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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
Karen
Hi Amanda, Just wondering why you might freeze without the coconut milk ... does it separate when reheating? I like to make and freeze vegan dishes for my son to take home - but it has to be something he can pull out and just heat up. Any extra steps would be too confusing 🙂
Arlan Crane
I love so many of your recipes, but I must say that the over use of coconut milk in the vegan community is disappointing. Sure it makes everything taste good......just like a half pound of butter does. Coconut milk (and oil) comes with it's own health concerns, and I would encourage using it only as necessary. I'll be making this recipe without the coconut milk.
Kira
This soup is now my favourite!!!😍 Thé recipe is great. And it’s true, you almost don’t feel the coconut milk but but it makes the soup so much tastier. My boyfriend said that lemon doesn’t fit in there though. I personally found it good with a bit of sourness. 👍🏻👍🏻👍🏻
Support @ Vegan Huggs
Hi Kira! We are so happy to hear that you loved the recipe, what a great compliment 🙂 We like it with the lemon too! Thanks for stopping by!
Emma
Really tasty lunch and had lots of flavour. Will definitely be making this one sgdin. Thank you 😊
Support @ Vegan Huggs
Hi Emma! We are so happy to hear that you liked the soup! Thanks so much for trying it out 🙂
Eva
Delicious and easy!
Support @ Vegan Huggs
Hi Eva! We are so happy that you loved the recipe - thank you for the review! 🙂
Danielle
This was beautiful! As toppings I used Quorn "chicken" pieces with a dry vegan "chicken" seasoning on them and really gave it something extra. Not just a winter soup, is now a firm staple all year round.
Support @ Vegan Huggs
Hi Danielle! We are so happy to hear that you liked the recipe - we agree that the soup is great year-round 🙂 Thank you for stopping by!
Kiera
For a thicker soup, would you use less broth water? I personally prefer thicker soups. I’m excited to give this recipe a try! ☺️
Melissa Huggins
Hi Kiera, yes, you can use less broth (about 1 cup) or add another potato. Thanks for stopping by 🙂
Ewa
We loved this soup! The toppings make it extra special! Apart from making it look classy and interesting, the chopped spring onions add a crunchy texture, and tEwahe odd potato cube gives the occasional extra creamy surprise. A soup with many dimensions... plus simple, cheap and yummy! Fab! Thank you!
Support @ Vegan Huggs
Hi Ewa! We are happy to hear that you loved the soup and found it easy to make too! Thanks for giving it a try 🙂
Andrea B.
Very good flavor profile.....I was truly impressed! Make this soup, you will not regret it, A must!
Thank you so much for the recipe 🙂
Support @ Vegan Huggs
Hi Andrea! We're so happy to hear that you loved the soup! Thanks for stopping by 🙂
Lainie
I might be missing something - I see the ingredients but not the measurements??
Laura G.
I share your love for potatoes and this recipe hits the spot! I only had two leeks, not three, and only red potatoes, not russet, but it turned out perfectly. I had to force myself to quit eating so I could save some for lunch the next day! I can't wait to try more of your recipes. Thanks!
Support @ Vegan Huggs
Hi Laura! We're so happy to hear that you loved the recipe and that it worked out well with the slight changes! Thanks so much for trying it out 🙂
Natasha
Hi Melissa, how much is one serving? A cup?
Melissa Huggins
Hi Natasha, it's about 1 1/2 cups. 🙂
Cassandra Dehmer
Simply delicious!! My husband and I are new to vegan eating, and he was... pardon the pun... Bowled over!!. Im putting this recipe into a regular rotation.. Thankyou so much.
Support @ Vegan Huggs
Hi Cassandra! We are so happy to hear that you loved the soup! Thanks for trying it out! 🙂
Julie C
One of our favorites! Never makes it to the leftover stage.
Support @ Vegan Huggs
Hi Julie! We're so happy to hear that you love the soup so much! Thanks for stopping by!
Sue
Wonderful recipe! I added a little smoked paprika. This will definitely be a recipe that I will make over and over again.
Support @ Vegan Huggs
Hi Sue! We're so happy to hear that you loved it! Love the smoked paprika addition too 🙂 Thanks for trying it out!
Dorlee Johnson
My family and I are doing the 21 day Daniel Fast so I have been searching high and low looking for recipes. I made this soup for dinner tonight and it turned out great I was really surprised at how creamy it was. Thanks for the recipe I will add it to the collection.
Support @ Vegan Huggs
Hi Dorlee! We are so happy to hear that you all loved the recipe and will be making it again! Thanks for giving it a try 🙂
Ashleigh
So delicious!! My whole family loved it, my 5 year old daughter said this is her favorite soup!! Thanks so much for this recipe.
Support @ Vegan Huggs
Hi Ashleigh! We are so happy to hear that you all loved the recipe! And so sweet that your daughter said that, tell her thank you from us 🙂
HML
This was delicious. I opted for coconut milk from the carton (didn't have a can of coconut cream on hand) and about half a cup of soaked cashews blended to create a vegan cream. Other than that I followed the recipe to a T. Toasted off some gluten free bread, slathered on some butter, and mmm mmm good. Perfect on New Years day.
The proportions are great. Thanks for this one.
Support @ Vegan Huggs
Hi! We're so glad to hear that you loved the recipe and that it worked well with the substitutions! Thanks so much for giving it a try!