Vegan Potato Leek Soup
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Incredibly creamy Vegan Potato Leek Soup is made with leeks, garlic and Yukon gold potatoes, all in a thick and flavorful broth. An easy dinner option that’s hearty, comforting and quick to make!
It’s definitely time for comfort food and I have the perfect recipe for you today! When it starts getting chilly outside, there really isn’t anything comparable to a nice warm bowl of hearty soup.
I feel like this Vegan Potato Leek Soup should be the official soup of the winter season. Simple, quick, oh so delish and made with nourishing ingredients. Everything cooks together in one big pot – the veggies, herbs and the key to it’s creaminess – coconut cream.
You can’t go wrong with this delicious soup dish. So, get into a pair of comfy pants, put on a fuzzy sweater, and position yourself with your head above this bowl of soup just to breathe in the aroma. TOTALLY DREAMY.
Vegan Potato Leek Soup Ingredients:
This good-for-you potato leek soup is full of nutrients and cozy flavors that you’ll love all season long. Plus, it’s so easy to make! Here’s what you’ll need:
- Butter. Adds great flavor to the soup and helps the leeks caramelize. Feel free to use your favorite neutral cooking oil, if you prefer.
- Leeks. Make sure to wash and dry your leeks well – they can be very sandy!
- Garlic. Adds great flavor to the soup. You can always substitute 1 teaspoon of garlic powder, if you don’t have fresh garlic on hand.
- Thyme. I love thyme with potatoes and leeks, but sage or rosemary would also be delicious.
- Yukon gold potatoes. I highly recommend using Yukon gold potatoes. They make the creamiest soup!
- Vegetable stock. Helps thin the soup and adds additional flavor.
- Coconut cream. Gives the soup a bit of extra creaminess. Make sure you’re using unsweetened!
What is a leek?
Unfamiliar with leeks? Leeks are part of the onion family and they’re so full of flavor. The taste reminds me of a cross between a green onion and garlic. They make a great addition to stir fries, soups and pasta dishes. Watch this video on YouTube to learn how to cut and clean leeks.
How to make Vegan Potato Leek Soup:
Making a rich, creamy potato soup from scratch is easier than you might think! Here’s a quick rundown of the process, but for full, printable instructions, reference the recipe card at the bottom of the post.
- Sauté the leeks & garlic. Melt the butter in a large heavy-bottomed stock pot or dutch oven set over medium heat. Once the butter has melted, add the leeks and stir to coat them with butter. Cook for 5 minutes, stirring occasionally, or until the leeks are tender. Add the garlic and thyme and cook for another minute.
- Cook & simmer. Add the diced potato and vegetable stock. Bring the soup to a boil and then reduce the heat to medium low. Simmer the soup for 10-12 minutes, or until the potatoes are tender.
- Add creaminess & puree. Remove the soup from the heat and add the coconut cream. Use an immersion or high-speed blender to puree the soup until smooth.
- Garnish and serve. Season with salt and pepper and serve immediately. Feel free to garnish with tempeh bacon, vegan bacon bits and vegan cheese. I love to serve mine with crusty French or sourdough bread for dipping!
Serving suggestions:
This delicious creamy soup is hearty enough to eat on its own as a meal or serve it as a side. Here’s some delicious pairing options:
- Salad. A light, fresh green salad pairs so nicely with this flavorful soup.
- Grilled cheese. This is my favorite way to eat this soup! So good for dipping!
- Bread. Crusty bread is an easy, yet satisfying counterpart to potato soup.
Make ahead + storage tips:
- Make ahead. You can save time by prepping the leeks and potatoes up to 1 day in advance. Store sliced leeks and diced potatoes in the refrigerator.
- Leftovers. Store leftover vegan potato leek soup in an airtight storage container in the refrigerator for up to 3 days.
- Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional stock/broth, as needed to thin the soup. You can also rewarm this soup in the microwave.
- Freeze. Place leftover soup that is completely cooled in an airtight freezer-safe storage container for up to 3 months. Be sure to label the container with the date! Let thaw overnight in the refrigerator before reheating.
More favorite soup recipes:
Looking for more cozy soup recipes to try? Here are a few of my faves!
As usual, PLEASE let me know if you make this vegan potato leek soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
Vegan Potato Leek Soup
Ingredients
- 2 tablespoons vegan butter
- 2 cups sliced leeks rinsed and dried
- 2 cloves garlic minced
- 1 teaspoon fresh thyme minced
- 3 cups peeled and diced yukon gold potatoes
- 3 cups vegetable stock
- ½ cup unsweetened coconut cream well stirred
- Salt and pepper to taste
Instructions
- Add the butter to a large heavy bottomed stock pot or dutch oven set over medium heat.
- Once the butter has melted, add the leeks and stir to coat them with butter. Cook for 5 minutes, stirring occasionally, or until the leeks are tender.
- Add the garlic and thyme and cook for another minute.
- Add the diced potato and vegetable stock. Bring the soup to a boil and then reduce the heat to medium low.
- Simmer the soup for 10-12 minutes, or until the potatoes are tender.
- Remove the soup from the heat and add the coconut cream. Use an immersion or high speed blender to puree the soup until smooth.
- Season with salt and pepper and enjoy.
- Store any leftover soup in an airtight container in the fridge for up to three days.
Video
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