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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
Suzanne
This was delicious, quick and easy. I am not a cook - like, not at all! And I was able to make this. I will make it again for sure. I used my Vitamix. It was perfect for this cold New Year’s Eve night!
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Hi Suzanne! We are so happy to hear that you loved the soup 🙂 Thanks for trying it out!
Nancy
This soup was so delicious ❣️I will make this again for sure!
Thank you for an amazing recipe!
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Hi Nancy! We are so happy to hear that you loved the recipe! Thanks so much for trying it out 🙂
L Ward
Delicious in a luscious was you don't expect. Creamy, tasty, and satisfying.
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Hi! We are so glad to hear that you loved the recipe! Thank you so much for stopping by 🙂
Lainna
Does this freeze well?
Shannon Freeman
The soup was fabulous! Instead of coriander, I used fresh cilantro. Thanks for sharing!
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Hi Shannon! We're so happy to hear that you loved the soup! Thanks for giving it a try 🙂
Cheri
I’m always looking for new vegan recipes and have made your soup twice ( tonight, the second time). We absolutely love it! I serve it with my homemade, vegan beer bread......oh yum! Thank you so much for sharing your recipes.
Kristina
This was really good! I left out the rosemary and just used some of the thyme as I don't like that too much and I used yellow potatoes as I prefer those over russet. I wonder if this will freeze poorly like the last coconut milk-based soup I made did. It feels like a lot of work and then it doesn't last too long in the fridge so I'd like to be able to freeze it but not sure it will thaw very well?
Rosalie Reeves
Followed directions exactly as written, down to the freshly squeezed lemon juice, and it was absolutely delicious! Even my husband, who would always rather eat steak, had a huge bowl and thought it was amazing! Thanks for a wonderful recipe.
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Hi Rosalie! We are so happy to hear that you both loved the recipe! Approval from a non-vegan is always a bonus 🙂 Thank you for giving it a try!
Win
Made this for supper tonight,followed the recipe but used oat milk, didn’t have any coconut milk. We had pretzel bread from our local bakery. My husband and I had 2 bowls each 🙂 I will definitely make again. I subscribed to your newsletter. I found your website by googling for leek soup recipe.
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Hi! We are glad to hear that you both loved the recipe! Yum, pretzel bread sounds like a perfect pairing with this soup. Thank you for giving it a try and we are SO happy that you've subscribed to the newsletter too 🙂
ba
Boyfriend's "favorite soup ever." Used fresh herbs, 5 not chick'n bouillon cubes, mashed in the pot instead of blending. Was nervous about coconut milk, but doesn't taste like coconut at all. Lemon freshened it up nicely. Phenomenal.
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Hi! We are so happy to hear you both loved the recipe, thank you so much for sharing! 🙂
BeeH
Hi dear Melissa,
Thank you for your recipe.. Delicious, easy and comforting. Your recipes always help me those days when I want to prepare delicious easy cruelty free dishes. I had just the ingredients to make this soup, I used cooked potatoes I had in the fridge and reduced the cooking time, added them just before blending.
You're the best!
. PS Thank you for your likrs on my Instagram!
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Hi Bee! So happy to hear that you love the recipes and that they are comforting meals that you can feel good about eating! Thanks so much for sharing 🙂
Rae
Just made this tonight and I feel like it’s gonna be a staple in the colder months! Your recipe was so incredibly easy, and I was able to do other things while it simmered (I really loved that part). Thanks again for sharing this!!
Support @ Vegan Huggs
Hi Rae! We love that about this recipe too 😉 So glad to hear that you loved it and will be making it again; thank you for giving it a try!
Barbara
Dear Melissa, the coconut milk definitely made it taste like coconut. It was amazing before I added the whole can. Now it tastes like coconut soup. It’s too bad.
Melissa Huggins
Hi Barbara, I’m sorry you didn’t like the flavor. The recipe calls for just 1 cup of milk and not the whole can. That may have contributed to the flavor. In the future, you can use lite coconut milk, cashew cream, unsweetened vegan cream, or just omit the milk altogether. I hope you’ll give it another try. Thanks for sharing your feedback.
Audra
I don’t even eat or like potatoes and I loved this! Made it for my husband to use up too many potatoes from crop share. Left it all creamy and made myself try one bite. Refilled my bowl and am looking forward to leftover soup for lunch.
Thanks for sharing this recipe. It’s a keeper.
I used leftover almond milk in place of coconut milk because that is what I had on hand. Worked great!
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Hi Audra! What a lovely compliment, thank you so much for sharing! We are so glad you loved the recipe 🙂
carly
so so SO good!
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Thanks so much Carly, glad you loved it! 🙂
Chris
Just made this for my girlfriend who has recently found some allergies... one of her favourite things to eat and this version works just great, even for me too...thank you.
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Hi Chris! We are so happy you both loved the recipe! Thank you for sharing 🙂
Ashleigh Davison
Amazing
Ashleigh Davison
Hello. How long will this last in the fridge ?
Thanks
Melissa Huggins
Hi Ashleigh, It should last for 3-4 days in the fridge. Thanks for stopping by 🙂