Cream of Potato and Leek Soup Recipe
Prep time
Cook time
Total time
A personal take on a French classic (although, if we are to believe Julia Child, this soup is an American invention). My potato leek soup recipe features locally-grown Cretan ingredients and a special touch that makes it different.
Recipe type: Soup
Cuisine: Vegan
Serves: 2
  • 2 large potatoes, skinned and cubed
  • 1 leek, sliced into thin rings
  • 1 carrot, sliced into thin rings (optional)
  • 1 garlic clove, peeled (optional)
  • 1 celery stalk, chopped
  • salt and pepper to taste
  • 1 bay leaf
  • fresh sprig of thyme
  • 150 ml. coconut milk
  • lemon juice from half a lemon (optional)
  • 1 tsp. olive oil (optional)
  • freshly chopped parsley to decorate (optional)
  1. Boil all ingredients (with the exception of olive oil, parsley, lemon juice, and coconut milk) in plenty of water until the potatoes are soft (usually no more than 25 minutes).
  2. Remove the bay leaf and the sprig of thyme and puree the soup until creamy smooth with an immersion blender (my favorite method) or in a food processor.
  3. Add the coconut milk and bring to a boil. Continue simmering until the soup has thickened (about 15 minutes, or more, depending how much water you used to start with). Ideally, strain through a colander, then add the stock as you puree the soup until you reach the desired consistency.
  4. When the soup is ready, plate, decorate, and season with olive oil and lemon juice to give it a bit of "zing."
Recipe by Garden Super Heroes at