Soup, Starters, Vegan, Vegetarian

Vegan Leek & Potato Soup

Cooking method:

  • Prep Time: 5 mins
  • Total time: 40 mins
  • Skill Easy
  • Serves 5 people

Vegan Leek & Potato Soup

This Leek & Potato soup is going to be a firm favourite over the colder months

Utensils required


  • 800g potato (peeled and chop)
  • 3 (around 400g) large leeks
  • 1 white onion
  • 2 cloves of garlic
  • 1 litre vegetable stock
  • 1 can of coconut milk
  • To taste salt and pepper
  • 1 tbsp olive oil

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Bring a saucepan of water to the boil. Add the potatoes and cook for around 15-20 minutes or until soft enough to poke a knife through evenly

  • Step 2

    Add the olive oil to a pan over a medium heat

  • Step 3

    Wash the leek well and chop. Dice the onion and crush the garlic cloves. Add these to the pan with the olive oil and allow to cook on a low heat for around 5 minutes

  • Step 4

    Pour the vegetable stock and the coconut milk into the pan and cook for a further 5 minutes. Then leave to one side to cool

  • Step 5

    Drain the potatoes and allow to cool

  • Step 6

    Once cool, add the potatoes and all other ingredients to your blender, along with plenty of salt and pepper

  • Step 7

    Blend using the puree mode until really smooth and creamy

  • Step 8

    Pour the soup back into the saucepan to heat through before serving!