Crockpot Vegan Potato Leek Soup

This vegan potato leek soup is one of those cozy, throw-everything-in meals that somehow turns into something magical.

It’s creamy (without any cream), comforting, and full of simple flavor.

All you need is a crockpot and a few humble ingredients.

This is the soup I make when I want something warm, hearty, and low-effort that still feels like a hug in a bowl.

Why I Love This Recipe

This soup brings me back to a time when I was learning to cook with less, and still wanted something that felt complete. It’s one of those recipes that always surprises people — so rich and silky, but totally dairy-free.

You just throw it all in the crockpot
No fancy ingredients, just whole food goodness
It’s light but filling, and perfect for any time of year
Blends into a smooth, comforting texture

What You’ll Need

2 large leeks (white and light green parts only), cleaned and sliced
1 small onion, diced
3 cloves garlic, minced
1 ½ pounds Yukon gold potatoes, peeled and diced
4 cups low-sodium vegetable broth
1 ½ cups unsweetened oat milk
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
Optional: sliced green leek tops or chives for garnish

Pro Tips

Make sure to wash leeks thoroughly — dirt hides in the layers
Use Yukon gold potatoes for a creamier texture
Let the soup cool slightly before blending for safety
A stick blender makes cleanup easier, but a regular blender works too
Don’t skip the olive oil — it adds richness even without cream

Tools Needed

Crockpot (black oval, 6-quart is perfect)
Chef’s knife + cutting board
Measuring cups and spoons
Blender or immersion blender
Ladle
Round serving bowl

Substitutions and Variations

Swap oat milk for almond or soy milk
Use russet potatoes if Yukon gold isn’t available (texture will be fluffier)
Add chopped celery or carrots with the leeks for extra veggies
Add nutritional yeast for a cheesy flavor boost
Garnish with toasted croutons or pumpkin seeds for crunch

Make Ahead Tips

You can chop all the vegetables the night before
Store everything in the crockpot insert in the fridge until ready to cook
Soup can be made 3–4 days ahead and stored in the fridge
Freezes well for up to 2 months

How to Make Crockpot Vegan Potato Leek Soup

Step 1: Add sliced leeks, diced onion, and minced garlic to the crockpot

Place 2 sliced leeks (white and light green parts), 1 diced onion, and 3 cloves of minced garlic into the crockpot.

Step 2: Add potatoes, broth, and seasonings

Add 1 ½ pounds of peeled and diced Yukon gold potatoes, 4 cups vegetable broth, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme.

Step 3: Add oat milk and olive oil

Pour in 1 ½ cups unsweetened oat milk and drizzle in 2 tablespoons olive oil.

Step 4: Cover and cook

Place the lid on the crockpot and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are very tender.

Step 5: Blend the soup

Remove the lid and blend the soup until smooth using an immersion blender or by transferring to a blender in batches. Blend until creamy with no chunks remaining.

Step 6: Serve

Ladle the soup into a round white bowl and garnish with sliced green leek tops or chives, cracked black pepper, and a drizzle of olive oil if desired.

Leftovers & Storage

Store in airtight containers in the fridge for up to 4 days
Reheat on the stovetop or in the microwave
Freeze flat in freezer-safe bags or containers for up to 2 months

Macros (Per Serving – Approximate)

Calories: 210
Protein: 4g
Carbs: 28g
Fat: 9g
Fiber: 4g
Sugar: 4g

Why This Recipe Works (Quick Science)

Blending cooked potatoes and leeks breaks down the starch, making the soup naturally creamy without needing dairy. Olive oil adds fat, which boosts mouthfeel and flavor. Leeks bring mild sweetness while broth and oat milk balance it all.

Common Mistakes

Not washing leeks well — dirt will ruin the texture
Using too much salt early — it concentrates as the soup cooks
Over-blending — can make it gluey if using russets
Adding milk too early to very high heat — can cause separation

What to Serve With

Crusty sourdough bread
A fresh green salad
Toasted baguette slices with olive oil
Vegan grilled cheese

FAQ

Can I use regular milk or cream?
If you’re not vegan, yes — but unsweetened oat milk works great here.

Can I make this on the stovetop?
Yes! Just simmer everything in a pot until soft, then blend.

Do I have to peel the potatoes?
If you’re using Yukon golds, no — the skins are thin and blend well.

Can I use frozen leeks?
Yes, just thaw and drain them first.

Final Thoughts

This soup is the kind of thing you’ll want to keep in your back pocket — super easy, super cozy, and always hits the spot. Try it once, and it just might end up in your weekly rotation. Let me know how it turns out!