Creamy Vegan Potato Leek Soup
This Creamy Vegan Potato Leek Soup is a lovely balance of comfort and nourishment, and is so easy to make. Made with simple whole foods like tender potatoes, clean leeks, and vegetable broth, this one-pot meal delivers a rich, velvety texture without the need for heavy cream—Vegan, dairy-free, gluten-free, nut-free, and packed with plant-based ingredients and essential nutrients.
Equipment
- 1 High speed blender or immersion blender
Ingredients
- 2 leeks cleaned and sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 lbs golden potatoes peeled and diced
- 8 cups vegetable broth
- 1 13.5 oz can full-fat coconut milk
- 1 tablespoon Italian seasoning
- 1 tablespoon Anima Mundi Ashwagandha optional
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For Garnish (optional):
- Fresh chives
- Olive oil
- Homemade croutons
Instructions
Prepare the Leeks:
- Slice the leeks and rinse thoroughly to remove any dirt or grit. Set aside.
Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the leeks and cook for 5–7 minutes until soft and fragrant. Stir in the garlic and cook for another 1 minute.
Add Potatoes & Seasoning:
- Add the diced potatoes, Italian seasoning, sea salt, and black pepper. Stir to coat the potatoes in the aromatics.
Simmer:
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Blend:
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
Finish:
- Stir in the coconut milk and Anima Mundi Ashwagandha until fully incorporated. Simmer for an additional 5 minutes.
Serve:
- Ladle into bowls and garnish with fresh chives, a drizzle of olive oil, and homemade croutons.
Video
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