Cozy and comforting, this creamy Vegan Leek and Potato Soup combines just a handful of ingredients for a simple, quick, homemade vegan soup the whole family will love!
PREP TIME: 15 minutesminutes
COOK TIME: 20 minutesminutes
TOTAL TIME: 35 minutesminutes
Servings: 6servings
Ingredients
1tablespoonvegan butter, omit to make oil-free and use a splash of water instead.
2largeleeks, trimmed, washed and sliced thinly
1125g (40 oz or about 5cups)potato, peeled and cubed
960mls (4cups)vegetable stock
1 can (398-400mls / 13.5 oz)light canned coconut milk, or other creamy, unsweetened, unflavoured plant milk
2teaspoonssalt
1teaspoonfreshly ground black pepper
1teaspoondried thyme, or 2 to 3 sprigs of fresh thyme
Heat the butter in a soup pan over medium heat. Add the sliced leeks and sauté for 7 to 10 minutes until they are soft and just starting to colour on the edges.
Add the potato, pour over the stock, bring to a simmer and cook until the potato is soft and just beginning to break down.
Remove from the heat, add the coconut milk, nutmeg, salt, pepper, and thyme.
Either use an immersion blender or transfer to a blender in batches and blend gently until just smooth. Don't over-blend or you will activate the starch in the potatoes and affect the texture of the soup.
Return the soup to the pan and heat gently over a medium low heat until piping hot, then serve.
NOTES
Storage & freezing - Leftovers can be stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months. Defrost overnight in the fridge.To reheat, transfer to a small pan and warm gently over medium-low heat. You can also microwave it for a few minutes if you prefer.Want a fancier version? - Add one cup (240 mls) of dry white wine to the leeks near the end of sautéing. Let it bubble for a few minutes before adding the potatoes and just 3 cups (720mls) of vegetable stock. Then continue with the recipe as written.