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Potato Leek Soup

Nicole Kearsley
I woke up craving Potato Leek Soup, so naturally, I had to make it if I wanted a vegan version. Leeks are so incredibly delicious and underrated. I think we should celebrate their awesomeness more often.
5 from 3 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Main Course, Soup
Cuisine American, Vegan
Servings 2


  • 1 ¬†Onion chopped
  • 3-4 Large Leeks white and light green parts
  • 2 Cloves Garlic chopped
  • 3/4 teaspoon Dried Thyme
  • 3/4 teaspoon Dried Rosemary
  • 1/2 teaspoon Coriander Powder
  • 2 pound Russet Potatoes peeled and cubed
  • 4 cups Vegetable Broth
  • 1 Bay Leaf
  • 14 ounces Coconut Milk can
  • Salt and Pepper to taste
  • Chives fresh chopped or dried for garnish
  • Truffle Oil optional


  • Slice white and light green parts of leeks lengthwise. Wash thoroughly, pat dry and slice.
  • Heat a large stockpot/dutch oven over medium-high heat with 2 Tbsp olive oil. Saute onion, leeks, and garlic until leeks softened, approximately 10 minutes. Stir in thyme, rosemary, and coriander and continue to saute another minute or 2 to release aromatics.
  • Add potatoes, vegetable broth, and bay leaf. Bring to a boil then cover, reduce heat and simmer until the potatoes are soft, approximately 15 minutes.
  • Remove from the heat and remove the bay leaves. Stir in coconut milk. Blend soup with an immersion blender, or transfer to a countertop blender, and blend until smooth. Season with salt and black pepper to taste.
  • To serve, drizzle with truffle oil(optional) and sprinkle with chives.


TRUFFLE OIL: I added a drizzle of truffle oil to my bowl of soup to take this simple, now veganized, classic to a whole new level of yum!
LEEK SECRET: The secret to a perfect leek soup is sauteing without browning (so use a low temp.).  This brings out the sweet flavor of the leeks.