Simply Crockpot • Vegan
This crockpot vegan potato leek soup is silky, comforting, and made with simple ingredients. It slow cooks into a cozy, creamy soup (without dairy), then gets blended into the perfect weeknight bowl.
Ingredients Instructions Tips Storage FAQ
Prep Time: 12 minutes
Cook Time: 6 hours
Total Time: 6 hours 12 minutes
Servings: 6
Why You’ll Love This Recipe
- Cozy, creamy texture—no dairy needed.
- Simple, budget-friendly ingredients.
- Perfect for meal prep and freezer-friendly.
- Blend it smooth or keep it chunky—your choice.
Ingredients
- 2 large leeks, white + light green parts, sliced (washed well)
- 2 lbs Yukon gold potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- ¾ cup coconut milk (or unsweetened oat milk + 2 tbsp cashews blended)
- 1 tbsp lemon juice (finish)
- Chives (optional, garnish)
Ingredient notes:
• Leeks often trap dirt—slice first, then rinse in a bowl of water.
• Yukon golds make the creamiest soup texture.
• Coconut milk adds richness without dairy (use unsweetened).
Instructions
- Add leeks, potatoes, onion, garlic, broth, salt, pepper, thyme, and bay leaf to the crockpot.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are very tender.
- Remove bay leaf.
- Blend with an immersion blender until smooth (or blend half for a chunky soup).
- Stir in coconut milk and lemon juice. Taste and adjust salt/pepper.
Tip: For extra flavor, add 1 tbsp olive oil and a pinch of smoked paprika at the end.
Tips & Variations
- Add greens: Stir in spinach or kale after blending (5 minutes to wilt).
- Make it heartier: Add white beans before blending for extra protein.
- Thicker soup: Use 3½ cups broth instead of 4 cups.
- Garnish: Chives, cracked pepper, olive oil drizzle, or croutons.
Storage & Reheating
- Refrigerator: Store up to 4 days.
- Freezer: Freeze up to 3 months.
- Reheat: Warm gently; add a splash of broth if it thickens.
FAQ
Do I have to blend it?
No—blend it for a creamy texture, or mash lightly for a rustic soup.
Can I use russet potatoes?
Yes. Russets blend very smooth, but Yukon golds have a richer, buttery flavor.
Can I make this oil-free?
Yes—this recipe works great without added oil. Finish with lemon and herbs for brightness.
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