Luxuriously Creamy Vegetarian Potato Leek Soup without Cream
Experience the ultimate comfort with this refined, French-inspired soup. By utilizing high-starch Yukon Gold potatoes and a velvety coconut milk emulsion, this recipe achieves a decadent, bistro-quality texture without the need for heavy dairy. It is a soul-warming, plant-forward meal that balances the sweetness of leeks with the earthiness of aromatics, perfect for an elegant yet quick weeknight dinner.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegan, Vegetarian
Ingredients
4 tablespoons unsalted vegan butter
4 medium leeks, white and light green parts only, sliced into half-moons
4 garlic cloves, minced
2 pounds Yukon Gold potatoes, peeled and diced
4 cups vegetable broth
1 cup full-fat coconut milk
1 teaspoon fresh thyme leaves
1/2 teaspoon white pepper
Salt to taste
Fresh chives for garnish
Instructions
Melt the vegan butter in a large pot over medium heat.
Add the sliced leeks and sauté until soft and translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced potatoes and cook for 2 minutes to slightly toast the edges.
Pour in the vegetable broth and add the thyme.
Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until potatoes are fork-tender.
Remove from heat and stir in the coconut milk.
Use an immersion blender to process the soup until completely smooth and velvety.
Season with white pepper and salt to taste.
Serve warm, garnished with fresh chives.
Notes
Ensure you thoroughly wash the leeks as grit often hides between the layers. For an ultra-smooth consistency, you can pass the finished soup through a fine-mesh sieve. Store leftovers in an airtight container for up to 3 days.