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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.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Soup:
  • 4 large potatoes peeled and diced
  • 2 leeks sliced (white and light green parts)
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup canned coconut milk
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper
For Topping:
  • Chopped fresh parsley optional
  • Cracked black pepper optional
  • Vegan sour cream optional

Method
 

Prep the Ingredients:
  1. Peel and dice the potatoes.
  2. Slice the leeks and rinse them well.
  3. Mince the garlic.
Assemble in the Crockpot:
  1. Add potatoes, leeks, garlic, broth, thyme, salt, and pepper.
  2. Drizzle with olive oil and stir.
Cook Until Tender:
  1. Cover and cook on low for 6 hours.
  2. The potatoes should be soft enough to mash easily.
Blend for Creaminess:
  1. Use an immersion blender to puree until smooth.
  2. Stir in the coconut milk for extra richness.
Serve and Enjoy:
  1. Ladle into bowls and top with fresh parsley or cracked black pepper.
  2. 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.

Final Thought

This crockpot soup is low effort, high reward. Make it once, and you’ll wonder why you ever stood over a stove.