Creamy Vegan Potato Leek Soup

Flavorless and thin. The amount of work required to fix it wasn’t even worth it so I ended up throwing it out. Horrible.

It’s really delicious. I didn’t bother blending it because I’m fine with a chunky soup. If I were serving it to guests, I probably would.

I didn’t make the coconut bacon. I had some fake bacon already cooked, so I sprinkled a bowlful with that.

I used water and dollop of vegetable bouillon. I also used light coconut milk. I was concerned at first, but I can’t taste it in the soup. It definitely gives the soup a more lush texture, though.

This recipe is the bomb! The only thing that I added was a quick dash of cayenne pepper since I like a hint of heat. Otherwise, holly molly this is so good. This is the first time that I’ve cooked with leeks and I can’t believe that I waited until I was 58! Thank you for all the great recipes that you give us!!

This is the first recipe blog I’ve ever commented on and I feel obligated to because of how AMAZING this soup is. I made it yesterday and polished it off so I’m making it again today and a bigger batch. Thank you so much for the recipe. I’ll be added it to my list of staples! <3

I made this tonight for dinner and it was very good! In stead of coconut bacon I topped it with crispy potato skin strips that I made in the oven. They really made the dish!

Really enjoyed this soup. I fully blended it since I’m on a liquid diet and it worked perfectly!

Very very yummy! I serve with fried tofu (battered with a cornstarch, salt, pepper blend). A favorite for sure :)

I modified this soup and subbed out the potatoes with Turnips since I’m crazy about the flavor of turnips. (they do need to cook longer than potatoes) It tasted good to me but might not be for everyone. I also left out the coconut milk and added lots of extra virgin olive oil. Yum!

I made this wonderful soup almost exactly as written but added fresh corn since I made it in the summer. Perfect!

Really good soup. Used vegetable stock and the cashew cream. Also topped with fresh chimichurri which was a delicious addition

Wow, this is a real flavor bomb! It took a couple of bites and then YUM! The black pepper adds heat that lingers. The thyme adds just the right zing.

I made this as described without any toppings. I thought I had some green onion to top it but didn’t need it.

Good recipe! I used about 1/3 cup pre-made cashew butter as the cream, and added some bouillon.

Fantastic recipe. I replaced some potatoes with two parsnips and used a regular can of coconut milk (didn’t have light) and just skimmed the top at the end after blending half. I used a teaspoon of herbs de provence as well. Very nourishing on a chilly NY night. Thank you!

Delicious! I blended it in my vitamix for a silky texture and it was perfect! We only had full fat coconut milk on hand, but otherwise made as written.

Oh my god this was so GOOD. I didn’t have a full can of coconut milk so I put cashewmilk yogurt in it… wow. Nice and creamy :)

Absolutely lovely! I made it with my boyfriend and we both loved it. The flavour was really nice, depth was great and we will definitely be making it again. Only thing we added were some Aleppo child flakes on top :)

We loved this soup. I doubled this recipe and ended up with 3.5 quarts of soup. Changes: I wanted to use up some veggie broth, so to make it easy, I only used 1 container (4 cups) veg. broth so I didn’t have to open another box. To compensate for the lesser amt. of liquid, I used 1 cup cashews and 2 cups water and blended that with a few cups of the soup when the potatoes were tender. Also added a few tablespoons nutritional yeast to the blender. Had small leeks, so used onions for the rest of the leek quantity and that worked well.

I love the thyme in this recipe. We had some fresh leftover from thanksgiving and it was so nice in this soup. I added it to the soup after blending.

Delicious! Simple ingredients with excellent flavor.
I blended half of it which gave the soup a really creamy texture.
For anyone that is concerned about the soup tasting like coconut like I was, you can’t even taste it!
Thank you for the awesome recipe 😃

This recipe is savory and hearty for a cold fall afternoon. One tip to pass along: If you’re trying to avoid using too much oil in your cooking, just skip the oil in the beginning and sauté your veggies with a little bit of vegetable broth. You’ll have to keep an eye on it more closely and add a splash of broth when the pot needs it, but otherwise it saves on calories and keeps it more healthy overall. You can always drizzle some olive oil for flavor later if you feel the soup needs it, but at that point, you’ll be able to taste it more. This recipe was a tiny bit bland for my taste, so I added some vadouvan (spice made with shallots, cumin, turmeric, black mustard, cardamom, fenugreek, sugar, spices from Savory Spice online). Yummy!

This is insanely good!! I made it as written and even impressed my meat-eating husband.
He sincerely did not believe it was dairy-free at first. I am legit making another pot just 2 days later. Ha.. thank you!! Awesome as always!

I just made this for my fiancée and me and it turned out so well. In case any of this is helpful for others: I used almond milk instead of coconut because it’s what I had, and it still tasted great, though presumably a bit more mild relative to the as-written recipe. I also used a good bit of the dark green part of the leek, mostly because I forgot to trim more (I did trim the top 2 inches). I just sautéed the veggies down a few minutes longer than as-written and everything was one that tender.
Definitely adding this one to the rotation.

It was a little bland. I used cashew cream. I added o onion powder and more salt and thyme. I think I’ll use coconut milk the next time.

Delicious flavor and so easy to make! I made some crispy shaved Brussels sprouts to garnish the soup. I’ll make this one again and again! Thanks so much!

All I can say is wow!!!!! I have never commented on a recipe before but this one is truly amazing! It is so creamy, with just the right amount flavor. I used pink sea salt, fresh tyme and I put the coconut milk in with the blender since it was a little too think to blend. The coconut milk made it blend perfectly. I only blended about half the potatoes since I like to have mine a little chunky. Thank you so much for the recipe.

I’m sure I’ve made this before but it’s been a hot minute so I’ll review again. This soup is delish! Delish , as in lick the spoon, bowl, utensils, everything clean, delish.

This soup is DELICIOUS! I am currently on a fairly restrictive diet (for GI health) and have been looking for things to make, using limited ingredients. I will definitely be making this again!

*Since I am not able to use Thyme, I substituted Oregano instead. I also used 1 cup of unsweetened coconut milk, instead of light coconut milk.*

Tasty! I made some mods just for the heck of it but I bet it’s great exactly as written. Mods: Veg broth instead of water, dash of cayenne, dash of porcini powder, spring onions instead of leeks. Really glad I didn’t blend 100%.

I don’t understand why this recipe got so many positive reviews. The flavour combination with the coconut really doesn’t work for me. It’s actually nauseating.

Made this last night, followed it to a T using cashew cream. It was delicious and so rich tasting. I topped it with coconut bacon.

This was delicious! I did not have thyme and it was still very tasty (I added 1/8 teaspoon cayenne for a tiny bit of heat). I would definitely add scallions just for the pop of color. Will definitely make again.

Great flavor! So warm and comforting. I accidentally over blended mine. I can’t wait to make it again with some hearty chunks. I’ll also try cashew cream next time, but used coconut cream for simplicity. I love how you have so many recipes that include a variety of plants!

I love the minimalist baker! You’ve helped me become a better cook, so I thank you and my kids thank you. :)

Loved this recipe, such comfort food! I’ve made it exactly as written and with modifications and they are both good, but I like the modifications a little more so I will share here for others.

I used extra creamy oatmilk instead of coconut milk as I’m trying to cut down my saturated fats. Oatmilk was great and I dare say I may like it a little better. Additionally instead of blending some of the mix, I actually just mashed it up a bit with my potato masher and I love the chunks and texture it gave it. I highly recommend this. Lastly, I like a little more seasoning, so I doubled the thyme and added about 1/2 tsp more salt. I think I may even toss in some sage next time.

Keep up the great recipes Dana. I appreciate you.

This was just wonderful and really easy to make. I will definitely be adding this to my regularly rotation. As suggested I only blended it partially so I kept in some of the potato chunks and i really liked the rustic chunky texture. Next time I might try with a bit of chicken or veggie broth since I like lots of saltinesss and I’ll see if it adds anything, however it’s still delicious without it! I accidentally put in more garlic than the recipe called for but it was still amazing (can’t go wrong with garlic, I guess)!

Loved this recipe on a cold winter’s day! I’m not a huge celery fan so I subbed fresh corn instead and it was delicious. This reminded me of the summer corn soup recipe you have that I make all the time in the summer but a more wintery version.

I added a whole pack of fresh thyme and an extra clove of minced garlic. I also used whole fat coconut milk. Love how it turned out. Served with a slice of sour dough.

Another excellent MB recipe! So cozy on this chilly, rainy SoCal post Christmas evening – hearty but not heavy. Lovely balance of flavors, great texture. Super easy, uncomplicated and like another review said – I would eat this in a restaurant! My changes based upon what I had – used 3 large russets instead of Yukon and peeled them, fresh thyme, veggie broth instead of water (it’s my homemade broth, I don’t add salt). I too like brothy soup so I pureed half in my blender and kept the rest brothy and with some chunky bite. Even my toddler gobbled this up (added brown rice to his – also a tasty option). I also made the vegan bacon topping- so yummy and hard not to scarf down on it’s own. Added some crushed red pepper and some fresh lemon at the end. Thanks MB for such an elegant dish! My little family (non-vegetarian) thoroughly enjoyed this meal!

This was excellent. Comes together in a flash. The coconut milk is a surprising flavor that is delicious. I added kale and the juice of half of a lemon just before serving. I will definitely be making this again.

This was tasty. It came together easily and tasted very good. I may need to adjust the seasonings next time, but I felt like it was a bit bland without the addition of sour cream and the coconut bacon (which was SO GOOD). It just needed a little more oomph, maybe a bit of red pepper flakes if that’s your thing.

Nonetheless, it was great with all the toppings added and I plan to double it the next time I make it!

Oh, I also used 1.5 cup cashew cream because I did not see the note about how to make it. I use the steps from the mushroom stroganoff recipe since I had just made that and the steps were explicit. I may have cooked it down some but I don’t think the consistency was impacted by the extra liquid.

I cannot begin to describe how good this soup is. I try my best at cooking but I just don’t think we get along well. I try different soups that turn out well, but are “good enough”. This soup was creamy and so flavorful. I would 100% pay for this at a restaurant and it is officially a keeper in the recipe binder. Thank you so much for sharing. Next time I’m doubling the batch!

Hi!

I made the soup and It’s delicious! I love it though I’m not a big fan of potatoes. Obviously couldn’t skip the coconut bacon :) :)

This soup is sooo delicious, as are all your recipes that I’ve made, and I have made a lot of them! Thank you for a recipe that my non-vegan husband will eat with me, he loved it as well!

DEEEELICIOUS!!!! So yummy, the hubby and kiddo loved it!

I made this soup and as always your recipe did not disappoint! Thanks

I made this for my girlfriends who came over for dinner and we all absolutely loved it! So yummy!!

I liked this a lot- creamy and comforting. Wanted to share a quick way to use cashews without making separate cashew cream in a blender. I threw in the 1/3 cup raw cashews and extra 2/3 cup water in with the rest of the water to boil. They boiled together and then got puréed with my immersion blender (I made it quite smooth- I suppose this may not work if you make it rustic or you’d have cashew pieces). Saved me extra dishes to wash and I didn’t detect any cashew pieces. Thanks for the recipe!

Oooh! So yummy! I made it with avocado oil and cashew cream instead of the coconut milk. I forgot to sautee or cook the potatoes a little bit and dumped my cashew cream and water right after the potatoes. Forgiving recipe! I also guestimated the salt and pepper! Will definitely make again. Thanks for another keeper recipe, Dana! You’re awesome! ❤️

I’m not a big soup person, the ’tis the season now that the weather has turned cold. I LOVE how thick and savory each bit of this soup (almost like chowder) is! and the leaks have a great health benefit that are ALSO a perfect compliment to cold season.

I enjoyed dressing up leftovers in new ways with different toppings (bread croutons, vegan yogurt, chili flakes, hot sauce, etc.)

Thank you, made this last night and my husband and I loved it! Didn’t have celery just added more leeks and still delicious ❤️

We made this last night. Not only was it super simple and easy, but it was a family hit! I did the recipe exactly as written and was a little worried about the taste with coconut milk but there is not coconut taste at all. It’s just a creamy delicious soup. At the end we added more dry thyme and for the adults we added pepper which I think is exactly what it needed. My three year old loved this soup. We served it with green onions on top and homemade bread. Delicious! Next time I may add more veggies (like carrot) just for some extra veg but this was absolutely delicious as is! One very happy pregnant mama and her family say thank you!

This was so good! While the soup was simmering, I did add about an ounce of some smoked cashew cheese I made. It added a nice smoky flavor.

Tried this recipe today and forgot how delicious this combination is. The last time I made this soup was in homec in high school! Loved it!

Perfectly warm and nourishing. I used cashew cream because I was out of coconut milk. Another winner!

Excellent soup. I used homemade unsweetened almond milk instead of the coconut milk and it still came out decadently creamy!

This potato leek soup deserves a 5 plus star review. So satisfying! I like how the ingredients gives you options this or that. I have tried no failure multiple recipes from the minimalist baker and enjoyed everyone of them! Keep them coming. Love the cookbook as well! Thank you!

Such a delicious soup for this cool November night! I made it exactly as written and served it with some rosemary sourdough bread. I will definitely make again. Thanks for the recipe!

I loved this recipe. It was easy and it turned out so good… very delicious!

So delicious! And so easy! I was kind of nervous about it possibly not having enough flavor, but boy was I wrong. I doubled the recipe and I only had full fat canned coconut milk on hand so I opted for one can and then one cup regular cashew milk (forager brand unsweetened) and thought the texture still turned out great. The “bacon” was a perfect touch too!

Just finished making the soup, and it’s delicious! I made a few additions for a heartier version by adding one whole rotisserie chicken, one whole can of the light coconut milk, and one and a half cups cooked wild rice. To get a little extra flavor and some kick I added about 1/4 cup of the sauce from a can of chipotle peppers left over from another recipe. Thank you for the delicious winter meal and my first time cooking leeks ever!