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Bowl of vegan potato leek soup topped with olive oil and chives

Comforting Vegan Potato Leek Soup

This Vegan Potato Leek Soup is comfort in a bowl. It’s cozy, naturally dairy-free, and a recipe to look forward to every time the seasons change. Gluten-free, Grain-Free.
Course Soup
Cuisine American
Diet Vegan
Keyword dairy-free potato leek soup, vegan leek recipes, vegan leek soup
Method Stovetop
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 248kcal
Author Caitlin Shoemaker


  • 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 Yukon gold potatoes chopped
  • 4 cups vegan “chicken” flavored or vegetable broth
  • 1 cup water
  • 1 13.5- ounce can full-fat coconut milk (see notes for substitutions)
  • Serving suggestions: chives or green onions croutons, chopped parsley, etc.


  • 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.


  • 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.


Calories: 248kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 493mg | Potassium: 660mg | Fiber: 3g | Sugar: 3g | Vitamin A: 833IU | Vitamin C: 28mg | Calcium: 48mg | Iron: 3mg