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Creamy Vegan Potato Leek Soup

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Some people are intimidated by leeks because they don’t know what to do with them. We’re going to let you in a on a secret and tell you that leeks are made for soups and stocks. They add an onion-like flavor to soup bases and broths. Normally, you can use the entire leek, but this recipe only calls for the white parts.

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m


  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 4 leeks (white and light green parts only, chopped)
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1/2 tsp. coriander powder
  • 2 lbs potatoes, peeled and chopped
  • 2 bay leaves
  • 4 c low-sodium vegetable stock
  • 1 (14oz) can coconut cream
  • pinch of sea salt and black pepper
  • chopped fresh chives (optional garnish)


  1. Warm the olive oil in a large pot over medium-high heat for 30 seconds and then add the onion, garlic, and leeks. Cook until softened (about 5 minutes), and then season with the thyme, rosemary, and coriander powder.
  2. About one minute after seasoning, add the potatoes, bay leaves, and vegetable stock to the pot. Bring to a boil and then reduce the heat to low, cover the pot, and simmer until the potatoes are soft. Stir occasionally to mix up the flavors.
  3. Remove from the heat, take out the bay leaves, and stir in the coconut cream.
  4. Using an immersion blender, blend the soup in the pot until creamy. If you do not have an immersion blender, pour the soup into a blender, little by little, and blend until creamy.
  5. Season with sea salt and pepper and ladle the soup into bowls. Garnish with chopped chives and enjoy.