Add in the garlic, salt, thyme, and black pepper, stirring for 1 minute. *I use no-sodium vegetable bullion cubes to make broth, so I added 1t salt total to the soup.  If your broth has low sodium or the full amount of sodium, taste + add salt towards the end of cooking if needed.
  4. Add in the basil, chopped tomatoes, tomato juice, and broth.  Stir and bring to a boil.
  5. Reduce heat to simmer for 20min, uncovered.
  6. Stir in the potato, kale, and garbanzo beans. 
  7. Cover + simmer for about 15min until the potatoes are tender.
  8. Taste and add more salt/pepper if desired.

Just the soup to get you through what’s left of winter.

Enjoy the weekend!