Creamy Vegan Potato Leek Soup

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Holding a bowl of potato leek soup garnished with green onion, sour cream, and coconut bacon

Prepare to be comforted! Nothing hits the spot or soothes the soul quite like a warm bowl of creamy potato leek soup. It took some tinkering, but we finally created a plant-based version that’s the perfect balance of easy to prepare (just 9 ingredients and 1 pot required) and super flavorful!

Enjoy it on chilly days or any time you’re craving a warm, satisfying meal. Let’s make soup!

Coconut milk, water, potatoes, leeks, thyme, celery, garlic, salt, pepper, and olive oil

How to Make Potato Leek Soup

This soup begins with sautéing leeks and celery in olive oil or vegan butter (dairy butter works too if not vegan) to create a savory base. Next come the aromatics: thyme and garlic, plus the soup essentials: sea salt and black pepper.

Sautéing leeks, celery, garlic, thyme, salt, and pepper

Then we add the chopped potatoes and sauté them a bit to add flavor. We love using Yukon gold potatoes and leaving the skins on for a rustic feel. Any variety of potato should work here, but if using russet potatoes, we suggest peeling them.

Adding light coconut milk to a pot for creamy dairy-free potato leek soup

For the liquid, we prefer water over vegetable broth because it lets the flavor of the leek and potatoes shine through. Light coconut milk provides additional liquid while also making it a rich and creamy vegan potato leek soup!

Using an immersion blender to purée potato leek soup

Once the potatoes are tender, an immersion blender brings everything together into a creamy and cohesive soup. Garnish with sliced green onion or chives, coconut bacon, and vegan sour cream (all optional) to make it extra special!

Sprinkling coconut bacon over a bowl of potato leek soup

We hope you LOVE this potato leek soup! It’s:

& Easy to prepare!

It’s the perfect addition to your cold-weather soup rotation while also being worthy of serving to dinner guests and having a place at the holiday table!

What to Serve with Potato Leek Soup

This soup pairs beautifully with hearty salads, including our Easy Massaged Kale Salad (15 Minutes!), Grilled Romaine Caesar Salad with Herbed White Beans, or Lemony Arugula Salad with Crispy Shallot.

It would also be lovely served with our Fluffy Vegan Spelt Rolls, Crispy Garlic Brussels Sprouts with Sriracha Aioli, Easy Vegan “Crab” Cakes (GF), or Easy Marinated Grilled Chicken (if not vegan or vegetarian).

More Comforting Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bowl of potato leek soup with coconut bacon, green onion, and sour cream

Creamy Vegan Potato Leek Soup

Creamy, comforting, flavorful potato leek soup that’s plant-based, gluten-free, and easy to make. Made in 1 pot with just 9 simple ingredients!
Author Minimalist Baker
Holding a bowl of vegan potato leek soup
4.83 from 62 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 (~1 cup servings)
Course Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g)
  • 1 Tbsp olive oil (or vegan butter // if oil-free, sub with twice as much water)
  • 1/2 cup finely chopped celery*
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3/4 tsp dried thyme (or 2 tsp fresh)
  • 4 large cloves garlic, minced
  • 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups)
  • 2 ½ cups water (or sub up to half with vegetable broth and use less salt)
  • 1 cup canned light coconut milk (or sub homemade cashew cream*)

FOR SERVING optional


  • Remove the end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
  • Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly softened and fragrant. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.
  • Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.
  • Add in the water and coconut milk and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact.
  • Once your potatoes are cooked, use an immersion blender to purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. We like our soup a little rustic and brothy with pieces of potato, but you can also purée it until completely smooth if preferred.
  • Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.
  • Serve in bowls (optionally) garnished with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.



*Wondering what to do with extra celery? Make green juice!
*To replace the coconut milk with homemade cashew cream, soak 1/3 cup cashews in hot water for 20-30 minutes. Then drain and blend on high with 2/3 cup water until smooth and creamy.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 cup Calories: 149 Carbohydrates: 24 g Protein: 2.8 g Fat: 5.2 g Saturated Fat: 2.7 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 423 mg Potassium: 603 mg Fiber: 2.7 g Sugar: 3.4 g Vitamin A: 551 IU Vitamin C: 14 mg Calcium: 39 mg Iron: 1.7 mg

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My Rating:

  1. Rachel says

    Flavorless and thin. The amount of work required to fix it wasn’t even worth it so I ended up throwing it out. Horrible.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry you didn’t enjoy the recipe, Rachel. While it isn’t a heavy soup, it also shouldn’t be flavorless or thin. Did you make any modifications? What type of milk did you use?

  2. screamingjay says

    It’s really delicious. I didn’t bother blending it because I’m fine with a chunky soup. If I were serving it to guests, I probably would.

    I didn’t make the coconut bacon. I had some fake bacon already cooked, so I sprinkled a bowlful with that.

    I used water and dollop of vegetable bouillon. I also used light coconut milk. I was concerned at first, but I can’t taste it in the soup. It definitely gives the soup a more lush texture, though.

  3. screamingjay says

    The recipe says you can freeze it a month.

    I’ve read things that make me afraid to freeze soups with alternative milks. Also afraid to freeze potato soup.

    Curious to know if you’ve frozen this. Or if you had anything to say about the questions, based on your experience.

      • screamingjay says

        Hi – sent an email but I guess it didn’t reach you. I have a post on this page as [blank]. Same email as this one. Can you please change it to screamingjay or anything else? I didn’t realize I’d put my actual name on it (maybe autofill?), and I really can’t have it on here.

        Thank you so much. I love this site.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yes, no problem! Sorry we didn’t see your email. We’ve updated it here, but it may take 24 hours to show as updated on your end.

  4. Ashley says

    Going to try and make this today, yum. But have to say, your website has become nearly impossible to navigate with the type of ads 😕

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your honest feedback and sorry for any inconvenience, Ashley. We always try to optimize for user experience, while also having ads to keep the content free and high quality. We’ll give it another look and see if there are adjustments that can be made.

  5. Emily says

    Is there anything I could use instead of coconut milk or cashew cream? I am allergic to both. I love all of your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, it won’t be as rich and creamy, but you could try another neutral dairy-free milk that you tolerate!

  6. Laura Caouette says

    This recipe is the bomb! The only thing that I added was a quick dash of cayenne pepper since I like a hint of heat. Otherwise, holly molly this is so good. This is the first time that I’ve cooked with leeks and I can’t believe that I waited until I was 58! Thank you for all the great recipes that you give us!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your kind words and lovely review, Laura! We’re so glad you enjoy our recipes. Welcome to the leek fan club 😊

  7. Vanessa R says

    This is the first recipe blog I’ve ever commented on and I feel obligated to because of how AMAZING this soup is. I made it yesterday and polished it off so I’m making it again today and a bigger batch. Thank you so much for the recipe. I’ll be added it to my list of staples! <3

  8. Sarah says

    I made this tonight for dinner and it was very good! In stead of coconut bacon I topped it with crispy potato skin strips that I made in the oven. They really made the dish!

  9. Britt says

    Very very yummy! I serve with fried tofu (battered with a cornstarch, salt, pepper blend). A favorite for sure :)

  10. Miranda says

    I modified this soup and subbed out the potatoes with Turnips since I’m crazy about the flavor of turnips. (they do need to cook longer than potatoes) It tasted good to me but might not be for everyone. I also left out the coconut milk and added lots of extra virgin olive oil. Yum!

  11. Angie says

    Hi there,
    I love this soup but was wondering whether you can substitute sweet potatoes for normal potatoes. I’ve heard they’re healthier.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angie, the flavor would be different, but possibly! We’d recommend white sweet potatoes if you want to try it!

  12. Phyllis Smith says

    I made this wonderful soup almost exactly as written but added fresh corn since I made it in the summer. Perfect!

  13. Vic says

    Really good soup. Used vegetable stock and the cashew cream. Also topped with fresh chimichurri which was a delicious addition

  14. The Vegan Goddess says

    Wow, this is a real flavor bomb! It took a couple of bites and then YUM! The black pepper adds heat that lingers. The thyme adds just the right zing.

    I made this as described without any toppings. I thought I had some green onion to top it but didn’t need it.

  15. KJ says

    Fantastic recipe. I replaced some potatoes with two parsnips and used a regular can of coconut milk (didn’t have light) and just skimmed the top at the end after blending half. I used a teaspoon of herbs de provence as well. Very nourishing on a chilly NY night. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, KJ!

  16. K says

    Delicious! I blended it in my vitamix for a silky texture and it was perfect! We only had full fat coconut milk on hand, but otherwise made as written.

  17. Jill says

    Oh my god this was so GOOD. I didn’t have a full can of coconut milk so I put cashewmilk yogurt in it… wow. Nice and creamy :)

  18. Maddie says

    Absolutely lovely! I made it with my boyfriend and we both loved it. The flavour was really nice, depth was great and we will definitely be making it again. Only thing we added were some Aleppo child flakes on top :)

  19. Gwen says

    We loved this soup. I doubled this recipe and ended up with 3.5 quarts of soup. Changes: I wanted to use up some veggie broth, so to make it easy, I only used 1 container (4 cups) veg. broth so I didn’t have to open another box. To compensate for the lesser amt. of liquid, I used 1 cup cashews and 2 cups water and blended that with a few cups of the soup when the potatoes were tender. Also added a few tablespoons nutritional yeast to the blender. Had small leeks, so used onions for the rest of the leek quantity and that worked well.

    I love the thyme in this recipe. We had some fresh leftover from thanksgiving and it was so nice in this soup. I added it to the soup after blending.

  20. Mel B says

    Anyone have tips for adapting to a slow cooker recipe? Considering following steps 1-3 then tossing everything in on low for 8 hours?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tested it in a slow cooker, but your timing/method sound great. We’d say maybe 6-8 hours. Let us know if you try it!

  21. Meghan says

    Delicious! Simple ingredients with excellent flavor.
    I blended half of it which gave the soup a really creamy texture.
    For anyone that is concerned about the soup tasting like coconut like I was, you can’t even taste it!
    Thank you for the awesome recipe 😃

  22. Adriene Lim says

    This recipe is savory and hearty for a cold fall afternoon. One tip to pass along: If you’re trying to avoid using too much oil in your cooking, just skip the oil in the beginning and sauté your veggies with a little bit of vegetable broth. You’ll have to keep an eye on it more closely and add a splash of broth when the pot needs it, but otherwise it saves on calories and keeps it more healthy overall. You can always drizzle some olive oil for flavor later if you feel the soup needs it, but at that point, you’ll be able to taste it more. This recipe was a tiny bit bland for my taste, so I added some vadouvan (spice made with shallots, cumin, turmeric, black mustard, cardamom, fenugreek, sugar, spices from Savory Spice online). Yummy!

  23. Sarah B says

    This is insanely good!! I made it as written and even impressed my meat-eating husband.
    He sincerely did not believe it was dairy-free at first. I am legit making another pot just 2 days later. Ha.. thank you!! Awesome as always!

  24. Eli Perez says

    I just made this for my fiancée and me and it turned out so well. In case any of this is helpful for others: I used almond milk instead of coconut because it’s what I had, and it still tasted great, though presumably a bit more mild relative to the as-written recipe. I also used a good bit of the dark green part of the leek, mostly because I forgot to trim more (I did trim the top 2 inches). I just sautéed the veggies down a few minutes longer than as-written and everything was one that tender.
    Definitely adding this one to the rotation.

  25. Janice says

    It was a little bland. I used cashew cream. I added o onion powder and more salt and thyme. I think I’ll use coconut milk the next time.

  26. Merrymepenelope says

    Delicious flavor and so easy to make! I made some crispy shaved Brussels sprouts to garnish the soup. I’ll make this one again and again! Thanks so much!

  27. Tally says

    All I can say is wow!!!!! I have never commented on a recipe before but this one is truly amazing! It is so creamy, with just the right amount flavor. I used pink sea salt, fresh tyme and I put the coconut milk in with the blender since it was a little too think to blend. The coconut milk made it blend perfectly. I only blended about half the potatoes since I like to have mine a little chunky. Thank you so much for the recipe.

  28. Amanda says

    I’m sure I’ve made this before but it’s been a hot minute so I’ll review again. This soup is delish! Delish , as in lick the spoon, bowl, utensils, everything clean, delish.

  29. Kerri says

    This soup is DELICIOUS! I am currently on a fairly restrictive diet (for GI health) and have been looking for things to make, using limited ingredients. I will definitely be making this again!

    *Since I am not able to use Thyme, I substituted Oregano instead. I also used 1 cup of unsweetened coconut milk, instead of light coconut milk.*

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the great review and for sharing your modifications, Kerri! So glad you were able to enjoy this soup!

      • Cindy says

        I’ve made this recipe a few times and love it every time. I knew going in I wanted to swap the coconut milk for cashew cream, but have also had great success with oat milk as well. Delish!

  30. Zoe C says

    Tasty! I made some mods just for the heck of it but I bet it’s great exactly as written. Mods: Veg broth instead of water, dash of cayenne, dash of porcini powder, spring onions instead of leeks. Really glad I didn’t blend 100%.

  31. Rachel says

    I don’t understand why this recipe got so many positive reviews. The flavour combination with the coconut really doesn’t work for me. It’s actually nauseating.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, we’re so sorry you didn’t enjoy it. Other readers have really enjoyed this one, so we wonder if perhaps you were using full-fat instead of lite coconut milk which would contribute a stronger coconut flavor? Do you typically like coconut?

  32. Cheri says

    Made this last night, followed it to a T using cashew cream. It was delicious and so rich tasting. I topped it with coconut bacon.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the wonderful review and for sharing your modifications, Cheri!

    • Chisindrah says

      this was the best potato leek soup i’ve ever had! made it while family was in town and everyone absolutely loved it, make double of you want leftovers! i used veggie broth, a huge leek and almost a whole cup of chopped celery, and an entire clove of garlic, 6 red potatoes unpeeled and tons of fresh thyme; i did not measure the thyme but i’m sure it was more than 2 tbsp! i blended it quite smooth and it turned out incredible.

  33. Eilis says

    This was delicious! I did not have thyme and it was still very tasty (I added 1/8 teaspoon cayenne for a tiny bit of heat). I would definitely add scallions just for the pop of color. Will definitely make again.

  34. Melissa says

    Great flavor! So warm and comforting. I accidentally over blended mine. I can’t wait to make it again with some hearty chunks. I’ll also try cashew cream next time, but used coconut cream for simplicity. I love how you have so many recipes that include a variety of plants!

  35. Nell says

    I love the minimalist baker! You’ve helped me become a better cook, so I thank you and my kids thank you. :)

    Loved this recipe, such comfort food! I’ve made it exactly as written and with modifications and they are both good, but I like the modifications a little more so I will share here for others.

    I used extra creamy oatmilk instead of coconut milk as I’m trying to cut down my saturated fats. Oatmilk was great and I dare say I may like it a little better. Additionally instead of blending some of the mix, I actually just mashed it up a bit with my potato masher and I love the chunks and texture it gave it. I highly recommend this. Lastly, I like a little more seasoning, so I doubled the thyme and added about 1/2 tsp more salt. I think I may even toss in some sage next time.

    Keep up the great recipes Dana. I appreciate you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO glad to hear it, Nell! Thank you so much for your kind words and lovely review! xo

  36. m says

    This was just wonderful and really easy to make. I will definitely be adding this to my regularly rotation. As suggested I only blended it partially so I kept in some of the potato chunks and i really liked the rustic chunky texture. Next time I might try with a bit of chicken or veggie broth since I like lots of saltinesss and I’ll see if it adds anything, however it’s still delicious without it! I accidentally put in more garlic than the recipe called for but it was still amazing (can’t go wrong with garlic, I guess)!

  37. Billy J Ward says

    Can this be frozen? 🤔

    Would love to be able to make a big pot of this and freeze for lunches.

    Thank you!

  38. Jenny says

    Loved this recipe on a cold winter’s day! I’m not a huge celery fan so I subbed fresh corn instead and it was delicious. This reminded me of the summer corn soup recipe you have that I make all the time in the summer but a more wintery version.

    • Angie says

      5 stars! I made this soup not expecting much because I feel like coconut milk is no substitute for cream, but Im avoiding dairy (except butter which i used instead of oil to saute the leeks) so I thought I’d give it a try. Im obsessed. I only made a half batch as I misjudged the size of my leek, and my only regret is not making more. I did add a bit more water and a bit more coconut milk while it was simmers so it was deep enough to use my hand blender, I cant give accurate measurements because I just eyeballed, but give this soup a try! I dont think you can really go wrong. I also added a bit more salt. I am just so so impressed! Thanks for the recipe! 10/10 recommend, 10/10 will make again!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We are SO glad to hear it exceeded your expectations, Angie! Thank you for the lovely review! xo

  39. Mel says

    I added a whole pack of fresh thyme and an extra clove of minced garlic. I also used whole fat coconut milk. Love how it turned out. Served with a slice of sour dough.

  40. Nina says

    Another excellent MB recipe! So cozy on this chilly, rainy SoCal post Christmas evening – hearty but not heavy. Lovely balance of flavors, great texture. Super easy, uncomplicated and like another review said – I would eat this in a restaurant! My changes based upon what I had – used 3 large russets instead of Yukon and peeled them, fresh thyme, veggie broth instead of water (it’s my homemade broth, I don’t add salt). I too like brothy soup so I pureed half in my blender and kept the rest brothy and with some chunky bite. Even my toddler gobbled this up (added brown rice to his – also a tasty option). I also made the vegan bacon topping- so yummy and hard not to scarf down on it’s own. Added some crushed red pepper and some fresh lemon at the end. Thanks MB for such an elegant dish! My little family (non-vegetarian) thoroughly enjoyed this meal!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and lovely review, Nina! We are so glad you and your family enjoyed it! xoxo

  41. Leigh says

    This was excellent. Comes together in a flash. The coconut milk is a surprising flavor that is delicious. I added kale and the juice of half of a lemon just before serving. I will definitely be making this again.

  42. Missy says

    This was tasty. It came together easily and tasted very good. I may need to adjust the seasonings next time, but I felt like it was a bit bland without the addition of sour cream and the coconut bacon (which was SO GOOD). It just needed a little more oomph, maybe a bit of red pepper flakes if that’s your thing.

    Nonetheless, it was great with all the toppings added and I plan to double it the next time I make it!

    Oh, I also used 1.5 cup cashew cream because I did not see the note about how to make it. I use the steps from the mushroom stroganoff recipe since I had just made that and the steps were explicit. I may have cooked it down some but I don’t think the consistency was impacted by the extra liquid.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Missy! It’s possible the slightly larger amount of cashew cream is diluting the flavor. We’d suggest using 1/3 cup cashews and 2/3 cup water for best results. Or adding more salt to taste should help if sticking with the amount of cashew cream from the stroganoff. Your suggestion of red pepper flakes also sounds lovely! xo

  43. Dana says

    I cannot begin to describe how good this soup is. I try my best at cooking but I just don’t think we get along well. I try different soups that turn out well, but are “good enough”. This soup was creamy and so flavorful. I would 100% pay for this at a restaurant and it is officially a keeper in the recipe binder. Thank you so much for sharing. Next time I’m doubling the batch!

  44. Kinga says


    I made the soup and It’s delicious! I love it though I’m not a big fan of potatoes. Obviously couldn’t skip the coconut bacon :) :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kinga. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  45. Mary says

    This soup is sooo delicious, as are all your recipes that I’ve made, and I have made a lot of them! Thank you for a recipe that my non-vegan husband will eat with me, he loved it as well!

  46. Amber says

    Really enjoyed this soup. I added a couple of tablespoons of nutritional yeast to the pot as well and topped each bowl with a dollop of Majestic Garlic’s creamy original garlic sauce/dip. I am addicted to that stuff and it was the PERFECT compliment to this soup.

  47. Jane says

    I liked this a lot- creamy and comforting. Wanted to share a quick way to use cashews without making separate cashew cream in a blender. I threw in the 1/3 cup raw cashews and extra 2/3 cup water in with the rest of the water to boil. They boiled together and then got puréed with my immersion blender (I made it quite smooth- I suppose this may not work if you make it rustic or you’d have cashew pieces). Saved me extra dishes to wash and I didn’t detect any cashew pieces. Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that idea! Thanks so much for the lovely review and for sharing your experience, Jane. So glad you enjoyed!

  48. Michelle says

    Oooh! So yummy! I made it with avocado oil and cashew cream instead of the coconut milk. I forgot to sautee or cook the potatoes a little bit and dumped my cashew cream and water right after the potatoes. Forgiving recipe! I also guestimated the salt and pepper! Will definitely make again. Thanks for another keeper recipe, Dana! You’re awesome! ❤️

  49. BurritosAgogo says

    I’m not a big soup person, the ’tis the season now that the weather has turned cold. I LOVE how thick and savory each bit of this soup (almost like chowder) is! and the leaks have a great health benefit that are ALSO a perfect compliment to cold season.

    I enjoyed dressing up leftovers in new ways with different toppings (bread croutons, vegan yogurt, chili flakes, hot sauce, etc.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Love those topping ideas! Thanks so much for the great review, we’re so glad you’re enjoying the soup!

  50. Susan Trigo says

    Thank you, made this last night and my husband and I loved it! Didn’t have celery just added more leeks and still delicious ❤️

  51. Tessa says

    Really loved the soup, I made it for lunch today. But the metric link for the ingredients is not working. That would make it a lot easier :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the soup, Tessa! Thank you for letting us know about the metric measurements – we’ll get that added right away! xo

  52. Nic says

    We made this last night. Not only was it super simple and easy, but it was a family hit! I did the recipe exactly as written and was a little worried about the taste with coconut milk but there is not coconut taste at all. It’s just a creamy delicious soup. At the end we added more dry thyme and for the adults we added pepper which I think is exactly what it needed. My three year old loved this soup. We served it with green onions on top and homemade bread. Delicious! Next time I may add more veggies (like carrot) just for some extra veg but this was absolutely delicious as is! One very happy pregnant mama and her family say thank you!

  53. Carie says

    This was so good! While the soup was simmering, I did add about an ounce of some smoked cashew cheese I made. It added a nice smoky flavor.

  54. Maria says

    Tried this recipe today and forgot how delicious this combination is. The last time I made this soup was in homec in high school! Loved it!

  55. Sarah says

    Excellent soup. I used homemade unsweetened almond milk instead of the coconut milk and it still came out decadently creamy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo yay! Thanks so much for the great review and for sharing your modifications, Sarah. So glad you enjoyed!

  56. Cathy says

    I’m not a huge fan of coconut flavor. Can I sub the coconut milk with something else? Heavy cream or milk? And if so, in the same amount?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cathy! Milk would work well here, or 1/2 the amount of cream. Let us know how it goes if you give it a try!

  57. Patricia says

    This potato leek soup deserves a 5 plus star review. So satisfying! I like how the ingredients gives you options this or that. I have tried no failure multiple recipes from the minimalist baker and enjoyed everyone of them! Keep them coming. Love the cookbook as well! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy our recipes, Patricia! Thank you for the lovely review! xo

  58. Cindy says

    Hi, I was wondering why this recipe is freezer friendly for only one month. Is it because of the light coconut milk? Is there any way to modify the recipe to make it last longer in the freezer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, we find with freezing 1 month is ideal for preventing freezer burn, but it will last longer than that (up to 6 months)!

  59. Connie says

    Such a delicious soup for this cool November night! I made it exactly as written and served it with some rosemary sourdough bread. I will definitely make again. Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michele, it’s in the notes section! Here’s what it says: To replace the coconut milk with homemade cashew cream, soak 1/3 cup cashews in hot water for 20-30 minutes. Then drain and blend on high with 2/3 cup water until smooth and creamy. Hope you love it!

  60. Emma says

    So delicious! And so easy! I was kind of nervous about it possibly not having enough flavor, but boy was I wrong. I doubled the recipe and I only had full fat canned coconut milk on hand so I opted for one can and then one cup regular cashew milk (forager brand unsweetened) and thought the texture still turned out great. The “bacon” was a perfect touch too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed the recipe, Emma! Thank you for the lovely review and for sharing your modifications! xo

  61. Jennifer says

    Just finished making the soup, and it’s delicious! I made a few additions for a heartier version by adding one whole rotisserie chicken, one whole can of the light coconut milk, and one and a half cups cooked wild rice. To get a little extra flavor and some kick I added about 1/4 cup of the sauce from a can of chipotle peppers left over from another recipe. Thank you for the delicious winter meal and my first time cooking leeks ever!

  62. Abi says

    I’m confused how much celery… “finely chopped” versus what the video and the pictures show… at half a cup, one will have waaaaaaaay more celery than the other.
    So is it finely chopped.. like a knife run down the length of the stalk a few times? Or just chopped, where there’s no lengthwise slices….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Abi, sorry for the confusion! We recommend finely chopped, but tested sliced and it’s also delicious!