Total Time
Prep 10 mins
Cook 25 mins

A thick creamy soup with a beautiful combination of spinach, leek and potato. This version is vegan, using a few vegan substitutes, but could also be made using non-vegan versions of those ingredients.

Ingredients Nutrition


  1. Heat oil in large saucepan.
  2. Saute onion and garlic for 2-3 minutes.
  3. Add vegetable stock and water.
  4. Add leeks and potato.
  5. Season with salt, pepper, and basil.
  6. Bring to boil then reduce heat, cover, and simmer for 20 minutes.
  7. Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
  8. Return to saucepan and add Earth Balance, sour cream, and milk.
  9. Heat through.
  10. Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.

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