Vegan Crockpot Potato Leek Soup Recipe
This soup is like a warm hug on a cold day—except you don’t have to put in any effort to get it. Just throw everything into your crockpot, let it do the work, and come back to a creamy, cozy bowl of goodness. The leeks bring a mild oniony flavor, while the potatoes make it luxuriously thick. A touch of coconut milk adds the perfect amount of creaminess without dairy. It’s rich, comforting, and ridiculously easy. No standing over a stove, no stirring—just set it, forget it, and enjoy. Bonus: your kitchen will smell amazing.
Vegan Crockpot Potato Leek Soup Recipe
A rich, creamy, dairy-free soup that practically makes itself. Perfect for lazy days, meal prep, or when you need comfort food.
Ingredients
Method
Prep the Ingredients:
- Peel and dice the potatoes.
- Slice the leeks and rinse them well.
- Mince the garlic.
Assemble in the Crockpot:
- Add potatoes, leeks, garlic, broth, thyme, salt, and pepper.
- Drizzle with olive oil and stir.
Cook Until Tender:
- Cover and cook on low for 6 hours.
- The potatoes should be soft enough to mash easily.
Blend for Creaminess:
- Use an immersion blender to puree until smooth.
- Stir in the coconut milk for extra richness.
Serve and Enjoy:
- Ladle into bowls and top with fresh parsley or cracked black pepper.
- Add a dollop of vegan sour cream if you’re feeling fancy.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Potassium: 20%
- Vitamin C: 30%
- Iron: 15%
- Calcium: 10%
- Folate: 12%
Tips for the Best Potato Leek Soup
- Rinse leeks well—dirt loves to hide in them.
- Use Yukon Gold potatoes for extra creaminess.
- Add a pinch of nutmeg for extra depth.
