Leek and Potato Soup with Carrots

Leek and Potato Soup with Carrots

Leek and potato soup.  Whether you add the carrots or don’t (they do add a nice pop of color), you just can’t beat this type of soup, especially on a cold and rainy day like the one we’re having here today.

These are the days are I just want to stay in, light a fire, and lounge around in my thick, fuzzy socks, watching Christmas movies. And when thinking of what to make for dinner, soup just makes sense.

Leek and Potato Soup with Carrots | Vegan | thiswifecooks.com

Leek and Potato Soup with Carrots


  • 1 lb. leeks, white and green parts, chopped
  • 2 lbs. potatoes, cubed
  • 1/2 cup carrots, diced
  • 32 oz. vegan chicken broth or vegetable broth
  • 2 cups water
  • 1/2 cup coconut milk
  • salt or salt spice blend (we like Jane's Crazy Mixed Up Salt)
  • Italian parsley for garnish (optional)
  • cayenne pepper sauce, to taste


  1. Place leeks, potatoes, and carrots in a large pot. Pour over the broth and water.
  2. Bring to a boil then reduce to a simmer. Cook and stir occasionally until vegetables are tender, 20-30 minutes depending on size.
  3. Remove from heat and stir in coconut milk.
  4. Season to taste with your preferred salt blend and cayenne pepper sauce. Serve warm.
  5. **For a less-chunky soup, use an immersion blender or regular blender to bring it to your desired texture.
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