Vegan Cream Of Potato Soup With Coconut Bacon

5 from 7 votes

Imagine being able to put creamy and vegan in the same breath without scaring off your vegan friends. Doesn't that sound too good to be true !! This very creamy and smooth as silk potato soup has absolutely no dairy in it . Plus it is also gluten free. Now won't it be the first thing you reach out for every time the weather turns balmy. But this is just the tip of the iceberg as you join me, your Vegan Viking, in re-imagining vegan food and breaking down the myths associated with it.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Served AsDinner, Lunch, Soup
Recipe Taste Salty
Servings 1


  • 1/2 cup peeled and finely diced potatoes
  • 1/3 cup sliced carrots
  • 1/3 cup finely sliced leeks only the whites
  • 1/4 tsp white pepper powder
  • 1 tsp olive oil
  • Salt
  • coconut bacon for the garnish
  • finely chopped green onions for the garnish
  • 2 1/2 cup vegetable stock


  • Heat 1 tsp olive oil in a saucepan.
  • Add the leeks and saute for 2 mins.
  • Add the potatoes and carrots along with salt, pepper powder and vegetable stock.
  • Cover with a heavy lid. Let it simmer for 12-14 mins or till the vegetables are soft.
  • Transfer the contents of the saucepan into a blender jar and give it a buzz


  • The blending of the hot liquid and vegetables has to be done with a lot of caution to prevent burns.
  • For the coconut bacon – Toss thinly sliced coconut pieces with soy sauce, brown sugar, a tiny bit of salt and some paprika. Roast in an oven for 10-12 mins at about 170 degrees till crisp.

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5 from 7 votes

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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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