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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
Sheila K Malone
I love a good potato soup in these cold winter months so I was very excited to try this as leeks are amazing. This soup is fabulous and has been added to my binder of my all time favorite recipes! Thank you
Melissa Huggins
Hi Sheila, Thank you so much - glad you liked it! I love comforting soups in the winter too. So cozy! 🙂
Patty
I was just wondering if anyone had tried this with a different type of milk other than coconut milk? I was think almond milk as that’s what I use and have at the moment. I also thought about holding the lemon. Thanks
Melissa Huggins
Hi Patty, any type of unsweetened milk will work. The potatoes alone are very creamy when blended, so the milk just adds extra creaminess. If you are unsure about the lemon, you should hold off on it. You can always squeeze a little in one bowl to see if you like the taste. Thanks for stopping by 🙂
Amber
I used rice milk because I have allergies to other milks and it tasted absolutely fabulous still! I find rice milk doesn’t have too distinct of a flavour so it’s fsirly good for soups where you want a saltier and more savoury taste, just make sure you don’t get vanilla rice milk 🙂 get plain unsweetend
Hannah Ashford
I've just made this and it's delicious,really like the coconut milk in it, which I wouldn't of tried before turning vegan this month! The whole family enjoyed it!
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Melissa Huggins
Hi Hannah, congratulations on your new vegan journey! Thank you for making the soup - so glad you liked it 🙂
Catherine
I've made this soup so many times and it's my absolute favorite. The recipe is perfect as-is so I recommend following it as closely as possible. The bay leaf, lemon juice, and coconut milk are key for amazing flavor!
Melissa Huggins
Hi Catherine, You're so kind! Thank you for making it and sharing your feedback. 🙂
Lori
It's a HIT! definitely will make again. I'm not a vegan so I used chicken broth. Family loved it. I was skeptical on the coconut milk. You would never know that's what it was! Also, did not blend it. It was good!
Melissa Huggins
Hi Lori, I'm so glad everyone loved it! Thank you for making it 🙂
Terrah
Made this tonight ! It was so good! Hubby approves to make again !! Only thing I did different was left it more chunky. Served with bread! Thank you!
Taylor
Delicious, hearty soup! Added fresh cilantro as a topping and served with GF cornbread.
Berni
Love this recipe it is my go to comfort soup use it all the time 😀 thank you
marie
Can you post instructions on how to make this in an instant pot? I would love to try it
Melissa Huggins
Hi Marie, I have an Instant Pot version now. 🙂 https://veganhuggs.com/instant-pot-potato-leek-soup/
SP
Made this today and it was delicious! Didn’t even add the cream or milk.
Only change was I used the instant pot on soup mode for 6 minutes after sautéing.
Delicious! Thanks for the awesome recipe!
Alex
Does this recipe freeze well?
Melissa Huggins
Yes, you can freeze for 2-3 months. The texture will look strange at first but will smooth out while heating. You may need to add a splash of vegetable broth. Thanks for stopping by 🙂
JP
I've made this recipe about 5 times now and I share it with all of my vegan and vegetarian friends. It gets better each time!
Melissa Huggins
Yay! Thank you, JP! So glad you like it 🙂
Evangeline Smith
Best. Soup. Ever!
I've never made potato leek soup and was really craving it something fierce. Researched different recipes to find one I would have to make minimal changes to as my youngest has crazy food allergies. This recipe fit the bill. I added a bit of diced carrots and celery & cooked it in my crock pot. I have never been so happy that my kids wouldn't eat something! It's been a wonderful comfort food to have with cooler temperatures. Even better the next day! Thank you from the bottom of my satisfied belly for this recipe! I cannot wait to make it again.
Melissa Huggins
Hi Evangeline, thank you for your wonderful feedback! You made my day! I'm glad your kids let you have it all. lol! 🙂
Monica Monarez
THIS IS AMAZING. I had to post a comment considering this is the 5th time I have made this wonderful soup in the last two months. I don’t even need to look at the recipe anymore. Thanks for posting. ♥️
Melissa Huggins
Hi Monica, This is wonderful to hear! Thank you for making it so many times. It's my fall favorite 🙂
Erin
I was afraid to make this soup. Only because I hate trying new things in fear that we won’t like it and made to feel like a failure. I sucked it up and made it. The only thing I complain about is why didn’t I make this soup some?! It’s so delicious and super easy. Very impressed with the way it turned out. I don’t like coconut so I used unsweetened almond milk. This is definitely a frequent dinner for us. Thank you for the recipe!
Melissa Huggins
Yay! I'm so glad you gave it a try! I know what you mean about trying new recipes. It's not fun when they don't turn out good. Thanks for stopping by! 🙂