Vegan Huggs
menu icon
subscribe
search icon
×

Creamy Vegan Potato Leek Soup

This post contains affiliate links. Read my disclosure policy here.

Jump to Recipe

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

Print Recipe Pin Recipe Rate this Recipe
4.85 from 415 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!

                                                                                          

Vegan Huggs Weekly Newsletter

Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

More Vegan Soups and Salads

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 415 votes (238 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Nikki

    5 stars
    Mad etonight and it is very good. Will add this to my list of recipes to regularly make...

    Reply

    • Melissa Huggins

      Thank you, Nikki! I'm happy to hear this! Have a great weekend! 🙂

      Reply

  2. Lori

    5 stars
    I made this soup and it is so amazing. Used all stock - no coconut milk added some nutritional yeast. It is smooth and creamy and cheesy! Thanks for the great recipe! Will make it again and again 🙂

    Reply

    • Melissa Huggins

      Yay! Thank you for making it and sharing your modifications. I'm so happy you liked it. Have a wonderful weekend! 🙂

      Reply

  3. Maria-Elaina

    5 stars
    Thank you for sharing such a wonderful recipe! It is amazing! Loved it! So flavorful and super easy to make. Can't wait to have it again tomorrow after all of the flavors have had a chance to fully meld overnight in the fridge. - PS The only thing I didn't have on hand was freshly made stock (I don't used packaged), so I just used water and it the recipe still came out incredible. Next time, I will be sure to have some freshly made veggie stock on hand. ;0)

    Reply

    • Melissa Huggins

      Hi, Maria-Elaina! Thank you for making the soup! I'm so happy it worked out with the water. I'll have to remember that if I'm ever out of veggie stock. Have a great week! 🙂

      Reply

  4. Seanine Bowen

    You have this recipe dialed right in! I am thinking the is the best soup I've ever had!! Thank you for sharing!

    Reply

    • Melissa Huggins

      Hi Seanine, Yay! This is so nice to hear! Thank you for sharing your feedback. It's one soup that I never get sick of. 🙂

      Reply

  5. Monique

    5 stars
    Awesome! Family loved it.

    Reply

    • Melissa Huggins

      Thank you so much! This is wonderful to hear 🙂

      Reply

  6. Hope

    Delicious! just made this and wow! I added a few croutons on top for added crunch. Can't wait for another bowl! Thanks so much for sharing!

    Reply

    • Melissa Huggins

      Hi Hope, thank you for making it and sharing your feedback! Oh, my...the croutons sound like the perfect addition! I need to give that a shot next time. Have a great weekend! 🙂

      Reply

  7. Kim white

    Just made this soup. It was awesome!!!! Absolutely delicious! Thank you

    Reply

    • Melissa Huggins

      Hi Kim, thank you so much! I'm so happy to hear you liked it. Thank you for sharing your feedback 🙂

      Reply

  8. Lisa

    5 stars
    Very good! Added 1 can of drained cannellini beans to protein it up a bit.

    Reply

    • Melissa Huggins

      Hi Lisa, thank you for making it! The cannellini beans were such a great idea! I must try this next time. 🙂

      Reply

  9. Kristi

    I made this! Doubled the recipe, added a couple more potatoes than called for and added carrots and corn. Used fresh rosemary & dill from my garden. Garnished with fresh green onions from my garden. I pulled out a bowl of the potatoes and carrots (more than just for garnish) and sat them aside while I blended the pot. Then added them back in so the soup would be chunkier. Served with vegan baguette. IT WAS AMAZING! And filling! My family (even the meat eaters) loved it!!!!! Thank you for sharing this recipe!

    Reply

    • Melissa Huggins

      Thank you for making it! I hope you found the right size soup pot (I just saw the message). It sounds wonderful with the carrots, corn and fresh herbs from your garden. I'm totally getting hungry now. Thank you for sharing your feedback 🙂

      Reply

  10. Kristi

    What size pot are you using?

    Reply

    • Melissa Huggins

      Hi Kristi, I have an 8-quart stock pot, but a 6 quart should work fine too 🙂

      Reply

  11. Steve

    Trying it tomorrow.cant wait. I'll use baby leeks ????

    Reply

    • Melissa Huggins

      Hi Steve, Yay! Thank you for giving it a try. I'd love to hear how it turns out for you. 🙂

      Reply

  12. Sarah

    5 stars
    Wow!! I've never had potato and leek soup before (I just never thought it sounded appealing) but I've definitely been missing out! This recipe is so delicious!! Thanks for sharing!

    Reply

    • Melissa Huggins

      Thank you, Sarah! This is so nice to hear. It took me many years to give it a try as well. Once I did, I was hooked! It's my favorite soup in winter too. Have a great week! 🙂

      Reply

  13. Bernadette

    This looks and sounds so good! Will be perfect to take to work!

    I especially appreciate the nutritional info at the end! I wish everybody did that! Thank you!

    Reply

    • Melissa Huggins

      Thank you, Bernadette! I have taken it on long car rides and it holds up nicely. Stays perfectly warm in my thermos too.

      I'm glad you like the nutritional info. 🙂

      Reply

      • Bernadette

        Am now following you on Pinterest! Lovely website and your initiative to save our planet and our animals. You are a lovely example for everyone ... in particular our youth. Bravo!

  14. Avara

    5 stars
    I made this early this morning, it's sitting in the slow cooker keeping warm right now! It tastes phenomenal... Thank you so much for this recipe.

    Reply

    • Melissa Huggins

      Hi Avara, thank you for making it and sharing your feedback. I'm so happy you liked it! I need to try it in the slow cooker. It will make life easier. Have a great weekend! 🙂

      Reply

  15. Simon

    Made this today, delicious!

    Reply

    • Melissa Huggins

      Hi Simon, thank you for making it. I'm so happy you liked it. Have a great week! 🙂

      Reply