Vegan Huggs
menu icon
subscribe
search icon
×

Creamy Vegan Potato Leek Soup

By Melissa Huggins / 424 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
4.83 from 375 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
Cook Time30 minutes
Total Time50 minutes
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

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!

                                                                                          

Vegan Huggs Weekly Newsletter

Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

More Vegan Soups and Salads

melissa

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...

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Emma Sheehy

    5 stars
    My second comment 🙂

    Made it again this year, (winter here in southern hemisphere), and this time I added the coconut milk; it was even more delicious! Thanks, will continue to make it like that!

    Reply

    • Melissa Huggins

      Hi Emma, so glad you made it again with the coconut milk and loved it. Thank you for sharing your wonderful feedback 🙂

      Reply

  2. Emma Sheehy

    5 stars
    I love it 🙂 I omit the coconut milk and it’s amazing; will have to try it with it one day! This is definitely a keeper recipe that I come back to each fall / winter multiple times. Thanks!

    Reply

    • Melissa Huggins

      Great to hear this Emma.It is delicious with coconut milk too.:)

      Reply

  3. Fatima

    5 stars
    Absolutely delicious!! Thank you for sharing the recipe ❤️🧡💚

    Reply

    • Melissa Huggins

      It is my pleasure Fatima. 🙂

      Reply

    • Mary Mari

      4 stars
      Delicious. We are not vegan but trying to incorporate more vegetarian meals into our diet. This one is definitely a keeper. Thank you.

      Reply

      • Melissa Huggins

        Thanks for trying the recipe Mary. 🙂 Hope you can try more vegan/vegetarian dishes too...

  4. Beverly Rouse

    5 stars
    This worked perfectly and tasted great. I did not use milk and it was still creamy. My husband is vegan and I am not and we both loved it. Win!

    Reply

    • Melissa Huggins

      Hey Beverly, happy to hear you both enjoyed this. 🙂

      Reply

  5. Shanaya

    Super yumm. My husband was very sceptical since he's not a big fan of soups to begin with but the moment he had his first taste he was impressed. I got at least 5 compliments during the meal. Great recipe and tastes soooo good with the coconut milk.

    Reply

    • Shanaya

      5 stars
      I forgot to actually rate it. Definitely a 5/5.

      Reply

    • Melissa Huggins

      Good for you Shanaya! I am glad everyone appreciated your effort in making this. 🙂

      Reply

  6. Loren

    5 stars
    This recipe was my first time using leeks. I have a husband and 3 adult children staying in my home. After that meal everyone expressed how much they enjoyed the soup...it was delicious! I was disappointed there were no leftovers. This recipe is one I look forward to repeating!!!

    Reply

    • Melissa Huggins

      That is so heartwarming. Thank you all for appreciating the recipe. I am happy the whole family loved it.:)

      Reply

      • Catherine

        5 stars
        This is delicious and very comforting. I didn't have any lemon juice in so I sprinkled it with chilli flakes. Sooooooo good!!

        A great way to use up vegetables. Cheap too!

      • Melissa Huggins

        I am glad you enjoyed it Catherine. 🙂

  7. Sarah Barry

    5 stars
    So creamy and delicious!

    Reply

    • Melissa Huggins

      Thank you, Sarah! 🙂

      Reply

  8. Dee Orlando

    5 stars
    OMG crazy good! I had sticker shock from the (only 2) leeks but could still taste them. Worth every chop, slice, and stir. This recipe is a keeper!

    Reply

    • Melissa Huggins

      Thanks for that great feedback Dee! Happy you liked the leek soup. 🙂

      Reply

  9. Shayne Findlay

    5 stars
    Wonderful soup!!!!! A friend of ours shared it with us - needless to say, she has set a high bar for us to find a recipe to share with her. I’m sharing with my kids and grandkids!

    Reply

    • Melissa Huggins

      Thank you so much for the great feedback Shayne! 🙂 I hope your kids and grandkids enjoy it.

      Reply

  10. Brandi

    5 stars
    I had never bought leeks or cooked them. This soup is delicious !!

    Reply

    • Melissa Huggins

      Thanks,Brandi! Glad you like it. 🙂

      Reply

  11. Loretta Winters

    5 stars
    Excellent flavor. Actually, quite exceptional! I am new to eating vegan and most recipes are ok for vegan but I would not eat it if I were not vegan. I would eat this one even if I weren’t vegan. I like it with coconut milk or coconut cream. I like to add just a little more of the spices, but both my husband and my friend liked it as is just fine. Thanks for making being vegan a little easier.

    Reply

    • Melissa Huggins

      Aww, I am so happy that this recipe helped ease you into your vegan journey Loretta. Hope you can try some more of my recipes. 🙂

      Reply

  12. Sarah

    5 stars
    This is a delicious comforting recipe, thank you!
    I will be trying more!

    Reply

    • Melissa Huggins

      Thank you so much, Sarah! Cheers to more recipes. ❤️❤️❤️

      Reply