Vegan Creamy Potato Leek Soup


Vegan Creamy Potato & Leek Soup

This creamy hearty soup is perfect for a winter meal. Impress your dinner guests or family with this classic fancy potato leek soup! Its super simple and easy to whip up in a pinch!
Servings 4
Prep Time 10 mins
Cook Time 20 mins


  • Large Pot
  • Sharp knife
  • Emulsion blender or food processor


  • 8 cups vegetable stock
  • 6 golden potatos peeled & diced
  • 3 leeks sliced white/light green ends (be sure to throughly wash and only use the white/light green ends)
  • 3 garlic cloves chopped
  • 13.5 fl oz canned coconut milk full fat
  • chives for garnish sliced
  • 1 tbsp olive oil
  • salt & pepper


  • In a large soup pot add olive oil and garlic. Sautee over medium heat for 1-2 minutes. Bring heat to medium-low and add in leeks and sautee for 3-4 minutes.
  • Add vegetable broth and potatoes, simmer for 20 minutes or until potatoes are tender. Add in coconut milk & salt and pepper (to taste). Using an emulsion blender or food processor blend soup on low until desired consisteny. I prefer mine a bit chunky so I do not blend the soup for very long only a few seconds.
  • Garnish with chives.
Author: Ashley Zezza
Cost: 20
Course: Dinner, lunch, Soup
Cuisine: American
Keyword: potato leek soup, soup season, vegan soup, winter soup

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