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Potato, Leek + White Bean Soup

This vegan Potato, Leek & White Bean Soup is brimming with hearty vegetables and protein-rich beans. Requiring only a few simple ingredients, it’s a delicious blend of flavors and is ready in about 30 minutes!

side angle view of healthy potato leek and white bean soup in a rustic serving bowl.

I love making soups during the hustle and bustle of the holiday season. They’re just so easy to throw together, making life so much easier!

And when it’s time to clean out the fridge, I can almost always pull something together with a few stocked canned goods.

So in comes this crazy good vegan soup loaded with leeks, potatoes & white beans. It’s low fat, gluten free, well balanced, and has an oil free option. All that, and it tastes delicious!

top down view of the ingredients used to make potato, leek and white bean soup.

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 the leeks before using. If you prefer, a medium diced onion is ok too.
  • 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 combo of vegetable broth and water.
  • Mineral salt & fresh cracked pepper – Season to taste.
  • Parsley – A perfect finishing touch, adding color and brightness with it’s fresh flavor.

So gather your ingredients and get ready for a simple and flavorful soup to keep you warm and feeling your best any time of year!

side by side photos showing the process of making potato, leek and white bean soup.
top down view of potato, leek and white bean soup before simmering.

How To Make Potato, Leek & White Bean Soup

  • Slice and rinse leeks well to remove any dirt and debris.
  • Wash and cube the potatoes.
  • SautĂ© the leeks for 7 minutes, add spices and cook a minute more.
  • Add the remaining ingredients, as shown above, and cook until potatoes are fork tender, about 15 – 20 minutes (shown 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 from the potatoes which is nice.

Serving Suggestions

Serve with fresh chopped parsley. And to soak up the juices, serve with your favorite crusty artisan bread, soft and chewy vegan naan, or this easy gluten-free Socca Flatbread.

top down view of potato, leek and white bean soup before simmering.

How Long Will Leftovers Keep?

Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Simply re-warm on the stovetop or the microwave. It makes a great meal prep for the week with homemade no knead bread or Naan on the side for soaking 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. Alternately, reheat in the microwave using 30-second intervals, stirring after each, until warm.

More Easy Soup Recipes!

top down view of healthy potato leek and white bean soup in a rustic serving bowl.

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

POTATO + LEEK + WHITE BEAN SOUP

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 28 reviews

A minimal ingredient soup with lots of flavor and heartiness! Recipe is well-balanced and ready in 30 minutes.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Soup, Entree
  • Cuisine: Vegan

Ingredients

Scale
  • 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. Add leeks and saute until softened, about 5 minutes. Add in herbs and spices, cook until fragrant, about 1 minute. Add in potatoes, beans, broth and salt & pepper to taste. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, or until potatoes are fork tender. Let cool 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:

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!

Here is a simple guide to slicing and cleaning leeks: How To Clean Leeks

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56 Comments

  1. THIS WAS SO GOOD!!! I loved the addition of beans, it makes it a very hearty soup. I opted to partial blend for a creamier soup. I’ll be making it on repeat this winter!






  2. This was a simple and quick recipe but so delicious! I was surprised with the flavors. Will make again!






  3. soupforboogie says:

    this is so yummy! i’m wondering if you can add garlic? or would that dominate the leek flavor? also, has anyone tried dill instead of thyme?






  4. Oooh, this is delicious! I love the addition of beans for extra heartiness & protein. I blended mine with an immersion blender and love the texture. Thanks for a great recipe!






  5. This is now a favorite for our family!! I made the artisan bread that is linked to this recipe and it goes SO perfect with this delicious soup.






  6. If you add a splash of apple cider vinegar at the end it will prevent the potatoes from breaking down. This works for potatoes in all soups -just don’t prematurely add to soups because then your potatoes will stop cooking and remain crunchy.






    1. Julie | The Simple Veganista says:

      Great tip, cooklady! I’ll have to add it in the notes. Cheers :)

  7. Honey Bee says:

    This soup is unbelievably good. For spices, I used just a sprinkle of thyme and some black pepper. I can’t stop with just one bowl. It certainly won’t last long!
    I could eat this every day. I used my hand masher to mash some of the ingredients before serving. So lovely, thick, and creamy. Thank you so much.
    It’s become a favourite after making it yesterday.

    Cheers,
    Honey Bee

  8. I made this. YOU HAVE TO BE CAREFUL WITH THE HERBS DE PROVENCE!!!! I followed the recipe and the spice was extremely strong. Otherwise it was pretty good. I am going to puree half just to change the consistency.

    1. Julie | The Simple Veganista says:

      Thanks for bringing that to my attention. I’ve cut the herbs in half, better to start with less and add more as needed. Glad you found it ok though. Cheers :)

  9. Katie Gablehouse says:

    Do you use the entire leek or just the green leafy part? Cannot wait to make this today!!!

    1. julie@thesimpleveganista says:

      Just use the white & light green parts of the stalk. The darker green top you'll discard (or save it to make vegetable stock). Enjoy the soup, it's delicious!

    2. Anonymous says:

      I just made this but didnt have the listed herbs so i replaced them with smoked paprika, it was really good! I like the addition of beans, thanks for the idea:)

  10. Anonymous says:

    I made this recipe yesterday and it was delish! Perfect for the hubby after a day in the ice. Thank you for sharing.

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