Vegan Potato Leek Soup
Silky, warming, and deeply satisfying, this potato leek soup is the kind of bowl that feels like a hug on a cold evening. Yukon Gold potatoes bring a naturally buttery texture that blends up beautifully, while slow-softened leeks add a gentle, sweet onion flavor that forms the backbone of the whole dish. The secret to the creamy finish is full-fat coconut milk — just enough to add richness without overpowering the savory broth, with a small squeeze of fresh lemon juice to brighten everything at the end. Because it relies entirely on olive oil, vegetable broth, and pantry staples, there's no need to hunt down specialty substitutes or worry about hidden dairy sneaking in from store-bought versions. The technique is straightforward: sweat the leeks low and slow, simmer the potatoes until they practically fall apart, then blend the whole pot into something impossibly smooth. A drizzle of coconut milk and a scatter of fresh chives on top make it look far more impressive than the effort involved. This one serves four and is the kind of recipe you'll come back to all season long.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 3 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
- 3 cloves garlic, minced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ tsp dried thyme
- 1.5 lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 4 cups vegetable broth
- 1 cup water
- ⅓ cup full-fat coconut milk
- 1 tsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tbsp full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Rinse the sliced leeks in a large bowl of cold water, swishing to dislodge any grit. Lift them out with your hands or a slotted spoon and set aside — do not pour through a strainer, as the grit will settle at the bottom.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and salt, and cook, stirring occasionally, until softened and wilted but not browned, about 8–10 minutes.
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