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Vegan Cream of Leek and Sweet Potato Soup

Course Dinner, Lunch
Cuisine Dairy Free, Gluten Free, Vegan
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword Dairy Free Meal, Gluten Free Dish, Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 Cups


  • 1 Food Processor If you don't have a food processor a blender or hand blender will work as well.
  • 1 Large Pot


  • 2 Leeks Chopped. use just the white part
  • 1 Onion Chopped
  • 2 Sweet Potatoes Peeled and Diced
  • 6 cups Vegetable broth Warm
  • 1 tbsp Coconut Oil
  • 1 tbsp Parsley
  • 1 tsp Dry Basil
  • ½ tsp Thyme
  • ¼ tsp Tarragon
  • ½ cup Almond Milk Optional
  • Salt and Pepper To taste


  • In a large pot, heat coconut oil over medium heat.
  • Add leeks, onion and spices. Mix well, cover and cook for 7 to 8 minutes over medium-low heat
  • Add the sweet potatoes and cook an additional 2 minutes.
  • Pour in the warm vegetable broth and adjust seasoning if needed. Bring to a boil (I suggest to increase the heat to medium-high otherwise it will take a long time to boil).
  • Once it boils, reduce heat to medium-low and let simmer uncovered for 25 to 30 minutes.
  • Pour the soup in a food processor and blend until desired consistency. You can also use a hand blender.
  • Optional: add the almond milk and mix well for a smoother texture.


This soup/cream will can be kept in the refrigerator for 3 to 4 days or can be frozen for later use.
*1 serving = 1 cup of soup/cream