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Creamy Vegan Potato Leek Soup

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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!

Vegan Potato Leek Soup in a wooden bowl with green napkin and spoon on the side.

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!

Vertical photo of two wooden bowls filled with vegan potato leek soup and topped with sliced green onion and pepper.

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.

Overhead photo of two wooden bowls with filled with vegan potato leek soup. Large leek on the side.

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

Close up photo of vegan potato leeks soup in a wooden bowl, topped with fresh green onion and black pepper.

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

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4.85 from 417 votes

Creamy Vegan Potato Leek Soup

 Vegan Potato Leek Soup - the combination of creamy potatoes, delicate leeks and 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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: Gluten-Free, Vegan
Servings: 6 people
Calories: 356kcal
Author: Melissa Huggins

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

*Leeks can be very dirty inside the layers because they are grown in sandy soil. To clean thoroughly, cut off the dark green part and discard (or save for stock). Cut off the roots, and slice the stalk lengthwise in half. Now slice the entire leek into pieces. Place in a small bowl of water and swish around to release the dirt. Place in a colander and drain well.
* If you don't have vegan butter, you can replace it with olive oil. 
*If you don't like coconut milk, my second choice for this recipe would be unsweetened soy milk, because it has a richer & creamier texture, but any plant-based milk will work.
Want to try this soup in the Instant Pot? Find my recipe HERE. 

Nutrition

Calories: 356kcal | Carbohydrates: 43g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Sodium: 483mg | Potassium: 1155mg | Fiber: 4g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 17.9mg | Calcium: 73mg | Iron: 3.9mg
Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

                                                                                          

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melissa

About Melissa

I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

Reader Interactions

Comments

    4.85 from 417 votes (238 ratings without comment)

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    Recipe Rating




  1. Deborah

    5 stars
    I absolutely Loved your soup tonight, as well as my husband. It is a keeper!! Thank you so much. I hope you have a great recipe for Tomato soup as well??

    Reply

    • Melissa Huggins

      Hi Deorah, I'm so glad it was a hit! Yes, I do have a tomato soup. Just type it into the search bar at the top. If it doesn't come up, let me know. Thanks for sharing feedback. 🙂

      Reply

  2. Molly

    5 stars
    This will be my go-to Potato and Leek Soup. It is great and so easy. I had leftovers today and added a handful of spinach while it reheated. Delicious! Thanks

    Reply

    • Melissa Huggins

      Hi Molly, I'm so happy you loved it! Sounds so good with the spinach. Thank you for sharing wonderful feedback. 🙂

      Reply

  3. Maria Richmond

    My soup has a good flavor but is gummy. Any solution for that? More broth?

    Reply

    • Melissa Huggins

      This could be from over blending the potatoes. I hope you'll try it again. You can also use waxy potatoes such as red or yellow.

      Reply

  4. Brenda Brewer

    5 stars
    OMG I am in heaven. I used While Foods coconut cream and topped it with swirl of coconut cream, Bacon Bits 🤣 and crushed pepper. Gonna pick up some fresh chives tomorrow. IT MAKES ENOUGH FOR LIKE 20 PEOPLE 🤣

    Prolly not 20 but it's A LOT. Made it in my big Le Creuset dutch oven.

    Reply

    • Melissa Huggins

      Hi Brenda, I'm so glad it you loved it. Sounds delicious with the coconut cream and bacon bits. Thank you for sharing feedback. 🙂

      Reply

  5. Alanna

    5 stars
    Super delicious and easy to make with some pantry staples!

    Reply

    • Melissa Huggins

      I'm so glad you loved it, Alanna! Thanks for sharing wonderful feedback.:)

      Reply

  6. Jackie

    5 stars
    Made this yesterday and even though I forgot to put the garlic in it was amazing! I used the lemon and soy milk. Served with crusty sourdough. Thank you!

    Reply

    • Melissa Huggins

      Hi Jackie, I'm so glad it was a hit for you (even without the garlic)! Sounds perfect with the crusty bread. Thank you for taking time to share feedback.

      Reply

  7. Lori

    5 stars
    I made this this morning for our dinner. Delicious and easy to make! Thank you!!!!!

    Reply

    • Melissa Huggins

      Hi Lori, I'm so glad you loved the soup. Thank you for sharing feedback. 🙂

      Reply

  8. Niki

    5 stars
    Love this! I only had 2 leeks but they were big ones so it was enough

    Reply

    • Melissa Huggins

      I'm so glad you loved it, Niki! Thank you for sharing feedback. 🙂

      Reply

  9. T

    5 stars
    Sooooo good!!!! Didn’t have to adjust anything, wonderful…thank you.

    Reply

    • Melissa Huggins

      So glad you loved it! Thanks for trying the recipe and sharing your feedback. 🙂

      Reply

  10. Joan

    5 stars
    Hubby made this for supper as we had some leeks we wanted to use before they expired. This soup is delicious! It is rich and satisfying with great flavor. We used cashew cream because again, I had made some earlier in the week that needed to be used before expiration. Thank you!

    Reply

    • Melissa Huggins

      So glad you loved it, Joan! Sounds perfect with the cashew cream. Thanks for sharing your feedback. 🙂

      Reply

  11. Pia

    5 stars
    It's delicious!! love it

    Reply

    • Melissa Huggins

      So glad you loved it! Thanks for giving it a try! 🙂

      Reply

  12. Alexis

    So, this soup was good..... but you can definitely taste the coconut milk, which in my opinion doest really fit the flavor profile. It would be really amazing with cashew cream in place of coconut milk for creaminess.

    Reply

    • Melissa Huggins

      Hi Alexis, I'm glad you loved it. Yes, it works well with cashew cream too. So good!

      Reply

  13. Karen Stiewe

    5 stars
    Really tasty! Used soy milk instead of coconut to cut back some calories but will try the coconut milk next time. Okay

    Reply

    • Melissa Huggins

      Hi Karen, I'm so glad you loved the recipe and it worked well with the soy. Thank you for making it and sharing your modifications. 🙂

      Reply

    • Tamar B

      5 stars
      So delicious and we didn't even need the coconut milk. Hubby went looking for it to have as left overs the next day (soup is not usually that popular in our household) and it's very Crohn's friendly for my son. Thankyou for our new staple recipe 🙂

      Reply

      • Melissa Huggins

        Hi Tamar, Yay! I'm so happy it was hit with your family! Thanks for giving it a try and sharing this wonderful feedback. 🙂

  14. Harriet Hill

    5 stars
    Excellent flavor and is appreciated in this cool weather.

    Reply

    • Melissa Huggins

      Hi Harriet, I'm so happy you loved the recipe. It's a favorite of mine too. Thanks you for trying it and sharing your feedback. 🙂

      Reply

  15. Lianna B

    5 stars
    I never comment on the recipes I try but this one was so good I just wanted to say thank you and great job.

    Reply

    • Melissa Huggins

      Hi Lianna, you're most welcome! I'm so happy you loved it. Thanks you for trying it and sharing your wonderful feedback. 🙂

      Reply