This Vegan Potato Leek Soup is creamy, comforting and filling. It’s dairy-free, gluten-free and nutritious. Perfect for those chilly days, too.
Potatoes are my favorite comfort food. I love them baked, broiled, fried, mashed or soup-ified! This Vegan Potato Leek Soup really fits the bill when it comes to comforting. It’s satisfying, belly-warming and oh-so cozy!
Potatoes are good for you!
Potatoes are an excellent source of potassium, zinc, copper, B6, vitamin C, phosphorus, manganese, niacin, fiber, and pantothenic acid. What’s not to love about these lovely gems? They are healthy and delicious!
I’m a big soup lover and It’s definitely my go-to meal in the winter. They are easy to make, warming, filling and delicious! This Vegan French Onion Soup is another favorite of mine and I make it often. It’s so rich & savory and makes my house smell heavenly!
Way before my vegan days, I’ve always had a love for potato leek soup. However, it was a love/hate relationship because it often left my tummy in knots. I know now it was because of the dairy.
After going vegan, I was easily able to make this soup in the veganized version. There’s nothing missing at all in this soup, it’s flavorful, rich and scrumptious! So, I can still enjoy this yummy soup, but without the unhealthy fats, animal ingredients and tummy aches.
I love that it’s easy to make and calls for everyday ingredients. It’s also inexpensive to make and perfect for batch cooking, too.
This Potato Leek Soup is unbelievably creamy, comforting and filling! It’s the perfect choice for those chilly days and will warm you up from the inside out.
It’s just GOOD!
Are you ready to give this dreamy soup a try? Let’s do this!
* Watch how it’s done in this video below *
I’d love to hear from you
If you make this Potato Leek Soup, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
* Click photo to Pin *
- 1 1/2 tablespoons olive oil , extra virgin
- 1 tablespoon vegan butter
- 1 small onion, diced
- 3 large leeks, cleaned well & thinly sliced (white & light green part only) *See note
- 5 medium russet potatoes, peeled and chopped
- 2-3 cloves of garlic, minced
- 1 teaspoon salt, more to taste
- Fresh ground pepper, to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground coriander *See note
- 6 cups vegetable broth (low sodium) *See note
- 2 bay leaves
- 2 tablespoons fresh lemon juice
- 1 cup canned coconut milk (or any unsweetened plant-based milk)
- Green onion, chopped
- Pieces of cooked potato
- Fresh parsley
- Fresh ground pepper
Make sure leeks are washed well first. *See note on instructions
Heat the oil and butter in a large pot, over medium heat. Add a pinch of salt to the oil. Add the leeks & onion, sauté until softened, about 3-5 minutes
Add the potato, garlic, salt, pepper & spices (except the bay leaf). Sauté to release the flavors of the garlic & spices, about 2-3 minutes. Stir often to keep vegetables from sticking. (if it starts to stick, add a touch of oil or vegetable broth)
Add the vegetable broth & bay leaf, bring to a boil. Reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are tender. You can pierce them with a fork to test for tenderness.
Remove from heat and remove bay leaves. Stir in the cream and lemon juice. Add more salt to taste.
Using an immersion blender, blend until smooth and creamy. You can also use a regular blender, and carefully blend in batches. Before blending, set aside a few pieces of potato for the garnish.
Serve in soup bowls and top with chopped green onion, fresh ground pepper and a few pieces of cooked potato.
*Leeks can be very dirty inside the layers, because they are grown in sandy soil. To clean thoroughly: cut off the dark green part and discard (or save for stock). Cut off the roots, and slice the stalk lengthwise in half. Now slice the entire leek into pieces. Place in a small bowl of water and swish around to release the dirt. Place in colander and drain well.
*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together. If you would like to omit the non-dairy milk, just add a 1/2 cup more vegetable broth. The soup will still have a creamy texture from the potatoes.
* If you don't have vegan butter, you can replace it with olive oil.
*If you don't like coconut milk, my second choice for this recipe would be unsweetened soy milk, because it has a richer & creamier texture, but any plant-based milk will work.
*If you don't have coriander on hand, you can omit it. It adds a hint of nice flavor, but it's not needed.