Creamy Vegan Potato Leek Soup Recipe

Nov 29, 2020 | Vegan Recipes, Vegan Soup Recipes

Creamy Vegan Potato Leek Soup Recipe

By: Paul & Sarah
This delicious vegan potato soup is creamy, salty, and has a beautiful way of warming your soul on a chilly night. Making one pot recipes are a convenient way to have healthy meals throughout the week and saves a ton of money on eating out! The coconut milk in this vegan potato leek soup makes it rich and super creamy. Yum!

Servings: One big pot

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Ingredients

Sauté

1 tablespoon coconut oil
2 onions
1 leek
5 ribs celery
1 head garlic

Simmer

10 cups water
5 pounds potatoes, chopped
1 bunch cilantro

Spices

2 T salt
1 tsp fennel
1 1/2 T dill
1 tsp black pepper
1 tsp thyme

Finishing

1 can coconut milk
1 cup pickle juice

You can substitute onions and leeks in this recipe but we love having both. The leeks give it flecks of green and always add so much good flavor to soups. And the coconut milk is heavenly!

Recipe featured in "Our Favorite Smoky Mountains Hike! | Alum Cave Trail to Mount LeConte | SMNP"

Directions

1. Saute in a pan all saute ingredients for 10-15 minutes until soft and caramelized.
2. In a big pot add all simmer ingredients and spices and simmer 30-45 minutes until potatoes are soft.
3. Strain about 2 cups of chunks and set aside. Blend soup in the pot with an immersion blender or transfer to a regular blender to blend until smooth. Be careful! It’s hot.
4. Add chunks back into the pot and stir in finishing ingredients. Enjoy!

Did You Try This Recipe?

Let us know how you liked it! Comment below and share a picture on Instagram with hashtag #adventurousvegans

❤ Paul & Sarah

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2 Comments

Carolyn on December 15, 2020 at 9:59 pm

I love a great potato leek soup! But I am super interested in how you dehydrated it?! Omg! I don’t have a dehydrator but i wonder if doing a thin layer in the oven works? I’d love to know more! Thanks m, Carolyn
Reply
- Paul & Sarah on December 16, 2020 at 1:58 pm
  
  Thanks for the question Carolyn! We use a 9-tray Excalibur dehydrator with teflon sheets to pour the soup on and then dehydrate for about 15 hours on medium high. You should also be able to dehydrate in the oven on low with the door cracked but it might take longer because of the higher moisture content. The dehydrator has a fan the blows over the trays so it gets the moisture out faster. The soup is great by itself without dehydrating though! Let us know how it goes! 😄🥣
  Reply