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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
JoAnn Branchj
Wonderfulreceipes,
Melissa Huggins
Thank you, JoAnn! Have a great day. 🙂
Beatriz Salazar
Love this recipe! Didn’t have vegan butter, but used coconut oil , it was delicious, thank you 😊
Melissa Huggins
Hi Beatriz, glad you were able to make it with the coco oil. 🙂 You are welcome.
Donna Braunlich
This soup was excellent! It was easy to make and the rosemarie and thyme gave it the right amount of flavor.I will definitely make this again.
Melissa Huggins
Thanks for trying it Donna. 🙂 This is definitely a great fall recipe.
Rowena
So tasty! This was the first soup I've ever made and couldn't have been easier. Very creamy and gorgeous flavour. Thank you for the recipe!
Melissa Huggins
I am glad you liked this Rowena. It is such a wonderful soup and super easy to make too. 🙂
Lindsay
Can you use yellow potatoes instead of russet?
Melissa Huggins
Hi Lindsay, sure, you can use yellow potatoes. It'll be delicious! 🙂
Kristina
I was extremely wary with the coconut milk. I did use regular butter as I didn’t have vegan butter and was mainly looking for a dairy free recipe anyway. It was AMAZING. I loved the soup and I can’t wait to try more of the recipes. Thank you!
Melissa Huggins
Thanks for trying it out Kristina! I am glad it worked for you. Happy weekend!
Jeanie
Absolutely delicious! I used freshly ground fennel seeds in place of the other savoury herbs listed (just what I had on hand) and it worked out really well. I followed all other instructions exactly and served with sweet cornbread. Thank you!!
Melissa Huggins
Hi Jeanie, you are welcome ans I am glad it worked out with the fennel, this recipe is truly versatile!
Phil
Excellent! Easy to make, very tasty. Great instructions.
Melissa Huggins
Thanks for the great review, Phil. 🙂
Beeh
Hi Melissa,
It's been a while since my last review to one of your recipes.. Well, last week I was so sick with the flu didn't have the energy to cook. I feel better now, so I felt the taste of a bowl of comfy creamy potato leek soup. One of the first recipes I found in my Pinterest was your recipe. As ALWAYS delicious!!!
Easy to make and I had everything except leeks!!.. lol 🤣 I run to the store to buy them and the soup was ready in no time (with my hubby's help).
I followed the recipe exactly the way you indicated. I like coconut milk/cream, it makes it extra creamy, I garnished the soup with a few pieces of steamed potatoes and green onions . yummy. 😋.. thank you 💖
I have to make your Vegan mozzarella again...is so good !!
Melissa Huggins
Hello Beeh, so glad you are feeling better. I am happy that the Potato Leek soup helped you recover further. 💖
Anna Marie
I haven’t made this yet, but interested to do so.
However, wondered if this soup can be frozen?
Thanks in advance for your reply, Anna Marie
Melissa Huggins
Hi Anna, yes it freezes well so you can make it ahead of time. 🙂 Hope you can make it soon.
Andrea forshaw
This was absolutely gorgeous. I loved it. I even did some for friends and they said it was delicious. And with crusty bread (if you can eat it as the soup is so filling) it is beautiful. Thanks for this recipe.
Melissa Huggins
You are welcome, Andrea. I am pleased that you all enjoyed this hearty soup, it is also a favorite of ours. Happy weekend. 🙂
Oriana Whitehouse
I've cut out meat 3 weeks ago and found this recipe today. For something so easy it was delicious and so creamy. I opted for the plant bases milk. Looking forward to trying more of your recipes
Melissa Huggins
I am happy that you opted for a meat-free lifestyle Oriana. 🙂 Please feel free to browse through my page for more plant-based recipes.
Aubrey
Today was a gloomy, rainy day, and it left me craving a cozy soup. I had some potatoes to work with which lead me to this recipe. And it really hit the spot perfectly! The blend of herbs worked perfectly and made it very flavorful! I chose to leave most of the potatoes and leeks un-blended because I like soup with bigger pieces of veggies in it, but even without all the blending it was still nice and creamy from the coconut milk! This soup was just what I needed today!
Melissa Huggins
Hi Aubrey, I am glad you found this recipe and enjoyed it! It really is perfect for rainy days. 🙂
Destiny Schairer
This was one of the best vegan soups I ever had! WOnderfully easy to make and it satisfy me and my husband. Really good with the next day as well!
Alexandra
this soup is divine! literal magic. this recipe nourishes me deeply and I continually crave it. I have probably made it over a dozen times now and it is so delicious + nutritious! I am seriously in love. the act of creating the soup from scratch is a meditative process in itself and makes the experience of enjoying it afterward so satisfying. thank you so much!
Melissa Huggins
Hi Alexandra, I totally agree with you! There is nothing like a bowl of delicious and nutritious homemade soup. I am happy you enjoy it so much. 🙂
Samantha
One of my favorite soups of all time! Thank you so much for the recipe. We have all the herbs in the garden, and it's so satisfying gathering them from outside to go straight into the soup! Delicious recipe.
Melissa Huggins
You are welcome, Samantha! I'm sure it is even more delicious using your own herbs and veggies. 🙂
Hope
We have multiple food allergies in our home and are always looking for delicious recipes to add to our limited diets. This soup did not disappoint. It is so delicious, and was very easy to make the necessary substitutions so that everyone in our family could eat it. We will definitely make it again.
Melissa Huggins
Glad to hear it, Hope! I have a lot of clean eating recipes that you and your family can try in the future. 🙂