Vegan Leek and Potato Soup

Cozy up with a steaming bowl of creamy Vegan Leek and Potato Soup—a plant-based twist on the classic comfort food. This hearty recipe features tender leeks and diced potatoes simmered in a fragrant blend of vegetable broth, garlic, thyme, and a hint of bay leaf. A splash of rich coconut milk adds a velvety texture, while freshly chopped chives provide a burst of fresh, aromatic flavor. Perfect for a chilly evening, this easy-to-make soup is naturally dairy-free, gluten-free, and ready in under an hour. Whether served as a satisfying starter or a light meal, this wholesome dish is sure to delight vegans and non-vegans alike.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 medium leeks
• 4 medium potatoes
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 3 garlic cloves
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh chives

Directions

Step 1

Begin by preparing the leeks. Trim off the dark green parts and the root end, then slice the leeks lengthwise and rinse thoroughly under cold running water to remove any dirt. Slice the leeks into thin, half-moon slices.

Step 2

Peel and dice the potatoes into 1-inch cubes. Mince the garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté for about 5-7 minutes until the leeks are soft and translucent.

Step 4

Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth and add the bay leaf and dried thyme.

Step 5

Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25 minutes, or until the potatoes are tender.

Step 6

Remove and discard the bay leaf. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches, blend until smooth, and return it to the pot.

Step 7

Stir in the coconut milk, salt, and black pepper. Allow the soup to simmer for another 5 minutes to heat through and let the flavors meld.

Step 8

Taste the soup and adjust the seasoning as necessary.

Step 9

Serve hot, garnished with freshly chopped chives.

Nutrition Facts

Serving size	(2792.4g)

Amount per serving	% Daily Value*
Calories	1819.4

Total Fat 42.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 5898.5mg	0%
Total Carbohydrate 324.5g	0%
Dietary Fiber 41.1g	0%
Total Sugars 59.0g
Protein 50.3g	0%

Vitamin D 0IU	0%
Calcium 549.3mg	0%
Iron 23.6mg	0%
Potassium 7703.2mg	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: 20.5%

Protein: 10.7%

Carbs: 68.8%