Easy Creamy Vegan Potato Leek Soup

I don’t know about you, but I am craving soup all the time recently. This cold weather makes me want to curl up on the couch with a bowl of something hearty. Rich flavours that you can only find in something like this classic Potato Leek Soup.

Nothing says comfort food more than a big bowl of creamy soup. This healthy, simple and classic Vegan Potato Leek Soup was exactly what we all need to keep warm and has the perfect creaminess (without using cream) as I sit next to the fireplace while I work on and finalize some of my other recipes!  

❤️ Why You’ll Love Vegan Potato Leek Soup

• Rich & Creamy: The best part about Potato Leek Soup is how creamy and rich it is but all while being healthy
• Comforting: Is anything more comforting than a big bowl of steaming hot soup on a cold day?
• Plant-Based: This recipe is made vegan making it perfect for those on a plant-based diet

🍲 Ingredients

Nutritional Yeast – This is an essential ingredients in many plant-based kitchens. It’s rich in nutrients that often are lacking in the diets of those that eat vegetarian or vegan. It can be a fantastic way to add a cheese-like flavor to a plant-based dish

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White Miso – Miso is made from fermented soybeans and rice or barley. White miso can be known as shiro miso and it is fermented for a shorter time than red miso. It has a mild, sweet flavor.

👩‍🍳 How to Make Vegan Potato Leek Soup

1. Into a large pot, over medium heat add your olive oil and cook for 30 seconds.  To the pot, add your leeks, onion and celery. Cook them for 5-10 minutes or until golden.
2. To the pot, add your potatoes and stir the ingredients till well combined. Cook for another 10 minutes, on medium heat. Now add the salt, pepper, white miso and nutritional yeast.  Cook down for 2 minutes, stirring to combine all the ingredients.
3. Increase your heat to high, add your stock and bring to a boil before simmering for 15-20 minutes or until your potatoes are cooked throughout.
4. Add your coconut milk and stir. Cook for another minute before turning off the heat and transferring the mixture into your high speed blender.
5. Blend till smooth but still light texture.
6. Garnish with fresh oregano, olive oil, pepper and fresh lime!

🪄 Tips and Tricks

• The soup can be enjoyed unblended, half blended or completely blended.  All the options are great
• Prep this soup in advance on Sunday and have an easy, healthy meal to grab and heat up during the week

🗒 Other Soup Recipes to Try

• Simple Carrot Soup
• Vegetable Orzo Soup
• The Detox Kale + Cauliflower Soup
• Vegan Broccoli Cheese Soup
• Creamy Vegan Greek Lemon Rice Soup

👝 How to Store Leftovers

Store leftovers in the fridge for up to 1-week. You can also freeze leftovers for up to 4-months. Thaw and reheat when ready to consume.

🤔 Common Questions

Easy Vegan Potato Leek Soup

5 from 19 votes

Simple, 40 minute Vegan Potato Leek Soup. Infused with beautiful coriander, oregano and coconut milk. It is the perfect soup to keep you warm and comforted.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Vegan

Servings 4

Ingredients

  

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• 3 tbsp EVOO
• 2 large leek stalks washed and chopped (discard the green bit of the leek, compost)
• 1 large white onion chopped
• 2 celery stalks chopped
• 1.5 lbs. white baby potatoes halved
• 1 tsp pink sea salt
• 1/2 tsp fresh cracked pepper
• 1 tbsp. white miso
• 1 tbsp. nutritional yeast
• 900 ml vegetable stock unsalted – homemade if you can
• 1 400 mL can of coconut milk
• season to taste
• garnish with more fresh oregano and fresh lime juice

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Instructions

 

• Into a large pot, over medium heat add your olive oil and cook for 30 seconds.  To the pot, add your leeks, onion and celery. Cook them for 5-10 minutes or until golden.
• To the pot, add your potatoes and stir the ingredients till well combined. Cook for another 10 minutes, on medium heat. Now add the salt, pepper, white miso and nutritional yeast.  Cook down for 2 minutes, stirring to combine all the ingredients.
• Increase your heat to high, add your stock and bring to a boil before simmering for 15-20 minutes or until your potatoes are cooked throughout.
• Add your coconut milk and stir. Cook for another minute before turning off the heat and transferring the mixture into your high speed blender.
• Blend till smooth but still light texture.
• Garnish with fresh oregano, olive oil, pepper and fresh lime!

Notes

The soup can be enjoyed unblended, half blended or completely blended.  All the options are great.

Soup will last up to 1 week in the fridge in a tightly sealed container.

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