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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
Paige C
I love this recipe! I tweaked it a bit because I wanted it chunky, so I only put about a quarter into my blender and it came out perfect! I also added half a bag of frozen mixed vegetables after blending lol so it wasn't quite the same but still amazing! I love the spice combination
Melissa Huggins
Hi Paige, Yay! Thank you so much! I'm so happy you liked it. It sounds wonderful with the mixed veggies. 🙂
Paige Davis
This is the best recipe for Potato Leek soup that I’ve ever made. The seasonings were PERFECT- just right on the amount of rosemary, and so the finished product had a lovely depth of flavor. Thank you so much !
Melissa Huggins
Thank you, Paige! I'm so happy to hear this! Have a wonderful Sunday! 🙂
Dana B
I just made it tonight and it turned out perfectly. I didn't have coconut milk but had cashew milk, used that instead and it's delicious!
Becky Thomas
Delicious! I didn't use coriander, used homemade veg broth and lemon juice--wonderful! Thank you!
Melissa Huggins
Hi Becky! Thank you for making it! Sounds perfect with homemade veg broth! Have a great weekend 🙂
Esme
Really really tasty, definitely a new favourite.
Please tell me where you got those beautiful earthenware bowls as well !?
Thank you!
Jenn
My boyfriend is lactose intolerant so I've had to put a lot of my favorite creamy soups to rest since we've lived together. This soup is so creamy and delicious and I'm so glad I get to share this one with him! Thank you!
Melissa Huggins
Hi Jenn, yay! I'm so happy it worked out for you guys. Thank you for making it and sharing your feedback 🙂
Donna
I’ve tried other potato leek soups and they were good, but this was the best! I used the recommended soy milk instead of coconut and it was so good!
Anna Blower
Delicious! Thank your.
NEO
Best potato leek soup ever!
I just made a batch now and I had to make a huge effort to not polish off the entire pot at one sitting. The consistency was just perfect for me (I used immersion blender) and it was such an easy recipe.
For the potatoes, I used 15-20 of these little creamer potatoes that you can find at Costco (https://www.littlepotatoes.com/en/products/dynamic-duo/) - quickly rinsed and halved em, no need to remove skins. I didn't use any coconut milk or lemon juice and it was pure potato heaven just the way I like but for bit of a zing I also tried 1-2 drops of sherry vinegar to an individual serving and it was good too, providing some umami.
Thanks so much Melissa!
Melissa Huggins
Hi Neo, thank you so much! I'm so glad to hear you liked the soup. I must try it with those creamer potatoes! Going to Costco this weekend. 🙂
Tamara Packard
This soup was really delicious! It is going on my list of regularly made dishes.
Patti
Made a version of this for my boss, who's a bit fussy about food. He refuses to eat potatoes, but still wants kosher, organic & vegan. Substituted cauliflower for the spuds, added a Serrano pepper, & w/o any "milk" in the house, simply added water. Fantastic!
Melissa Huggins
Yum! Sounds wonderful with the modifications. You have a lucky boss! Thank you for sharing 🙂
Margie Middleton
This soup recipe is fabulous. Love the addition of the coconut milk. Thanks!
Josie
I was pleasantly surprised by this! We are celebrating 6 months plant-based and this soup was better that I expected. Garnished with paprika and crispy onions. Can’t wait to have it for lunch tomorrow.
Melissa Huggins
Hi Josie, Congratulations on your 6-month plant-based journey! Thank you for making the soup! I'm so glad you loved it. It sounds insanely good with crispy onions too. I have to try that next time. 🙂
Cc
Wonderful flavors and a new family favorite!
Melissa Huggins
Thank you, Cc! This is so great to hear! It's a favorite over here too. 🙂
Rich
My New Years resolution was to go Vegan 2 days a week and this was one of the first recipes I tried. I’m a big guy and was really happy to find this hearty, filling and delicious recipe. I’m going to make a double batch and freeze for future meals. Real good, thanks you.
Melissa Huggins
Hi Rich, thank you for making it! I'm so happy you liked it! I really love hearty meals too, especially in the winter months. I think that's a great New Years resolution. Let me know if I can help you find specific recipes. I'd love to help. Happy New Year! 🙂