1-First Step: Prep and Sauté the Base Begin by chopping your onion, garlic, and leeks, focusing on the white and light green parts as they offer the mildest flavor. Heat 1 tablespoon of olive oil in a large pot over medium heat, then add the chopped onion, leeks, and 1 teaspoon of crushed garlic. Sauté for about 5-7 minutes until they soften, stirring occasionally to prevent sticking. At this point, mix in 1 teaspoon thyme, 1 teaspoon dried rosemary, and ½ teaspoon ground coriander, cooking for another 2 minutes to release their aromas for a vegan twist, this step enhances the mild taste without dairy.

2-Second Step: Add Potatoes and Stock Once the base is ready, stir in 6 medium peeled and chopped potatoes, 2 bay leaves, and 4 cups of vegetable stock. Bring the mixture to a boil over high heat, which should take about 5 minutes. Then, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the potatoes are tender enough to pierce with a fork. This timing works well for starchy potatoes like Russet, helping create that creamy texture; if you’re adapting for a chunkier soup, simmer a bit less.

3-Third Step: Remove and Blend After simmering, remove the pot from the heat and carefully take out the 2 bay leaves to avoid any bitter notes in the final soup. Stir in the 14 ounces of unsweetened coconut cream until fully incorporated, which adds the rich creaminess without milk. Now, blend the soup until smooth using an immersion blender right in the pot, or transfer it in batches to a regular blender and then return it to the pot be cautious with hot liquids to prevent splatters. For dietary preferences, you can add more stock here if you need a thinner consistency.

4-Fourth Step: Season and Serve Taste the blended soup and season with sea salt and black pepper to your liking, starting with a teaspoon of salt and adjusting as needed. This step is key for boosting the mild flavors of the leeks and potatoes. Finally, ladle the soup into bowls, garnish with chopped fresh chives, and add a sprinkle of extra black pepper for a pop of flavor. The whole process totals about 45 minutes, making it perfect for busy parents or students, and it serves 6 people easily for variations, check out our vegan lasagna recipe for another hearty option.