Name: Creamy Vegan Potato Leek Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 1/2 tablespoons olive oil (or preferred oil); 1 tablespoon vegan butter; 1 small onion, diced; 3 large leeks, cleaned well & thinly sliced (white & light green parts only); 5 medium russet potatoes, peeled and chopped; 3-4 cloves garlic, minced; 1 teaspoon salt, more to taste; Fresh ground pepper to taste; 1 1/2 teaspoons dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon ground coriander (optional); 2 bay leaves; 5 cups low sodium vegetable broth; 1 cup canned coconut milk (or any unsweetened plant-based milk); 1-2 tablespoons fresh lemon juice (optional); Chopped green onion; Pieces of cooked potato (reserved from blending); Fresh ground pepper

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Introduction

Creamy Vegan Potato Leek Soup is a comforting and flavorful dish perfect for chilly days. This dairy-free recipe combines tender potatoes and delicate leeks for a smooth, satisfying soup that’s easy to make and naturally nourishing.

A white bowl filled with creamy light yellow soup, with a smooth texture and a swirl of olive oil on top. Small green chopped herbs and a few pumpkin seeds are sprinkled over the soup as garnish. A spoon rests inside the bowl toward the back right. The bowl is placed on a white marbled surface with a gray and white striped cloth nearby. In the background, there is a glass of water and another similar white bowl filled with the same soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 tablespoons olive oil (or preferred oil)
1 tablespoon vegan butter
1 small onion, diced
3 large leeks, cleaned well & thinly sliced (white & light green part only)
5 medium russet potatoes, peeled and chopped
3-4 cloves of garlic, minced
1 teaspoon salt, more to taste
Fresh ground pepper, to taste
1 1/2 teaspoons dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground coriander (optional)
5 cups vegetable broth (low sodium)
2 bay leaves
1-2 tablespoons fresh lemon juice (optional)
1 cup canned coconut milk (or any unsweetened plant-based milk)
Green onion, chopped
Pieces of cooked potato (for garnish)
Fresh ground pepper (for garnish)

Instructions

Step 1: Make sure the leeks are washed thoroughly to remove all dirt and grit. Only use the white and light green parts, thinly sliced.
Step 2: Heat the olive oil, vegan butter, and a pinch of salt in a large pot over medium heat. Add the leeks and onion, then sauté until softened, about 5-6 minutes.
Step 3: Add the potatoes, minced garlic, dried thyme, rosemary, and coriander. Sauté for 2-3 minutes, stirring occasionally to combine flavors.
Step 4: Pour in the vegetable broth, add bay leaves, salt, and pepper. Bring the mixture to a simmer over medium-high heat, then reduce to low and cook for 15-20 minutes or until the potatoes are fork tender.
Step 5: Remove the pot from heat and take out the bay leaves. Stir in the coconut milk and optional lemon juice. Taste and adjust seasoning if needed.
Step 6: Blend the soup until smooth and creamy using an immersion blender, or carefully blend in batches using a regular blender. Save a few cooked potato pieces for garnish.
Step 7: Serve the soup in bowls, topped with chopped green onion, fresh ground pepper, and reserved potato pieces.

Tips & Variations

For a deeper flavor, roast the potatoes before adding them to the soup.
Substitute coconut milk with almond or oat milk for a different creamy texture.
Add a pinch of smoked paprika or cayenne pepper for a smoky or spicy twist.
Make sure to clean leeks thoroughly by slicing and soaking them in cold water to remove grit.
Leftover soup can be made thicker into a hearty stew by adding more cooked potatoes or vegetables.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a bowl with smooth, creamy soup filling the entire inside. On the top middle, there is a line of small red seeds mixed with green fresh herb leaves, neatly placed in a straight row. The surface around the bowl is a soft white marbled texture, and the bowl itself is white. The lighting highlights the smooth texture of the soup and the fresh look of the toppings. 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, Yukon Gold or red potatoes work well, but russet potatoes create a creamier texture due to their higher starch content.

Is it necessary to use coconut milk?

No, you can substitute coconut milk with any unsweetened plant-based milk like almond, oat, or cashew milk to keep it vegan and creamy.