Vegan Potato Leek Soup

5 from 1 vote

This creamy Vegan Potato Leek Soup is ready in 30 minutes. An easy, one-pot recipe perfect for meal prep or cozy, healthy dinners. Hearty, satisfying, and incredibly tasty!

Prep Time10

Cook Time10

Total Time20

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 148kcal

Author: Iosune Robles

Ingredients

2 tablespoons olive oil
3 leeks white and light green parts only, chopped
2 cloves garlic minced
2 pounds potatoes russet or Yukon Gold
4 cups vegetable broth
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
1 14-ounce can full-fat coconut milk or 1 and ½ cups unsweetened soy milk, or any other non-dairy milk
Chives for garnish, optional

US Customary - Metric

Instructions

Heat the oil in a large pot over medium-high heat. Add the leeks and garlic, and sauté for about 5 minutes until soft and fragrant.
Add the remaining ingredients to the pot, stirring well to combine. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender and blend until creamy.
Serve hot with fresh chopped chives and your favorite toppings.

Notes

Clean the leeks thoroughly: If you have time, slice them lengthwise and rinse under running water to remove any trapped dirt.
Adjust the consistency: For a thinner soup, add more broth after blending. For thicker texture, simmer longer before blending.
Use an immersion blender: Blend directly in the pot for easy cleanup. If using a regular blender, let the soup cool slightly and blend in batches to avoid spills.
Don’t over-blend: Blend until smooth, but avoid over-blending to prevent the soup from becoming too starchy or gummy.
Make it ahead: This soup tastes even better the next day, as the flavors have more time to meld. Store it in the fridge for up to 5 days.

Nutrition