This post contains affiliate links. Read my disclosure policy here.
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.
WHAT DO I NEED FOR VEGAN POTATO LEEK SOUP?
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 & Pepper
Lemon Juice
Canned 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 VEGAN POTATO LEEK SOUP?
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.
WHAT KIND OF TOPPINGS WORK WELL IN THIS SOUP?
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’D 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.
Creamy Vegan Potato Leek Soup
Ingredients
- 1 1/2 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 1/2 teaspoons dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 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
Melissa Huggins
Latest posts by Melissa Huggins (see all)
- Grilled Polenta with Balsamic Roasted Tomatoes - August 15, 2019
- Vegan Eggplant Rollatini - August 5, 2019
- Vegan Orange Creamsicle Pops - July 28, 2019
Renae
Simply delicious. I topped mine off with cayenne pepper and nutritional yeast! I don’t care that it’s 95 degrees outside, I am eating this whenever. 👏🏾👏🏾👏🏾
Melissa Huggins
Thank you for giving it a try! It sounds delish with the cayenne pepper and nutritional yeast! 🙂
Priscilla
Made the Instant Pot version, left mine chunky. Loved it!!! The squeeze of lemon juice really makes this recipe!
Melissa Huggins
Thank you for giving it a try! SO glad you liked it! 🙂
Jaye
Beyond delicious!
Melissa Huggins
Thank you, Jaye! 🙂
Tracey
Delicious! The whole family really enjoyed. Thank you so much!
Melissa Huggins
I’m so glad your family loved it! Thank you for giving it a try 🙂
Ken W Couch
All you said it was!
Melissa Huggins
Thank you, Ken! So glad you liked it! 🙂
Zoe
So tasty. And easy to make
Christine Branson
Initially I made this soup just to use up older potatoes and leeks that I didn’t want to go to waste. It was so delicious and yet easy to make that I’ve since made it several times and would now even go out to buy the ingredients if I didn’t have them! The most recent occasion I was tempted to use more rosemary than the recipe stated, this was a mistake as it gave the soup a medicinal taste – the recipe herb balance is just right.
Melissa Huggins
Hi Christine, thank you for giving it a try! I’m glad you liked it! I’m a big fan of rosemary and I’ve also overdone it in this soup before. Lol! 🙂
Julie
I rarely leave reviews, but this soup was too fantastic not to. I left out the oil and substituted the coconut milk with soy milk. This is by far the best vegan Irish potato leek soup I have had. Thank you!!!
Melissa Huggins
Hi Julie, Thank you for leaving this review. I’m so glad you loved the soup! It’s a family favorite and I make it often. Have a great day! 🙂
Sophia
Made this soup twice now, absolutely love it! With tonnes of black pepper and crusty bread, I fully blend half and only pulse the other half, mix together and it’s perfect.
Melissa Huggins
Yay! Thank you for making it and sharing your blending technique. I love loads of black pepper too. Have a great weekend 🙂