This creamy Vegan Potato Leek soup is packed with cozy flavor, and naturally vegan! A cozy and comforting recipe everyone will enjoy.
There’s nothing like a comforting bowl of soup to cheer you up on a gloomy day, and this Vegan Potato Leek Soup is no exception! Made from simple and wholesome ingredients, this creamy and nourishing soup is the perfect light lunch or dinner side.
INGREDIENTS + INSPIRATION
Potato leek soup can be dated back to 19th century France, where it is known as Vichyssoise or Potage à la Parmentier. It is traditionally served cold, but most Potato Leek soup in the US is served warm – making it extra cozy 🙂 This plant-based version comes together with only 10 simple ingredients!
Leeks are in the allium family and have a sweet and onion-y flavor reminiscent of a mild green onion. They’re in season from late winter to early summer – so if you see them at your grocery store, give them a try! I find that the addition of celery enhances their flavor, so I like to add that too.
Potatoes complement the flavor of the leeks, and once blended, a creamy texture. Coconut milk adds even more creaminess to the soup, but you could also use oat milk or a homemade cashew cream to still keep things dairy-free.
HOW TO PICK THE BEST LEEKS
While the dark green portion of leeks looks attractive, it’s actually too fibrous and dense to eat. Try to pick leeks that have long white and light green stems – these parts are tender, and you’ll get the most bang for your buck!
Leeks are notoriously dirty – so make sure you clean them well. I recommend chopping off the root and the green parts, then cutting the remaining “stem” in half. Run the leek under water, making sure to open up each layer of the leek to check for any hidden dirt.
HOW TO MAKE CREAMY POTATO LEEK SOUP
This soup comes together fairly simply, and with mostly hands-off time. You can use either an immersion blender or stand-up blender with a vent to blend your soup at the end. I actually recommend using a blender with a vent if you have one – I found that it made my soup a little creamier, as the leeks are so fibrous.
- Prep the leeks and clean them well
- Sauté the leeks in vegan butter, then add in the celery and garlic
- Toss in the potatoes, broth, and coconut milk, then simmer until tender
- Blend until smooth and creamy, then divide among serving bowls and top as desired
I topped my creamy potato leek soup with some chives and a drizzle of olive oil, but chopped parsley, celery leaves, croutons, or even crispy fried onions would also be delicious.
This soup is both light and creamy at the same time, making it a perfect lunch or dinner side! I like to serve mine with a side of crusty bread. If you’d like to make it a whole meal, I suggest serving it with some crispy tofu or some roasted chickpeas to make it a more filling meal.
COOKING TIPS + FAQ
- Can I use russet potatoes? I prefer to use gold potatoes in this recipe as they have a smoother texture once blended. Russet will work in a pinch though! Their texture is a little more dry, but if you blend it will the soup should still be smooth
- Can I use frozen leeks? If leeks aren’t in season near you, frozen is a good option. Add the leeks to the pot of melted butter directly from the freezer, and sauté for an extra 3 to 5 minutes, until all of their liquid has evaporated
- Does this soup freeze well? Potato leek soup will keep in the refrigerator for up to 5 days, or you can freeze it in jars or airtight containers for up to 2 months. The soup will separate a little as it thaws, so I recommend blending it together again before warming it up and serving.
If you’re looking for more vegan soup recipes, you will also love this Best Ever Vegan Potato Soup, this One Pot Vegan Lasagna Soup, and this Vegan Zuppa Toscana!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintComforting Vegan Potato Leek Soup
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 minutes
Yield: Serves 6 to 8 1x
Category: Soup
Method: Stovetop
Cuisine: American
- Diet: Vegan
Description
This creamy Vegan Potato Leek soup is packed with cozy flavor, and naturally vegan! A cozy and comforting recipe everyone will enjoy.
Ingredients
- 3–4 leeks (see instructions for cleaning)
- 2 tablespoons olive oil or vegan butter
- 2 stalks of celery, chopped
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper, to taste
- 2 pounds (900 g) Yukon gold potatoes, chopped
- 4 cups (950 mL) vegan “chicken” flavored or vegetable broth
- 1 cup (236 mL) water
- 1 13.5-ounce can (400 mL) full-fat coconut milk (see notes for substitutions)
- Serving suggestions: chives or green onions, croutons, chopped parsley, etc.
Instructions
- Prep the Leeks: Cut the root ends and dark green parts off of the leeks, leaving only the tender white and light green parts. Cut each leek in half lengthwise, then run under water until clean, making sure to check the outer few layers of the leek for hidden dirt. Chop into ¼” pieces. Prepare the remaining ingredients, if you haven’t already
- Sauté Aromatics: Melt the butter in a dutch oven or large pot over medium heat. Add the chopped leeks along with a pinch of salt and pepper. Sauté for 6 to 8 minutes, until the leeks are translucent and their volume has reduced by half. Add the celery, garlic, thyme, bay leaves, and additional salt and pepper (I used ½ teaspoon of each) to the pot and sauté for an additional 2 minutes, until the garlic is fragrant.
- Simmer: Add the potatoes, broth, coconut milk, and water to the pot and stir well. Increase the heat to high and bring to a boil. Then, reduce the heat to medium and maintain a simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Blend: Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender with a venting lid and blend until smooth. I prefer my soup to be smooth, but you can leave a portion of it unblended for a chunkier texture, if you wish. Season with additional salt and pepper to taste if necessary. If the soup is too thick for your liking, thin it out with more water or broth.
- Serve: Serve warm, topped with chopped chives, parsley, celery leaves, or croutons. Leftovers will keep in the refrigerator for up to 5 days, or can be stored in the freezer in jars or airtight containers for up to 2 months.
Notes
- Coconut Milk: I don’t find that there is a big coconut taste in this recipe after simmering. That being said, you can also use equal parts full-fat oat milk, or an unsweetened vegan creamer. You can also make your own homemade cashew cream by blending 3/4 cup soaked cashews with 1 cup water.
18 comments
Can I use dry thyme instead of a fresh thyme. I couldn’t find the fresh thyme at the grocery store. If yes, how much. Planning on making this tomorrow.
A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs
Absolutely love this soup. The combination of the different flavours is just perfect!
★★★★★
Glad you love it, Ulli! Thank you for the review.
Topped this with your smoky tempeh! It was perfect for a cold day.
★★★★★
Glad you liked it, Sarah!
I made this for lunch today. Perfect for a gray drizzly day; warm, delicious and very comforting. This is going on my favorites list.
Thanks so much!
★★★★★
You’re welcome, Susan!
This recipe is delicious. My son’s girlfriend who is a lifelong Vegan loved it and my no -Vegan family loved it , as well! It tastes like a combination of baked potatoes with gravy and my daughter said it reminded her of clam chowder without the clams! Lol! Keep those yummy recipes coming!
★★★★★
So happy everyone loved it, Caren!
Hi there! Love your recipes! I’ve tried quite a few! Have you tried the potato leek soup in the instant pot? Just curious?! Thanks!
Thank you, Vidya! We have yet to try it in an instant pot.
This is exactly what I needed on a cold day! Definitely going to be a winter staple for me. Thanks, Caitlin!
★★★★★
You’re very welcome 🙂
I very rarely eat soup, let alone make it myself, but this recipe really stood out to me and it made me crave something warm and comforting. I picked up the ingredients almost immediately and made it last night and it was AMAZING!! I used coconut milk and a little bit of coconut cream and it didn’t clash with the vegetable flavors at all. Can’t wait to make this again. 🙂
★★★★★
So happy to hear that!
This looks so easy! Going to the store and making this today for dinner, thanks Caitlin!
★★★★★
Hope you enjoyed!