Description
This Creamy Vegan Potato Leek Soup is a comforting and hearty dish perfect for chilly days. Made with tender leeks, potatoes, and a rich coconut milk base, it’s both dairy-free and packed with flavor from garlic, thyme, and a balanced blend of seasonings. The soup has a rustic texture with some potato chunks for a satisfying bite, but can also be blended smooth. It’s an easy one-pot recipe that can be garnished with green onions, vegan sour cream, or coconut bacon for added texture and taste.
Ingredients
Scale
Vegetables
- 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (from 1 medium leek, ~180 g)
- 1/2 cup finely chopped celery
- 4 large cloves garlic, minced
- 4 cups chopped potatoes, cut into 1/2-inch cubes (preferably unpeeled Yukon gold, ~1 ½ lbs yielding ~4 cups)
Liquids & Fats
- 1 Tbsp olive oil (or vegan butter; if oil-free, substitute with 2 Tbsp water)
- 2 ½ cups water (can substitute up to half with vegetable broth and reduce salt accordingly)
- 1 cup canned light coconut milk (or homemade cashew cream)
Seasonings
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3/4 tsp dried thyme (or 2 tsp fresh thyme)
Optional Garnishes
- Sliced green onion or chives
- Coconut bacon
- Vegan sour cream
Instructions
- Prepare the Leeks: Remove and discard the dark green parts and ends of the leek, reserving if desired for broth. Slice the white and light green parts in half lengthwise, rinse thoroughly under cold water to remove dirt, then slice into 1/4-inch pieces.
- Sauté Aromatics: Heat a large pot or Dutch oven over medium heat. Add olive oil, chopped leek, and celery. Cook for about 5 minutes until softened and fragrant. Stir in salt, pepper, thyme, and minced garlic; cook for an additional 1-2 minutes while stirring frequently to release flavors.
- Add Potatoes: Incorporate chopped potatoes into the pot and mix well with the leek mixture. Sauté for 3-4 minutes to combine flavors, stirring often to prevent sticking.
- Simmer the Soup: Pour in water and coconut milk, then bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20-25 minutes. Stir occasionally to prevent sticking. Potatoes should be fork-tender but still hold shape.
- Blend the Soup: Using an immersion blender, purée approximately 75% of the soup to maintain some chunkiness for texture. Alternatively, blend half in a heat-proof blender until smooth and return it to the pot. Adjust blending to your preferred consistency.
- Season to Taste: Taste the soup and adjust with additional salt, pepper, or thyme to enhance the flavor complexity.
- Serve and Garnish: Ladle soup into bowls and optionally garnish with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in an airtight container refrigerated for 3-4 days or frozen for up to 1 month. Reheat on the stovetop over low-medium heat until warmed through.
Notes
- Leek greens can be saved and added to vegetable broth for extra flavor instead of discarding.
- For oil-free version, replace olive oil with twice the amount of water to sauté the vegetables.
- Substitute vegetable broth for water up to half the amount and reduce added salt accordingly.
- Use homemade cashew cream as a substitute for coconut milk to reduce coconut flavor if preferred.
- Adjust the texture by blending more or less of the soup to your liking.
- This soup keeps well and tastes great reheated; freeze leftovers in portions for convenient future meals.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 150
- Sugar: 2.5 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
