The Best Leek & Potato Soup with White Beans & Greens (vegan, high-protein)

Leek and potato soup is such a classic, and for good reason – it’s definitely one of my favourites! That said, I have a bit of an issue with vegetable soups as they are basically watery veggies, with very little protein and fibre. So I wouldn’t really class it as a balanced meal and they definitely don’t always leave you feeling full or satisfied. So I’ve given this one a little upgrade: white beans, soy milk, and nutritional yeast make it creamy, flavourful, and packed with protein and fibre to help keep you energised and full for longer. cavolo nero also adds a hit of green goodness, and gluten-free sourdough croutons bring a satisfying crunch.

You still get that classic leek and potato vibe, but now it’s more of a proper, well-balanced meal. Hearty, creamy, and full of flavour, this soup is simple to make, and perfect for batch cooking.

Why You’ll Love This Leek & Potato Soup Recipe

• A classic, but upgraded: Leek and potato soup is nostalgic and cosy, but this version is protein and fibre-rich, so it actually keeps you full and satisfied.
• Creamy & flavourful: White beans, soy milk, and nutritional yeast make it indulgently creamy and savoury without dairy.
• Hearty & well-balanced: With added greens (cavolo nero) and croutons, it’s a satisfying, complete meal rather than just a starter.
• Easy & batch-friendly: Perfect for meal prep and simple to make.

What You’ll Need to Make The Leek & Potato Soup

• A base of flavourful aromatics – Leeks, onion, and garlic create the cosy, savoury foundation of this classic soup.
• Hearty, filling ingredients – Potatoes and white beans make the soup creamy and satisfying, adding fibre and protein to keep you energised.
• Creamy, protein-rich additions – Soy milk and nutritional yeast boost the creaminess while giving an extra protein punch.
• Greens and garnishes – Cavolo nero adds colour and nutrients, while sourdough croutons give crunch, and parsley and a drizzle of olive oil finishes it off beautifully.

Tips & Storage for Your Leek & Potato Soup

• Batch-cook with ease – This soup keeps really well in the fridge for 3–4 days, making it perfect for meal prep or a quick dinner.
• Freeze for later – You can freeze individual portions (without croutons) for up to 2 months. Just defrost and reheat gently on the stove.
• Add your crunch at the end – The sourdough croutons are best added right before serving so they stay golden and crispy.
• Adjust the creaminess – Feel free to add a splash more soy milk while reheating if you like a thinner, more pourable soup.
• Make it your own – Swap in other leafy greens if you like, or sprinkle over seeds or nuts for extra texture and nutrients.

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The Best Leek & Potato Soup with White Beans & Greens (vegan, high-protein)

A hearty, protein- and fibre-packed twist on classic leek and potato soup! It’s creamy, comforting, and full of plenty of flavour. This soup is perfect for batch cooking, a nourishing lunch, or a warming dinner throughout the cooler months.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 525

Ingredients Method Notes

Ingredients

  

For the soup

• 2 tbsp olive oil
• 2 large leeks trimmed, cleaned & sliced (~300g)
• 1/2 white onion diced
• 4 garlic cloves minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 450 g potatoes diced small (skin on)
• 2 tins cannellini beans drained & rinsed
• 1 litre vegetable broth
• 1 cup soy milk
• 150 g cavolo nero stems removed & finely chopped
• 1/2 cup nutritional yeast
• 1/2 lemon juiced
• Salt & pepper to taste

For the croutons

• 1 large slice wholemeal or gluten-free sourdough chopped into small cubes (or two smaller slices)
• 2 tbsp olive oil
• Pinch of salt & pepper

To garnish

• Chopped parsley
• Extra black pepper
• Drizzle of olive oil

Method

 

1. Heat olive oil in a large pot over medium heat. Add leeks and onion, sauté for ~8 minutes until softened.
2. Add garlic, cook 1 more minute. Mix in smoked paprika, thyme, and potatoes. Add vegetable broth and beans, cover, and simmer 12–15 minutes until potatoes are tender.
3. Remove lid and use a stick blender to blend about half of the soup for a creamy texture.
4. Add cavolo nero and soy milk, cook for 5–6 more minutes.
5. Meanwhile, heat olive oil in a pan, add bread cubes, and cook until golden and crispy. Season with salt and pepper.
6. Turn off heat for the soup, stir in nutritional yeast, lemon juice, and adjust seasoning with salt and pepper.
7. Serve hot, topped with croutons, parsley, black pepper, and a drizzle of olive oil.

Notes

• Use skin-on potatoes for extra fibre and nutrients.
• Adjust soy milk to reach desired creaminess.
• Cavolo nero can be swapped with kale or spinach if preferred.
• Croutons can be toasted in the oven at 180°C for 8–10 minutes if you prefer oven-baked.
• This soup keeps well in the fridge for 3–4 days or can be frozen for up to 2 months. Reheat gently on the stove.

Nutrition per serving

• 25g protein
• 19g fibre
• 525 kcal