Dinner

Creamy Potato and Leek Soup with Nutritional Yeast Recipe

ByJack Voss December 19, 2025December 19, 2025

Introduction

This comforting Potato and Leek Soup is a simple, hearty dish perfect for any day. With creamy potatoes, tender leeks, and a touch of nutritional yeast, it delivers rich flavor without heaviness.

A bowl of creamy light green soup fills most of the white bowl with bold blue stripes around the edges, showing a smooth texture with small soft vegetable bits inside. On top, there is a small pile of thinly sliced light green and white vegetable strips, lightly curled, and a few dark green herbs scattered. The bowl sits on a white marbled surface with a whole fresh garlic bulb and a green vegetable placed to the side, and a shiny silver spoon with a wooden handle nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Olive Oil
1 clove Garlic
200 grams Leek
1 stalk Celery
3 Potatoes
2 tablespoons Nutritional Yeast
2 teaspoons Vegetable Stock
1 teaspoon Salt
1/4 teaspoon Dried Parsley
1/4 teaspoon Freshly Ground Black Pepper
1 liter Water

Instructions

Step 1: Heat the olive oil in a pot over medium heat. Add the garlic and fry for 2-3 minutes until it turns slightly golden.
Step 2: Add the sliced leek and chopped celery to the pot. Stir-fry for another 2-3 minutes until they soften slightly.
Step 3: Add the peeled and diced potatoes. Stir in the nutritional yeast, vegetable stock, salt, black pepper, and dried parsley. Cook for 2-3 minutes while stirring.
Step 4: Pour in the water and bring the mixture to a boil. Cover with a lid and simmer over medium heat for 20 minutes, until the potatoes are tender.
Step 5: For texture, remove one-third of the vegetables and set them aside. Use a hand blender to blend the remaining soup until smooth, then stir the reserved vegetables back into the soup.
Step 6: Garnish with sliced leek on top and serve warm, accompanied by fresh bread if desired.

Tips & Variations

For a richer flavor, use vegetable broth instead of water.
Add a splash of cream or coconut milk for extra creaminess.
Try swapping celery for fennel for a subtle anise flavor.
Garnish with chopped chives or crispy croutons for added texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens after cooling, add a little water or broth when reheating to reach your desired consistency.

How to Serve

A bowl filled with creamy pale green soup, smooth in texture with small visible chunks, topped with thin slices of light green and dark green vegetables in the center. The bowl is white with a bold blue zigzag pattern around the inner edge and a thin brown rim. The background is a white marbled surface with a wooden spoon and garlic and leek nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, starchy potatoes like Russets or waxy potatoes like Yukon Gold both work well—just adjust cooking times if needed.

Is nutritional yeast necessary?

While it adds a savory, cheesy flavor, you can omit it if you don’t have any. The soup will still be tasty but slightly less rich in flavor.