This post is also available in: Deutsch
A delicious homemade potato soup made with leek and carrots. This recipe for vegan potato soup is perfect if you are looking for a quick dinner on cold days or a healthy starter made with vegetables.
Favorite Comfort Potato Soup
Is there something better than a homemade potato soup when it’s cold outside and you are craving for a warm dish? For these days this recipe for potato soup is the perfect one to save your day. You only need a few ingredients for this simple and healthy soup recipe.
How To Make Potato Soup?
- Mince onion and garlic and cook it in coconut oil.
- Add roughly chopped potatoes, leek, and carrot and roast for a few minutes.
- Add vegetable broth and let it simmer for 20 minutes.
- Blend the cooked vegetables and season with curry powder, lemon juice, salt, and pepper.
- Serve your vegan potato soup while still hot.
Variation & Tips For This Vegan Potato Soup Recipe
- You can substitute the leek and carrot with other vegetables.
- Top the soup with vegetable cream and fresh herbs.
- If you are living in a single-person household, freeze half of the soup and store it up to a few months. This way you always have a hot soup at home if your body is calling for it.
More Potato and Soup Recipes
Sharing is Caring
Do you like my recipe? I would love if you leave me a rating or comment. This way I better get to know which recipes you like and can make more of them ? Also, tag me on Instagram @aline_made or #alinemade – I will future all of your delicious food pictures on my account when you made my recipe!
Vegan Potato Soup
- 2 tbsp coconut oil, or any other oil
- 1 onion, minced
- 1 clove garlic, minced
- 14 oz (400g) potatoes (~3 potatoes), chopped
- 7 oz (200g) leek (~1 stalk), chopped
- 3.5 oz (100g) carrot (~1 carrot), chopped
- 2.5 cup (600ml) vegetable broth
- 1 tsp curry powder
- 1 tbsp lemon juice
- salt & pepper
- Peel and mince the onion and garlic. Peel and roughly chop the potatoes and carrot. Discard the dark green leaves of the leek and cut into rings.
- Heat the coconut oil over medium heat. Add the minced onion and garlic and cook for 5 minutes.
- Add the chopped potatoes, leek, and carrots and cook for another 5 minutes.
- Add the vegetable broth and simmer for 20 minutes with the lid closed. Stir occasionally.
- Blend the soup in your mixer until creamy. Season with curry powder, lemon juice, salt, and pepper. You can top your soup with vegan cream and fresh herbs if desired.
- The serving size is for four people as a starter or two as a main dish.
- Add more liquid to the blender if the soup is to thick for your taste.
- Substitute the carrot and leek with other vegetables.