A nourishing, plant-based soup that’s perfect for cold winter nights.
A few years ago, I had a roommate whose favorite wintertime dinner was potato-leek soup. But at the time we lived together, both of us were trying a vegan diet, so we wanted to make a version that had absolutely no animal products. When I look at this recipe today, I’m reminded of the one we made and how luxurious it tasted, even though it was plant-based. It just goes to show that you can still have a flavorful, filling dish without dairy or meat! We had fun making it together, and I have a feeling you will, too.
Vegan potato-leek soup is thick, creamy, and bursting with rich flavors like garlic and leeks. If you haven’t tried leeks before and you’re skeptical, don’t worry. They taste a bit like onion, but milder and slightly sweeter. That’s why, when paired with starchy potatoes and savory seasonings, they create a mild yet flavorful dish. There are no excess spices or overpowering herbs. What you see and smell is what you get, and oh boy, does the kitchen smell wonderful while the soup cooks! Having this soup on the stove made every cold winter night so much more cozy.
How does this differ from regular potato-leek soup?
Traditionally, potato leek soup is made with heavy cream. But this recipe replaces that ingredient with coconut milk, which mimics the velvety smooth texture potato leek soup lovers know best. It also adds a hint of sweetness, which keeps the taste buds interested with every spoonful. My friend and I found that it was hard to stop going back to the kitchen for more!
How do I store leftovers?
Let the vegan potato-leek soup cool to room temperature, then transfer it to an airtight container. Refrigerate the soup for 3-4 days, and then warm it over medium heat on the stove, stirring occasionally until it starts to simmer. The soup can also be frozen in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
When my friend and I made vegan potato-leek soup, we paired it with Garlic Toast (using vegan butter), Roasted Brussels Sprouts, and white wine. But feel free to get creative! You’d be surprised by how many other dishes this satisfying soup can complement. Try Vegan Stuffed Peppers, Vegan Paleo Broccoli-Cashew Salad, Vegan Crab Cakes, or a simple Vegan Salad. Who said plant-based had to be plain?
Vegan Potato-Leek Soup
Ingredients
Instructions
Nutrition
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