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Vegan Potato Leek Soup Recipe

Yogaville Recipes   |   June 17, 2019  |   by  Brianna Patten

This classic Yogaville recipe is easy to make yet tastes like you really know your way around the kitchen. The entire family will enjoy this cozy and comforting soup.



• 1 – 1.5 lbs of potatoes
• Olive oil
• 4 cloves minced garlic
• 3 cups chopped leeks (approximately 2 leeks)
• 4 cups vegetable broth
• ⅓ cup Thai coconut cream (use only the thick portion of the cream, not the milk)
• Salt and pepper to taste



• Chop potatoes into bite size pieces
• Boil the potatoes in a large pot. Reduce heat to a simmer. Cook for 15 minutes or until potatoes feel tender in the center when poked with a fork.
• Drain potatoes. Reserve ¼ of the potatoes to be used later.
• Coat a large saucepan with oil and bring to medium-high heat. Add the leeks and minced garlic. Cook until leeks are tender and bright green. Reserve approximately ⅓ of the leeks/garlic to be used later.
• Add vegetable broth and ⅔ of the leeks/garlic to the large pot with the potatoes. Use an immersion blender to purée the soup. Add the reserved potatoes and leeks and bring the soup to a simmer.
• Once the soup is simmering, add the coconut milk. Stir well. Adjust the consistency with vegetable broth or coconut milk if needed.
• Add salt and pepper to taste.
• Serve alongside some delicious French bread using the Yogaville Bread Recipe

Want to learn how to make this recipe and other delicious vegetarian meals? Consider participating in our Kitchen Yogi Program.

Already taken the Kitchen Yogi Program? Apply to serve as a Cook at Yogaville.

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