-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:celery
- Seasons:winter,fall,spring
- Cuisines:
- Courses:dairyfree
Recipe Description
A creamy blend of potatoes, leeks, and carrots, made completely vegan, that warms you up from the inside out.
Ingredients
- 1 tablespoon olive oil
- 3 leeks, white and light green parts only, cleaned and sliced
- 2 cloves garlic, minced
- 3 large potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Chives for garnish
Steps:
- In a large pot, heat the olive oil over medium heat.
- Add the leeks and garlic, cooking until leeks are soft, about 5 minutes.
- Add the potatoes and vegetable broth, bring to a boil, then cover, reduce heat, and simmer until potatoes are tender, about 25-30 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the coconut milk and season with salt and pepper to taste. Heat through.
Similar recipes that you might like:

Vegan Oliebollen
A festive Dutch New Year’s treat, these vegan oliebollen are deep-fried dough balls, light and fluffy on the inside, and can be filled with

Organic Ragout French Ratatouille
This Organic Vegetables Ragout, inspired by the classic French Ratatouille, is a vibrant celebration of summer’s bounty.

Vegan Scotch Eggs
A plant-based twist on the classic, these Vegan Scotch Eggs feature a savory chickpea and vegetable mix surrounding a tender mock egg center,
British, Dairy-Free, Dinner, Indian, Lunch, Soups | No Comments » on Creamy Irish Potato and Leek Soup