Recipes Soup

Vegan Potato-Leek Soup

Vegan Potato-Leek Soup | Aiane Karla

There is something so comforting about having warm, rustic and comforting soups for dinner. I love making all sorts of soups, so a few nights ago, I decided it was time for a new cooking adventure. The cool evening weather called for something warm, creamy and simple, so I challenged myself to make vegan potato-leek soup from scratch.

I’d never cooked with leeks before, so I did a quick Google search for ideas. I discovered that most people like to blend their leek soup, but since my husband and I both like rustic soups with texture, we decided to cut our potatoes into medium-sized chunks. Best decision ever! The chunks were perfect! I wish I had made this vegan potato-leek soup sooner!

Vegan Potato-Leek Soup | Aiane Karla

The soup was very quick and easy to make. Oh, sweet friends! If there was a way for me to share that savory aroma with you on this blog post. I would. I really would! The aroma of the soup simmering on the pot is, in my books, a heartwarming scent. And to top that off, the soup, with a little bit of coconut cream, tastes oh, so, comforting!

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This creamy and rustic soup is ideal for cool evenings, especially when served with vegan ratatouille. Stay tuned for the vegan ratatouille recipe in a future post. It’s springtime where we live, so I like to think of this soup as a nostalgic memory of winter. This savory, warm and comforting soup has become one of our household favorites.

Vegan Potato-Leek Soup | Aiane Karla

Vegan Potato-Leek Soup

Ingredients

  • 1 Tbsp olive oil
  • 4 garlic cloves, sliced thinly
  • 2 leeks, white and light green parts, sliced thinly
  • 4 cups chopped potatoes
  • 4 cups vegetable stock
  • 1½ cup water
  • 1½ tsp
  • Herbamare or salt
  • 1 tsp onion powder
  • 3 Tbsp yeast flakes
  • dash freshly cracked black pepper (optional)
  • 2 Tbsp coconut cream
  • ½ tsp dill

Instructions

  1. Heat olive oil in a 4-quart pot
  2. Sautee the garlic until golden brown
  3. Sautee the sliced leeks until slightly tender
  4. Add potatoes, broth and water. Bring to a boil. Reduce heat to medium and simmer for 15-20 minutes or until leeks and potatoes are tender.
  5. Add salt, onion powder, yeast flakes, pepper (optional), and more broth, if necessary.
  6. Add coconut cream when potatoes and leeks are tender
  7. Add dill and stir before turning off heat

Question. What is your favorite dinner soup? Please leave a comment by clicking here.

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  • Reply
    Cécile Roberson
    June 20, 2016 at 4:50 PM

    This recipe was a hit at my house! My husband loved how creamy this soup was even though it is plant-based. I used the green part of the leeks as well (rebel me!) because I wanted a color-contrasting soup.

    • Aiane Karla
      July 8, 2016 at 9:51 AM

      Yay! That’s wonderful, Cecile!

  • Reply
    Sarah
    May 28, 2016 at 9:01 PM

    I enjoy the vibrant & colorful photos! I will be making this soon!!
    When winter hits, I like to make potato corn chowder:).

    • Aiane Karla
      July 8, 2016 at 9:50 AM

      Yum! I love chowder. I was craving chowder the other. ☺

  • Reply
    miss kevyn
    May 24, 2016 at 12:07 PM

    Looks so delicious!!!!! I love the coconut cream addition. ☺️

    • Aiane Karla
      May 27, 2016 at 9:00 AM

      It makes it taste creamy. ☺

  • Reply
    Regina
    May 23, 2016 at 10:22 PM

    Looks good! I definitely want to try this recipe. My little one becomes more picky in choosing what to eat.

    • Aiane Karla
      May 23, 2016 at 11:16 PM

      Regina, I’m glad you’re going to try this recipe. I hope your little one likes it. Enjoy! 🙂

  • Reply
    Cheryl
    May 20, 2016 at 6:39 AM

    Looks oh soooo delicious & fresh! I like the step by step pictures 😊. This looks like a great new recipe to try.

    • Aiane Karla
      May 23, 2016 at 11:14 PM

      Thank you, Cheryl! I’m glad you were able to stop by. Enjoy the soup! 🙂

  • Reply
    Matt
    May 19, 2016 at 3:38 AM

    Sounds yummy. We get lots of leeks here. How do you make you vegetable stock? Mine is always more yellow, but yours has a tastey red color. Please share.

    • Aiane Karla
      May 23, 2016 at 11:13 PM

      Matt, that’s so wonderful that you get lots of leeks there. I’ll have to post my own vegetable stock recipe sometime. It’s fun to make them from scratch. When I made this for the blog, I used Trader Joe’s organic vegetable stock. I just added vegetable stock to my list of future recipes to share on the blog.

  • Reply
    Sky
    May 18, 2016 at 6:37 PM

    Yummmmmm
    We’re approaching winter down under so this will be a must try!

    • Aiane Karla
      May 18, 2016 at 6:39 PM

      This soup is perfect for winter, Sky! It reminds me of French onion soup. ☺ Stay warm and enjoy the soup!

  • Reply
    Cynthia M
    May 18, 2016 at 5:20 PM

    Oh, dill! I like that. Just last week I paired dill with potatoes for the first time. So good! Will have to try this recipe! -Blessings

    • Aiane Karla
      May 18, 2016 at 6:40 PM

      So glad you love dill! I love cooking with it. It’s my favorite herb to use when making Mediterranean side dishes and salads. Enjoy!

  • Reply
    Cecile Roberson
    May 18, 2016 at 4:25 PM

    Ratatouille next? Can’t wait! I made a “Dahlatouille” from 3ABN Jeremy Dixon’s “Cook: 30” book. Such an exotic version!

    • Aiane Karla
      May 18, 2016 at 6:41 PM

      Oooh, that sounds delicious, Cecile!

  • Reply
    Cecile Roberson
    May 18, 2016 at 3:31 PM

    Beautiful yet simple photography! I am so impressed and excited for you! Well done!

    • Aiane Karla
      May 18, 2016 at 3:49 PM

      Thank you, sweet Cecile! Blessings to you and your family.

  • Reply
    Cecile Roberson
    May 18, 2016 at 3:29 PM

    Lentil soup!

    • Aiane Karla
      May 18, 2016 at 3:49 PM

      Yum! Lentil soup is probably my #1 favorite comfort food, especially for cold days. It’s so delicious and filling and always hits the spot!

    • Cecile Roberson
      May 18, 2016 at 4:26 PM

      Yep!

  • Reply
    Zyndee
    May 18, 2016 at 2:39 PM

    I cannot wait to try this recipe for our Friday night Soup Night at home! Looking forward to trying new recipes from your blog, sis. Also, your food photography is GREAT.

    • Aiane Karla
      May 18, 2016 at 6:43 PM

      I’m excited for you to try it. Let me know how it goes! I really wish you lived next door.

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