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    Home » Soups and Salads

    Creamy Vegan Potato Leek Soup

    November 13, 2015 By Melissa Huggins / 470 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    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!

    Vegan Potato Leek Soup in a wooden bowl with green napkin and spoon on the side.

    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!

    Vertical photo of two wooden bowls filled with vegan potato leek soup and topped with sliced green onion and pepper.

    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.

    Overhead photo of two wooden bowls with filled with vegan potato leek soup. Large leek on the side.

    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

    Close up photo of vegan potato leeks soup in a wooden bowl, topped with fresh green onion and black pepper.

    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

    Print Recipe Pin Recipe Rate this Recipe
    4.85 from 414 votes

    Creamy Vegan Potato Leek Soup

     Vegan Potato Leek Soup - the combination of creamy potatoes, delicate leeks and 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!
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Main Course, Soup
    Cuisine: Gluten-Free, Vegan
    Servings: 6 people
    Calories: 356kcal
    Author: Melissa Huggins

    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
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    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

    *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 a colander and drain well.
    * If you don't have vegan butter, you can replace it with olive oil. 
    *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.
    Want to try this soup in the Instant Pot? Find my recipe HERE. 

    Nutrition

    Calories: 356kcal | Carbohydrates: 43g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Sodium: 483mg | Potassium: 1155mg | Fiber: 4g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 17.9mg | Calcium: 73mg | Iron: 3.9mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

                                                                                              

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      4.85 from 414 votes (238 ratings without comment)

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      Recipe Rating




    1. Joslyn

      April 30, 2025 at 5:12 pm

      5 stars
      Great recipe!

      I substituted the coconut milk for almond milk - still came out amazing!

      Reply
      • Melissa Huggins

        May 05, 2025 at 3:12 pm

        So glad you loved it, Joslyn! Thank you for sharing feedback. 🙂

        Reply
    2. Anne Rovinsky

      March 04, 2025 at 4:54 pm

      5 stars
      Used miso broth instead of vegetable broth, and added a block of silken tofu.

      Reply
      • Melissa Huggins

        May 05, 2025 at 3:20 pm

        Hi Anne, That sounds delicious! Thank you for trying it and sharing your modifications. 🙂

        Reply
    3. Bianca

      February 17, 2025 at 6:50 pm

      5 stars
      This was delicious! My family and I loved it! I added some fresh bacon bits for garnish to ours and it added that delicious, salty crunch. Thank you for this recipe!

      Reply
      • Melissa Huggins

        May 06, 2025 at 1:55 pm

        Hi Bianca, I'm so glad it was a hit with everyone! Sounds perfect with the bacon bits. Thank you for sharing feedback. 🙂

        Reply
    4. Izzy

      February 01, 2025 at 4:49 am

      5 stars
      This came out so tasty, I’ll definitely be making it again! I made some homemade focaccia to go on the side, delightful dinner.

      Reply
      • Melissa Huggins

        February 03, 2025 at 1:00 pm

        Hi Izzy, Yay! I'm so happy you loved it. It's one of my favorites! Thank you for sharing feedback. 🙂

        Reply
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