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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
Melinda Simmers
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
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!
Jen
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
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 🙂
Louise
I it with no salt vegetable broth. Delicious.
Melissa Huggins
Hi Louise, Thank you for making it. I'm so happy you liked it. 🙂
Marcie
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!
Thanks!
Melissa Huggins
Thank you, Marcie! I'm happy to hear you & your hubby liked it. Thank you for sharing your feedback with me 🙂
Kelly
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
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. 🙂
Nofar Avigal
Thank you!!! I loved it.
Melissa Huggins
Hi Nofar, I'm so happy to hear! Thank you for giving it a shot 🙂
Jz
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
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 🙂
Kristy
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
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 🙂
Amber
This was Delicious and I loved the coconut milk. Thank you
Melissa Huggins
Hi Amber, I'm so glad you liked the soup. I love the coconut milk in it, too. Thank you for your feedback 🙂
Missy
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
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 🙂
Isabel S.
Hi Melissa! Do you think cooking it in a crock pot on low for a couple hours would work?
Melissa Huggins
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). 🙂
Amanda
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
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 🙂
Denice
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
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 🙂
Catherine
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
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. 🙂
Isabel
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
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 🙂