Potato Leek + White Bean Soup
Warm, comforting, and full of flavor — this rustic Potato Leek & White Bean Soup is everything you want in a cozy bowl! Made with simple ingredients and ready in about 30 minutes, it’s the perfect weeknight dinner or meal prep recipe.
I love making soups during the hustle and bustle of the holiday season. They’re so easy to throw together, making life so much easier!
When it’s time to clean out the fridge, I can almost always put something together using a few canned goods I have on hand.
So, in comes this crazy good vegan soup loaded with leeks, potatoes, and white beans. It’s low-fat, gluten-free, well-balanced, and has an oil-free option—and it tastes delicious!
Ingredients You’ll Need
Here’s everything you’ll need, plus a few tips and variations on substituting ingredients:
- Yukon gold potatoes: My preferred potato to use would be Yukon gold, red or white, but russet would be ok too. I used gold potatoes here.
- Leeks: Be sure to clean them before using. A medium-diced onion is also fine if you prefer.
- Olive oil – Use a good olive oil. To make this oil-free, use water when sauteeing.
- Tarragon & savory or herbes de Provence: I’ve made this soup a few times and found that I love tarragon as my herb, along with savory. But don’t worry if you don’t have either of these two herbs on hand, thyme or herbs de Provence will work great.
- Red pepper flakes: Adds a nice touch of heat.
- Cannellini beans: I would stick with cannellini or great northern, but chickpeas (garbanzo beans) would be great too.
- Vegetable broth: Use low-sodium, or a combo of vegetable broth and water.
- Mineral salt & fresh cracked pepper: Season to taste.
- Parsley: A perfect finishing touch, adding color and brightness with its fresh flavor.
So gather your ingredients and get ready for a simple, flavorful soup that keeps you warm and feeling your best any time of year!
How To Make Potato Leek & White Bean Soup
- Slice and rinse leeks well to remove any dirt and debris.
- Wash and cube the potatoes.
- Sauté the leeks for 7 minutes, then add the spices and cook for 1 minute more.
- Add the remaining ingredients, as shown above, and cook until the potatoes are fork-tender, about 15-20 minutes (see below).
And voila, soups on – it’s that easy!
If you manage to have leftovers, the flavors get even better. Also, the soup will thicken a bit after a couple of hours with the potatoes, making it a meal prep lover’s dream!
Serving Suggestions
Serve with fresh chopped parsley. To soak up the juices, serve with your favorite crusty artisan bread, soft and chewy vegan naan, or this easy gluten-free Socca Flatbread.
How Long Will Leftovers Keep?
Leftovers can be stored in a covered container in the refrigerator for 5-6 days. Simply re-warm on the stovetop or the microwave. It makes a great meal prep for the week with our homemade No-Knead Bread or Naan on the side to soak up the juices.
Can You Freeze Potato Leek Soup?
Yes, it freezes beautifully for up to 2 months! To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2-inch headspace for expansion. Let thaw before reheating. You can also freeze larger portions in large ziplock bags or containers.
How To Reheat
Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave in 30-second intervals, stirring after each interval, until warm.
More Easy Soup Recipes!
- Kale, Quinoa & White Bean Soup
- A Very Good Split Pea Soup
- Rustic Cabbage, Potato & White Bean Soup
- Vegan Minestrone Soup
- See all the vegan soup recipes on TSV!
If you try this vegan soup recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print Recipe
POTATO LEEK & WHITE BEAN SOUP
- Total Time: 30 minutes
- Yield: Serves 4 – 6 1x
- Diet: Vegan
Description
Our favorite Potato Leek & White Bean Soup is made with the simplest ingredients and delivers lots of flavor and heartiness! The recipe is well-balanced and ready in 30 minutes.
Ingredients
- 2 1/2 lbs. Yukon gold potatoes, cubed 1/2 inch
- 2 medium/large leeks, sliced and dirt removed (white & pale green parts only)
- 1 tablespoon olive oil or 1/4 cup water (water saute)
- 3/4 teaspoon each dried tarragon & savory or 1 1/2 teaspoons herbes de provence or thyme
- pinch of red pepper flakes
- 3 cups cooked or 2 cans (15 oz.) cannellini beans (drained and rinsed)
- 5 cups vegetable broth
- mineral salt & fresh cracked pepper to taste
- fresh parsley, to garnish
Instructions
In a large pot or Dutch oven, heat oil/water over medium-high heat. Add leeks and saute until softened, about 5 minutes. Add the herbs and spices and cook until fragrant, about 1 minute. Add in potatoes, beans, broth, and salt & pepper to taste. Bring to a boil, cover, reduce the heat to low, and simmer for about 20 minutes, or until the potatoes are fork-tender. Let cool for a few minutes before serving.
Serve topped with fresh chopped parsley. Great with your favorite crusty no knead bread or this easy gluten-free Socca Flatbread to soak up the juices!
Serves 4 – 6
Notes
Store: Leftovers can be kept in the refrigerator for 4-5 days. Freeze for 2-3 months. To freeze, let cool completely and store in freezer-safe containers. Let thaw in the refrigerator overnight before reheating.
You can change up the herbs here with what you have on hand. I really love the tarragon and savory here, but starter cooks may not have them on hand, so the herbs de Provence and thyme will be great too!
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Entree, Soup
- Method: Simmer
- Cuisine: French
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This is great combination of ingredients for a leek, potato and bean soup. It was delicious! I used RG Cranberry beans that were freshly cooked instead of the cannellini beans. I also used the bean broth, just under 2 cups, and added 2 cups of mild ginger miso broth. I’m not vegan, I did add 2 pats of unsalted butter for richness. I skipped the parsley, and added some grated Parmesan at serving.
So glad you enjoyed the soup and made it your own. Thanks for sharing, Maria!
Super simple way to clean the fridge — had cooked a pound of white beans in my instapot and had a bowl of parboiled russets. I wasn’t inspired to eat the leftovers from either but then saw leeks at the farmers market . So simple and so good!
This was very good! I have made it twice now and it was even better the second time. The only difference was I used the herbes de provence vs thyme this last time, and measured 1 teaspoon of salt and 1/2 teaspoon black pepper. Hubs mentioned numerous times that it has a delicious flavor this time and last time.
Thanks for the recipe!
Has anyone tried blending this soup?
That would be delicious, Shana! You could even blend most of it, while leaving a few chunky pieces. Enjoy!
Everyone loved this soup! daughter and husband which is rare.. And, I enjoyed making it.
Thanks, Judy F.
I blend this soup every time! Not into a smooth puree, but just enough to keep it chunky.
THE best Potato Leek soup recipe ever! ( I have made many….) I made the version with tarragon and thyme. The white bean/tarragon combo really make this soup gourmet! (Even waaay better tasting than the dairy-based versions that I used to make before I had to give up dairy!)
Thank you, Monica! Your comment makes my week! :)
Beans are an excellent source of protein, and do not have the health drawbacks of animal flesh and vegan mockmeats. (That, and the tarragon is what drew me to this recipe!)
I couldn’t agree more! So glad you loved the recipe. Cheers :)
Delicious! Mixing a few recipes, I added one fennel bulb, 3C cannellini beans, and one bay leaf.
Sounds delicious! Thanks for sharing, Bergy!
Just made this, very tasty.
Hope crap this was amazing! I added smoked kielbasa to add a protein and used Herbs de Provence since that’s what my grocery store had. Easily one of my favorite soups and will go into the regular rotation.
Was it vegan kielbasa?
Great question, Cheryl! We sometimes use this Tofurkey plant-based kielbasa in this soup. I hope that helps!
DELICIOUS! Easy to make, and tasted wonderful. We kept it vegan, but next time I will add a protein. This will be on a regular rotation this Fall/Winter in our house!
This was absolutely delicious! Now a bookmarked recipe, by popular demand : )
The tarragon really is the core flavour that makes this so good. And the pinch of chilli flakes gives a subtle lift. I used half tarragon and half Italian herb mix, and stuck my stick blender in just one part of the pot for a short blast, for a creamier base. Yum. And I love that it is a balanced meal.