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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
Margot McBurney
I made this tonight it was delicious. I threw in some 🌶 for a little kick. I’ll make this again thank you.😎
Melissa Huggins
You are welcome. Glad that it worked out for you. 🙂
Connie Moultroup
Just made this with our garden leeks and potatoes. Dare I say…..THIS SOUP IS FABULOUS!!!!! Thank you for all you do!!!
Melissa Huggins
Oh wow! I'm sure it was extra yummy by using freshly harvested veggies. You are welcome and thank you as well.
Laura
Should the soup still have some bits of potato? A bit of texture? Or should it be silky smooth?
Cheryl
Great recipe and I already had all the ingredients. Thanks!
Melissa Huggins
You're most welcome, Cheryl. Thank you for giving it a try. 🙂
christine
Delicious! Followed recipe, except, didn't have coriander , threw in a few yukon gold potatoes, because i didnt have enough russets. I estimated sizes of potatoes, leeks, garlic and onion ( I used yellow oniion). it's helpful to me when chopped ingredients are listed by TBS or cup measurements.
Melissa Huggins
Hi Christine! That is awesome. I am glad you made the recipe work by making those substitutions.
Sheri Power
So tasty! Next time I’m going to steam so broccoli on the side and add it after it’s been cleansed. Maybe some sautéed mushrooms too. Delish!
Melissa Huggins
Sounds good Sheri! Hope you enjoy.
Melissa
Hi there, making this tonight. Am I able to freeze left overs?
Sandra
We all love this soup! Thank you so much. So creamy and delicious.. 💞💞💞
Support @ Vegan Huggs
Hi Sandra! We are so glad you all loved the recipe 🙂 Thanks for trying it out!
Nikki
So good!
I used almond milk and it turned out wonderful. I did not put the lemon in. I tasted it without it and I loved it so I didn’t add it. Will make again!!
Support @ Vegan Huggs
Hi Nikki! We're happy to hear that you loved the recipe - thanks so much for trying it out:)
Jo
Hi
Thank you so much for this lovely recipe.
My son prefers not to have any milk products or substitute s
At all and loves the soup. For me and my husband I used soya milk and it was absolutely delicious.
I will definitely use this recipe again and gives me confidence to try your other ones .
Thank you very much
Support @ Vegan Huggs
Hi Jo! We are so happy to hear that you all loved the soup! Thanks for stopping by and trying it out!
Carol
It’s really good. I put in one tablespoon of lemon juice.
I’ll be looking at the other recipes.
Thanks!
Support @ Vegan Huggs
Hi Carol! We're so glad to hear that you like the recipe - thanks so much for trying it out!
Pat B
Delicious! My 14 year old grandson loves it and had 2 bowls.
Support @ Vegan Huggs
Hi Pat! We are so glad that you and your grandson enjoyed the soup! Thanks so much for stopping by 🙂
Joseph Madden
Another excellent recipe from Vegan Huggs! I can hardly wait to try another of your recipes.
Support @ Vegan Huggs
Hi Joseph! Thank you so much for the review 🙂 We are so happy that you enjoy the recipes!
L. Elaine Miller
Hi Melissa – thank you for a wonderful soup! My spouse loves coconut milk in laksa and curries, so he got quite excited when I told him what I was making. I'm less keen on "sweet" flavors so for me, using coconut milk instead of soy milk was a leap of faith (you did say "you won't taste the coconut"!). We were both absolutely delighted. The lemon juice was a subtle but distinctive flavor hit, and the coconut milk gave the soup a subtle richness without making it heavy or at all sweet. It's a keeper! I don't know whether it would be more suitable as a starter or as a main course for a dinner party. We each ate a generous bowl-and-a-half of it (accompanied by salad and fresh bread) so it was definitely a main course for us!
Support @ Vegan Huggs
Hi! We are thrilled to hear that you both loved the soup so much! We find it works great for a starter or a main! Thanks so much for stopping by 🙂
Emily
Hi! Just wanted to let you know how delicious this soup is!
Before becoming vegan we loved leek and potato soup and no other vegan recipe has managed to replicate the thick, creamy taste of, well, cream!
This is perfect! I love the addition of coconut milk, it adds just enough cream but isn't sweet and the lemon juice is a genius idea!
Thanks for the recipe, we honestly eat this for lunch at least once a week!
Support @ Vegan Huggs
Hi Emily! We are so glad that you love the soup! Thanks so much for stopping by 🙂
Jenn
Hubby and I really really love this soup and have it on high rotation. Beautiful flavours. Have made it with Coconut milk and Almond milk and both are just as good. Definitely recommend.
Support @ Vegan Huggs
Hi Jenn! We are so happy to hear that you both love the recipe and have found it to be just as delicious both ways! Thanks so much for stopping by 🙂