Creamy Vegan Potato Leek Soup
Discover the ultimate comfort food with this Creamy Vegan Potato Leek Soup, a velvety, plant-based twist on a classic favorite. This hearty recipe combines the delicate flavors of sautéed leeks, creamy russet potatoes, and rich coconut milk, all perfectly seasoned with thyme, garlic, and a touch of black pepper. Made with wholesome ingredients and blended to silky perfection, this dairy-free delight is as nutritious as it is satisfying. Ready in under an hour, it's the ideal cozy bowl for chilly evenings, whether you're hosting guests or enjoying a solo meal. Garnish with fresh chives for a pop of color and flavor, and savor this warming, gluten-free soup that’s as inviting as it is easy to make! Perfect for weeknight dinners or meal prep, this soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 3 medium Leeks
- 4 medium Russet potatoes
- 3 large Garlic cloves
- 2 tablespoons Olive oil
- 6 cups Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives (optional, for garnish)
Instructions
Thoroughly clean the leeks to remove dirt or grit. Cut off the dark green tops, reserve the white and light green parts, and slice them thinly.
Peel the potatoes and dice them into 1-inch cubes for even cooking.
Mince the garlic cloves and set aside.
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened and slightly golden, stirring frequently.
Add the minced garlic to the pot and sauté for another 1 minute until fragrant, being careful not to burn it.
Add the diced potatoes, vegetable broth, thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
Return the soup to the pot if needed, and stir in the coconut milk. Heat over low heat for 2-3 minutes, stirring occasionally, until warmed through.
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, garnish with chopped chives if desired, and serve warm. Enjoy your creamy vegan potato and leek soup!
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5916 mg | 257% | |
| Total Carbohydrate | 309.8 g | 113% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 57.5 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 7328 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
