Name: Vegan Potato Leek Soup
Prep time: 5 min
Cook time: 15 min
Ingredients: 4 leeks white parts only; 1/2 medium onion; 4 cloves garlic minced; 4 medium potatoes (Optional I kept the peel since a lot nutrients are in the peel. ); 1/8 cup olive oil; 1/2 tsp pink Himalayan salt; 1 tsp dried thyme; 1/2 tsp coriander; 2 bay leaves; 4 cups low sodium vegetable broth (if using regular vegetable broth just omit the salt. ); 1 cup coconut milk (can also work with any unsweetened vegan milk); black pepper to taste

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This very simple potato leek soup recipe is both vegan and gluten-free. I love the subtle onion flavor of this recipe and it’s super easy to make. I like to make this when the weather cools down and tastes so comforting on a cold day. I love to eat this with air fried potatoes and sprinkled with scallions or chives. You can also add chunks of cooked potatoes or lentils for some added protein. The potato gives it richness and makes it a satisfying soup. The coconut milk gives it a wonderful flavor that reminds me of some of my favorite Thai soups.

What are some health benefits of this soup?

The wonderful benefits of leeks are that it is part of the allium family, which includes onions, chives, and scallions. They are high in sulfur compounds that help lower blood pressure, cholesterol and can even fight diseases like cancer. It’s a vegetable that has been praised in all diet forms and I always like to eat some part of the allium family everyday.

Potatoes have gotten a bad rap for being a bad carb because they are typically fried or mixed in with other bad foods. Think the loaded baked potato full of sour cream, butter, bacon and cheese. So it totally depends on how you prepare it. They are a full of vitamins and nutrients, especially the skin. I usually don’t like peeling it because I’d be missing out on some great nutrients. You can totally keep the skin on in this recipe cause we’ll be blending it. It gives a little texture, which I like. It also helps this soup be filling. So don’t be afraid of eating this vegetable.

Disclaimer: This info is for informational purposes only and does not substitute or replace medical advice. All opinions expressed are my own.

How To Video

Let’s Cook!

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What you’ll need

4 leeks white parts only
1/2 medium onion
4 cloves garlic minced
4 medium potatoes Optional I kept the peel since a lot nutrients are in the peel.
1/8 cup olive oil
1/2 tsp Pink Himalayan Salt
1 tsp dried Thyme
1/2 tsp Coriander
2 Bay Leaves
4 cups Vegetable broth
1 cup Coconut Milk Can also work with any unsweetened vegan milk
black pepper to taste

Cut the dark green parts of the leeks. We’ll only be using the white and lighter parts. Clean the leek really well by cutting it in half length wise. Then soak in water to remove sand and dirt. Chop the onions and mince the garlic.

Cut the potatoes in cubes.

Heat olive oil in a medium pot or dutch oven. Add the onions, garlic and leeks. Cook till onions are translucent and garlic has golden.

Add the potatoes, thyme, and coriander and saute for 4 – 5 minutes

Pour the vegetable broth and add salt, pepper and bay leaves Bring to boil. Once boiling lower the heat and cover pot. Simmer for 15 minutes or until potatoes are fork tender,

Remove the bay leaves and pour the coconut milk and mix with well.

Use an immersion blender to blend in all the ingredients. Can also pour this into a blender. Make sure to have cover slighting open to release heat.

Serve hot with chives, potatoes, or scallions and enjoy!