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