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creamy potato leek soup 2026 04 21 191754 683x1024 1

Creamy Potato Leek Soup

A comforting and creamy potato leek soup, perfect for chilly days. Vegan-friendly and health-conscious with a delightful blend of flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes, peeled and diced
  • 2 pieces leeks, cleaned and chopped Ensure leeks are thoroughly cleaned
  • 1 piece onion, diced For better flavor, add garlic with onions and leeks
  • 4 cups vegetable broth Use gluten-free broth for a gluten-free soup
  • 1 cup coconut milk Can substitute with almond milk or cashew cream
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • for garnish Fresh chives Adds color and flavor

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onions and leeks, cooking until softened, about 5 minutes.
  3. Add the diced potatoes and vegetable broth. Bring to a boil.
  4. Reduce heat and simmer for about 20 minutes, or until the potatoes are tender.
  5. Remove from heat and stir in the coconut milk.
  6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  7. Season with salt and pepper to taste.
Serving
  1. Serve warm in bowls, garnished with fresh chives.
  2. This soup pairs well with crusty bread or a side salad.

Notes

Let the soup cool before storing. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Leave space for expansion when freezing.