Name: Vegan Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 4 large potatoes, peeled and diced; 2 leeks, sliced; 1 onion, chopped; 4 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk (or any non-dairy milk); 2 tablespoons olive oil; Salt and pepper to taste; Fresh chives for garnish (optional)

Jump to Recipe·Print Recipe

Short, Catchy Intro

So you want cozy, creamy, and comforting without resorting to dairy or a lot of drama? Good call. This vegan potato leek soup does the warm hug-in-a-bowl thing while being suspiciously simple. You will feel like a soul-repair expert after one ladle. Also, minimal chopping means you get to feel productive without having to adult too hard.

Why This Recipe is Awesome

This soup is basically the culinary equivalent of sweatpants. Comfortable, forgiving, and it looks impressive even if you almost burned the toast this morning. It uses pantry-friendly ingredients and—get this—is practically idiot proof. Even if you skim the recipe, it still works.

Want a hands-off version for lazy Sundays? Try a slow cooker take like this crock pot spin I stumbled on for inspiration here. If you do go slow cooker, expect similar comfort but with more time to nap.

Why else is it awesome

It tastes rich and indulgent without any cream or butter.
It reheats like a champ so you can smugly eat leftovers.
It lets the leek shine without making you do fancy chef moves.

Ingredients You’ll Need

4 large potatoes, peeled and diced. Starchy potatoes like Russets are great, but Yukon Golds work too if you prefer creamier texture.
2 leeks, sliced. Use the white and light green parts and wash them like you care about getting grit out.
1 onion, chopped. Yellow or white, pick your vibe.
4 cloves garlic, minced. More if you are dramatic.
4 cups vegetable broth. Use good broth or your soup will know.
1 cup coconut milk (or any non-dairy milk). Full fat for creaminess, or oat milk if you are trying to be bougie.
2 tablespoons olive oil. Or any neutral oil you like.
Salt and pepper to taste. Be bold.
Fresh chives for garnish (optional). Fancy touch, optional ego boost.

Step-by-Step Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onions and sliced leeks, sautéing until they are soft and translucent.
Add minced garlic and cook for an additional minute until fragrant.
Stir in the diced potatoes and vegetable broth. Bring to a boil.
Reduce the heat and let it simmer for about 20 minutes or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth and creamy. If you do not have an immersion blender, transfer to a blender in batches.
Stir in the coconut milk and season with salt and pepper.
Serve hot, garnished with fresh chives if desired.

Common Mistakes to Avoid

Under-salting. Soup is shy; it needs a little confidence. Taste and season as you go.
Cutting big uneven potato chunks. You do not need a geometry lesson here. Chop evenly so everything cooks at the same rate.
Skipping the leek wash. Leeks hide dirt like it is their job. Rinse well or grit will ruin your bowl.
Over-blending. Smooth is lovely but turning it into foam is a choice you will regret. Blend until silky, not aerated.
Using weak broth. Water is not broth. Use a decent vegetable broth for real flavor. FYI that means skip the sad carton of watery stuff if you can.

Alternatives & Substitutions

No coconut milk? Use unsweetened oat milk or cashew milk for a neutral creamy profile. I prefer oat for subtle sweetness, but cashew gives decadence.
Short on leeks? Swap in a couple extra onions and a celery stalk. The flavor changes but still yum.
Want more protein? Stir in cooked white beans or top with roasted chickpeas for texture.
Dairy eater curious? A splash of regular cream finishes nicely but this recipe rocks without it, IMO.
Want it smokier? Add a pinch of smoked paprika or top with crispy smoked tofu. Doneness and mood, solved.

FAQ (Frequently Asked Questions)

Q. Can I freeze this soup?
A. Yes you can. Freeze in portions for quick future dinners. Thaw in the fridge and reheat gently. Texture might shift a bit but taste stays great.

Q. Do I have to peel the potatoes?
A. Do you like skins? You can leave them on if you want more texture and fiber. I peel for silky smoothness but either way works.

Q. Can I skip the coconut milk?
A. Sure. Use another non-dairy milk or a splash of stock plus a spoonful of tahini for creaminess. Tahini will add a nutty note.

Q. Can I make this in a blender from the start?
A. You can but cook the veg first. Blending raw potatoes into a hot soup situation is a hazard. Always cool slightly if blending in a counter blender.

Q. How do I store leftovers?
A. Fridge for 3 to 4 days in an airtight container. Reheat slowly on the stove to avoid scorching. Add a splash of water or broth if it seems thick.

Q. Can kids eat this?
A. Absolutely. Most kids will like the mild, creamy taste. You can temper garlic and seasoning for tiny palates.

Q. Is this gluten free?
A. Yes it is gluten free as written. Double check your broth if you are strict about cross contamination.

Final Thoughts

You did it. You made soup and probably feel like a responsible adult, or at least like someone who can feed themselves impressively. This recipe gives you a warm, cozy bowl that looks and tastes like effort even when it was low effort. Leftovers are legendary so plan for a repeat performance.

Now go impress someone or just treat yourself. You have earned this silky, savory victory.

Conclusion

If you want another riff on this cozy classic, check out this version for extra creamy vibes at Creamy Vegan Potato Leek Soup – (Gluten-Free) – Vegan Huggs. It offers nice variations and tips if you want to nerd out on texture and seasoning.

Vegan Potato Leek Soup