Vegan Potato Leek Soup (The Best And Creamiest!)

Vegan Potato Leek Soup (The Best And Creamiest!) Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 30 mins


1 Onion (Chopped)

1 tsp Crushed Garlic

1 Tbsp Olive Oil

4 Large Leeks (white and light green parts only, chopped)

1 tsp Dried Thyme

1 tsp Dried Rosemary

1/2 tsp Coriander Powder

6 Medium Potatoes (~2.2lb/1kg) – peeled and chopped

2 Bay Leaves

4 Cups (960ml) Vegetable Stock/Broth

1 14oz (400ml) Can Coconut Cream

Sea Salt and Black Pepper (to taste)

Fresh Chives (Chopped)


1Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.

2Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.

3Remove from the heat and remove the bay leaves.

4Then add in the coconut cream.

5Blend the soup using an immersion blender for the easiest blending or, if you don’t have an immersion blender, transfer in stages to a blender jug and blend until smooth.

6Add sea salt and black pepper to taste.

7Serve with fresh chopped chives.

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