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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
kasha
I seldom comment but must for this one! Just made this!!! Yum! I was about to make the moosewood recipe for potato leek soup when I heard that my friend needed to be dairy free, so I found yours! DELICIOUS! LOVE the coconut milk addition as it adds a nice lightness to it. Added some chopped Asparagus after I blended it in my blender and saved some asparagus for garnish.
Nice to be free of all that dairy! Thanks!
Melissa Huggins
Thank you for taking the time to post your feedback here Kasha! I am pleased that you are happy with the recipe. Thank for giving it a try and I hope you have a wonderful weekend. 🙂
Michelle
Tried this today and it was absolutely lovely. Thank you for sharing this yummy recipe 😋
Melissa Huggins
My pleasure Michelle! Glad you enjoyed it. 🙂
Laura
Soup was rich and thick and yummy.
I did add the 2 tablespoons of lemon juice which you can't really taste but it gives the soup a bit of a lift.
Also added the whole can of coconut milk (because...why not!) and 1/4 tsp of cayenne for a bit of kick.
Melissa Huggins
Hi Laura, thanks for trying my recipe and I am glad you made those changes to fit your preferences. 🙂 It sounds awesome!
Wendy
I was super impressed with this recipe. East to follow, easy ingredients. Quick preparation. This soup was outstanding. I will make it again and add a few red pepper flakes next time. I did use the lemon juice as well.
Summer Slocum
Delicious!!! But the prep time isn't accurate for me. It took me at least an hour. Leeks are time consuming.
Thank you for this marvelous vegan meal!
francis trancis
I haven't made it yet but wondering Why not add the coconut ahead if we plan on getting some to freeze?
Melissa Huggins
Hi Francis, you can freeze it all together. I haven't had any issues, but sometimes the coconut milk can change texture on the reheat. It really depends on the brand. I've used Thai Coconut and Native Forest without any issues. I hope this helps. 🙂
Julia WItt
I found this recipe today , and made it. Totally delicious ..... Saw too late that I need to keep the coconut milk form the portion I want to freeze , so someone is getting delicious soup as a gift tomorrow. Thank you so much. I have subscribed to your newsletter. New to vegan cooking here
Melissa Huggins
Hi Julia, I am glad to be part of your vegan journey! Cheers to more recipes. 🙂
Kristin S.
Thank you for such a wonderfully good recipe! First time I made soup and I was pleasantly surprised, I’m sure your instructions helped! It too me longer to prep too but I’m not a fast chopper. Looking forward to trying some of your other recipes. Thanks again! :))
Melissa Huggins
You are welcome, Kristin! I am happy that you liked the recipe. I hope you enjoy the rest of the recipes as much as you enjoyed this. 🙂
Kate
Thank you, made this tonight and was enjoyed by all the family!
Melissa Huggins
My pleasure, Kate. 🙂 Glad you all enjoyed.
Roy Weaver
Totally delicious. I'll definitely be back for more recipes. Thanks you so much.
Melissa Huggins
You are welcome Roy. 🙂
Lex
I’m making it for the 2nd time in 1 week so that should tell you right there how much my family and I enjoyed this recipe!! Going to freeze some This time around. Thank you!!
Melissa Huggins
That's great Lex. 🙂
Gina
First time cooking with leeks and it won’t be the last! Delicious! The spices were perfect. Loved the extra touch or taking out some potatoes for topping!
Melissa Huggins
Glad you likes this recipe Gina. 🙂
Liz
Absolutely delicious and easy to do!
Melissa Huggins
Hi Liz, I'm so glad you liked it. Thank you for giving it a try 🙂
Harper
Grew my own leeks this year and used them in your delicious Potato Leek Soup!. Great comfort food, thanks so much, I'll be trying more of your vegan recipes!
Melissa Huggins
That sounds perfect Harper! Veggie Garden to table dishes are the best. 🙂
Gloria
Added Impossible Spicy Sausage, kale & 1/8 cup of Pesto Bitchin’ Sauce
Danni
Super easy and delicious. I used light coconut milk and it tasted quite creamy.
Crisanta
I added the whole can of Coconut milk because I felt it needed the extra flavor. It turned out delicious.
Rosalyn
Delicious!!!!
Melissa Huggins
Thanks Rosalyn! 🙂