Vegan Leek and Potato Soup
Warm, comforting, and packed with flavor, this Vegan Leek and Potato Soup is a plant-based twist on a classic favorite. Perfect for cozy nights or meal prepping, it features tender leeks, creamy potatoes, and aromatic garlic, simmered in a rich vegetable broth with a hint of thyme and bay leaf. Coconut milk adds a velvety texture while keeping the recipe dairy-free, making it a must-try for vegans and anyone seeking a wholesome yet indulgent soup. Ready in under an hour, this recipe is simple to prepare and ideal for busy weeknights. Garnished with fresh chives, each bowl is a delightful balance of savory and creamy goodness, guaranteed to become a staple in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium leeks
- 4 medium potatoes
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 3 garlic cloves
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives
Instructions
Begin by preparing the leeks. Trim off the dark green parts and the root end, then slice the leeks lengthwise and rinse thoroughly under cold running water to remove any dirt. Slice the leeks into thin, half-moon slices.
Peel and dice the potatoes into 1-inch cubes. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté for about 5-7 minutes until the leeks are soft and translucent.
Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth and add the bay leaf and dried thyme.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25 minutes, or until the potatoes are tender.
Remove and discard the bay leaf. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches, blend until smooth, and return it to the pot.
Stir in the coconut milk, salt, and black pepper. Allow the soup to simmer for another 5 minutes to heat through and let the flavors meld.
Taste the soup and adjust the seasoning as necessary.
Serve hot, garnished with freshly chopped chives.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5898 mg | 256% | |
| Total Carbohydrate | 324.5 g | 118% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 59.0 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 7703 mg | 164% | |
*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.
