DinnerLunchSoups and Salads

Creamy Vegan Potato Leek Soup

posted by Melissa Huggins November 13, 2015 50 Comments
This Vegan Potato Leek Soup is creamy, comforting and filling. It's dairy-free, gluten-free and nutritious. Perfect for those chilly days, too.

This Vegan Potato Leek Soup is creamy, comforting and filling. It’s dairy-free, gluten-free and nutritious. Perfect for those chilly days, too.

This Vegan Potato Leek Soup is creamy, comforting and filling. It's dairy-free, gluten-free and nutritious. Perfect for those chilly days, too.Potatoes are my favorite comfort food. I love them baked, broiled, fried, mashed or soup-ified! This Vegan Potato Leek Soup really fits the bill when it comes to comforting. It’s satisfying, belly-warming and cozy!

Potatoes are good for you!

Potatoes are an excellent source of potassium, zinc, copper, B6, vitamin C, phosphorus, manganese, niacin, fiber, and pantothenic acid. What’s not to love about these lovely gems? They are healthy and delicious!

I’m a big soup lover and It’s definitely my go-to meal in the winter. They are easy to make, warming, filling and delicious! This Vegan French Onion Soup is another favorite of mine and I make it often. It’s so rich & savory and makes my house smell heavenly!

This Vegan Potato Leek Soup is creamy, comforting and filling. It's dairy-free, gluten-free and nutritious. Perfect for those chilly days, too.
So, let’s talk more soup

Way before my vegan days, I’ve always had a love for potato leek soup. It’s unbelievably creamy, comforting and filling! It’s the perfect choice for those chilly days and will warm you up from the inside out. I love that it’s easy to make and calls for everyday ingredients. It’s inexpensive to make and perfect for batch cooking, too.

After going vegan, I was easily able to make this soup in the veganized version. There’s nothing missing at all in this soup, it’s flavorful, rich and scrumptious! So I can still enjoy this yummy soup, but without the unhealthy fats & animal ingredients. Life is good!

Are you ready to give this dreamy soup a try? Let’s do this!

I’d love to hear from you

If you make this recipe, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

This Vegan Potato Leek Soup is creamy, comforting and filling. It's dairy-free, gluten-free and nutritious. Perfect for those chilly days, too.

5 from 2 votes
Creamy Vegan Potato Leek Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This Potato Leek Soup. It's unbelievably creamy, comforting and filling! It's the perfect choice for those chilly day, too. This recipe is for the veganized version and it does not disappoint.
Course: Main Course, Soup
Recipe Type: Gluten-Free, Vegan
Servings: 6
Calories: 356 kcal
Author: Melissa Huggins - Vegan Huggs
  • 2 1/2 tablespoons coconut or olive oil
  • 1 small onion, diced
  • 3 large leeks, cleaned well & thinly sliced (white & light green part only) *See note
  • 5 medium russet potatoes, peeled and chopped
  • 2-3 cloves of garlic, minced
  • 1 teaspoon salt, more to taste
  • Fresh ground pepper, to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground coriander *See note
  • 6 cups vegetable broth (low sodium) *See note
  • 2 bay leaves
  • 2 tablespoons fresh lemon juice
  • 1 cup canned coconut milk (or any unsweetened plant-based milk)
Toppings Ideas
  • Green onion, chopped
  • Pieces of cooked potato
  • Fresh parsley
  • Fresh ground pepper
  1. Make sure leeks are washed well first. *See note on instructions
  2. Heat the oil in a large pot, over medium heat. Add a pinch of salt to the oil. Add the leeks & onion, sauté until softened, about 3-5 minutes
  3. Add the potato, garlic, salt, pepper & spices (except the bay leaf). Sauté to release the flavors of the garlic & spices, about 2-3 minutes. Stir often to keep vegetables from sticking. (if it starts to stick, add a touch of oil or vegetable broth)
  4. Add the vegetable broth & bay leaf, bring to a boil. Reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are tender. You can pierce them with a fork to test for tenderness.
  5. Remove from heat and remove bay leaves. Stir in the cream and lemon juice. Add more salt to taste.
  6. Using an immersion blender, blend until smooth and creamy. You can also use a regular blender, and carefully blend in batches. Before blending, set aside a few pieces of potato for the garnish.
  7. Serve in soup bowls and top with chopped green onion, fresh ground pepper and a few pieces of cooked potato.
Recipe Notes

*Leeks can be very dirty inside the layers, because they are grown in sandy soil. To clean thoroughly: cut off the dark green part and discard (or save for stock). Cut off the roots, and slice the stalk lengthwise in half. Now slice the entire leek into pieces. Place in a small bowl of water and swish around to release the dirt. Place in colander and drain well.


*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option, is to blend low sodium and regular broth together. If you would like to omit the non-dairy milk, just add a 1/2 cup more vegetable broth. The soup will still have a creamy texture from the potatoes.


*If you don't like coconut milk, my second choice for this recipe would be unsweetened soy milk, because it has a richer & creamier texture, but any plant-based milk will work.


*If you don't have coriander on hand, you can omit it. It adds a hint of nice flavor, but it's not needed.




Nutrition Facts
Creamy Vegan Potato Leek Soup
Amount Per Serving
Calories 356 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Sodium 483mg 20%
Potassium 1155mg 33%
Total Carbohydrates 43g 14%
Dietary Fiber 4g 16%
Sugars 5g
Protein 10g 20%
Vitamin A 14.8%
Vitamin C 21.7%
Calcium 7.3%
Iron 21.6%
* Percent Daily Values are based on a 2000 calorie diet.

                                                                                                       *Pin for later 🙂

This Vegan Potato Leek Soup is creamy, comforting and filling. It's dairy-free, gluten-free and nutritious. Perfect for those chilly days, too.

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dianne October 10, 2016 at 9:59 am

This looks so warm and cozy! Perfect for chilly fall evenings!

mhuggs October 14, 2016 at 5:02 pm

Thank you, Dianne 🙂

emilie May 15, 2017 at 11:58 am

I just made this today and it turned out fantastic! I can’t cook anything, and everything I make is so bland. I absolutely loved it and my boyfriend loved it too! Thank you for the recipe, this will definitely become a staple for me 🙂

Melissa Huggins May 15, 2017 at 12:37 pm

Hi Emilie, Thank you for making this and taking the time to comment. I really love hearing feedback, and it really helps me perfect things. I’m happy you both loved this soup. It’s one of my family’s favorite, too. Have a great Week! 🙂

Jenn October 11, 2016 at 6:28 am

Total comfort food! Potatoes rule the world and this looks so creamy and cozy. Yum!

mhuggs October 14, 2016 at 5:00 pm

Thank you, Jenn! I agree… potatoes rule the world! 🙂

Sarah October 12, 2016 at 10:39 pm

Yum! This looks delicious! I’m pretty sure I could eat potato anything 🙂

mhuggs October 14, 2016 at 4:55 pm

Thank you, Sarah! Me too! 🙂

Mary Ellen @ VNutrition October 13, 2016 at 8:28 am

Ooooh, this looks so good! The perfect soup for a cool fall night! 🙂

mhuggs October 14, 2016 at 4:55 pm

Thank you, Mary Ellen! 🙂

Mel | avirtualvegan.com October 13, 2016 at 8:41 pm

I adore potato and leek soup. It’s so comforting and incredibly cheap to make which can never be a bad thing! I love the bowl you have used in the photographs!

mhuggs October 14, 2016 at 4:54 pm

Thank you, Melanie! I agree….it’s so easy & cheap to make. I found the bowl at a second hand store. My favorite place to shop for blog props 🙂

Ginny McMeans October 15, 2016 at 8:17 pm

What a satisfying and rich soup. This looks like the next recipe I have to try.

mhuggs October 22, 2016 at 12:21 am

Thank you, Ginny! I love this soup this time of year.

Leah November 1, 2016 at 2:43 am

I made this yesterday. It was really easy and tastes AMAZING. Creamy soups are what I miss most as a vegan, and this is superior to dairy-based soups! Thank you so much!

mhuggs November 1, 2016 at 9:04 am

Hi Leah, I’m so happy to hear this. Thank you for the wonderful feedback! I missed all the creamy stuff too, until I figured out I didn’t need dairy to create it. It’s so amazing! 🙂

Isabel November 28, 2016 at 6:28 pm

Thank you for the recipe. So good with the lemon and bay leaf. Edited the coconut or olive oil with avocado oil to wonderful flavor and goodness.

mhuggs November 28, 2016 at 10:22 pm

Hi Isabel, So great to hear that you liked it. I love avocado oil and I need to use it more. Thank you for stopping by 🙂

Catherine December 5, 2016 at 6:33 pm

Made this tonight and OMG it’s amazing. Best potato soup I have ever had, vegan or not. I can’t wait to make this again and I’m really looking forward to the leftovers! So glad I gave this a try, thanks for sharing.

Melissa Huggins December 5, 2016 at 8:47 pm

Hi Catherine, that’s wonderful to hear! I’m so happy it worked out for you. I made a few batches for the freezer over the weekend. Thank you for making the soup and for your feedback. 🙂

Denice January 1, 2017 at 7:05 pm

I just made this soup w/out the spices and it’s very tasty.
The only thing I would suggest is maybe mentioning something about rinsing the leeks well to get all the sand out in case this is someone first attempt w/leeks. I’ll make this soup again.

Melissa Huggins January 4, 2017 at 8:21 pm

Hi Denice, Thank you for your feedback. I’m so glad you liked the soup. That’s a good idea – I’ll make an extra note about cleaning the leeks. Thank you so much 🙂

Amanda January 7, 2017 at 9:14 am

I made this soup today and replaced two potatoes with some chopped carrots and it turned out amazing! Thank you for this recipe I will be making it every winter now!

Melissa Huggins January 7, 2017 at 11:47 am

Hi Amanda, thank you so much! I’m so happy to hear that you liked it. The carrots are a great idea – I must try that next time. Sounds delish! Thank you for your feedback. Have a great weekend 🙂

Isabel S. January 10, 2017 at 7:40 am

Hi Melissa! Do you think cooking it in a crock pot on low for a couple hours would work?

Melissa Huggins January 10, 2017 at 10:24 am

Hi Isabel, I haven’t made it in a slow cooker, but I’m sure it would work great. I would leave out the lemon juice & coconut milk though. Stir those in when it’s finished. Remember to take out the bay leave before blending. I’d love to hear how it comes out. I would love to try it out in a slow cooker (it’s collecting dust). 🙂

Missy January 15, 2017 at 9:11 pm

Just made this, and I subbed in Yukon golds for russets because I don’t like taking the time to peel potatoes :/ I appreciated your addition regarding cleaning the leeks, and I’ve also never thought of keeping the tops for broth. So I have a veggie leftovers bowl going for broth in a few days. The Yukons turned out great, and the lemon really adds the final flair. Thanks, it’s a welcome addition to my Whole30 work lunch menu.

Melissa Huggins January 15, 2017 at 10:10 pm

Hi Missy, I’m so happy to hear that you loved it. I love using Yukon golds for it too sometimes…it gives the soup a buttery texture. Plus, I’m not a fan of peeling either. Thank you for your feedback & for stopping by 🙂

Amber January 17, 2017 at 5:52 pm

This was Delicious and I loved the coconut milk. Thank you

Melissa Huggins January 17, 2017 at 9:00 pm

Hi Amber, I’m so glad you liked the soup. I love the coconut milk in it, too. Thank you for your feedback 🙂

Kristy January 22, 2017 at 10:31 am

This is the best potato leek soup I have ever had 😄
I just made it as a meal for the work week but it was SO delicious I had to have a bowl now!
Thank you for sharing this!!

Melissa Huggins January 22, 2017 at 6:12 pm

Hi Kristy, I appreciate your feedback, thank you so much! I’m so happy you loved it. I just made a batch for my son’s school lunch this week…it’s his favorite. Thank you for stopping by 🙂

Jz February 2, 2017 at 11:12 am

3rd time I made this. Love that the potato adds to the creamy. The smell of the spice mix combo is perfect. Vegan or not, this soup is THE BeST

Melissa Huggins February 2, 2017 at 3:01 pm

Thank you so much! I’m so happy to hear this! I’ve been making it a lot this winter, too. Thank you for your feedback 🙂

Nofar Avigal February 11, 2017 at 7:53 pm

Thank you!!! I loved it.

Melissa Huggins February 19, 2017 at 10:57 pm

Hi Nofar, I’m so happy to hear! Thank you for giving it a shot 🙂

Kelly February 19, 2017 at 3:54 pm

Thought I would let you know that I love this soup 🙂 it became a staple in our home. I buy leeks every week to have this soup because it is so simple and SO delicious! Thanks for the recipe!

Melissa Huggins February 19, 2017 at 10:46 pm

Thank you, Kelly! That is so nice to hear. I love how simple it is, too. This reminds me…I need to make another batch. 🙂

Marcie March 1, 2017 at 5:45 pm

I literally just finished making this soup for dinner, and I can say I am pleasantly surprised! I was a little skeptical about the coconut milk, but it doesn’t taste overly coconutty at all. It was perfect.
My husband likes it, and I really do think it is fantastic!

Melissa Huggins March 1, 2017 at 8:54 pm

Thank you, Marcie! I’m happy to hear you & your hubby liked it. Thank you for sharing your feedback with me 🙂

Louise March 9, 2017 at 9:53 pm

I it with no salt vegetable broth. Delicious.

Melissa Huggins March 12, 2017 at 9:08 pm

Hi Louise, Thank you for making it. I’m so happy you liked it. 🙂

Jen March 19, 2017 at 5:14 pm

In the process of transforming my diet to plant based, mostly vegan. So glad to find this recipe. This soup was really delicious! Very flavorful. Love the hint of lemon.

Melissa Huggins March 20, 2017 at 8:40 pm

Hi Jen, so glad to hear you’ll be eating more plant-based. You’re going to feel great! I’m happy you like the soup. Let me know if you have any questions to help you on your journey. You can email me @ veganhuggs@gmail.com. Thank you for your feedback 🙂

Melinda Simmers March 26, 2017 at 4:55 pm

My hubby and i loved this soup. I adfed a pinch of tumeric and cayenne pepper to each bowl along with some sliced cooked carrots. So easy and delish!

Melissa Huggins March 26, 2017 at 7:18 pm

Hi Melinda! Great news! Thank you for making it. I love the addition of turmeric, cayenne and carrots. I’m going for that next time… sounds good 🙂 Thanks for the idea!

Simon May 6, 2017 at 10:49 pm

Made this today, delicious!

Melissa Huggins May 8, 2017 at 9:37 pm

Hi Simon, thank you for making it. I’m so happy you liked it. Have a great week! 🙂

Avara July 21, 2017 at 11:40 pm

I made this early this morning, it’s sitting in the slow cooker keeping warm right now! It tastes phenomenal… Thank you so much for this recipe.

Melissa Huggins July 22, 2017 at 11:24 pm

Hi Avara, thank you for making it and sharing your feedback. I’m so happy you liked it! I need to try it in the slow cooker. It will make life easier. Have a great weekend! 🙂


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