Vegan Creamy Potato Leek Soup

Warm up with a comforting bowl of Vegan Creamy Potato Leek Soup, a dairy-free twist on the classic recipe that’s as nourishing as it is satisfying. Made with simple, wholesome ingredients like tender potatoes, aromatic leeks, and full-fat coconut milk, this soup achieves a velvety texture without the need for cream. A hint of thyme and the savory depth of nutritional yeast elevate the flavors, while a garnish of fresh chives adds a pop of color and brightness. Perfect for cozy weeknight dinners or meal prep, this easy plant-based recipe is ready in under an hour and serves up six hearty portions. Gluten-free and bursting with flavor, this creamy potato leek soup is sure to become a family favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 3 medium, white and light green parts only leeks
• 3 cloves, minced garlic
• 2 pounds, peeled and diced potatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon, chopped fresh thyme
• 1 cup, full-fat coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons nutritional yeast
• 2 tablespoons, chopped for garnish chives

Directions

Step 1

Begin by preparing the leeks: slice them lengthwise and rinse thoroughly to remove any dirt between the layers. Chop the leeks into thin slices.

Step 2

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped leeks and sauté for about 5 minutes, stirring occasionally until they start to soften.

Step 3

Add the minced garlic to the pot and cook for an additional 2 minutes until fragrant.

Step 4

Stir in the diced potatoes, vegetable broth, bay leaf, and thyme. Increase the heat and bring to a boil.

Step 5

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are fork-tender.

Step 6

Remove the bay leaf from the soup. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend the soup in batches in a standing blender, then return it to the pot.

Step 7

Stir in the coconut milk, salt, black pepper, and nutritional yeast. Let the soup simmer for an additional 5 minutes to meld the flavors.

Step 8

Taste and adjust seasoning if necessary.

Step 9

Serve the soup hot, garnished with chopped chives.

Nutrition Facts

Serving size	(2917.4g)

Amount per serving	% Daily Value*
Calories	1977.7

Total Fat 43.0g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5923.5mg	0%
Total Carbohydrate 352.3g	0%
Dietary Fiber 46.2g	0%
Total Sugars 60.4g
Protein 62.1g	0%

Vitamin D 0IU	0%
Calcium 564.3mg	0%
Iron 25.7mg	0%
Potassium 8579.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.9%

Protein: 12.1%

Carbs: 68.9%