A velvety potato and leek soup is one of the most comforting dishes you can make, and this version delivers a silky, soothing texture from the very first bite. This recipe turns simple ingredients—leeks, potatoes, onions, garlic, and coconut milk—into a beautifully smooth, flavorful soup that’s both light and satisfying. Whether you serve it as a cozy starter or enjoy it as a nourishing meal on its own, this one-pot wonder brings warmth and comfort to every spoonful.
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Why You’ll Love This Velvety Potato & Leek Soup
This velvety potato and leek soup blends the delicate sweetness of sautéed leeks with the earthy richness of potatoes to create a beautifully balanced bowl. Unlike heavier cream-based soups, this recipe relies on coconut milk for a naturally silky texture that keeps it dairy-free and light while still tasting rich.
It’s incredibly simple to make, requires minimal prep, and uses everyday ingredients. Everything cooks in one pot, blends smoothly, and reheats wonderfully. Home cooks love how versatile this soup is—you can season it more boldly, make it thicker or thinner, or customize it with toppings without ever losing that signature velvety feel.
Ingredients for Velvety Potato & Leek Soup
Below are tested US measurements for a well-rounded, deeply flavorful soup.
Vegetables & Aromatics
- 4 medium leeks, cleaned and sliced (white and light green parts)
- 2 medium russet potatoes, peeled and diced (about 3 cups diced)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
Cooking Base
- 2 tbsp olive oil
- 4 cups vegetable broth (or water, if preferred)
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, or to taste
Creaminess
- 1 cup canned coconut milk, full-fat or light
Optional Garnish
- Chopped fresh herbs (parsley, chives, thyme)
- A drizzle of olive oil
- Fresh-cracked pepper
Ingredient Notes (Substitutions & Healthy Swaps)
Leeks:
Use only the white and light green parts—they’re sweeter, softer, and blend into a silky consistency. If leeks are unavailable, use a combination of onions and mild scallions.
Potatoes:
Russet potatoes blend ultra-smooth, but Yukon Gold potatoes can be used for a creamier, buttery texture.
Coconut Milk:
This replaces dairy cream and provides richness without heaviness. For a lighter soup, use light coconut milk or 3/4 cup unsweetened almond milk.
Broth Options:
Vegetable broth keeps the soup vegetarian and light. Chicken broth can be used for deeper savory notes.
Herb Ideas:
A sprig of thyme simmered in the pot adds warmth, while parsley or chives brighten the finish.
Step-by-Step Instructions
Step 1 – Prep the Vegetables
Trim, clean, and slice the leeks. Dice the potatoes and onion, then mince the garlic. Since leeks can hold dirt between layers, slice them first and rinse well in a bowl of water.
Step 2 – Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced leeks and diced onion, sautéing until soft and fragrant, about 5–7 minutes. Stir in the minced garlic and cook one more minute.
Step 3 – Add Potatoes & Simmer
Add the diced potatoes and pour in 4 cups of vegetable broth. Season with salt and pepper. Bring to a gentle boil, then lower to a simmer. Cook until potatoes are completely tender, about 12–15 minutes.
Step 4 – Blend Until Velvety
Turn off the heat. Using an immersion blender, blend the soup until completely smooth. (Or carefully transfer to a blender in batches.) This step creates the silky “velvety” texture the recipe is known for.
Step 5 – Stir in Coconut Milk
Return the pot to low heat and stir in 1 cup coconut milk. Warm until heated through, adjusting seasoning if needed. Add more broth for a thinner soup or more potatoes (or additional blending) for a thicker consistency.
Pro Tips for Success
- Clean leeks thoroughly—they often hide grit between layers.
- Blend while hot for a smoother, silkier texture.
- Don’t boil coconut milk, as it can separate; gently warm instead.
- Use full-fat coconut milk for a more luxurious mouthfeel.
- Finish with fresh herbs to brighten the mild, mellow flavors.
- Adjust consistency by adding more broth or blending more potatoes.
Flavor Variations
Herb-Infused Soup
Simmer thyme, rosemary, or bay leaves in the broth for deeper flavor.
Garlic-Lovers’ Version
Double the garlic for a more aromatic, savory finish.
Creamy Dill Twist
Stir fresh dill into the soup right before serving.
Sweet Corn Add-In
Blend in 1 cup cooked corn for added sweetness and texture.
White Bean Boost
Add 1 cup cooked white beans before blending for extra protein.
Serving Suggestions
- Serve with crusty bread, warm baguette slices, or homemade croutons.
- Add a garden salad or roasted vegetables to make it a fuller meal.
- Garnish with a swirl of coconut milk, olive oil, or fresh herbs.
- Pair with roasted chicken or grilled fish for a balanced plate.
Storage and Freezing Instructions
Refrigerator Storage:
Store in an airtight container for up to 4 days. Reheat gently over low heat.
Freezer Storage:
This soup freezes well thanks to its blended base. Freeze for up to 2 months. Thaw in the refrigerator overnight, then warm gently.
Reheating Tip:
Avoid boiling once coconut milk has been added—keep heat low for best texture.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~190 |
| Protein | ~4g |
| Carbs | ~26g |
| Fat | ~8g |
| Fiber | ~3g |
| Sodium | ~420mg |
Velvety Potato & Leek Soup—One-Pot Comfort in Every Spoonful
- Total Time: 30 minutes
- Yield: 4 servings
Description
A velvety potato and leek soup that delivers silky, soothing texture from sautéed leeks and blended potatoes, finished with creamy coconut milk for a dairy-free, one-pot comfort bowl.
Ingredients
- 4 medium leeks, cleaned and sliced (white and light green parts)
- 2 medium russet potatoes, peeled and diced (about 3 cups)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth (or water)
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, or to taste
- 1 cup canned coconut milk (full-fat or light)
- Optional garnishes: chopped fresh herbs, a drizzle of olive oil, fresh-cracked pepper
Instructions
- Trim, clean, and slice leeks, rinse thoroughly to remove grit.
- Dice potatoes and onion, mince garlic.
- Heat 2 tbsp olive oil in a large pot over medium heat; add leeks and onion and sauté until soft, about 5–7 minutes.
- Stir in garlic and cook 1 minute more.
- Add diced potatoes and pour in 4 cups vegetable broth; season with salt and pepper and bring to a gentle boil.
- Reduce to a simmer and cook until potatoes are tender, about 12–15 minutes.
- Turn off heat and blend soup with an immersion blender until completely smooth (or carefully blend in batches in a countertop blender).
- Return to low heat and stir in 1 cup coconut milk; warm through without boiling and adjust seasoning.
- Serve garnished with fresh herbs, a drizzle of olive oil, and cracked pepper.
Notes
Clean leeks thoroughly to avoid grit. Blend while hot for the creamiest texture. Avoid boiling after adding coconut milk to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
(Values estimated based on 4 servings.)
Other Recipes You Might Enjoy
- Roasted Mushroom Soup
- Easy French Onion Beef Casserole for Family Dinners
- Ultimate Crispy Chilli Beef—Easy Takeaway-Style Dinner
FAQ About Velvety Potato & Leek Soup
Can I make this soup without coconut milk?
Yes. You can replace coconut milk with unsweetened almond milk, oat milk, or even low-fat dairy milk if you don’t need the soup to be dairy-free. The texture will be slightly lighter but still smooth and creamy.
How do I prevent the soup from becoming grainy?
Graininess usually comes from undercooked potatoes or blending at too low a speed. Make sure the potatoes are completely tender and blend until fully smooth. Using an immersion blender often gives the best results.
Can I leave the soup chunky instead of blending it?
Absolutely. While the classic version is silky smooth, leaving part of the mixture unblended creates a rustic, hearty texture. Blend half the pot and mix it back in for the best balance.
What kind of potatoes work best?
Russet potatoes produce the smoothest texture when blended, while Yukon Gold potatoes provide a naturally creamy consistency. Both work beautifully depending on your preference.
Can I use frozen leeks?
Yes—frozen leeks are cleaned, sliced, and ready to cook. They are a convenient option and work perfectly in blended soups.
Final Thoughts
Velvety Potato & Leek Soup is a simple, timeless recipe that transforms a handful of everyday vegetables into a bowl of pure comfort. Its smooth texture, gentle flavor, and dairy-free creaminess make it an excellent starter, lunch, or light dinner. Whether you enjoy it as a cozy winter warmer or a nourishing year-round staple, this one-pot recipe brings comfort in every spoonful. For more inspiration, check out this Easy Slow Cooker Chicken Stew or explore more on Pinterest for your next meal idea!