Description
This creamy vegan potato leek soup is a comforting, wholesome dish made with tender potatoes, aromatic leeks, and a rich coconut milk base. Perfectly seasoned with thyme, garlic, and black pepper, it’s a flavorful dairy-free option that can be enjoyed as a starter or a hearty main. The soup is partially puréed for a rustic texture and garnished optionally with green onions, coconut bacon, and vegan sour cream for extra layers of flavor.
Ingredients
Scale
Soup Ingredients
- 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g)
- 1 Tbsp olive oil (or vegan butter; if oil-free, substitute with twice as much water)
- 1/2 cup finely chopped celery
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3/4 tsp dried thyme (or 2 tsp fresh thyme)
- 4 large cloves garlic, minced
- 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (preferably unpeeled Yukon gold; ~1 ½ lbs yields ~4 cups)
- 2 ½ cups water (or substitute up to half with vegetable broth and reduce salt accordingly)
- 1 cup canned light coconut milk (or homemade cashew cream)
Optional For Serving
- Sliced green onions or chives
- Coconut bacon
- Vegan sour cream
Instructions
- Prepare the Leeks: Trim and discard the end and dark green parts of the leek, or reserve greens for broth. Slice the white and light green parts in half lengthwise, wash thoroughly under cold water to remove dirt between layers, then slice into 1/4-inch pieces.
- Sauté Aromatics: Heat a large pot or Dutch oven over medium heat. Add olive oil, sliced leeks, and chopped celery. Cook for about 5 minutes until softened and fragrant. Season with salt, black pepper, thyme, and minced garlic, then cook an additional 1-2 minutes, stirring frequently.
- Add Potatoes: Stir in the chopped potatoes, tossing to combine evenly with the leek mixture. Sauté for 3-4 minutes, stirring frequently to slightly soften the potatoes.
- Add Liquids and Simmer: Pour in the water and coconut milk. Bring soup to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, stirring about every 10 minutes, until potatoes are fork tender but still hold some shape.
- Puree the Soup: Using an immersion blender, purée about three-quarters of the soup to create a creamy but slightly chunky texture. Alternatively, blend half the soup in a heat-proof blender and return to the pot. Adjust purée consistency as preferred for rustic or smooth texture.
- Adjust Seasoning: Taste and add more salt, black pepper, or thyme as desired to round out the flavors.
- Serve: Ladle soup into bowls and garnish with optional sliced green onions or chives, coconut bacon, and vegan sour cream if desired. Store leftovers in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month. Reheat gently on the stovetop before serving.
Notes
- For an oil-free version, substitute olive oil with double the amount of water during sautéing.
- Using homemade cashew cream instead of coconut milk will add creaminess without coconut flavor.
- Leek greens can be saved and used to make vegetable broth for extra flavor.
- The soup can be puréed completely smooth if preferred for a creamier texture.
- Store leftovers properly in the refrigerator or freezer to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
