Vegan Potato Leek Soup

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup recipe takes an hour to make and packs a flavorful punch. Cook leeks, onion and garlic together, then add veggie stock and red potatoes and boil. Once the potatoes are soft, blend until smooth. Swirl in coconut cream, then serve warm with an additional dollop of coconut cream and a sprinkle of chives and paprika.

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 255kcal

Ingredients

1 ½ tablespoons extra virgin olive oil
4 leeks chopped (about 6 cups chopped)
1 onion diced (about 1 cup chopped)
3 garlic cloves minced
1 ½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
5 cups 40 fl. oz. vegetable stock
1 ½ lbs. red potatoes cut into 1/2” cubes (about 5 cups chopped)
½ cup coconut cream
Fresh chives additional coconut cream and paprika, for garnish

Instructions

Prepare the vegetables
Slice the leeks down the middle and chop, creating little half moons. You only want to chop up to the light green parts of the vegetable because the darker green parts are tougher and more fibrous.
Transfer the chopped leeks to a large bowl of water. Massage the leeks to release any sand or dirt from between the layers.
Use your hands to remove the leeks from the water and place in a colander. Rinse.
Depending on how dirty the water is, you might want to massage and rinse your leeks a second or even third time.
Chop the onion.
Mince the garlic.
Chop the red potatoes.
Make the soup
Once your vegetables have been prepped, heat the olive oil over medium-high heat in a large Dutch oven.
When the olive oil is warm, add the leeks, onion and garlic. Season with salt, pepper and paprika. Cook for about 5-8 minutes while stirring constantly until vegetables have softened.
When the vegetables are soft, add the vegetable stock and potatoes.
Bring to a boil, and cover the Dutch oven. Cook for 15-20 minute, or until the potatoes are fork tender.
Using a ladle, scoop the soup out of the Dutch oven into a blender. You can also leave the soup in the Dutch oven and use an immersion blender.
Blend until smooth, then return to the Dutch oven. Turn off the heat.
Add the coconut cream, and stir until incorporated.
Serve the soup warm with a dollop of coconut cream, a sprinkling of chives and a dash of paprika.

Notes

If you're reheating this Potato Leek Soup, be prepared to add ¼-½ cup stock to the bowl because the soup thickens as it cools.

Nutrition