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A bowl filled with vegan potato leek soup

Vegan Potato Leek Soup

Planted in the Kitchen
5 from 9 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6
Calories 209 kcal


  • Large stock pot
  • Immersion blender or high speed blender


  • 1 tablespoon olive oil
  • 3 russet potatoes large, peeled and diced
  • 2 cups leeks white and light green parts only, chopped
  • 4 cloves garlic roughly chopped
  • 6 cups vegetable broth
  • 1 yellow onion diced
  • 2 sprigs thyme finely chopped
  • 2 sprigs rosemary finely chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup coconut milk


  • Wash and prep all ingredients according to the ingredient list.
  • Combine the olive oil, leeks, onion, and garlic in a large pot and sauté over medium heat for about 5 minutes.
  • Add all remaining ingredients to the pot except for the coconut milk and bring to a boil.
  • Once the soup has reached a boil reduce to a simmer, cover, and continue to cook for about 30 minutes.
  • Remove from heat, stir in the coconut milk, and use the immersion blender to blend the soup until it has a creamy consistency. See notes below if you do not have an immersion blender.
  • Let cool slightly before serving and enjoy!


If you do not have an immersion blender, allow the soup to cool completely before transferring to a traditional blender. Blend and then return to the pot to reheat before serving. 


Calories: 209kcal
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