Vegan Potato Leek Soup
Vegan Potato Leek Soup—This is my favorite healthy and easy recipe, featuring tender potatoes, mellow-flavored leeks, and simple herbs served chunky or pureed into creamy deliciousness!
Why We Love This Recipe!
It’s a simple, one-pot meal! This easy soup has only 6 basic ingredients and cooks in 1 pot for easy cleanup. Plus, it’s ready in 30 minutes!
It’s naturally healthy! Made without cream, this potato leek soup recipe is dairy-free and low-fat, with an oil-free option. It’s naturally 100% vegan and gluten-free!
When you’re looking for a quick weeknight meal, this creamy one-pot vegan soup brimming with potatoes and leeks is a comforting, cozy meal. It’s also great for meal prepping and freezes well too!
Best Potato Leek Soup Ingredients
Here are notes about each ingredient, including ideas for variations and substitutions.
Potatoes – My favorite potatoes for this soup are Yukon gold potatoes, but russet potatoes work too. Feel free to peel your potatoes, especially if you want an ultra-creamy soup. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. But if you’re like me, a little chunkiness is welcome!
Leeks – Use 3 medium-sized leeks, or 2 large, using the white and light green parts only. When prepping leeks, be sure to rinse them well under cool running water to remove any sand or dirt that has become lodged between the leek sheaths. Here’s a handy visual guide on How To Cut & Clean Leeks. Healthy Tip: When sauteing the leeks use water instead of oil to make an oil-free soup.
Herbs – I used dried thyme, but a few fresh sprigs would be great too. I’ve also made this soup with one of my favorite herb blends for soup, herbes de Provence, which is fantastic as well. You also find this herb in my Potato, Leek & White Bean Soup. And don’t forget to add a little parsley to the soup before serving, it adds a bright, fresh flavor!
Liquids – Use vegetable broth, water, or a combo of the two. I used 1 tsp of this organic Better Than Boullion veg paste (affiliate link). Tip: For the most flavor using all vegetable broth will yield the most flavorful broth.
How To Make Vegan Potato Leek Soup
Here is a quick overview of the steps with a few photos for reference. The full printable recipe card is below.
- Saute: Start with the leeks by sauteing them for 7 – 10 minutes. When ready, they’ll be soft and tender. Tip: Make sure to keep an eye on the temperature so they don’t burn.
- Simmer: Now we bring it all together by adding the potatoes, herbs, bay leaves, liquids, and salt. Let simmer for 15 minutes. It will be ready when the potatoes are soft and tender.
- Puree: Finally, the soup is done! Enjoy it as is (as shown below left) or puree it (below right) using an immersion blender or food processor. Feel free to find that happy medium between chunky and smooth!
How Long Will Leftovers Keep?
Leftovers can be stored in a covered container in the refrigerator for 5 – 6 days. They can be re-warmed on the stovetop or in the microwave. Because they store so well, they’re great for weekly meal prep.
Can You Freeze Potato Leek Soup?
Yes, vegan potato leek soup freezes well for up to 2 months! We love to freeze this soup using individual small containers that are freezer-safe. And when ready, just pull it from the freezer and warm it up for a warm and cozy meal. You can also freeze larger portions in large ziplock bags or containers.
Serving Suggestions
- Toppings: Serve with a sprinkle of crispy chickpea croutons for protein and chopped fresh parsley for herbaceousness.
- Bread: We love pairing our bowls with this homemade Artisan Bread, Naan, or gluten-free Socca Flatbread to soak up the juices.
- Salad: Serve with this Classic House Salad or Vegan Caesar Salad for a soup and salad combo.
More Healthy Soup Recipes!
- Vegan Tomato Basil Soup
- Vegetable Cabbage Soup
- Vegan Minestrone Soup
- Hearty Vegan Lentil Soup
- Potato White Bean Soup
Looking for more ways to use potatoes or leeks? See all Potato and Leek recipes on TSV. You may find a new favorite!
If you try this vegan soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
CREAMY VEGAN POTATO LEEK SOUP
Simple and hearty, vegan potato leek soup is blended into creamy smoothness and ready in 30 minutes for a healthy and delicious meal!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Entree, Soup
- Cuisine: Vegan
Ingredients
- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 3 medium leeks (use white and light green parts only)
- 3 cloves garlic, minced
- 2 – 2 1/4 lbs. potatoes, cubed 1/2 inch (peeled or with skin on)
- 1 1/2 teaspoons dried thyme or Herbes de provence
- 1 bay leaf
- 4 cups low-sodium vegetable broth
- mineral salt, to taste
- 1/4 cup chopped parsley, to garnish
Instructions
Prep: Leeks, start by removing and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. Alternatively, slice the leeks, then put in a colander and wash well under running water. Should yield 4 – 5 cups. Cut potatoes into 1/2 inch cubes. Feel free to peel the potatoes or leave the skin on (I left the skin on).
Saute: In a large dutch oven or pot, heat the oil/water over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Add the garlic in the last 5 minutes of cooking the leeks. Adjust the heat as necessary so as not to brown the leeks.
Simmer: Add the potatoes, broth, bay leaves, herbs, salt to the pot and bring to a boil. Reduce heat, cover, and simmer on low for 15 minutes, or until the potatoes are fork-tender.
Puree: Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth (or leave a little chunky). Alternatively, use a regular blender to puree the soup in batches. Taste for seasoning.
Serve: Serve warm with chopped parsley, crispy chickpea croutons, and a side of crusty artisan bread.
Notes
Store: Leftovers can be kept in the refrigerator for up to 1 week in an airtight container. It’s also freezer-friendly and can be stored in the freezer for up to 2 – 3 months. Defrost the soup in the refrigerator for 12 hours or so and reheat on the stovetop over medium heat until warm. Alternatively, warm in the microwave.
Feel free to eat this soup chunky, partially chunky, or fully pureed. There is no wrong way to enjoy potato leek soup!
Blending Tip: If using a regular blender to puree the soup, fill the blender cup no more than halfway and leave the hole in the lid open to let any heat escape. It may take two batches to complete.
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Excellent, simple recipe for a tasty and classic old vegan dish. I wonder why so many people look up a recipe and then proceed to alter it by adding their own ingredients! Of course, there’s no harm in experimenting with different flavours and textures, but please make the recipe as instructed by the author first, who has spent time and effort on creating it! Thank you from the UK,
VeganAndy
I had difficulty with the amounts, not having a scale, I didn’t know how many potatoes to equal 2+1/4 lbs, and when I cut up the leeks to equal about 3 med ones, I only got 3 cups, instead of 4-5 cups, according to your recipe.
Thanks
I hope it still turned out great even with a little more or less of each ingredient. I’ll revisit it soon and see if I can make it a bit more easy to calculate without a scale. Thank you for sharing, Suzanne!
Great recipe!! Quick and easy to follow. The parsley was a great touch and added a nice flavor. Will definitely be making again!
simple and best
Made this today. Added chard to the soup after the purée since few things are ruined by the addition of a dark leafy green. Also roasted tiny little potatoes to use as croutons and served with a great sour dough from a local bakery. Easy recipe and very tasty. Thanks.
This recipe is super tasty and so easy to make. Thank you for your wonderful recipes.
I like this. Used skin-on red potatoes & blender. I enjoy the texture of the veggies, so didn’t complete puree. I was making it as stock base for mushroom or sauteed veggie or other soups. I think I put way too much vegan bouillon, and–even though I didn’t add the salt called for here– it was too salty. I’ll know better next time. Thanks!
Thank you so much for these recipes! My partner has been ill and unable to chew, so discovering your blog with these puréed soup recipes has helped me create diverse meals while aiding in his recovery! I hoped for him to still enjoy eating despite his pain and needed some more creative ideas. I simply typed “vegan soup purée” into Google and your post featuring a wide array of delicious looking soups came up first on the list. Planning to make each one :-). Last night we had the broccoli red lentil soup and it’s been his favourite so far. This one is for tonight!
really creamy and delicious. I used 2 cups aquafaba (garbanzo bean juice) and two cups water with white miso paste as my broth. I also added white pepper. My carnivore husband said it was excellent!
This was delicious. Thanks