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Vegan Potato Leek Soup

Creamy and delicious vegan potato leek soup! This hearty and comforting meal is filling, satisfying and will have you coming back for more!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Dish
Cuisine: Vegan
Ingredients Method

Ingredients
  

  • 1 medium Onion Chopped
  • 1 tsp Crushed Garlic
  • 1 tbsp Olive Oil
  • 4 Large Leeks (white and light green parts only chopped)
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1/2 tsp Coriander Powder
  • 6 medium Potatoes peeled and chopped ~2.2lb/1kg
  • 2 Bay Leaves
  • 4 cups Vegetable Stock/Broth
  • 1 14 oz Can Coconut Cream
  • Sea Salt and Black Pepper to taste
  • Fresh Chives Chopped for serving

Method
 

  1. Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.
  2. Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.
  3. Remove from the heat and remove the bay leaves.
  4. Then add in the coconut cream.
  5. Blend the soup using an immersion blender for the easiest blending for a creamy soup or, if you rather a more hearty soup with chunks of potato, smash up some of the potatoes (just enough for a creamy broth leaving potato chunks).
  6. Add sea salt and black pepper to taste.
  7. Serve with fresh chopped chives.