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Leeks and potato soup

Creamy, hearty and warming

Cooking time: 40mins Difficulty: easy Serves: 4


1 onion, chopped

2 leeks, sliced

3 large potatoes, diced

3 cloves of garlic, minced

1 cup of non-dairy milk

1 bay leaf

Salt and pepper to taste

Optional toppings:


Green onions

Red chili flakes

Pumpkin seeds


1. In a medium pot over medium heat, add in a splash of water or olive oil.  Once heated through, add in the leeks, garlic and onion, and sauté for about 4 minutes.

2. Add the potatoes and cook for 3 minutes, adding splashes of water when necessary to prevent burning.

3. Add the vegetable broth , the milk of your choice and the bay leaf. Bring the mixture to boil and reduce to simmer. Let it cook for 20 minutes, or until the potatoes are soft.

 4. Take the soup off of heat and remove the bay leaf. Then, blend the soup. Taste and add salt and pepper as desired. Add the toppings of your choice.


Full fat coconut milk would make this soup really rich and creamy.

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