New Potato and Leek Soup

Creamy New Potato and Leek Soup is filled with baby potatoes, delicate leeks, and a kiss of thyme. You'll definitely want seconds. AND it's vegan!

New Potato and Leek Soup: Home Sweet Homestead

This thick and creamy soup is comfort food at it's best. It's smooth, cozy, and totally hits the spot. Don't let the word creamy fool you though, this soup is vegan. There isn't a drop of dairy in it, because I used vegan butter to saute the leeks and garlic, and canned coconut milk to give the soup it's creaminess.

And the best part? The coconut milk is almost undetectable, and gives the soup just the slightest hint of sweetness. It adds a delicious "wow" factor, that's very tasty.

New Potatoes and Thyme - Home Sweet Homestead

This Leek and Potato Soup is my hello to Spring. It's the perfect recipe to use local fresh produce. Here in southern Indiana, little baby potatoes, mild leeks, and my thyme plants turning green, let me know that Spring has officially arrived.

Leeks and garlic are sauteed in sizzling vegan butter, then combined with baby potatoes, rich vegetable broth, fresh thyme and seasonings. After simmering until the potatoes are soft, everything is pureed with a hand-held stick blender till smooth, then blended with creamy coconut milk. You'll be rewarded with a thick, velvety soup, that will definitely have you going back for seconds!

Home Sweet Homestead - New Potato and Leek Soup

Printable recipe

New Potato and Leek Soup


2 large leeks, white and light green part only
1/4 cup vegan butter
2 cloves garlic
2 pounds new potatoes, scrubbed clean and cut in half or quartered, depending on how big they are.
4 cups vegetable broth
3 sprigs fresh thyme
1 teaspoon salt, or to taste
Fresh ground black pepper, to taste
1 cup canned coconut milk
Fresh thyme leaves and croutons for garnish


Cut leeks in half lengthwise and rinse to remove any visible dirt or grit. Slice the leeks crosswise into thin strips, and allow to soak in a bowl of cold water for a few minutes.
Melt butter in a medium-large pot over medium heat. Carefully scoop out leeks from water, so as not to disturb any dirt that has settled to the bottom of the bowl. Shake off excess water and add leeks to pot, along with garlic. Cook until leeks are tender, stirring frequently (about 5 minutes).
Add potatoes, broth, thyme sprigs, salt and pepper. Simmer over medium heat until potatoes are tender, 20-25 minutes.
Remove thyme sprigs and blend soup with a hand-held stick blender until smooth. Add coconut milk and simmer 2-3 minutes more, or until heated through.
Taste for seasonings, top with croutons and fresh thyme leaves, and serve with a loaf of crusty bread.

Makes 1 1/4 quarts of soup.

Recipe adapted from allrecipes.

April's tips:

You can peel the potatoes if you'd like. But if they are new potatoes and tiny like the ones I used, then the skins are really thin, so it's not necessary. Plus, can you imagine trying to peel those tiny little things?! You can also substitute Yukon gold potatoes if you'd like, just peel them and cut into cubes, then proceed with the rest of the recipe.

If you don't have a hand-held stick blender, you can puree the soup in a regular blender. Be very careful though! Make sure not to fill the jar more than halfway, and leave the hole in the lid open, covered with a dishtowel, to allow the heat to escape and prevent splashes while blending the soup.

This soup can be frozen, without the coconut milk, for up to 3 months. Just add the milk once you defrost and heat it.


New Potato and Leek Soup - Home Sweet Homestead

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