Vegan Potato Leek Soup No Coconut Milk

Name: Vegan Potato Leek Soup No Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5-6 medium Potatoes (peeled and uniformly chopped); 2 large Leeks (washed, dried and thinly sliced - white and light green part); 2 small Garlic cloves (crushed); 2 litres Vegetable stock; ½ cup Rolled oats (gluten free if needed); ½ teaspoon Black pepper (cracked); 1 pinch Salt (to taste); 1 small handful Chives (finely chopped for garnishing)

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Creating a hearty vegan potato leek soup without coconut milk or cream results in a warm and velvety dish made with basic ingredients, reminiscent of the classic soup.

2 white bowls of vegan potato soup with 2 spoons — Create a cozy vegan potato leek soup for the whole family to enjoy

Crafting a vegan potato leek soup without coconut milk always brings me joy, as it turns out to be both wholesome and flavorful, making it a crowd-pleaser for the entire family!

This recipe caters to those following vegan, oil-free, nut-free, gluten-free, corn-free, and soy-free diets, making it a versatile choice for all.

It's incredibly simple to whip up, taking just about 30 minutes which is like my simple potato and carrot soup.

a bowl of potato and leek soup with croutons on top

About The Ingredients

soup ingredients all laid out on a white bench

The complete list of ingredients with measurements, can be found in the full recipe card below.

In addition to fresh potatoes and leeks, I've incorporated rolled oats (opt for gluten-free oats if needed), which, when blended with vegetable stock, lends a creamy texture to the soup without the addition of any cream. Isn't that fantastic?!

You'll also observe that I've omitted oil in this recipe to keep the soup low-fat, akin to my cream of celery soup. However, if you prefer, you can add around 2 tablespoons of oil or dairy-free butter to sauté the leeks.

a male hand holding a spoonful of leek and potato soup — I've added vegan bacon, seeds, chives and croutons as a garnish

Janelle's Tips

I like using a blender to puree this soup until the texture is smooth, do not over blend as this can cause gumminess from the potatoes and oats. The consistency of this will coat the back of a spoon. Note; using an immersion blender will result in the soup being slightly textured, similar to this vegan asparagus soup.

Storage - once completely cooled down and store in the fridge in an airtight container for up to 5 days.

There’s also this delicious potato soup, which is worthwhile checking out and can be adapted to suit your diet.

vegan potato leek soup served in a white bowl with a side of rocca salad

FAQ

Can I leave my vegan potato and leek soup chunky?

Absolutely. Once fully cooked and all the vegetables are soft enough to eat, just omit the step for blending this soup.

Can I use the green parts of leek in soup?

Yes, you can definitely use the green parts of leeks in your vegan potato and leek soup! While the white and light green parts are more tender and commonly used, the darker green tops are also flavorful and nutritious. To ensure they blend well into the soup, I recommend cutting off the tips, then slicing them thinly and cooking them thoroughly (they may need longer cooking time). They add a subtle, earthy taste and can enhance the overall texture of your soup. This way, nothing goes to waste.

white bowl of potato and leek soup with a spoon

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Vegan Potato Leek Soup No Coconut Milk

A Vegan potato leek soup without coconut milk, a creamy and comforting dish made with tender potatoes, leeks, and a savory vegetable broth.

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Course: lunch, Side Dish, Soup

Cuisine: european

Diet: Gluten Free, Vegan

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Janelle Hama

Ingredients

5-6 medium Potatoes peeled and uniformly chopped
2 large Leeks washed, dried and thinly sliced - white and light green part
2 small Garlic cloves crushed
2 litres Vegetable stock
½ cup Rolled oats gluten free if needed
½ teaspoon Black pepper cracked
1 pinch Salt to taste
1 small handful Chives finely chopped for garnishing

Metric - US Customary

Instructions

In a large pot heat over medium heat, 2-3 tablespoons of vegetable stock (or oil or dairy free butter) and add sliced leek. Fry until wilted.
Stir in garlic for about 30 seconds and then add all other ingredients. Bring to a boil and then turn down heat to low-medium and allow to simmer for 20 minutes.
Turn the heat off and then use an immersion blender or blender to blend until just smooth (see tips in the above article). Taste test and adjust salt if needed.
Garnish with chives and serve warm.