Vegan Potato Leek Soup

Fall is here and it’s getting colder, which means it’s time for soup. This is one of my favorites because it’s so easy to make and because it’s a great excuse to eat bread. This recipe calls for a full can of coconut milk, and while the soup doesn’t taste like coconut at all, it imparts the most creamy and rich texture. It’s so good you’ll swear there’s a stick of butter in it.




1 lb. Russet Potatoes
1 Leek
2 Medium Size Shallots
3 Cloves of Garlic


16 oz. Can of Coconut Milk, 2 Tbsp reserved
2 C Mushroom Stock
Fried Onions (for garnish)


2 tsp Smoked Paprika
1 tsp Coriander
1/2 tsp Dried Rosemary
1 Bay Leaf
Black Pepper
Kosher Salt


1. Prepare the Produce

Wash, peel, and dice the potatoes. Clean the leek, remove the leafy green parts, and chop into thin half-moon strips. Slice the shallots into thin slices. Rough chop the garlic.

2. Sweat it Out

Add oil to preheated pot over medium heat. Add leeks and shallots. Salt generously. Allow to sweat and soften for 7 minutes. Once the leek and shallots have softened, add garlic, 1 tsp smoked paprika, 1 tsp coriander, 1/2 tsp rosemary, and 1 tsp black pepper. Cook until garlic is fragrant, 2 minutes.

3. Add Potatoes

Add the diced potatoes and a heavy pinch of salt. Cover with the 2 C mushroom stock and can of coconut milk, reserving 2 Tbsp of the coconut milk for garnish. Add the bay leaf. Cover and let cook for 25 minutes. The soup is ready once the potatoes can easily be penetrated with a fork.

4. Blend

Remove the bay leaf from the pot. Using either an immersion blender or stand blender, carefully blend the soup until creamy and smooth.

5. Serve it Up

Garnish soup with a swirl of the reserved coconut milk, another crack of black pepper, and a pinch of fried onions.

Washing the leek

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