Vegan Huggs
menu icon
subscribe
search icon
×

Creamy Vegan Potato Leek Soup

This post contains affiliate links. Read my disclosure policy here.

Jump to Recipe

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!

Vegan Potato Leek Soup in a wooden bowl with green napkin and spoon on the side.

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!

Vertical photo of two wooden bowls filled with vegan potato leek soup and topped with sliced green onion and pepper.

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.

Overhead photo of two wooden bowls with filled with vegan potato leek soup. Large leek on the side.

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

Close up photo of vegan potato leeks soup in a wooden bowl, topped with fresh green onion and black pepper.

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

Print Recipe Pin Recipe Rate this Recipe
4.85 from 417 votes

Creamy Vegan Potato Leek Soup

 Vegan Potato Leek Soup - the combination of creamy potatoes, delicate leeks and 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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: Gluten-Free, Vegan
Servings: 6 people
Calories: 356kcal
Author: Melissa Huggins

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

*Leeks can be very dirty inside the layers because they are grown in sandy soil. To clean thoroughly, cut off the dark green part and discard (or save for stock). Cut off the roots, and slice the stalk lengthwise in half. Now slice the entire leek into pieces. Place in a small bowl of water and swish around to release the dirt. Place in a colander and drain well.
* If you don't have vegan butter, you can replace it with olive oil. 
*If you don't like coconut milk, my second choice for this recipe would be unsweetened soy milk, because it has a richer & creamier texture, but any plant-based milk will work.
Want to try this soup in the Instant Pot? Find my recipe HERE. 

Nutrition

Calories: 356kcal | Carbohydrates: 43g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Sodium: 483mg | Potassium: 1155mg | Fiber: 4g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 17.9mg | Calcium: 73mg | Iron: 3.9mg
Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

                                                                                          

Vegan Huggs Weekly Newsletter

Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

More Vegan Soups and Salads

melissa

About Melissa

I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

Reader Interactions

Comments

    4.85 from 417 votes (238 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Pooja

    Hi Melissa, I made this the other night and it was absolutely delicious!!! I used almond milk in place of coconut milk as it tends to upset my stomach and it worked so well! I'll definitely be making this again. Can't wait to try more of your recipes

    Reply

    • Support @ Vegan Huggs

      Hi Pooja! We're so happy to hear that you loved the recipe and that it was still delicious with the milk substitution! Thank you for sharing 🙂

      Reply

  2. LM

    5 stars
    Delicious! I used homemade almond milk, and that was lovely, thick and creamy. A beaut recipe I will look forward to making again. Thank you.

    Reply

  3. Skye

    5 stars
    WOW. Simply amazing. I’m not even the biggest soup person but I think this has now become my favourite meal!!! So filling, flavourful and delicious. I followed this recipe to the exact ingredients and measurements of everything except I subbed coconut milk with soy milk. Thank you so much for creating delicious Vegan meals!

    Reply

    • Melissa Huggins

      Hi Skye, I'm so glad it worked out well for you. Thank you for giving it a try and sharing your modifications. It helps a lot! 🙂

      Reply

  4. Amanda Thorpe

    So happy with this soup! SO much flavour and will be added to my rotation of regular soup recipes. Thankyou 🙂

    Reply

    • Melissa Huggins

      Thank you, Amanda! So glad you liked it. 🙂

      Reply

  5. Julia

    5 stars
    I’ve made this soup more times than I can count. It’s a favorite.

    Reply

    • Melissa Huggins

      This makes me happy! Thank you so much! 🙂

      Reply

  6. Katie H.

    5 stars
    This was absolutely amazing! Followed recipe to the letter and it was perfect. Would even be good topped with some vegan bacon and vegan shredded cheese.

    Reply

    • Melissa Huggins

      Thank you so much! I agree...it would be delish with veggie bacon and vegan cheese. YUM! 🙂

      Reply

  7. Patty Grasher

    5 stars
    So this is my first experience cooking with Leeks - and this soup is amazing. Love the seasoning - the easy to follow directions and of course the taste! I'm hooked!

    Reply

    • Melissa Huggins

      Hi Patty, I'm so glad you liked it. Thank you so much! 🙂

      Reply

  8. Christine Morris

    5 stars
    This is now a family favourite and is delicious!!!

    Reply

    • Melissa Huggins

      I'm so glad you family likes it. Thank you so much! 🙂

      Reply

  9. Srishti

    5 stars
    Great recipe! I subbed the coconut milk for a handful of cashews (cooked with potatoes) and oat milk at the end and also added nutritional yeast! I also paired with sourdough garlic and Miyokos smoked mozzarella cheese bread 🤤🤤

    Reply

    • Melissa Huggins

      I'm so glad it worked well with the cashews and oat milk. Thank you for making it and sharing your modifications. 🙂

      Reply

  10. Kristin Mc Laughlin

    This is such an awesome recipe. I was also a bit scared to add the coconut milk but I LOVE it! SO easy to make, so comforting. It is sweet, salty, creamy AND healthy! LOVE!

    Reply

    • Melissa Huggins

      Thank you for giving it a try. I'm glad you liked it. 🙂

      Reply

  11. Pierre

    5 stars
    Hi Melissa,
    Thank you for this recipe. Excellent!
    You say it serves 6, so can I assume serving size is one sixth of the whole when calculating the macros per serving, i.e.; 15g of fat, 10g of protein, and 43g of carbs for one sixth of the soup?
    Pierre

    Reply

  12. Tricia

    5 stars
    For years I searched for vegan soup recipes that tasted like my mom's only vegan and THIS SITE is now my go to place for soups especially potato soups. This is DIVINE and EASY. I bow to you.

    Reply

    • Melissa Huggins

      Hi Tricia, this is the nicest compliment! I'm so happy that you liked the soup. I will be posting lots more soup recipes in the future, too. Thank you for your kind words. 🙂

      Reply

  13. Sarah

    5 stars
    SO GOOD. I do a little less broth to make it thicker and add paprika 🙂

    Reply

    • Melissa Huggins

      Hi Sarah, thank you for giving it a try. So glad you liked it. 🙂

      Reply

  14. Dawn

    5 stars
    Could you add white beans to this for more protein?

    Reply

    • Melissa Huggins

      Sure! That'll be delicious. You may need to add a few more splashes of veggie broth. 🙂

      Reply

  15. Sheree Manzanares

    5 stars
    Really easy and tasty weekday meal. With the help of other family members chopping, its even easier and quicker.

    Reply

    • Melissa Huggins

      I'm so glad you liked it! So nice when the family gets involved to make it easier. It's a nice way to spend time together too. 🙂

      Reply