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.
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.
About The Ingredients
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.
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.
FAQ
Absolutely. Once fully cooked and all the vegetables are soft enough to eat, just omit the step for blending this 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.
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
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
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.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Grace
I just made this soup. It's delicious. I added some ham as a topping but it definitely didnt need it. I wanted to have some vegan meals in the freezer so I look forward to seeing how this soup warms up as an "instant dinner."
I'm not vegan but this soup is a healthy way to process a bag of russets potatoes.
Janelle Hama
A bag of russets well spent! So happy to hear it’s making the 'freezer stash' cut. It definitely gives you that 'instant dinner' win on a busy weeknight. Thanks so much for the feedback!"