Recipe: Potato Leek Soup with Coconut Milk

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Before I went vegan, one of my favorite soups was potato leek from the Amy’s Kitchen brand.  It was one of the few things I was willing to risk a lactose intolerance reaction in order to eat.  But butter and cream pretty much became dangerous after a while, so even before going vegan this soup was a big no-no.

That didn’t stop me from loving it and missing it, so last week I picked up a huge leek at the store and decided to try my hand at making my own.  At first I thought I’d just follow a recipe from one of my cookbooks, but this was one of those instances where I turned up plenty of potato soup recipes, but no potato leek soup.  Thus, it was time to start inventing.

This recipe is pretty easy and comes together fast if you cut the potato into small enough pieces.  An immersion blender helps a lot, too.  (I can’t express how happy I am that my mom and I finally bought one!)  I removed the oil (or, in this case, butter) from the original soup and used coconut milk instead of cream.  I like the light kind, but you can use full-fat if you prefer.

Potato Leek Soup (with Coconut Milk)
serves 4

2 garlic cloves, minced or pressed
1 large or 2 medium leeks, white parts only, sliced
1 1/2 lbs. white or russet potatoes, peeled & cut into small dice
4 cups vegetable broth
1 can unsweetened light coconut milk
1 tsp. dried oregano
1/2 tsp. pepper
pinch of sea salt
pinch of cayenne (optional)

1) Place the garlic and leeks in a large soup pan or stock pot over medium heat.  Cover and cook until soft, stirring occasionally, about 5 minutes.  Add splashes of water to the pan to keep the veggies from sticking, if necessary.

2) Add the potatoes and stir to coat.  Add the broth and spices.  Bring to a boil, reduce heat to medium-low, and simmer, covered, until the potatoes are soft, 15-20 minutes.

3) Using a blender or immersion blender, puree the soup until smooth.  Add the coconut milk and simmer uncovered 10 minutes more to blend the flavors.  Taste and adjust seasonings.  Serve hot.

Incidentally, the soup is also gluten-free and soy-free!  It serves up well with a dark green veggie and bread on the side.' About The Author

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of the National Association of Nutrition Professionals as well as Toastmasters International and currently serves as Vice President Membership of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read, play silly card games and knit socks.

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4 comments for “Recipe: Potato Leek Soup with Coconut Milk

    12/08/2021 at 8:04 PM

    I am eating potato leek soup as I read this… vegan, of course… i will send you the recipe. It is super easy, and one of my “go to” recipes when you need something quick and delicious, I will have to try the coconut milk version for a change…

    12/08/2021 at 8:06 PM

    Nice! “Mashed potato soup” is one of our go-to winter meals. : )

    12/08/2021 at 8:17 PM

    Wow that looks amazing!

    12/09/2021 at 9:39 AM

    This is one of fav soups!! I really want some now

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