The Speckled Palate
May 11, 2017

Vegan Potato Leek Soup (Whole30, Paleo, Dairy Free, Gluten Free)

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup recipe takes an hour to make and packs a flavorful punch. Cook leeks, onion and garlic together, then add veggie stock and red potatoes and boil. Once the potatoes are soft, blend until smooth. Swirl in coconut cream, then serve warm with an additional dollop of coconut cream and a sprinkle of chives and paprika.

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup packs a flavorful punch. #recipe #whole30 #paleo #vegan

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Somehow, Winston and I have cruised into the third week of Whole30 without a ton of problems.

Yes, there’s been temptation. (I’m lookin’ at you, Chocolate Bourbon Pecan Hand Pies.)

No, it hasn’t been easy.

But we’re doing it.

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup packs a flavorful punch. #recipe #whole30 #paleo #vegan

This past weekend, it was nearly 90 degrees outside… but Winston and I both wanted something comforting and warm and not a salad. (Yes, we love salads, but since we started the Whole30, we’ve eaten a ton of ‘em.)

Yeah. I know it’s weird to eat soup in the summertime… except it’s DELICIOUS. And it was something we were both craving, so we surveyed the contents of our fridge.

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup packs a flavorful punch. #recipe #whole30 #paleo #vegan

We discovered some giant leeks and red potatoes from our CSA.

We also had vegetable stock, garlic and onions on hand.

AND we had a can of coconut cream.

(Yeah, I was skeptical of the coconut cream, but I had hopes that maybe it wouldn’t turn a good soup into something I couldn’t enjoy because COCONUT.)

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup packs a flavorful punch. #recipe #whole30 #paleo #vegan

So while Winston and Lady A took a trip to the grocery, I whipped up a quick VEGAN (and Whole30-compliant) Potato Leek Soup to satisfy our comfort food craving.

And boy, is this soup somethin’ else and so delicious.

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup packs a flavorful punch. #recipe #whole30 #paleo #vegan

Confession: I am not a fan of coconut. It’s just not my jam. BUT the coconut cream added to this soup doesn’t transform the soup into a tropical comfort food.

Instead of tasting coconutty, it adds a delightful creaminess that makes it that much more comforting.

And after a few weeks of salads and various delicious Whole30-centric entrees, this bowl of soup was exactly what we needed to hit on that comfort food craving.

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup packs a flavorful punch. #recipe #whole30 #paleo #vegan

Vegan Potato Leek Soup Essentials

Get the look!

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup packs a flavorful punch. #recipe #whole30 #paleo #vegan

Now who’s ready for a big ‘ol bowl of soup?

Here’s how to make this in your home. It’s not hard!

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup packs a flavorful punch. #recipe #whole30 #paleo #vegan
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Vegan Potato Leek Soup

Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup recipe takes an hour to make and packs a flavorful punch. Cook leeks, onion and garlic together, then add veggie stock and red potatoes and boil. Once the potatoes are soft, blend until smooth. Swirl in coconut cream, then serve warm with an additional dollop of coconut cream and a sprinkle of chives and paprika.

Course Entree
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Erin Parker, The Speckled Palate

Ingredients

  • 1 1/2 tablespoons extra virgin olive oil
  • 4 leeks (about 6 cups), chopped and cleaned
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 40 fl. oz. low sodium vegetable stock
  • 1.5 lbs. red potatoes (about 5 cups), cut into 1/2” cubes
  • 1/2 cup coconut cream
  • Chives, coconut cream and paprika for garnish

Instructions

  1. Prepare the vegetables first: Chop the leeks. Once chopped, place in a large bowl of water, massaging the leeks to release any sand/dirt from them. Using your hands, remove the leeks from the water and rinse. Dump out water and clean out bowl, then repeat this cleaning process until no sand/dirt remains. Dice the onion. Mince the garlic. Chop the red potatoes.

  2. Once all your vegetables have been prepped, heat the olive oil over medium-high heat in a large Dutch oven.

  3. When the olive oil is warm, add the chopped leeks, onion and garlic. Season with salt, pepper and paprika. Stirring constantly, cook for about 5-10 minutes until vegetables have softened.

  4. When the vegetables are soft (but not browned), add the vegetable stock and potatoes.

  5. Cover the Dutch oven, and bring to a boil, cooking for 15-20 minute, or until the potatoes are fork tender.

  6. Using a ladle, scoop the soup out of the Dutch oven into a blender. (You can also leave the soup in the Dutch oven and use an immersion blender if you have one.)

  7. Blend until smooth, then return to the Dutch oven.

  8. Over low heat, add the coconut cream, and stir until incorporated, then remove from the heat.

  9. Serve the soup warm with a garnish of coconut cream, chives and a sprinkling of paprika.

Recipe Notes

If you’re not vegan, you can use bacon as a garnish for this dish, too. We tried it with some Whole30-compliant bacon, and it’s delish.

If you’re not vegan, you can also substitute chicken stock for the vegetable stock.

If reheating, be prepared to add ¼-½ cup stock to the bowl because the soup will be thicker.

Have you done the Whole30?

How do you feel about soup in the warm months?

1 Comment

  1. Pingback: 8 Tips for a Successful Whole30

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