A nourishing, plant-based soup that’s perfect for cold winter nights.
A few years ago, I had a roommate whose favorite wintertime dinner was potato-leek soup. But at the time we lived together, both of us were trying a vegan diet, so we wanted to make a version that had absolutely no animal products. When I look at this recipe today, I’m reminded of the one we made and how luxurious it tasted, even though it was plant-based. It just goes to show that you can still have a flavorful, filling dish without dairy or meat! We had fun making it together, and I have a feeling you will, too.
Vegan potato-leek soup is thick, creamy, and bursting with rich flavors like garlic and leeks. If you haven’t tried leeks before and you’re skeptical, don’t worry. They taste a bit like onion, but milder and slightly sweeter. That’s why, when paired with starchy potatoes and savory seasonings, they create a mild yet flavorful dish. There are no excess spices or overpowering herbs. What you see and smell is what you get, and oh boy, does the kitchen smell wonderful while the soup cooks! Having this soup on the stove made every cold winter night so much more cozy.
How does this differ from regular potato-leek soup?
Traditionally, potato leek soup is made with heavy cream. But this recipe replaces that ingredient with coconut milk, which mimics the velvety smooth texture potato leek soup lovers know best. It also adds a hint of sweetness, which keeps the taste buds interested with every spoonful. My friend and I found that it was hard to stop going back to the kitchen for more!
How do I store leftovers?
Let the vegan potato-leek soup cool to room temperature, then transfer it to an airtight container. Refrigerate the soup for 3-4 days, and then warm it over medium heat on the stove, stirring occasionally until it starts to simmer. The soup can also be frozen in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
When my friend and I made vegan potato-leek soup, we paired it with Garlic Toast (using vegan butter), Roasted Brussels Sprouts, and white wine. But feel free to get creative! You’d be surprised by how many other dishes this satisfying soup can complement. Try Vegan Stuffed Peppers, Vegan Paleo Broccoli-Cashew Salad, Vegan Crab Cakes, or a simple Vegan Salad. Who said plant-based had to be plain?
Ingredients
- 2 tablespoons olive oil
- 3 large leeks white and light green parts only, cleaned and chopped
- 1 medium onion diced
- 1 rib celery chopped
- 4 cloves garlic minced
- 4 large russet potatoes peeled and cubed (1/2-inch pieces)
- 5 cups low-sodium vegetable broth
- 1 1/4 teaspoons dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Juice of 1 lemon
- 3/4 cup coconut milk unsweetened
- Fresh chives chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped leeks, diced onion, celery, and minced garlic. Sauté for about 5 minutes until softened.
- Add the cubed potatoes, vegetable broth, dried thyme, dried rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender.
- Remove the bay leaf. Stir in the lemon juice and coconut milk. Using an immersion blender, blend most of the soup until smooth, leaving some potato pieces for texture. Adjust salt and pepper to taste.
- If needed, add more broth or coconut milk to thin the soup. Garnish with chopped fresh chives and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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