Creamy Potato Leek Soup | Vegan
Healthy Potato Leek Soup is the best creamy soup recipe that is prepared with fresh leeks and Yukon gold potatoes. This easy potato and leek soup is vegan, vegetarian, and dairy-free since it has no heavy cream. Make a double batch to store in the refrigerator or freeze for later!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 308 kcal
Ingredients
- 3 Tbsp. olive oil
- 2-3 large leeks about 5 cups chopped
- 4 cloves garlic crushed
- 2 lbs. Yukon gold potatoes peeled and cubed
- 6 cups vegetable broth regular sodium
- ½ tsp. thyme dried
- ½ tsp. tarragon dried
- 1 ¼ cup coconut milk canned, full-fat
- 1 ½ - 2 tsp. salt to taste
- 2 Tbsp. lemon juice
Instructions
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Prepare leeks by thinly cutting and cleaning thoroughly.
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Peel potatoes and cut into 1-inch cubes.
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Add olive oil and leeks to a large pot or Dutch oven over medium heat.
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Sauté leeks for 8-10 minutes or until they become soft and tender.
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Add crushed garlic and continue sautéing for 1 minute.
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Pour vegetable broth into the post, making sure to scrape the bottom to loosen up any loose bits.
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Add potatoes, dried herbs, milk, and salt.
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Bring contents to a boil. Reduce heat to medium and cover pot with a lid.
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Cook for 12-15 minutes, or until potatoes are tender.
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Turn off heat and blend soup until creamy using a handheld immersion blender.*
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Stir in lemon juice and add additional salt, to taste.
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Serve soup with a toasted baguette, croutons, or crackers and enjoy!
Recipe Notes
You can also use a Vitamix or puree in batches in a large food processor.
Nutrition Facts
Creamy Potato Leek Soup | Vegan
Amount Per Serving
Calories 308
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Sodium 2091mg91%
Potassium 882mg25%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 5g6%
Protein 6g12%
Vitamin A 1774IU35%
Vitamin C 30mg36%
Calcium 106mg11%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.