Golden potatoes, zesty garlic and sautéed leeks are blended up to creamy, dreamy perfection to make this cozy vegan potato leek soup. It's super satisfying and can be on the table in about 40 minutes!
- 2 tablespoons olive oil
- 2 medium leeks, white and pale green parts only, chopped
- 3 garlic cloves, minced
- ½ cup dry white wine
- 1 teaspoon dried thyme
- 2 pounds yellow potatoes (such as Yukon gold), peeled and cut into 2-inch pieces
- 3 cups vegetable broth, plus more as needed
- 1 cup full-fat coconut milk (from a can)
- Salt and pepper, to taste
- Chopped fresh chives, for serving
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Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat.
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When the oil is hot, add the leeks and sweat them, stirring occasionally, until they begin to soften, about 5 minutes.
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Stir in the garlic and cook it with the leeks for about 1 minute, until very fragrant.
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Stir in the wine and thyme. Bring the wine to a simmer and allow it to cook for about 4 minutes, until reduced by about half.
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Stir in the potatoes, broth, and coconut milk to the pot. Raise the heat and bring the mixture to a simmer. Lower the heat and allow it to cook, uncovered, until the potatoes are just fork tender, about 15 minutes.
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Remove the pot from heat.
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Blend the soup with an immersion blender or transfer it in batches to a food processor or blender. You can leave some chunks in the soup or blend it until completely smooth, but be sure to stop blending as soon as it's as smooth as you like (don't overblend or it will turn gummy).
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Return the soup to the pot if you removed it for blending, thin with additional broth if you'd like, and reheat it if necessary.
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Remove the pot from heat and season the soup with salt and pepper to taste.
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Ladle the soup into bowls and top with chives. Serve.