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overhead view of a bowl of Vegan Potato Leek Soup topped with coconut cream and chives.
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5 stars (8 ratings)

Vegan Potato Leek Soup

This is a one-pot Vegan Potato Leek Soup you can make for meal prep or cozy meals at home. It’s warm, nourishing, and delightfully creamy! Instant Pot instructions included and nut free.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 312kcal
Author: Nora Taylor

Ingredients

  • 2 tablespoons olive oil
  • 4 large leeks, white and green parts only, chopped
  • 3 cloves garlic, minced
  • 2 pounds yukon gold potatoes, peeled and chopped into 1/2 inch chunks
  • 4 cups vegetable broth
  • 2 teaspoons dried thyme or 3 sprigs fresh thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 13.5 ounce can coconut cream, see Notes for other options use as much as desired
  • finely chopped chives, for serving
US Customary - Metric

Instructions

  • Warm the olive oil in a large pot over medium heat. Add the leeks and garlic and cook, stirring often, for about 10 minutes until they soften.
  • Now add the potatoes, broth, thyme, rosemary, bay leaves, salt and pepper. Stir and bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, until the potatoes are fork-tender.
  • Carefully remove the bay leaves and turn off the heat.
  • Stir in the coconut cream, either the whole can or as much as you want, (for other cream options, see Notes) then blend the soup with an immersion blender until smooth. Alternatively, transfer in batches to a regular blender and then return to the pot.
  • Serve with finely chopped chives, if desired, and enjoy! Serve with Dutch Oven Bread or other crusty bread.

Notes

  1. Instant pot - Sauté the leeks and garlic in the olive oil using the saute feature, then add everything but the coconut cream. Stir well, then cook on high pressure for 9 minutes. Release the pressure carefully, then stir in the coconut cream and blend with immersion blender.
  2. Other cream options - Blend some of the soup in a high powered blender with 1 cup of raw cashews, then return to the pot. Or use any vegan heavy cream that is unsweetened, homemade or store bought. You can even leave it out for a less rich and creamy soup and use additional broth as needed.

Nutrition

Serving: 1of 8 servings | Calories: 312kcal | Carbohydrates: 31g | Protein: 5g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 779mg | Potassium: 721mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1006IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 3mg