Vegan Creamy Potato Leek Soup
Cozy up with a bowl of this Vegan Creamy Potato Leek Soup, a hearty and nourishing dish that’s as comforting as it is delicious. Made with tender leeks, creamy potatoes, and velvety coconut milk, this plant-based soup boasts a rich and satisfying texture without the use of dairy. Infused with the subtle flavors of fresh thyme, garlic, and a hint of nutritional yeast for an umami boost, it’s the perfect balance of simplicity and sophistication. Ready in under an hour, this one-pot recipe is ideal for busy weeknights or as a crowd-pleasing starter for dinner parties. Top it off with fresh chives for a pop of color and freshness, and enjoy a wholesome, gluten-free, and vegan meal that warms you from the inside out! Keywords: vegan creamy potato leek soup, dairy-free soup recipe, plant-based comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 medium, white and light green parts only leeks
- 3 cloves, minced garlic
- 2 pounds, peeled and diced potatoes
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon, chopped fresh thyme
- 1 cup, full-fat coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons nutritional yeast
- 2 tablespoons, chopped for garnish chives
Instructions
Begin by preparing the leeks: slice them lengthwise and rinse thoroughly to remove any dirt between the layers. Chop the leeks into thin slices.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped leeks and sauté for about 5 minutes, stirring occasionally until they start to soften.
Add the minced garlic to the pot and cook for an additional 2 minutes until fragrant.
Stir in the diced potatoes, vegetable broth, bay leaf, and thyme. Increase the heat and bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are fork-tender.
Remove the bay leaf from the soup. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend the soup in batches in a standing blender, then return it to the pot.
Stir in the coconut milk, salt, black pepper, and nutritional yeast. Let the soup simmer for an additional 5 minutes to meld the flavors.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with chopped chives.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5924 mg | 258% | |
| Total Carbohydrate | 352.3 g | 128% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 60.4 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 8579 mg | 183% | |
*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.
