Creamy and comforting Vegan Potato Leek Soup that is simple and easy to make.
This Creamy Vegan Potato Leek Soup is full of warm and comforting ingredients and comes together in less than 40 minutes.
A comforting soup that’s perfect for these cold winter days. This Vegan Potato Leek Soup is creamy in texture and packed with flavor.
This soup is made from leeks, garlic, potatoes, fresh thyme, coconut milk, and spices.
How to Make Creamy Potato Leek Soup:
- Melt butter in a heavy-bottomed pot (like a dutch oven) over medium-low heat. Add leeks and a pinch of kosher salt. Reduce temp to low, and cook low and slow for 10-15 minutes until very soft with little to no browning.
- Stir in garlic, potatoes, thyme, bay leaves, vegetable broth, ½ tsp kosher salt, and a couple turns of black pepper. Bring to a low boil, cover, and reduce heat to simmer for 10 minutes until potatoes are soft and fall apart easily.
- Fish out potatoes and press through a potato ricer into a separate bowl. Add leeks and broth to a blender (remove bay leaves and thyme stems). Blend on low then slowly increase to high until smooth. Add back to pot and whisk in riced potatoes, non-dairy milk, and coconut milk.
- Bring soup to a simmer then whisk in grated nutmeg. Season with kosher salt (~½ tsp) and pepper (couple turns) to taste. Serve with chopped fresh chives and toasted bread.
Why you’ll love this Creamy Potato Leek Soup:
- Creamy in texture.
- Full of flavor.
- Easy & simple to make.
- Ready in less than 40 minutes.
- Perfect warming winter dinner idea!
What potatoes do you recommend for this recipe?
My favorite is yukon gold potatoes, because they are creamy in texture. You could also use russet potatoes!
Can I use chicken broth instead of vegetable?
Definitely! Use what works best for you whether its chicken or veg broth or storebought or homemade.
Can I freeze this soup?
Yes. I recommend storing in an airtight container. Freeze the soup for up to 3 months.
If you’re looking for more hearty soups and stews, you’ll also love this 30-minute Instant Pot Lentil Soup, this Curried Sweet Potato, Black Bean, & Quinoa Soup, and this Easy Vegan Chicken Noodle Soup.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy and comforting Vegan Potato Leek Soup that is simple and easy to make.
- 3 tbsp vegan butter
- 4 leeks, washed well, light and green parts, roughly chopped
- 2 cloves garlic, finely chopped
- 2 lb yukon gold potatoes, peeled and cut into big chuks
- 4 sprigs fresh thyme
- 2 bay leaves
- 4 cups low-sodium vegetable broth
- ½ cup unsweetened, plain non-dairy milk
- ½ cup canned full-fat coconut milk
- ¼ tsp freshly grated nutmeg
- 1 tsp kosher salt
- Freshly cracked black pepper, to taste
- Chopped chives, for garnish
-
Melt butter in a heavy-bottomed pot (like a dutch oven) over medium-low heat. Add leeks and a pinch of kosher salt. Reduce temp to low, and cook low and slow for 10-15 minutes until very soft with little to no browning.
-
Stir in garlic, potatoes, thyme, bay leaves, vegetable broth, ½ tsp kosher salt, and a couple turns of black pepper. Bring to a low boil, cover, and reduce heat to simmer for 10 minutes until potatoes are soft and fall apart easily.
-
Fish out potatoes and press through a potato ricer into a separate bowl. Add leeks and broth to a blender (remove bay leaves and thyme stems). Blend on low then slowly increase to high until smooth. Add back to pot and whisk in riced potatoes, non-dairy milk, and coconut milk.
-
Bring soup to a simmer then whisk in grated nutmeg. Season with kosher salt (~½ tsp) and pepper (couple turns) to taste. Serve with chopped fresh chives and toasted bread.
