Go Back
–+ servings
Creamy Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup for Cozy Comfort Cravings

This Creamy Vegan Potato Leek Soup is a warm hug in a bowl, blending potatoes and leeks perfectly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil
  • 1 tablespoon Vegan Butter Can be replaced with extra olive oil
  • 1 medium Onion Yellow or white preferred
  • 2 medium Leeks Wash thoroughly
  • 4 cups Russet Potatoes Diced
  • 3 cloves Garlic Minced
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Dried Thyme Or use fresh—3x more
  • 1 teaspoon Dried Rosemary Or use fresh—less due to potency
  • 1/2 teaspoon Ground Coriander Optional
For the Broth
  • 4 cups Vegetable Broth Low-sodium preferred
  • 2 leaves Bay Leaves Remove before serving
For Brightness and Creaminess
  • 1 tablespoon Lemon Juice Optional, lime juice can substitute
  • 1 can Coconut Milk Can substitute with other unsweetened plant-based milks

Equipment

  • Large pot
  • Immersion blender

Method
 

Step‑by‑Step Instructions
  1. Prep the leeks by cleaning thoroughly under cold running water, slicing into half-moons.
  2. Sauté 2 tablespoons of olive oil and 1 tablespoon of vegan butter in a large pot. Add sliced leeks and 1 diced onion, cooking for 5-6 minutes.
  3. Stir in 4 diced russet potatoes, 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and optional ½ teaspoon ground coriander. Sauté for 2-3 minutes.
  4. Pour in 4 cups of vegetable broth, add 2 bay leaves, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil, then simmer for 15-20 minutes.
  5. Remove from heat, stir in 1 can of coconut milk and optional juice from half a lemon. Blend until smooth.
  6. Serve in bowls, garnish with chopped green onions or extra diced potatoes. Pair with crusty bread.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 10IUVitamin C: 35mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 5 days or freeze without coconut milk. Reheat gently on the stove.

Tried this recipe?

Let us know how it was!