Vegan Potato Leek Soup (Ultra Creamy)

This wonderfully flavorful and colorful vegan potato leek soup recipe will bring comfort to the coldest of days and hungriest of tummies!

Course dinner

Cuisine French

Keyword dairy-free soup, potato leek soup, vegan soup

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 355kcal

Author Jeff and Joan Stanford

2 tablespoons olive oil
4-5 medium Yukon Gold or red-skinned potatoes roughly chopped
½ cup celery chopped
⅓ cup parsley minced
3 large leeks cleaned and thinly sliced
6 cups vegetable broth
½ cup coconut cream use the top layer of coconut cream from a can of coconut milk
1-2 tablespoons lemon juice to taste
Salt and white pepper to taste

Heat olive oil in a large stockpot over medium heat. Add potatoes, celery, parsley, and leeks. Cook, stirring occasionally, until vegetables are soft, 8-12 minutes.
Add vegetable stock, and bring mixture to a boil. Reduce heat to low, and simmer for 30-40 minutes, or until vegetables are tender.
Leave chunky, or blend in a high-speed blender to desired texture.
Lastly, add the coconut cream, and season to taste with lemon juice, salt, and white pepper.