To me, this vegan Potato Leek soup is the ultimate comfort food. I make it several times a year, and it never gets old. I have modified it over the years for several reasons.
First, I switched out russets for Yukon gold potatoes. Yukons are buttery and creamy, whereas russets are slightly flowery and neutral. Second, I use coconut milk instead of soy or oat milk. The full-fat coconut milk gives it a creamy thickness that I love in soup. Regular plant-based milk made it too runny. This soup is meant to stick to your bones!
Finally, I started using a few more of the Provencal herbs instead of just rosemary and thyme. You can buy Herbes de Provence pre-made, or if you’re a spice lover like me, you can make your own. This simple blend includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. You can use it on just about anything, too! I love it on avocado toast!
Savory is a rarely used provincial herb. It is in the mint family and makes the herb blend so wonderful, in my opinion! Feel free to use what you have on hand, but if you have some mint, I recommend adding just a pinch or two!
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Potato Leek Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 cups 1x
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 3 medium leeks, washed and sliced into 1/4″ rings (white and light green parts only)
- 2 1/2 pound Yukon gold potatoes, cubed 1/2 inch (peeled or with skin on)
- 1 1/2 teaspoons dried thyme and rosemary, or Herbes de Provence
- 1 bay leaf
- 4 cups water or low-sodium vegetable broth
- Salt and pepper to taste
- 1 cup full-fat coconut milk
- 1–2 tablespoons fresh lemon juice
- 1/4 cup chopped chives, to garnish
- Vegan sour cream (optional garnish)
Instructions
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Make sure leeks are washed well first. (see note)
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Heat the oil, butter, and a pinch of salt in a dutch oven over medium heat. Add the leeks, and sauté until softened, about 5-6 minutes.
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Add garlic and herbs. Sauté for 2-3 minutes.
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Add the potatoes, vegetable broth, bay leaf, salt, and pepper. Increase heat until soup beings to simmer. When it simmers, reduce heat to low and cook for about 15-20 minutes, or until the potatoes are fork tender.
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Remove from heat and remove bay leaves. Stir in the coconut milk and lemon juice. Taste for seasoning.
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Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend half the soup. (Only fill the blender 1/3-1/2 full, and using a towel hold the lid of the blender in place).
- Add blended soup back to the dutch oven and stir well.
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Serve in soup bowls and top with chopped green chives, sour cream if using, fresh ground pepper.
Notes
*To clean leeks, cut off the root end and slice off the green part. Cut the leek in half length-wise. Cut into thin strips about 1/4″ thick. Too thin, and they can burn. Add to a bowl of water, and using your hands, sift the leeks through the water. All the dirt will sink to the bottom of the bowl. Remove leeks from the water, and they’re ready to use!
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