This soup is warm, simple, and exactly what I want on a chilly evening.
It’s creamy (without cream), flavorful (but not fussy), and cooks low and slow in your Crockpot so you barely have to think about it.
You just chop a few things, toss it in, and come back to a cozy, thick soup that tastes like comfort in a bowl.
It’s been a go-to in my kitchen for years and it never lets me down.
Why I Love This Recipe
This recipe came from a snowy weekend when I wanted something warm, comforting, and hands-off. It’s one of those meals you make once and then crave forever.
- Everything goes in the Crockpot — no sautéing, no fancy steps.
- It’s thick and creamy without any dairy.
- Leeks and potatoes are a match made in soup heaven.
- It tastes even better the next day.
- It’s a budget-friendly way to eat well and feel full.
What You’ll Need
- 2 tablespoons olive oil
- 4 large leeks (white and light green parts only), sliced and rinsed
- 4 garlic cloves, minced
- 2 pounds Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or any plant milk)
- Optional for serving: chopped chives, fresh thyme, black pepper, crusty bread
Ingredients
Pro Tips
- Wash your leeks really well — dirt hides in the layers.
- Don’t worry if the soup looks thin at first — it thickens as it cooks.
- If you like it extra smooth, use an immersion blender at the end.
- A splash of lemon juice before serving brings it to life.
- Let the soup sit for 10 minutes before serving to help the flavors settle.
Tools Required
- Crockpot (6-quart works great)
- Chef’s knife
- Cutting board
- Vegetable peeler
- Measuring cups and spoons
- Immersion blender or regular blender (optional)
- Ladle
Substitutions and Variations
- Swap almond milk for oat, soy, or coconut milk.
- Add 1 cup of cauliflower for more creaminess.
- Stir in spinach at the end for extra greens.
- Use red potatoes if that’s what you have — just don’t peel.
- Want some spice? Add a pinch of red pepper flakes.
Make Ahead Tips
You can chop the leeks, potatoes, onion, and garlic the day before and store them in airtight containers in the fridge. The soup also holds up well in the fridge for 4 days and freezes beautifully for up to 3 months.
How to Make Crockpot Vegan Potato Leek Soup
Step 1: Prep the Veggies
Slice 4 large leeks (white and light green parts only), rinse thoroughly to remove dirt, and dice 1 medium yellow onion. Peel and dice 2 pounds Yukon gold potatoes. Mince 4 garlic cloves.
Step 2: Add Everything to the Crockpot
Add the sliced leeks, diced onion, diced potatoes, minced garlic, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper, and 4 cups vegetable broth to the Crockpot. Drizzle with 2 tablespoons olive oil.
Step 3: Cook on Low
Cover and cook on LOW for 6–8 hours, until potatoes are fork-tender and leeks are soft.
Step 4: Add Plant Milk
Once cooked, pour in 1 cup unsweetened almond milk and stir well to combine.
Step 5: Blend (Optional)
If you want it creamy, use an immersion blender to blend the soup right in the Crockpot, or carefully transfer half to a blender and pulse, then mix it back in.
Step 6: Serve and Garnish
Ladle soup into bowls and garnish with cracked black pepper, fresh thyme, or chopped chives. Serve with crusty bread.
Leftovers and Storage
Let the soup cool completely before storing. Keep in airtight containers in the fridge for up to 4 days. It freezes well for 3 months — just thaw overnight and reheat on the stove or microwave. Add a splash of plant milk when reheating to loosen the texture.
Servings and Time
- Servings: 6 bowls
- Total Time: 6–8 hours (Crockpot low)
Macros (Per Serving – Approximate)
- Calories: 220
- Carbs: 35g
- Protein: 4g
- Fat: 7g
- Fiber: 4g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Potatoes have a natural starch that thickens the soup as they cook and break down. Leeks add a mild onion flavor without overpowering the dish. Cooking it low and slow lets the flavors blend perfectly, and adding almond milk at the end keeps it creamy without curdling.
Common Mistakes
- Not rinsing leeks well: Dirt gets trapped inside. Slice first, then rinse.
- Using the green parts of leeks: They’re tough and fibrous. Stick to white and light green.
- Overblending: You want some texture left! Only blend half for best results.
- Too much liquid: Stick to the measurements — extra broth can make it watery.
- Adding plant milk too early: Add at the end to avoid curdling.
What to Serve With
- Crusty sourdough bread
- Vegan grilled cheese
- A crisp green salad
- Roasted Brussels sprouts
- Garlic-roasted chickpeas for crunch on top
FAQ
Can I make this on the stove instead?
Yes! Sauté the leeks, onions, and garlic in olive oil first, then add the rest, simmer until tender, and finish with almond milk.
Can I freeze it?
Absolutely. Let it cool, freeze in portions, and reheat with a splash of milk.
What other veggies can I add?
Cauliflower, celery, or spinach work great. Just chop small and toss in with everything else.
Do I need to peel the potatoes?
If you’re using Yukon gold, peeling is optional. For russets, I recommend peeling.