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Vegan Potato Leek Soup

Welcome the winter season with a big, warm bowl of this Vegan Potato Leek Soup. Popular in Scotland, this dish is easy, creamy, and comforting. It only takes a few ingredients and can be made in advance. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 servings
Calories: 169 kcal
Course: Side Dish , Main Course , Soup
Cuisine: Vegan

Ingredients

  • 1 Pound Red or Gold Yukon Potatoes
  • 3 Cups leek chopped
  • 1 Cup almond milk
  • 1 Cup vegetable stock
  • 1 Cup full fat coconut milk
  • ½ Cup green onions chopped
  • ½ onion diced
  • 3 Tablespoons vegan butter
  • 1 Tablespoon garlic minced
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Chop the potatoes into small chunks, no bigger than a grape. Leave the peel on or off—this is up to you.
  2. Add the butter to a medium pot or dutch oven. Once melted, add the onion and cook until translucent, about 3 minutes.
  3. Add the garlic and cook until fragrant, about 2 minutes.
  4. Add all the other ingredients, stir, and reduce heat to let it simmer for about 20 minutes, or until potatoes and leeks are softened.
  5. Test seasonings and add more if needed.
  6. Remove half of the ingredients and place them in the blender. Blend until smooth.
  7. Place the blended soup back in with the rest of the soup. Stir well, serve, and enjoy!

Nutrition Information

Calories 169kcal (8%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Sodium 208mg (9%) Potassium 388mg (11%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 681IU (14%) Vitamin C 17mg (19%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 169

% Daily Value*

Calories 169kcal 8%
Carbohydrates 17g 6%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 6g 30%
Sodium 208mg 9%
Potassium 388mg 8%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 681IU 14%
Vitamin C 17mg 19%
Calcium 77mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.