Creamy, flavorful, and wholesome Potato Leak Soup that boasts 100% healthy ingredients. This fall and winter favorite is cooked in under 45 minutes and delivers a robust nutrition profile.
Potato Leek Soup is one of my longtime favorites, the warmth and creaminess are just to die for. I have worked long and hard to craft a recipe that maintains the same taste as the heavy cream and heavy fat varietal, but doesn’t sacrifice wholesome ingredients for quality. As with all of our recipes, we take pride in creating satisfying and healthy recipes that are devoid of unhealthy or unnecessary ingredients; this soup is no exception.
The potatoes offer almost 50% of your RDA of Vitamin C, and brings lots of potassium, B6, magnesium, fiber, and antioxidants. The leeks are low caloric vegetables that offer high amounts of Vitamin A, Vitamin C, Vitamin B6 and vitamin K, Iron and Maganese! These foods combined with herbs, vegetable broth, and coconut milk bring you an amazingly delicious and nutrient dense soup.
Serve on it’s own as an entree or as a delicious side, this soup is sure to please. Do you love a good soup? Check out our delicious Vegan Mushroom Ramen here!
Potato Leek Soup (Vegan, Gluten Free, Dairy Free)
- 2 tbsp olive oil
- 1 large yellow onion diced
- 4 leeks yellow and light green part chopped
- 6 russet potatoes peeled and chopped
- 4 cloves garlic minced
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 2 bay leaves
- 7 cups vegetable broth
- 1 can full fat coconut milk
- 1 bunch bunch of green onions sliced
- 1 tsp salt
- 1/4 tsp pepper
- Soak the leeks in a large bowl of water to remove the sediment, then chop the yellow and light green parts into 1 inch slices. Set aside the dark green parts. Next, warm a large pot over medium heat with olive oil. Add the leeks, chopped onion, and minced garlic until softened and wilted, approximately 7-10 minutes.
- Next, add the sliced and peeled potatoes, vegetable broth, bay leaves, rosemary, thyme, salt and pepper to pot and bring to a boil. Cover and reduce heat to low, simmer until the potatoes are fork tender, approximately 15 minutes. Once cooked, remove from heat and discard the bay leaves.
- Stir in the coconut milk.
- Using an immersion blender (or a tabletop blender if you don't have an immersion blender), blend until smooth and creamy. Top with sliced green onions and serve immediately.
- *If you would like to use the green parts of the leeks, sauté for 15 minutes with a chopped onion, super delicious.