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!
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.
Video
Notes
Success TipsFor the very best results when making this dairy-free leek and potato soup recipe take note of these tips:
Leek can have quite a harsh flavor. The trick to making them sweet and delicious is to slowly sauté them. Don't rush them.
Cook the potatoes until they are starting to fall apart. This makes blending easier which reduces your chances of over-blending.
Don't over-blend your soup or you will activate the starch in the potatoes and your soup will get an odd gluey texture.
The nutmeg might seem a strange addition but trust me. It really works so don't leave it out!
Storage & freezingLeftovers 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.