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
Susan
I just made this recipe and had 2 BIG bowls -that should let you know it was delicious! My usual method for trying new recipes is to google the ingredients my refrigerator shows me I need to use and add vegan/gluten free. That is how I found this recipe. I followed the instructions but substituted my fresh thyme-2 sprigs and rosemary 1 sprig. I did not use lemon-simply forgot to add it! and I did not use coriander as I figured the fresh herbs would be enough and it was. I also used my almond milk instead of canned coconut milk. The soup was very tasty, the combo of the leeks and herbs was quite yummy. I had this for dinner so I added a Schar Gluten free Ciabatta roll that I toasted. I am happy to know the leftovers will be waiting for me tomorrow!
Melissa Huggins
Hi Susan, I’m so glad you liked the soup. Thank you for giving it a try and sharing your modifications 🙂
Terry
I’m right on the verge of adding the coconut milk. So far it tastes delicious! But, will it freeze okay? How is it after reheating?
Melissa Huggins
Hi Terry, it freezes really well. I’ve only frozen it without the coconut milk. 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. Hope this helps 🙂
Annette Henn
This soup is soooo great! I made it exactly as the recipe specified except I didn’t have as much thyme as specified and all I had was fresh rosemary instead of dried. It is so tasty!! the lemon and coconut milk (I used a light version) add such dimension. I also didn’t have an immersion blender so left mine chunky which was great. Oh and I also added carrots for a little color and extra dose of veggies! Highly recommend! Thank you so much!
Melissa Huggins
Hi Annette, I’m so glad you liked it! Sounds so good with the extra veggies! Thank you for giving it a try and sharing your feedback 🙂
izzi
I’m a long time vegan and love potato-leek soup, but I do believe this is the best recipe I’ve ever tried. Followed ingredients and directions just as shown, using light, unsweetened coconut milk. Served with a loaf of no-knead bread, it was the perfect cool weather dinner. Thanks for the recipe. It’s delicious!
Melissa Huggins
Hi Izzi, I’m so glad you liked the soup. It sounds delicious with the bread! Thank you for giving it a try! 🙂
Rjm
Great recipe – coconut milk made it a bit sweeter than my usual recipe, but it was a huge hit at the neighborhood potluck ! Will def make it again.
Melissa Huggins
Thank you so much! SO glad you liked it! Did you use unsweetened coconut milk? Some contain sugar. In the future, you can use any unsweetened plant-based milk. It will still be very creamy. Lite canned coconut milk is another great option. 🙂
Carole
This was a fantastic vegan cream of leek and potato soup and so easy to make thanks so much for the recipe.
Melissa Huggins
You’re most welcome! Thanks for giving it a try 🙂
Melissa Stouffer
Im a little confused on nutrition info. Is it 385 calories per serving our for the whole batch? Are the nutritional facts at the bottom all per serving?
Melissa Huggins
Hi Melissa, Yes, the nutrition info is per serving. Thanks for stopping by 🙂
Kate Etzel
What is a serving? A cup? 🙂 just made this today and trying to decide what to put for my Cronometer app
Vitzania Dominguez
Though i did opt for using real butter and raw cream for my choice of milk, oopps.. who said that.., it made such a creamy and flavorfull meal. Thanks so much for the receipe, it made for a good how to foundation for potatoe leek soup, so it’s a keeper! Maybe next time i’ll try it vegan.
Pau
Hi! I’m making this at work for a soup exchange and after reading all the great reviews – I can’t wait. My only question is if I’m using fresh herbs, do I still add the same quantities as the dried herbs? Thanks, and I’ll let you know how it turns out!
Melissa Huggins
Hi Pau, I would replace the dried with 1 tablespoon fresh thyme, 2 teaspoons rosemary, and 2 teaspoons coriander. You can add a little more/less to your taste. Thank you for giving it a try. Have fun at your soup exchange! 🙂
Rebekah E Coleman
Really easy and very tasty!
Melissa Huggins
So glad you liked it! Thank you for giving it a try 🙂
Melanie tecktiel
Can you use other types of potatoes? I have a bunch of yellow potatoes leftover.
Melissa Huggins
Yes, you can any potatoes you have on hand. 🙂
ian
i made this yesterday, and really liked the simplicity/low cost of the recipe and how delicious and filling it is!
this is my new fav website for recipes, ty for sharing. going to make french onion soup next 🙂
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 🙂