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Creamy Vegan Potato Leek Soup Recipe

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4.4 from 75 reviews

This creamy vegan potato leek soup is a comforting, flavorful dish perfect for cozy meals. Made with fresh leeks, tender potatoes, and a hint of thyme, it features a rich texture thanks to coconut milk or cashew cream. Naturally dairy-free, vegan, and easy to customize, it’s a nutritious and satisfying soup ideal for any season.

Ingredients

Soup Base

  • 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (about 1 medium leek or 180 g)
  • 1 tbsp olive oil (or vegan butter; for oil-free, substitute with 2 tbsp water)
  • 1/2 cup finely chopped celery
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3/4 tsp dried thyme (or 2 tsp fresh thyme)
  • 4 large cloves garlic, minced
  • 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (preferably unpeeled Yukon Gold; about 1 ½ lbs or 4 cups)
  • 2 ½ cups water (or substitute up to half with vegetable broth, adjusting salt accordingly)
  • 1 cup canned light coconut milk (or homemade cashew cream)

For Serving (optional)

  • Sliced green onion or chives
  • Vegan sour cream

Instructions

  1. Prepare the Vegetables: Thoroughly wash and slice the leeks lengthwise and then into 1/4 inch slices. Chop the celery finely and peel and cube the potatoes into 1/2-inch pieces, keeping the skin on for extra nutrients and texture.
  2. Sauté Aromatics: Heat the olive oil or vegan butter in a large pot over medium heat. Add the sliced leeks, chopped celery, and minced garlic. Cook, stirring frequently, until the vegetables are soft and fragrant, about 5 to 7 minutes.
  3. Add Seasonings and Potatoes: Sprinkle in the sea salt, black pepper, and dried thyme. Stir to combine. Add the cubed potatoes to the pot and stir to coat them with the aromatics and seasonings.
  4. Simmer the Soup: Pour in the water (and vegetable broth if using). Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook until the potatoes are tender, approximately 20 to 25 minutes.
  5. Blend the Soup: Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender until you reach desired consistency.
  6. Add Coconut Milk: Stir in the light coconut milk or homemade cashew cream to enrich the soup and add creaminess. Warm the soup gently over low heat if needed, but do not boil after adding coconut milk.
  7. Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as desired. Serve hot, garnished with sliced green onions or chives and a dollop of vegan sour cream if desired.

Notes

  • You can substitute coconut milk with homemade cashew cream for a less coconut-flavored soup.
  • For an oil-free variation, replace olive oil with water when sautéing the vegetables.
  • Using unpeeled Yukon Gold potatoes adds texture and nutritional benefits.
  • Use vegetable broth in place of water for a richer base, but reduce added salt accordingly.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • For thicker soup, reduce the amount of water or broth used.

Find it online: https://justsosavory.com/creamy-vegan-potato-leek-soup-recipe/