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This beetroot potato and leek soup is a hearty, nutrient-dense meal that is vibrant, flavorful, and packed with healthy ingredients. The earthy beets and starchy potatoes are well balanced by the savory lightness of the leeks and the silkiness of dairy-free heavy cream. Simply chop, boil, and puree for a quick and easy meal that is perfect for Valentine’s Day, date night, or when you want a healthy and filling cozy bowl of soup.
If you really love beets like we do, check out this beautiful beet hummus or this beet rose ravioli.
Tips and Tricks for the Best Beet Soup
This recipe is pretty simple and straightforward as it is, but to make sure things go smoothly, follow these few tips and tricks to end up with the creamiest, most flavorful potato beet and leek soup you’ve ever had! You will be surprised by the depth of flavor and how just a few simple ingredients can be transformed into a vibrantly healthy soup.
Chop and Peel Your Veggies: Peeling the beets and potatoes results in a smoother consistency and more creamy texture. Chop them small enough so you don’t have to cook them as long and they absorb the flavors and spices more effectively. You can also leave the potato peels on if you want to retain some more of their nutrients and fiber.
Clean Your Leeks: Leeks are infamous for hiding an insane amount of dirt and debris in between the layers. To make sure you clean them thoroughly, chop them first and then rinse them in a strainer or colander under cold water to remove any stubborn bits of dirt.
Use an Immersion Blender: You can always blend this in batches in a blender, but do yourself a favor and grab an immersion blender. It’s so much quicker, easier, and less messy. You don’t need anything crazy fancy, this immersion blender works awesome and is very affordable. It also gives you more control if you decide you want to leave some bigger pieces for more texture instead of blending it all smooth.
Ingredients Needed for this Beet and Potato Soup
- 1 tbsp olive oil
- 3 small leeks- sliced
- 1 tbsp minced garlic
- 1-2 tbsp salt
- 1/2 tbsp pepper
- 3 medium beets- peeled and cubed
- 3 medium russet potatoes – peeled and cubed
- 4 cups vegetable broth
- 1/2 cup vegan heavy cream
Step-By-Step Instructions
- Wash, peel, and chop the beets and potatoes into small chunks. Wash the leeks well and slice.
- In a large stockpot or pan, heat the tbsp of olive oil over medium heat. Saute the leeks for 3-4 minutes until softened. Add in the garlic and saute for one more minute until fragrant. Toss in the salt and pepper.
- Add in the potatoes, beets, and vegetable broth. Make sure the tops of the veggies are covered. Add more water or broth if needed. Bring to a boil, then simmer for 15-20 minutes until tender.
- Taste and add more salt or pepper if needed. Use an immersion blender to blend until smooth. Add in vegan heavy cream and stir well.
- Serve warm and garnish with more cream, radish slices, sprouts, or avocado.
- Store leftovers in the fridge for up to three days, or freeze for up to three months. Thaw in the fridge overnight before reheating on the stovetop.
Try these other recipes:
Roasted Poblano and Potato Corn Chowder
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Beetroot Potato and Leek Soup
Ingredients
- 1 tbsp olive oil
- 3 small leeks- sliced
- 1 tbsp minced garlic
- 1-2 tbsp salt
- 1/2 tbsp pepper
- 3 medium beets- peeled and cubed
- 3 medium russet potatoes – peeled and cubed
- 4 cups vegetable broth
- 1/2 cup vegan heavy cream
Instructions
- Wash, peel, and chop the beets and potatoes into small chunks. Wash the leeks well and slice.
- In a large stockpot or pan, heat the tbsp of olive oil over medium heat. Saute the leeks for 3-4 minutes until softened. Add in the garlic and saute for one more minute until fragrant. Toss in the salt and pepper.
- Add in the potatoes, beets, and vegetable broth. Make sure the tops of the veggies are covered. Add more water or broth if needed. Bring to a boil, then simmer for 15-20 minutes until tender.
- Taste and add more salt or pepper if needed. Use an immersion blender to blend until smooth. Add in vegan heavy cream and stir well.
- Serve warm and garnish with more cream, radish slices, sprouts, or avocado.
- Store leftovers in the fridge for up to three days, or freeze for up to three months. Thaw in the fridge overnight before reheating on the stovetop.