I love this vegan potato leek soup recipe because it is actually so easy to prepare and it comes together super quick. Most of the ingredients are things you probably already have in your pantry! I promise you won’t miss the heavy cream in this recipe. The coconut milk gives it a rich, creaminess, and just a touch of coconut flavor that actually complements the dish rather well.
Is this vegan recipe really creamy like traditional potato leek soup?
Contrary to popular belief – it IS possible to create creamy recipes without the use of dairy like heavy cream. Believe me, I didn’t think it was possible prior to becoming primarily plant-based. But one of my favorite things to do as a home cook, is to take traditional recipes and spin them into a healthier version! I am always up for the challenge.
I have a very much non-vegan fiance who tastes all my creations and he has yet to disapprove. This recipe in particular has actually become one of his favorites – yes my meat loving fiance loves this vegan soup! I call that a win.
However, if you are looking for a traditional recipe with dairy, try Jenn Segal of Once Upon a Chef’s recipe. This vegan recipe I made was adapted from her traditional recipe!
What are leeks?
If you’ve never used leeks before, you may be thinking what in the heck are leeks?
Leeks are actually a member of the onion family. They kind of look like the big, buff, older brother of green onions. When cooking with them you only use the white and light green parts – stay away from the dark green as it is pretty tough. You could save the dark green and use it to make broths or stocks though. The taste is very similar to onions – I actually prefer the taste of leeks because they are a bit more mild.
You want to make sure to wash them really well as dirt can accumulate inside the leeks. I find it helpful to cut the ends off and then cut them in half lengthwise. Then I pull apart the leaves and wash them thoroughly – I almost always find dirt built up inside. So wash well!
When purchasing, they tend to be only in the organic section for some reason. So if you can’t find them and you haven’t checked the organic produce yet then definitely check there or ask a produce worker.
My fiance and I love to have this soup as a dinner entree with a side of vegetables like roasted asparagus and maybe a gluten free biscuit. You could also sprinkle them with roasted chickpeas (in lieu of croutons) – click here for my easy recipe! The soup itself is actually quite filling and satisfying on it’s own so you may not even need any sides. With Easter around the corner, this can also serve as a great appetizer or side to your Easter Dinner!
Creamy Vegan Potato Leek Soup (GF, DF, V)
- Large Soup Pot
- Immersion Blender (hand-held)
- Saute Pan
- 3 tbsp avocado or coconut oil, divided 2 tbsp for leeks, 1 tbsp for mushrooms
- 1 tsp minced garlic
- 2 large organic leeks (white and light green parts) washed and chopped
- 1 bay leaf
- 1/4 tsp black pepper
- 1 tsp Himalayan pink salt
- 1 tsp thyme
- 1.5 lbs petite gold potatoes washed and quartered
- 2 quarts organic vegetable broth, low sodium can sub chicken broth if not vegan
- 1 13.5 oz can full fat organic coconut milk
- 8 ounces mushrooms, any variety washed and sliced
- Add the oil, garlic, and leeks to large soup pot and saute over medium-low heat until soft about 5-10 minutes or so. Make sure not to brown or burn them.
- While the leeks are cooking, wash and quarter the potatoes.
- Once the leeks are done, add the broth to the soup pot along with the bay leaf, pepper, salt, thyme, and potatoes.
- Turn heat up to high and bring to a boil. Cover with lid and turn the heat down to low and simmer for 10-20 minutes or until the potatoes are fork tender. Feel free to check periodically. Time will vary depending on how "low" you have the temperature set. Keep in mind since the potatoes are cut up they will get soft faster.
- While the soup is simmering, wash and slice the mushrooms. Saute with 1 tbsp oil over medium-high heat until browned. Set aside.
- Once the potatoes are fork tender, remove the bay leaf from the pot and discard. Using an immersion blender, blend the soup until creamy and no chunks remain about 5 minutes.
- Add the can of coconut milk and mushrooms to the soup. Let simmer for another 5-10 minutes or so to allow the flavors to combine.
- Taste and adjust seasonings as needed. Garnish with my roasted chickpeas or a drizzle of coconut milk. Enjoy!
Did you try this recipe? Leave a comment and let me know how you like it! I love hearing your thoughts and feedback.