The perfect creamy vegan potato leek soup recipe for Fall (or Winter!). 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 potato soup makes enough for dinner and leftovers to enjoy later.
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Why You’ll Love This Recipe
- Comforting: If you are a big soup lover because of how warm and comforting they are, then look no further. This delicious vegan potato leek soup is just that.
- Quick & Easy: This hearty soup recipe has a simple ingredient list. It requires 10 minutes of prep and about 20 minutes of cooking.
- Versatile: Enjoy a large bowl of this creamy vegan soup or have it as a side dish.
About Leeks
Did you know that leeks are part of the Alliaceae family of bulbous plants, along with onion, garlic, shallots, etc.? However, unlike their fellow family members, leeks do not form bulbs underground.
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, and manganese. They are also high in fiber.
Leeks can also add to the health benefits of this creamy soup as they contain vitamins K, B6, E, C, and 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 dinner.
Ingredients
This healthy potato leek soup recipe calls for simple ingredients that are perfectly flavorful.
- 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. If you don’t have either, then a low-sodium vegetable broth would be the next best thing.
- Onion: makes an excellent addition to most savory dishes, in my opinion. For this vegan leek soup recipe, I recommend using a yellow onion.
- Garlic: You can’t go wrong with garlic.
- Leek: Leeks have a sweet onion flavor adding a unique depth to this soup.
- Potatoes: They 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 that 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.
Step-by-step Instructions: How to Make Vegan Potato Leek Soup
1. Sauté onions, garlic, and leeks until onions are almost transparent in a little bit of water (about 1/4 cup). (Use a large pot for this, such as a stock pot or a big dutch oven.)
2. Pour in the remaining water and bouillon and bring the liquid to a boil.
3. Add the cubed potatoes, rosemary, thyme, and basil.
4. Simmer until a fork can easily pass through the potato.
5. Remove the large pot from the heat. Use an immersion blender and blend until you reach your desired consistency. (Make it as creamy or chunky as you like!)
6. Simmer for approximately 10 minutes with the remaining ingredients (apart from the green onions), including the herbs and coconut milk.
7. 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
- Fresh parsley
- A sprinkling of black pepper
- A drizzle of olive oil or avocado oil
- A drizzle of coconut cream or cashew cream
- A pinch of chili flakes
- A sprinkle of nutritional yeast.
- Oven-roasted chickpeas
- White beans
- Crusty bread or homemade croutons
- Vegan bacon
How to Store Vegan Leek Soup
Once cool, you can store your creamy potato leek soup in the fridge for about five 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 it to a freezer-safe airtight container.
To reheat, defrost the soup overnight or gently heat it 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.
FAQ
Fresh bread, homemade croutons, and biscuits pair well with this delicious soup. In addition, a tasty fall salad would be perfectly served alongside this easy potato soup recipe.
If you find that your classic potato leek soup is not flavorful enough, then add some herbs. I recommend thyme and basil or a large amount of fresh dill.
More Dairy-Free Soup Recipes
Recipe
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Vegan Potato Leek Soup
- Total Time: 30 minutes
- Yield: 8 cups / 2.8 liters 1x
- Diet: Vegan
Description
Vegan potato leek soup is simply a hug in a bowl. Ready in 30-minutes, this leek and potato soup recipe is the perfect midweek meal. It’s gluten-free, dairy-free, and nutritious!
Ingredients
- 6 1/2 cups of water + vegetable bouillon
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large leek, cleaned and thinly sliced
- 5 cups potatoes, cubed (about 6-7 Yukon gold potatoes)
- 1 13.6–ounce can of organic coconut milk
- 1 teaspoon ground black pepper
- 1 teaspoon Himalayan salt
- 1 teaspoon rosemary
- 1/4 teaspoon thyme
- 1 teaspoon fresh basil
Instructions
- Sauté onions, garlic, and leeks until onions are almost transparent in a little bit of water (about 1/4 cup). (Use a large pot for this, such as a stock pot or a big dutch oven.)
- Pour in the remaining water and bouillon and bring the liquid to a boil.
- Add the cubed potatoes, rosemary, thyme, and basil.
- Simmer until the potatoes are fork-tender.
- Remove the large pot from the heat. 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 your favorite bowls, and add green onions or your favorite vegan soup toppings.
Notes
How to Store Vegan Leek Soup
- Once cool, you can store your creamy potato leek soup in the fridge for about five 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.
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 it to a freezer-safe airtight container.
- To reheat, defrost the soup overnight or gently heat it 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Keywords: easy vegan soup recipe
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