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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
Marie
Can I use either sweet potatoes or yams for the potatoes?
Melissa Huggins
Hi Marie, yes, you can use either of those. It'll be a bit sweeter, but really delicious! 🙂
Jennifer Apollonio
I just made this soup as I've been wanting an easy and yummy potato leek soup. Not only is it fantastic, but my husband LOVED it! He is not a fan of most healthy stuff I make but he really liked this. Happy New Year!
Melissa Huggins
Hi Jennifer, I'm so glad you and your hubby loved it! Thank you so much! Happy New Year! 🙂
Carol
Hi Melissa, I just made your recipe for dinner with friends. It turned out great. I used coconut milk, even though I was a little hesitant at first because I worried about the flavor it might impart. I'm glad I did. It was wonderfully creamy. I added a little more coriander because I like it. Thanks for sharing this recipe.
Melissa Huggins
Hi Carol, I'm so glad you liked it with the coconut milk. Thank you for sharing it with your friends. Happy New Year! 🙂
Allison
Looks yummy. I’ve never cooked with leaks before. Do I use three leaks strips or three entire clusters of weeks? Thanks!
Melissa Huggins
Hi Allison, you would use three whole leeks, but not the dark green part. There is an instructional video above showing how to cut the leeks. I hope this helps. Feel free to reach out if you have any other questions. Thank you for stopping by 🙂
Melissa
This was rich and delicious! My 8 and 5 year olds helped me make it and loved it! We like chunkier soup so putting potatoes aside that can be added after immersion blending is a great idea & Green onions on top were delicious - 5 stars for sure!
Melissa Huggins
Hi Melissa, I'm so glad you liked it! So nice that you and your kiddos made it together. Thank you for giving it a try 🙂
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. 🙂