Vegan Potato and Leek Soup

Warm up with a comforting bowl of vegan potato and leek soup, a creamy, plant-based twist on a classic favorite. This hearty recipe combines the delicate sweetness of sautéed leeks with the earthy richness of tender potatoes, simmered in a fragrant vegetable broth infused with garlic, thyme, and a hint of bay leaf. A splash of coconut milk adds a velvety texture without any dairy, making it the perfect option for vegans and those seeking a lighter alternative. Blended to silky perfection, this soup is as nourishing as it is satisfying. Garnished with fresh parsley and chives, it’s a wholesome meal ideal for chilly evenings or as an elegant starter. Simple, flavorful, and ready in under an hour, this vegan potato and leek soup is sure to be a new go-to in your kitchen.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

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

Directions

Step 1

Trim the roots and dark green parts off the leeks, leaving only the white and light green parts. Slice them in half lengthwise, then slice crosswise into thin half-moons. Rinse thoroughly under cold water to remove any grit.

Step 2

Peel and dice the potatoes into 1-inch cubes.

Step 3

Peel and mince the garlic cloves.

Step 4

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and garlic, and cook for about 5 minutes until the leeks are softened, stirring occasionally.

Step 5

Add the diced potatoes to the pot, and stir to combine with the leeks and garlic.

Step 6

Pour in the vegetable broth, and add in the thyme, bay leaf, salt, and black pepper. Increase the heat to bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to a simmer and cook for about 25 minutes until the potatoes are tender.

Step 8

Remove the bay leaf from the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return the soup to the pot.

Step 9

Stir in the coconut milk and heat through. Taste and adjust seasoning with additional salt and pepper if needed.

Step 10

Serve hot, garnished with chopped parsley and chives.

Nutrition Facts

Serving size	(2803.2g)

Amount per serving	% Daily Value*
Calories	1823.3

Total Fat 42.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5902.6mg	0%
Total Carbohydrate 325.0g	0%
Dietary Fiber 41.4g	0%
Total Sugars 59.1g
Protein 50.7g	0%

Vitamin D 0IU	0%
Calcium 584.9mg	0%
Iron 24.7mg	0%
Potassium 7753.2mg	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: 20.4%

Protein: 10.7%

Carbs: 68.8%