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Vegan Potato Leek Soup - the combination of creamy potatoes, delicate leeks with herbal notes of rosemary and thyme will have you going back for seconds! It's dairy-free, gluten-free and just good for you, too!
Potatoes are my favorite comfort food...
I love them baked, broiled, fried, mashed, or soup-ified! They are especially comforting when the cooler weather hits, so my kitchen counters are overflowing with those heavenly gems.
This Vegan Potato Leek Soup fits the bill when it comes to comfort and I make it all year winter long! It's satisfying, belly-warming, and oh-so-cozy!
I'm a big soup lover and It's definitely my go-to meal in the winter. It's easy to make, inexpensive, hearty, filling, and delicious!
Plus, it freezes really well too, so I always have a variety to choose from. It makes weeknight dinners a breeze, and we never get bored.
This Vegan French Onion Soup is another favorite of mine and I make it often. It's so rich & savory and makes the house smell heavenly! Oh, yes, it's topped with bubbling vegan cheese too!
Is Vegan Potato Leek Soup Good For You?
Yes! Potatoes are an excellent source of potassium, zinc, copper, B6, vitamin C, phosphorus, manganese, niacin, fiber, and pantothenic acid. Lots of antioxidant power! They are healthy and delicious!
Unfortunately, deep frying doesn't make them healthy anymore, so I enjoy french fries in moderation or I bake them instead.
Leeks have an excellent source of vitamin K, manganese, vitamin B6, copper, iron, folate, magnesium, vitamin E, calcium, omega-3 fatty acids, and vitamin C. They have a subtle flavor compared to their onion counterpart.
Ingredients Needed
You won't need to buy anything fancy to make this soup - just basic kitchen staples that are inexpensive and easy to find. You'll need:
- Olive oil
- Vegan Butter
- Onion
- Garlic
- Leeks
- Potatoes
- Thyme, Rosemary, Coriander, Bay Leaves, Salt and Pepper
- Lemon Juice
- Canned Coconut Milk
You won't taste the coconut milk, but if you prefer, you can use any unsweetened non-dairy milk. You can even omit the milk altogether and it will still be really creamy. The potatoes work most of the magic anyway.
How to Make Vegan Potato Leek Soup
- Wash the leeks well (they are very dirty inside)
- Sauté the onions and leeks
- Add the potatoes, garlic, salt, pepper & spices
- Add the vegetable broth & bay leaf
- Simmer for 15-20 minutes until potatoes are tender
- Stir in coconut milk and lemon juice
- Blend until smooth and creamy (you can also leave it chunky)
- Garnish and serve
Can I Freeze It?
YES, it freezes really well! I just leave out the coconut milk from the portion that I'll be freezing. When I'm ready to make it, I defrost it overnight in the fridge and heat up slowly on the stove. Then I'll add the coconut milk when it’s fully heated.
Want to learn more about properly freezing and storing soup? Check out this informative article HERE.
Topping Ideas
You can top it with almost anything like Fresh-Cut Chives, Green Onions, Vegan Bacon, Swirled Coconut Milk, Fresh Cracked Pepper, a Pat of Vegan Butter, Vegan Sour Cream, Crushed Red Pepper, Smoked Paprika, Squeeze of Lemon (highly recommend), and so much more!
It goes well with a big ol' loaf of crusty bread too!
Are you ready to try this unbelievably creamy, comforting and satisfying soup?
It's just GOOD!
Let's do this!
A few more soup favorites:
- Vegan Corn Chowder
- Vegan Clam Chowder
- Instant Pot Yellow Split Pea Soup
I LOVE TO HEAR FROM YOU
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. 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.
Recipe
Creamy Vegan Potato Leek Soup
Ingredients
- 1 ½ tablespoons olive oil (or preferred oil)
- 1 tablespoon vegan butter
- 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
- 3-4 cloves of garlic , minced
- 1 teaspoon salt , more to taste
- Fresh ground pepper , to taste
- 1 ½ teaspoons dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground coriander (optional)
- 5 cups vegetable broth (low sodium)
- 2 bay leaves
- 1-2 tablespoons fresh lemon juice (optional)
- 1 cup canned coconut milk (or any unsweetened plant-based milk)
Toppings Ideas
- Green onion , chopped
- Pieces of cooked potato
- Fresh ground pepper
Instructions
- Make sure leeks are washed well first. *See note on instructions
- Heat the oil, butter and a pinch of salt in a large pot over medium heat. Add the leeks & onion, sauté until softened, about 5-6 minutes.
- Add the potatoes, garlic, thyme, rosemary, and coriander. Sauté for 2-3 minutes.
- Add the vegetable broth, bay leaf, salt, and pepper. Raise heat so it starts to simmer. Now reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are fork tender.
- Remove from heat and remove bay leaves. Stir in the coconut milk and optional lemon juice. Taste for seasoning and add more to taste.
- 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.
- Serve in soup bowls and top with chopped green onion, fresh ground pepper and a few pieces of cooked potato.
Video
Notes
Nutrition
Alanna
Super delicious and easy to make with some pantry staples!
Melissa Huggins
I'm so glad you loved it, Alanna! Thanks for sharing wonderful feedback.:)
Lori
I made this this morning for our dinner. Delicious and easy to make! Thank you!!!!!
Melissa Huggins
Hi Lori, I'm so glad you loved the soup. Thank you for sharing feedback. 🙂
Niki
Love this! I only had 2 leeks but they were big ones so it was enough
Melissa Huggins
I'm so glad you loved it, Niki! Thank you for sharing feedback. 🙂
T
Sooooo good!!!! Didn’t have to adjust anything, wonderful…thank you.
Melissa Huggins
So glad you loved it! Thanks for trying the recipe and sharing your feedback. 🙂
Joan
Hubby made this for supper as we had some leeks we wanted to use before they expired. This soup is delicious! It is rich and satisfying with great flavor. We used cashew cream because again, I had made some earlier in the week that needed to be used before expiration. Thank you!
Melissa Huggins
So glad you loved it, Joan! Sounds perfect with the cashew cream. Thanks for sharing your feedback. 🙂
Pia
It's delicious!! love it
Melissa Huggins
So glad you loved it! Thanks for giving it a try! 🙂
Alexis
So, this soup was good..... but you can definitely taste the coconut milk, which in my opinion doest really fit the flavor profile. It would be really amazing with cashew cream in place of coconut milk for creaminess.
Melissa Huggins
Hi Alexis, I'm glad you loved it. Yes, it works well with cashew cream too. So good!
Karen Stiewe
Really tasty! Used soy milk instead of coconut to cut back some calories but will try the coconut milk next time. Okay
Melissa Huggins
Hi Karen, I'm so glad you loved the recipe and it worked well with the soy. Thank you for making it and sharing your modifications. 🙂
Tamar B
So delicious and we didn't even need the coconut milk. Hubby went looking for it to have as left overs the next day (soup is not usually that popular in our household) and it's very Crohn's friendly for my son. Thankyou for our new staple recipe 🙂
Melissa Huggins
Hi Tamar, Yay! I'm so happy it was hit with your family! Thanks for giving it a try and sharing this wonderful feedback. 🙂
Harriet Hill
Excellent flavor and is appreciated in this cool weather.
Melissa Huggins
Hi Harriet, I'm so happy you loved the recipe. It's a favorite of mine too. Thanks you for trying it and sharing your feedback. 🙂
Lianna B
I never comment on the recipes I try but this one was so good I just wanted to say thank you and great job.
Melissa Huggins
Hi Lianna, you're most welcome! I'm so happy you loved it. Thanks you for trying it and sharing your wonderful feedback. 🙂