Creamy Vegan Potato Leek Soup
User Reviews
4.8
Creamy Vegan Potato Leek Soup
Description
The recipe begins by cleaning and slicing leeks, which are cooked with celery in olive oil until softened and fragrant. Salt, pepper, thyme, and minced garlic are added to build layers of flavor. Cubed potatoes are combined with the sautéed vegetables and briefly sautéed before adding water and coconut milk. The soup simmers gently until the potatoes are tender but intact, providing a rustic creamy base. An immersion blender purées part or all of the soup to the desired smoothness, creating creamy consistency without dairy.
Flavor is subtle but rounded, with the thyme and leek aroma shining through. The use of coconut milk gives richness and silky mouthfeel typical of creamy soups. Serving suggestions include garnishing with sliced green onions, vegan sour cream for tang, and coconut bacon for smoky crunch. It pairs well with crusty bread or as a starter.
The recipe allows variations such as substituting cashew cream for coconut milk or adjusting seasoning to taste. The approach is straightforward and adaptable for home cooks seeking a satisfying vegan soup.
Ingredients
- 2 cups leek 1 medium leek yields ~2 cups or 180 g, sliced, halved lengthwise, cut into 1/4 inch slices
- 1 Tbsp olive oil (or vegan butter // if oil-free, sub with twice as much water)
- 1/2 cup celery finely chopped
- 1 tsp salt sea salt
- 1/2 tsp black pepper
- 3/4 tsp thyme or 2 tsp fresh, dried
- 4 large cloves garlic minced
- 4 cups potato we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups, chopped, washed thoroughly, cut into 1/2-inch cubes
- 2 ½ cups water (or sub up to half with vegetable broth and use less salt)
- 1 cup coconut milk or sub homemade cashew cream, canned, light
FOR SERVING optional
- green onion sliced or chives
- coconut bacon
- vegan sour cream
Instructions
- Remove the end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
- Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly softened and fragrant. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.
- Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.
- Add in the water and coconut milk and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact.
- Once your potatoes are cooked, use an immersion blender to purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. We like our soup a little rustic and brothy with pieces of potato, but you can also purée it until completely smooth if preferred.
- Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.
- Serve in bowls (optionally) garnished with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.
Notes
- Extra celery can be used to make green juice to reduce waste.
- Cashew cream can replace coconut milk: soak 1/3 cup cashews in hot water for 20-30 minutes, then blend with 2/3 cup water until smooth.
- Nutrition information excludes optional ingredients and is an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(~1 cup servings)
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 149 | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 2.8g | 6% |
| Fat | 5.2g | 8% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1.7g | 9% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 423mg | 18% |
| Potassium | 603mg | 13% |
| Fiber | 2.7g | 11% |
| Sugar | 3.4g | 7% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 39mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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