Creamy Potato Leek Soup

I’ve always thought that potatoes and leeks are one of the richest food combinations. A magical topping of coconut bacon is just the thing for this creamy, warm and decadent dish. The coconut bacon addition is A MUST!

Recipe adapted from The Full Helping

Cook Time:  4
Total Time:  5
Makes: 6 Servings


  • 2 large or 3-4 small leeks, white stalk only, washed thoroughly and sliced thinly
  • 2 stalks celery, chopped small
  • 4 large Yukon gold or yellow potatoes (about 2 lbs.), roughly chopped
  • 1 teaspoon salt
  • 1 tsp. thyme
  • Pinch white pepper
  • small pinch Nutmeg
  • 4 cups vegetable broth
  • 1 cup unsweetened non-dairy milk (I used almond)
  • ⅓ cup nutritional yeast
  • Optional: 2 cups washed and chopped kale, collard greens, or spinach
  • For garnish: Chopped green onions, chives, or coconut bacon


  1. Heat a large soup pot over medium heat. Add 1/4 cup vegetable broth to the leeks and celery.
  2. Begin to cook, stirring occasionally, until the leeks have completely cooked down. Add the potatoes, salt, and pepper.
  3. Add the rest of the vegetable broth and non-dairy milk. Bring to a boil and lower to a simmer. Simmer for 30 minutes, or until the potatoes are so tender that they’re almost falling apart. Use an immersion blender or regular blender to blend half the soup, so that it has a creamy, thick texture but chunks of potato and celery are still visible.
  4. Stir in the nutritional yeast and adjust your salt and pepper to taste. If you’re adding greens, now’s the time and keep the soup simmering until they’re wilted and tender. Serve the soup with optional toppings of your choice.
Recipe Notes:
Leftovers will keep in an airtight container for about 5days, and can be frozen for a month. While I prefer this soup eaten warm, some may enjoy it cool, with plenty of freshly chopped green onions, coconut bacon or a few toasted pine nuts.