25+ Irresistible Vegan Potato Leek Soup Recipes to Warm Your Soul

If you’re looking for a comforting, hearty soup that’s not only delicious but also vegan-friendly, then potato leek soup is the perfect option.

With its creamy texture, mild sweetness, and simple ingredients, this classic dish can easily be transformed into a variety of exciting vegan variations.

Whether you’re craving a simple, traditional version or something more adventurous with unique flavor combinations, potato leek soup offers endless possibilities for customization.

In this article, we’ve curated 25+ vegan potato leek soup recipes that showcase the versatility of this comforting dish.

From spicy variations to creamy, dairy-free creations, you’ll find a recipe that’s perfect for any occasion or dietary preference.

25+ Irresistible Vegan Potato Leek Soup Recipes to Warm Your Soul

Vegan potato leek soup is a versatile, nourishing dish that can be tailored to suit various tastes and preferences.

Whether you’re in the mood for something bold and spicy, or a creamy and comforting classic, the recipes in this collection will not disappoint.

With endless ways to experiment with flavors, textures, and ingredients, you can enjoy this wholesome dish all year round.

Each recipe offers a different twist on the original, ensuring that you’ll never get bored of this delicious and easy-to-make soup.

So grab your leeks, potatoes, and favorite vegan ingredients, and get ready to enjoy a bowl of comforting, plant-based goodness.

Classic Vegan Potato Leek Soup

A warm, creamy classic, this vegan potato leek soup combines the delicate sweetness of leeks with the earthy richness of potatoes. It’s smooth, comforting, and packed with flavors that make it perfect for cozy days. Despite being dairy-free, this soup offers a creamy consistency thanks to blended potatoes, making it both satisfying and nourishing.

Ingredients:

• 3 large leeks, white and light green parts only, sliced
• 2 tablespoons olive oil
• 4 medium russet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or other plant-based milk)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped chives or parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and cook for about 5 minutes, stirring frequently until they become soft and translucent.
2. Add the diced potatoes to the pot and stir to coat with oil and leeks.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are soft.
4. Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
5. Return the soup to low heat and stir in the almond milk, dried thyme, salt, and pepper. Adjust seasoning to taste.
6. Serve hot, garnished with fresh chives or parsley for a burst of color and freshness.

This classic vegan potato leek soup is an effortlessly comforting meal, ideal for chilly evenings. The simplicity of leeks and potatoes creates a depth of flavor that feels familiar yet refined. This soup’s creamy texture, achieved without dairy, makes it light enough for spring but rich enough for winter. With a sprinkle of fresh herbs, each spoonful is deliciously memorable.

Roasted Garlic Potato Leek Soup

This variation brings roasted garlic into the mix, deepening the flavors and adding a subtle sweetness that complements the potatoes and leeks beautifully. Roasting the garlic brings out a caramelized, mellow taste, enhancing the soup with a unique twist that feels both gourmet and down-to-earth.

Ingredients:

• 1 whole head of garlic
• 3 large leeks, white and light green parts, chopped
• 4 medium Yukon Gold potatoes, diced
• 2 tablespoons olive oil (plus a little for roasting garlic)
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with a little olive oil, and wrap it in foil. Roast for 30-35 minutes until the cloves are soft and caramelized.
2. While the garlic roasts, heat olive oil in a large pot over medium heat. Add the leeks and cook until softened, about 5-6 minutes.
3. Add the diced potatoes and cook for an additional 2-3 minutes, stirring to coat with oil and leeks.
4. Squeeze the roasted garlic cloves out of their skins and add them to the pot.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 15-20 minutes until the potatoes are tender.
6. Blend the soup until smooth using an immersion blender or blend in batches. Return the soup to the pot and stir in the coconut milk, smoked paprika, salt, and pepper.
7. Serve hot, garnished with fresh thyme or parsley for added aroma.

The roasted garlic brings a deep, rich layer to this vegan potato leek soup, transforming its simple ingredients into a complex flavor profile. The subtle smokiness from the paprika and the creaminess of coconut milk make this recipe memorable, offering a soup that feels both nourishing and indulgent. Perfect for impressing guests or simply treating yourself to a more flavorful take on the classic.

Creamy Herbed Potato Leek Soup with Cashew Cream

This soup brings a luxurious, velvety texture by blending in cashew cream. The addition of fresh herbs adds a fragrant note to the traditional potato-leek combination, giving it an herbaceous lift that’s refreshing and bright.

Ingredients:

• 3 large leeks, white and light green parts only, chopped
• 4 medium russet potatoes, peeled and diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup cashew cream (blend ½ cup soaked cashews with 1 cup water until smooth)
• 1 teaspoon fresh thyme leaves
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped leeks and cook for about 5 minutes, stirring frequently, until softened and fragrant.
2. Add the diced potatoes and cook for another 2-3 minutes, stirring well to coat.
3. Pour in the vegetable broth, bring the soup to a boil, and then reduce heat to a simmer. Cover and cook for 15-20 minutes, until the potatoes are tender.
4. Blend the soup with an immersion blender or in batches until smooth.
5. Return the soup to low heat and stir in the cashew cream, thyme, rosemary, salt, and pepper. Adjust the seasonings to taste.
6. Serve hot, garnished with parsley or chives for a pop of color and flavor.

This herbed potato leek soup with cashew cream is a comforting blend of creamy textures and fragrant flavors. The cashew cream gives it a rich, buttery consistency that feels indulgent yet remains dairy-free. With fresh herbs accentuating the earthy tones, this soup is a great choice for anyone looking for a wholesome, plant-based meal that’s full of layered, satisfying flavors.

Lemon Dill Potato Leek Soup

This light and zesty version of potato leek soup gets an invigorating twist from fresh lemon and dill. The citrusy brightness cuts through the creamy base, while the dill adds a hint of herbal sharpness that balances the richness of the potatoes and leeks. Perfect for a refreshing yet comforting meal.

Ingredients:

• 3 large leeks, white and light green parts, chopped
• 4 medium Yukon Gold potatoes, peeled and diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup unsweetened oat milk (or other plant-based milk)
• Juice and zest of 1 lemon
• 1 tablespoon fresh dill, chopped (plus extra for garnish)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and sauté for 5-6 minutes until softened and fragrant.
2. Add the diced potatoes and stir for another 2-3 minutes to combine with the leeks.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minutes or until the potatoes are tender.
4. Blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
5. Once blended, return the soup to low heat and stir in the oat milk, lemon juice, lemon zest, dill, salt, and pepper. Adjust seasoning to taste.
6. Serve hot, garnished with fresh dill and lemon wedges on the side for an extra citrus boost.

This lemon dill potato leek soup brings a vibrant, refreshing twist to a classic recipe. The tangy lemon and fragrant dill brighten the soup, offering a perfect balance of fresh flavors against the comforting creaminess of the potatoes. It’s a light yet satisfying option, making it ideal for spring or summer when you crave something hearty but not too heavy.

Spicy Chipotle Potato Leek Soup

For those who like a little heat in their soups, this spicy chipotle version of potato leek soup delivers just the right amount of kick. The smoky, spicy chipotle adds a bold depth of flavor that complements the earthiness of the potatoes and the mildness of the leeks, creating a perfect balance of heat and comfort.

Ingredients:

• 3 large leeks, white and light green parts, sliced
• 4 medium russet potatoes, peeled and diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1-2 chipotle peppers in adobo sauce, minced (adjust based on desired heat)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and sauté for 5-6 minutes, stirring occasionally, until softened and fragrant.
2. Add the diced potatoes and cook for an additional 2-3 minutes, stirring to combine with the leeks.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the minced chipotle peppers and smoked paprika. Blend the soup until smooth using an immersion blender or a regular blender in batches.
5. Once blended, return the soup to the heat and add the almond milk, salt, and pepper. Stir until smooth and adjust the seasoning as needed.
6. Serve hot, garnished with fresh cilantro for a fresh contrast to the smoky heat.

This spicy chipotle potato leek soup is for those who enjoy adding a bold flavor profile to their meals. The smokiness of the chipotle and paprika enhances the creamy potatoes, bringing a comforting heat to the dish. The freshness of cilantro helps balance the richness, making this soup a perfect choice for cooler nights when you want a bit of spice to warm you up.

Mushroom and Potato Leek Soup

Adding mushrooms to potato leek soup creates an earthy, savory depth that pairs beautifully with the soft texture of potatoes and the sweetness of leeks. The mushrooms infuse the soup with their umami flavor, transforming a classic dish into something a little more hearty and indulgent.

Ingredients:

• 3 large leeks, white and light green parts, chopped
• 4 medium Yukon Gold potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 cup sliced cremini or button mushrooms
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and sauté for about 5 minutes until softened and fragrant.
2. Add the sliced mushrooms and cook for another 5-7 minutes until the mushrooms release their moisture and become golden brown.
3. Add the diced potatoes and stir to combine. Cook for 2-3 minutes, allowing the flavors to meld.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for 15-20 minutes or until the potatoes are tender.
5. Blend the soup until smooth using an immersion blender, or carefully blend in batches in a regular blender.
6. Stir in the coconut milk, fresh thyme, salt, and pepper, and adjust the seasoning to taste.
7. Serve hot, garnished with fresh parsley for a burst of color and freshness.

This mushroom and potato leek soup is a cozy, earthy dish that adds a comforting richness to the classic potato leek base. The mushrooms enhance the soup with a savory umami quality, while the coconut milk provides a velvety smooth texture. Perfect for mushroom lovers, this variation feels heartier and more substantial without losing the delicate flavors of the leeks and potatoes. It’s a great option for a filling meal that remains light and vegan-friendly.

Coconut Curry Potato Leek Soup

This vibrant, exotic twist on the classic potato leek soup combines creamy coconut milk with the bold, aromatic flavors of curry spices. The result is a comforting and warming soup that’s rich, creamy, and subtly spiced—a perfect dish for those looking to explore new flavor profiles while keeping the heartiness of the original.

Ingredients:

• 3 large leeks, white and light green parts, chopped
• 4 medium russet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and cook for about 5-6 minutes, stirring occasionally, until softened.
2. Add the grated ginger and minced garlic, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder and turmeric, cooking for 1 minute to toast the spices and release their flavors.
4. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
5. Once the potatoes are soft, blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
6. Stir in the coconut milk, salt, and pepper, adjusting seasoning as needed.
7. Serve hot, garnished with fresh cilantro for a burst of color and freshness.

This coconut curry potato leek soup offers a bold flavor twist with the warming spices of curry and turmeric. The coconut milk creates a rich, creamy base, making this soup a comforting yet exciting dish. The ginger and garlic provide additional layers of flavor, while the cilantro adds a bright, fresh finish. It’s perfect for those looking for a bit of heat and exotic flavors in their soup.

Caramelized Onion and Potato Leek Soup

Sweet, caramelized onions are a perfect complement to the mild leeks and creamy potatoes in this rich, savory soup. The slow-cooked onions add a natural sweetness that balances the earthy flavors of the potatoes, making each bite both comforting and deeply satisfying.

Ingredients:

• 3 large leeks, white and light green parts, chopped
• 2 large yellow onions, sliced thinly
• 4 medium Yukon Gold potatoes, peeled and diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup unsweetened oat milk
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced onions and cook slowly for 15-20 minutes, stirring frequently, until the onions are soft and caramelized.
2. Add the chopped leeks and cook for another 5-6 minutes until softened.
3. Add the diced potatoes to the pot and cook for another 2-3 minutes, stirring to combine with the onions and leeks.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes, until the potatoes are tender.
5. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
6. Stir in the oat milk, fresh thyme, salt, and pepper, adjusting seasoning as needed.
7. Serve hot, garnished with fresh chives for a burst of color and flavor.

This caramelized onion and potato leek soup brings a touch of sweetness to the classic, enriching the flavor profile with the deep, savory taste of caramelized onions. The oat milk adds a smooth creaminess without overwhelming the flavors. The soup is a comforting, well-balanced dish that’s both hearty and satisfying, with the fresh chives providing a refreshing finish.

Sweet Potato and Potato Leek Soup

Sweet potatoes add a lovely sweetness and vibrant color to this classic potato leek soup. Paired with the earthy potatoes and the mild, oniony flavor of the leeks, this variation offers a harmonious balance of sweet and savory. The result is a rich, velvety soup that’s as nourishing as it is flavorful.

Ingredients:

• 3 large leeks, white and light green parts, chopped
• 2 medium russet potatoes, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and cook for 5-6 minutes until softened.
2. Add the diced potatoes and sweet potatoes, cooking for another 2-3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, until the potatoes and sweet potatoes are tender.
4. Once the vegetables are soft, blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
5. Stir in the ground cinnamon, salt, and pepper, adjusting seasoning to taste.
6. Serve hot, garnished with fresh parsley for added brightness.

This sweet potato and potato leek soup is a beautiful and flavorful twist on the traditional recipe. The sweetness of the sweet potatoes balances the savory potatoes and leeks, creating a harmonious soup with a velvety texture. The touch of cinnamon adds a warm, comforting spice that elevates the dish. This soup is perfect for any season and makes for a wonderfully nourishing meal.

Roasted Beet and Potato Leek Soup

This vibrant soup combines the earthy sweetness of roasted beets with the creamy texture of potatoes and the mild flavor of leeks. The roasting of the beets brings out their natural sweetness, while the potatoes give the soup a smooth, comforting base. The result is a colorful and flavorful soup that’s both nourishing and visually stunning.

Ingredients:

• 2 medium beets, peeled and cubed
• 3 large leeks, white and light green parts, chopped
• 4 medium russet potatoes, peeled and diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with 1 tablespoon of olive oil and season with salt and pepper. Spread them out on a baking sheet and roast for 30-35 minutes, until tender and caramelized.
2. While the beets roast, heat the remaining olive oil in a large pot over medium heat. Add the chopped leeks and cook for about 5-6 minutes, until softened.
3. Add the diced potatoes to the pot and cook for 2-3 minutes, stirring occasionally.
4. Once the beets are roasted, add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
5. Blend the soup until smooth using an immersion blender, or transfer to a blender in batches.
6. Stir in the almond milk and ground cumin, adjusting the seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This roasted beet and potato leek soup is a visually striking dish, with its deep pink color and earthy flavors. The roasting process enhances the beets’ natural sweetness, creating a perfect balance with the potatoes’ creamy texture. The cumin adds a warm, aromatic spice that complements the sweetness of the beets and the mild leeks. This soup is a great way to introduce a new, flavorful twist on classic potato leek soup.

Avocado and Lime Potato Leek Soup

This refreshing version of potato leek soup introduces creamy avocado for a silky texture and lime for a zesty, tangy flavor. The result is a bright, refreshing, and creamy soup that combines the comfort of the classic with a fresh, summery twist. It’s perfect for warmer days or anyone craving a lighter, dairy-free soup.

Ingredients:

• 3 large leeks, white and light green parts, chopped
• 4 medium Yukon Gold potatoes, peeled and diced
• 2 ripe avocados, peeled and pitted
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• Juice and zest of 2 limes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and cook for 5-6 minutes until softened and fragrant.
2. Add the diced potatoes and cook for another 2-3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Once the potatoes are soft, blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
5. Add the avocado, coconut milk, lime juice, and lime zest to the soup. Blend again until smooth and creamy.
6. Stir in salt and pepper to taste and adjust the seasoning as needed.
7. Serve hot or chilled, garnished with fresh cilantro for a burst of freshness.

This avocado and lime potato leek soup offers a unique, creamy twist on the traditional recipe. The avocado provides a rich, buttery texture, while the lime adds a refreshing zing that brightens the entire dish. It’s perfect for a light, nutritious meal, and the cilantro garnish gives it a fresh, vibrant finish. Enjoy it hot for a comforting meal or chilled as a refreshing summer soup.

Spinach and Potato Leek Soup

This spinach and potato leek soup is a wholesome and nutritious take on the classic, adding a generous handful of fresh spinach for extra color and nutrients. The combination of creamy potatoes, mild leeks, and fresh spinach makes for a vibrant and satisfying soup that’s both filling and healthy.

Ingredients:

• 3 large leeks, white and light green parts, chopped
• 4 medium russet potatoes, peeled and diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 2 cups fresh spinach, washed and chopped
• 1 cup unsweetened oat milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and cook for 5-6 minutes, stirring occasionally, until softened.
2. Add the diced potatoes and cook for another 2-3 minutes, stirring to combine with the leeks.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat to a simmer and cook for 15-20 minutes, until the potatoes are tender.
4. Add the fresh spinach to the pot and cook for another 3-4 minutes until wilted.
5. Blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
6. Stir in the oat milk, garlic powder, salt, and pepper, and adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley for added color and flavor.

This spinach and potato leek soup is a light yet hearty meal that offers both flavor and nourishment. The spinach adds a pop of color and a boost of vitamins, while the potatoes create a creamy, comforting base. The mild flavors of the leeks and the subtle garlic powder ensure that the spinach doesn’t overpower the soup, making it a perfectly balanced dish.

Roasted Garlic and Potato Leek Soup

This roasted garlic and potato leek soup brings out deep, savory flavors through the caramelization of garlic, creating a wonderfully rich and aromatic base. The potatoes provide a creamy texture, while the leeks add a mild, sweet undertone, making it a perfect comfort food for chilly evenings.

Ingredients:

• 3 large leeks, white and light green parts, chopped
• 4 medium Yukon Gold potatoes, peeled and diced
• 1 whole bulb garlic, roasted
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup unsweetened oat milk
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap it in foil, and roast for 30-35 minutes, until soft and golden.
2. While the garlic roasts, heat olive oil in a large pot over medium heat. Add the chopped leeks and cook for 5-6 minutes, stirring occasionally, until softened and fragrant.
3. Add the diced potatoes to the pot and cook for an additional 2-3 minutes.
4. Once the garlic is roasted, squeeze the cloves out of their skins and add them to the pot with the leeks and potatoes. Stir to combine.
5. Pour in the vegetable broth, bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
6. Blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
7. Stir in the oat milk, salt, and pepper to taste.
8. Serve hot, garnished with fresh thyme.

This roasted garlic and potato leek soup is a warming, soul-satisfying dish. The roasted garlic adds a deep, sweet, and smoky flavor that perfectly complements the creamy potatoes and the delicate leeks. The combination of these elements creates a cozy and heartwarming soup that is ideal for a cool autumn evening or a cozy dinner with friends and family.

Carrot and Potato Leek Soup

The subtle sweetness of carrots pairs beautifully with the mild, onion-like flavor of leeks and the creamy texture of potatoes in this vibrant soup. The carrots bring a lovely color and an extra layer of natural sweetness, making this soup both nourishing and comforting.

Ingredients:

• 3 large leeks, white and light green parts, chopped
• 4 medium russet potatoes, peeled and diced
• 2 large carrots, peeled and diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and cook for 5-6 minutes, stirring occasionally, until softened.
2. Add the diced potatoes and carrots, cooking for another 2-3 minutes, stirring to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes, until the vegetables are tender.
4. Blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
5. Stir in the almond milk, ground ginger, salt, and pepper, adjusting seasoning to taste.
6. Serve hot, garnished with fresh parsley for a burst of color and flavor.

This carrot and potato leek soup is a bright, healthy dish that offers a comforting balance of flavors. The sweetness of the carrots adds depth to the soup, while the potatoes create a creamy base that perfectly complements the leeks. A dash of ginger provides a warming note, making this soup a satisfying meal for any time of the year.

Sweet Corn and Potato Leek Soup

Sweet corn adds a burst of sweetness and texture to this creamy potato leek soup, creating a comforting dish with a hint of natural sweetness. The potatoes give the soup its velvety base, while the leeks and corn provide subtle, flavorful layers that make this soup a crowd-pleaser.

Ingredients:

• 3 large leeks, white and light green parts, chopped
• 4 medium Yukon Gold potatoes, peeled and diced
• 2 cups frozen or fresh corn kernels
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and cook for 5-6 minutes, stirring occasionally, until softened.
2. Add the diced potatoes and corn kernels, cooking for 2-3 minutes to combine.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
4. Blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
5. Stir in the coconut milk, salt, and pepper, adjusting seasoning as needed.
6. Serve hot, garnished with fresh chives for a pop of color and flavor.

This sweet corn and potato leek soup offers a delightful combination of creamy texture and natural sweetness. The corn adds a fresh, crisp bite that contrasts perfectly with the smooth potatoes and leeks. The coconut milk contributes a silky richness, while the chives brighten the soup with their herbal freshness. This comforting soup is perfect for cozy dinners or a light lunch.

Note: More recipes​ are coming soon!