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Velvety Vegan Potato Leek Soup

A close-up of creamy, pale green leek soup in a white bowl, garnished with fresh chopped chives.
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Make this creamy, comforting potato leek soup that is completely dairy-free. It uses simple ingredients for a rich flavor perfect for weeknights or as a starter.

Ingredients

Scale
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 2 tablespoons olive oil or vegan butter
  • 2 cloves garlic, minced
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup unsweetened, plain coconut milk (full fat for creaminess)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional garnish: Fresh chives, chopped

Instructions

  1. Clean the leeks thoroughly to remove any grit. Slice the white and light green parts thinly.
  2. In a large pot or Dutch oven, heat the olive oil or vegan butter over medium heat. Add the sliced leeks and cook slowly, stirring occasionally, for 8 to 10 minutes until they are soft and translucent. Do not brown them.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  5. Remove the pot from the heat. Carefully use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, transfer the soup in batches to a standard blender, blend until smooth, and return it to the pot.
  6. Stir in the full-fat coconut milk, salt, and pepper. Heat the soup gently over low heat until warmed through. Do not boil after adding the coconut milk.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives.

Notes

  • For a richer, non-vegan version, substitute the coconut milk with 1 cup of heavy cream or half-and-half.
  • If you prefer a rustic texture, use only half the potatoes for blending and leave the rest diced for texture.
  • To make this soup ahead, cool it completely before storing it in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookerycommand.com/leek-soup-velvety-vegan-potato-leek-soup/