Vegan Potato and Leek Soup
Warm up with a bowl of cozy comfort by trying this Vegan Potato and Leek Soup, a hearty plant-based twist on the classic recipe. This creamy soup features tender leeks, silky potatoes, and aromatic garlic simmered in a flavorful blend of vegetable broth, thyme, and bay leaf. The addition of coconut milk brings a luscious creaminess without any dairy, making it perfect for vegans and those avoiding animal products. Quick to prepare and easy to blend into a velvety texture, this soup is ideal for busy weeknights or relaxed weekend lunches. Topped with vibrant chopped parsley and chives, it’s a wholesome, nourishing dish to satisfy your taste buds. Whether you’re seeking gluten-free, dairy-free, or simply healthy recipes, this vegan potato and leek soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 large leeks
- 4 medium potatoes
- 3 garlic cloves
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons chives
Instructions
Trim the roots and dark green parts off the leeks, leaving only the white and light green parts. Slice them in half lengthwise, then slice crosswise into thin half-moons. Rinse thoroughly under cold water to remove any grit.
Peel and dice the potatoes into 1-inch cubes.
Peel and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the sliced leeks and garlic, and cook for about 5 minutes until the leeks are softened, stirring occasionally.
Add the diced potatoes to the pot, and stir to combine with the leeks and garlic.
Pour in the vegetable broth, and add in the thyme, bay leaf, salt, and black pepper. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cook for about 25 minutes until the potatoes are tender.
Remove the bay leaf from the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return the soup to the pot.
Stir in the coconut milk and heat through. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley and chives.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5498 mg | 239% | |
| Total Carbohydrate | 362.8 g | 132% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 81.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 851 mg | 65% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 7120 mg | 152% | |
*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.
