Comforting Vegan Potato Leek Soup

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.

1. Prep the leeks and clean them well
2. Sauté the leeks in vegan butter, then add in the celery and garlic
3. Toss in the potatoes, broth, and coconut milk, then simmer until tender
4. 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 🙂

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