Creamy Vegan Potato Leek Soup Recipe
This Creamy Vegan Potato Leek Soup is a comforting and velvety dish made with sautéed leeks, onions, potatoes, and garlic, simmered in vegetable broth and enriched with coconut milk. It’s a perfect dairy-free, plant-based soup that combines fragrant herbs with a smooth texture, garnished with fresh green onions and crispy potato pieces. Ideal for a cozy meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Scale
Base 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
Seasonings & Herbs
- 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
Liquids
- 5 cups low sodium vegetable broth
- 1 cup canned coconut milk (or any unsweetened plant-based milk)
- 1–2 tablespoons fresh lemon juice (optional)
Garnishes
- Chopped green onion
- Pieces of cooked potato (reserved from blending)
- Fresh ground pepper
Instructions
- Prepare Leeks: Make sure the leeks are washed thoroughly to remove any dirt or grit. Use only the white and light green parts, slicing them thinly for even cooking.
- Sauté Aromatics: In a large pot, heat olive oil, vegan butter, and a pinch of salt over medium heat. Add the sliced leeks and diced onion, sautéing until they soften and become translucent, about 5-6 minutes.
- Add Potatoes and Spices: Stir in the chopped potatoes, minced garlic, dried thyme, dried rosemary, and optional ground coriander. Sauté for another 2-3 minutes to let the flavors meld.
- Simmer Soup: Pour in the vegetable broth, add bay leaves, salt, and pepper. Increase heat to bring the soup to a simmer, then reduce to low. Let it gently simmer for 15-20 minutes, or until the potatoes are fork tender.
- Finish Soup Base: Remove the pot from heat and discard the bay leaves. Stir in the coconut milk and optional lemon juice. Adjust seasoning with additional salt or pepper as desired.
- Blend Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches. Before blending, set aside a few cooked potato pieces to use as garnish.
- Serve and Garnish: Ladle the soup into bowls and top with chopped green onions, reserved potato pieces, and a sprinkle of fresh ground pepper for added texture and flavor.
Notes
- Make sure to wash leeks thoroughly as they can hold dirt between layers.
- Use white and light green parts of leeks only for best flavor and texture.
- Low sodium vegetable broth helps control the saltiness to your preference.
- Optional lemon juice adds a bright note but can be omitted if preferred.
- Reserved potato pieces add a pleasant texture contrast to the creamy soup.
Keywords: vegan potato leek soup, creamy vegan soup, plant-based soup, dairy free soup, healthy vegan dinner, potato soup recipe
