Creamy Vegan Potato Leek Soup

This Potato Leek Soup. It's unbelievably creamy, comforting and filling! It's the perfect choice for those chilly day, too. This recipe is for the veganized version and it does not disappoint.
Course Main Course, Soup
Recipe Type Gluten-Free, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 356 kcal
Author Melissa Huggins - Vegan Huggs


  • 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) *See note
  • 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


  1. Make sure leeks are washed well first. *See note on instructions
  2. 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.

  3. Add the potatoes, garlic, thyme, rosemary, and coriander. Sauté for 2-3 minutes. 

  4. 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. 

  5. Remove from heat and remove bay leaves. Stir in the coconut milk and optional lemon juice. Taste for seasoning and add more to taste. 

  6. 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.

  7. Serve in soup bowls and top with chopped green onion, fresh ground pepper and a few pieces of cooked potato.

Recipe 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.

Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together. If you would like to omit the non-dairy milk, just add a 1/2 cup more vegetable broth. The soup will still have a creamy texture from the potatoes.


* 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.

Nutrition Facts
Creamy Vegan Potato Leek Soup
Amount Per Serving
Calories 356 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Sodium 483mg 20%
Potassium 1155mg 33%
Total Carbohydrates 43g 14%
Dietary Fiber 4g 16%
Sugars 5g
Protein 10g 20%
Vitamin A 14.8%
Vitamin C 21.7%
Calcium 7.3%
Iron 21.6%
* Percent Daily Values are based on a 2000 calorie diet.