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
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
Instructions
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.