Leek and Potato Soup

By Elisa Booker

November 10, 2018

Easy, tasty and filling soup - perfect for warming your cockles on a cold winter's day!

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 4 generous servings


1/2 Tbs preferred oil (I use rapeseed)

1 tablespoon vegan butter

1 onion, chopped

3 large leeks , cleaned well & thinly sliced

5 medium russet potatoes, peeled and chopped

4 cloves of garlic, chopped

1/2-1 tsp salt, to taste

Fresh ground pepper, to taste

1 1/2 teaspoons dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon ground coriander

1200ml vegetable broth

2 bay leaves

1-2 tablespoons fresh lemon juice - to taste

1 cup coconut milk (or any unsweetened plant-based milk)


1Heat the oil, butter and a pinch of salt over medium heat. Add the leeks & onion, sauté until softened, about 10 minutes.

2Add the potatoes, garlic, thyme, rosemary, and coriander. Sauté for 2-3 minutes.

3Add the vegetable broth, bay leaf, salt, and pepper. Raise heat so it starts to simmer. Now reduce heat to a low simmer, cover, and cook for about 15-20 minutes, or until the potatoes are fork tender.

4Remove from heat and remove bay leaves. Stir in the coconut milk and lemon juice. Taste for seasoning.

5Using an immersion blender, blend until smooth and creamy.

Adapted from veganhuggs.com recipe


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