The creamiest vegan potato leek soup to rule the world! Well, maybe not the world, but it certainly rules my taste buds! Made with coconut cream, this soup is oh-so-smooth and dairy-free at the same time! Does it get better than that? This vegan leek potato soup makes enough for dinner and leftovers to enjoy later.
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Did you know that leeks are part of the Alliaceae family of bulbous plants, along with onion, garlic, shallots, etc.? However, unlike its fellow family members, leeks do not form bulbs underground. Fun fact, huh?
Is Potato Leek Soup With Coconut Milk Healthy?
This dairy-free leek and potato soup is naturally vegan, nut-free, and affordable to make. But what about the health aspects of this delicious recipe?
Potatoes are not only tasty and affordable, but they also provide you with many health benefits, including potassium, zinc, vitamin C, manganese, and they are high in fiber.
Leeks can also add to the health benefits of this creamy soup as they contain vitamin K, B6, E, C, folate, as well as iron, copper, manganese, and omega-3 fatty acids.
The coconut milk base also helps to increase the healthy fats and keep you fuller for longer.
Let’s not forget that health is also about what is good for you and your soul. Potato leek soup is certainly a comfort food in the cooler months. It’s warming and cozy and can nourish you while allowing you to enjoy the creamy texture for lunch or dinners.
- Water & vegetable bouillon: I have my go-to vegetable bouillon but I recommend using your favorite vegetable broth or bouillon cubes. Alternatively, using homemade vegetable stock is a great option.
- Onion makes an excellent addition to most savory dishes in my opinnion. For this vegan leek soup recipe I recommend using a yellow onion.
- Leek have a sweet onion flavor adding a unique depthness to this soup.
- Potatoes are a staple adding soft fullness to this vegan leek potato soup. I tend to opt for Yukon gold potatoes, however, red potatoes as well as russet potatoes are good alternative options.
- Coconut milk adds creaminess to this dairy-free potato leek soup. Don’t worry though, it does not make the soup taste like coconut.
- Spices & Herbs included in this vegan soup recipe are black pepper, salt, rosemary, thyme, and basil. So refreshing and flavorful you might just want a second bowl.
- Green onions are perfect for topping and add a slight crunch to each bite. There are also plenty of other topping ideas below.
How to Make Vegan Potato Leek Soup
- Wash all your veggies in cold water.
- Sauté onions, garlic, and leeks until onions are almost transparent in a little water.
- Add remaining water and bouillon and bring the liquid to a boil.
- Add the cubed potatoes and simmer until a fork can easily pass through the potato.
- Remove the pan from heat and allow it to cool. Use an immersion blender and blend until you reach your desired consistency. (Make it as creamy or chunky as you like!)
- Simmer for approximately 10 minutes with the remaining ingredients (apart from the green onions), including the herbs and coconut milk.
- Serve in small bowls and add the green onions or your favorite vegan soup toppings.
Soup Topping Ideas
- Green onions
- Fresh chives or basil leaves
- A sprinkling of black pepper
- A drizzle of olive oil or coconut cream
- A pinch of chili flakes
- A squeeze of fresh lemon juice
- Oven-roasted chickpeas or homemade croutons
- Don’t forget to serve with a slice of bread!
How to Store Vegan Leek Soup
Once cool, you can store your creamy potato leek soup in the fridge for about 5 days in a sealed container. To reheat, add soup to a pan and simmer on medium heat (recommended) or microwave. Stir every 1-2 minutes to ensure even heating and serve when steaming hot throughout.
Sustainable Kitchen Tip: Storing leftovers in airtight glass containers keeps your food fresh longer than if stored in plastic.
Can Potato Leek Soup Be Frozen?
Yes! This vegan leek and potato soup is a great recipe to freeze and have on hand for easy midweek meals.
However, you need to freeze the soup before you add the coconut milk. Simply follow the instructions and leave out the coconut milk when you add the final ingredients. Then wait for the soup to cool and transfer to airtight containers.
To reheat, defrost the soup overnight or gently heat on the stove until it becomes liquid again. Next, add the coconut milk and simmer on medium heat until ready to serve. Your soup is freezer-safe for up to 2 months.
More Dairy-Free Soup Recipes
I hope you LOVE this dairy-free potato leek soup recipe! It’s:
If you try this vegan potato leek soup recipe, let me know! Leave a comment, rate it, and remember to take a pic and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!
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