This vegan potato soup is creamy, comforting, and totally dairy‑free. With potatoes, leeks, and coconut milk, it’s a bowl of plant‑based warmth you can toss in your slow cooker or simmer on the stove. Below you’ll find why this version stands out, full ingredients, step‑by‑step instructions, tips & variations, FAQs, and a cozy conclusion.
Table of Contents
Why This Vegan Version Works Beautifully
Plant‑Based Comfort Without Compromise
Many skip soups when going vegan, thinking they’ll lose creaminess—but coconut milk changes that. It adds lush texture without dairy. Combine that with potatoes and leeks, and you get depth, warmth, and richness in every spoonful.
It’s one of those soups I make when I want something light yet deeply satisfying. Pair it with crusty bread or a fresh green salad for a thoughtful, balanced meal.
Flavor Balance & Texture Harmony
Soft potatoes, mild leeks, aromatic garlic, and the gentle sweetness of coconut milk combine nicely. A hint of herbs (thyme or parsley) and a touch of pepper round out the flavor. The blending stage ensures creamy texture, yet you can leave bits for bite. Whether cooked slowly or more quickly, the flavors deepen over time without becoming flat.
Ingredients
Here’s what you’ll need for 4–6 servings:
| Ingredient | Quantity |
|---|---|
| Potatoes, peeled & diced | 4 cups |
| Leek (white + light green), sliced | 1 large |
| Onion, diced | 1 medium |
| Garlic cloves, minced | 3 |
| Vegetable broth | 4 cups |
| Coconut milk (full fat or light) | ½ cup |
| Thyme (dried or fresh) | 1 tsp |
| Nutmeg | ½ tsp |
| Salt & pepper, to taste | — |
Step‑by‑Step Instructions
1. In the bottom of your slow cooker (or soup pot), combine the diced potatoes, sliced leek, diced onion, and minced garlic.
2. Pour in the vegetable broth. Add thyme, nutmeg, and season with salt and pepper.
3. Stir gently so everything is mixed and submerged.
4. Set the slow cooker to LOW and cook for 6–7 hours (or HIGH for 3–4 hours), until all vegetables are soft.
5. Use an immersion blender (or transfer in batches carefully) to blend the soup until smooth or until your preferred consistency. You can leave a few small bits if you like more texture.
6. Stir in the coconut milk until fully combined and silky.
7. Taste and adjust seasoning (salt, pepper, nutmeg, thyme) to your preference.
8. Serve hot, garnished with fresh parsley, thyme sprigs, or a swirl of coconut milk.
Tips, Variations & Serving Suggestions
Adjusting Texture
If the soup is too thick, thin it with extra broth or a splash more coconut milk. For chunkier style, only partially blend and leave some potato pieces.
Flavor Variations
Add a pinch of smoked paprika or a dash of curry powder to awaken the flavors. Replace or add apple for a touch of brightness or sweetness. Use fresh herbs at the end for lift. A squeeze of lemon juice can brighten the overall profile.
Storage & Reheating
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low, stirring in a bit of broth or milk if it thickens too much.
Frequently Asked Questions
Is this soup fully vegan and dairy-free?
Yes—so long as your vegetable broth has no dairy or hidden animal-derived ingredients. All other ingredients are plant-based.
Will coconut milk overpower the flavor?
Not if used moderately. It balances the natural sweetness of squash and potato without dominating them—especially when combined with thyme and nutmeg.
Can I substitute other milk alternatives?
You can use almond milk, oat milk, or cashew milk as alternatives, though coconut milk gives the silkiness and body that best mimics dairy creaminess.
Does blending reduce nutrients?
Blending redistributes fiber and nutrients across the soup, but doesn’t destroy them. Leaving some chunks helps maintain a bit more texture and variation.
Conclusion
This vegan potato soup with coconut milk brings cozy, nourishing flavor to the table with minimal effort. With plant-based richness, warm spices, and creamy texture, it’s the kind of bowl that feels like a hug. Make it, blend it, garnish—and enjoy that bowl of fall and comfort.
Print
Vegan Potato Soup with Coconut Milk
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Vegan Potato Soup with Coconut Milk is rich, creamy, and fully plant-based. With leeks, garlic, and coconut milk, it’s packed with cozy flavor and perfect for weeknight dinners or fall lunches.
Ingredients
4 cups potatoes, peeled and diced
1 large leek, white and light green part sliced
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
½ cup coconut milk (full-fat or light)
1 tsp dried thyme
½ tsp ground nutmeg
Salt and black pepper to taste
Instructions
1. Add potatoes, leek, onion, and garlic to the slow cooker.
2. Pour in the vegetable broth, then stir in thyme, nutmeg, salt, and pepper.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until vegetables are soft.
4. Blend the soup using an immersion blender or carefully transfer to a regular blender in batches.
5. Stir in the coconut milk until the soup is silky and smooth.
6. Adjust seasoning if needed and serve hot.
7. Garnish with chopped parsley or extra coconut milk swirl.
Notes
For extra flavor, sauté the leek and onion before adding them to the crockpot.
You can use oat milk or almond milk instead of coconut milk, but the texture will be lighter.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan potato soup, coconut milk soup, dairy-free comfort food