Potato Leek Soup

Potato Leek Soup - GF , Vegan - Champagne for Breakfast

This classic French dish is so creamy and comforting, it’s one of my all time favorite soups. I love to make a big batch and freeze leftovers so there’s always a serving or two ready to heat up when I need a hearty, healthy, and fast lunch.

Personally, I am drawn to the simplicity of this soup and the subtlety of the flavors, but if you want to change it up, try adding some additional herbs like parsley and rosemary, or give it an extra kick with a pinch of red pepper flakes. If you aren’t vegan, it is also delicious with some soft, creamy goat cheese stirred in and turkey bacon crumbled on top. So many flavors, one easy recipe!

Ingredients (6 servings)

  • 2 tablespoons of butter or olive oil
  • 4 large leeks (white and light green parts only)
  • 2 tablespoons of minced garlic
  • 6 large yellow potatoes
  • 7 cups of vegetable broth
  • 2 teaspoons of chopped fresh thyme
  • A can of full fat unsweetened coconut milk (~13.6 oz)
  • Salt and pepper to taste
  • Chopped fresh chives to garnish


  1. Heat the butter/oil in a large soup pot over medium-high.
  2. Chop the leeks, then peel and chop the potatoes.
  3. Add the leeks and minced garlic to the soup pot and saute until the leeks begin to soften and wilt.
  4. Add in the potatoes, broth, and thyme. Bring it to a boil, then cover, reduce the heat to low, and simmer for 15 minutes or until the potatoes are soft and easily pierced with a fork.
  5. Using an immersion blender, blend the soup until smooth. Then stir in the coconut milk and salt and pepper.
  6. Dish it up and top off  each serving with the chopped chives and some crispy gluten free garlic toast.

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