Lunch & Dinner/ Winter Recipes

Traditional Vegan Potato Leek Soup

Soup, such a great meal for a cool winter day.  Today it is a rainy day in New York, one of those days you just want to stay in bed and cuddle up by the fireplace (if we had one), or at least do a little ‘Netflix and chill’. Plus my husband is home sick today, so it is a perfect time to break out this heart warming soup.

Potatoes are known in America (and all over the world) to be considered a comfort food.  They are a part of the nightshade foods with tomatoes, peppers, eggplants, etc.  And to my surprise, I found out they are a good source of Vitamin B6, Potassium, Copper, Manganese, Fiber, and even Vitamin C!  They were “discovered” in South America and used on Spanish ships in the 16th century to help prevent the crew from developing scurvy (a deadly disease that occurs due to lack of Vitamin C).  So these root vegetables contain antioxidants that can also help someone like my hubby get over his cold.  And if you don’t know much about Vitamin B6, it is an essential nutrient required for rebuilding yours cells and even your DNA! It is also crucial to maintain a healthy happy Nervous System (important for me recovering from Lyme!)  So this soup is a much healthier way to have potatoes in your diet than deep fried french fries or potato chips (both are my fav!).

Plus this soup incorporates Leeks, which I would almost never get to use in many other dishes. These veggies are related to onions, garlic, scallions, etc.  They are also used to help cure constipation;)  Leeks are nutritious too, as they contain Vitamin K, Vitamin B6, Vitamin C, Copper, Iron, Folate, Manganese, Fiber, etc. So they are a good addition to any healthy diet!

Traditional Vegan Potato Leek Soup

Print Recipe
Serves: 4-6 Cooking Time: 1 Hour


  • 1/2 Tbsp Coconut Oil
  • 1 Large Leek
  • 1/2 Onion
  • 4 Cloves Garlic Crushed
  • 4 Medium Potatoes
  • 2.5 Cups Vegetable Broth
  • 2 tsp Dried Oregano
  • 1 tsp Thyme
  • 1 tsp Cumin powder
  • 2 Bay Leaves
  • Dash of Sea Salt
  • Dash of Black Pepper
  • 1/2 Lemon - Juiced
  • 1/2 Can Coconut Milk
  • 1/2 Bunch Chopped Parsley
  • 1/4 Cup Mushrooms
  • 1/4 Cup Corn
  • 3 Chives



Rinse and wash your potatoes. Peel with a potato peeler and chop into equal cubes (size does not matter because we will be blending them later, we just want them to cook evenly now). Chop up your onions, leek and garlic now too.


Start cooking your onions and leek with the coconut oil in a medium sized pot on medium heat. When they start to become translucent, add your garlic and mix for a few more minutes or until fragrant.


Throw in your potatoes, vegetable broth, and spices now. Turn the heat on medium-high to bring to a boil. Then turn down to low to simmer (preferably covered) for 20 minutes (or until the potatoes become tender to pierce with a fork).


Once your potatoes are thoroughly cooked, turn off the heat and add in your coconut milk and lemon juice.


Throw everything in your pot into a blender (I used my Vitamix) and blend until creamy and smooth (this might need to be done in batches. Transfer the soup back into a pot when your done. Taste to see if you need add in more spices.


Mix in parsley, mushrooms, corn, chives, and eat warm:)

You Might Also Like

No Comments

Leave a Reply