This soup is creamy, cozy, and totally plant-based.
It’s the kind of meal that feels like a hug in a bowl—simple ingredients, big flavor, and super satisfying.
Whether you’re brand new to vegan cooking or just craving something warm and filling, this recipe’s got your back.
Why I Love This Recipe
This soup takes me back to quiet Sunday afternoons. I first made it after a farmer’s market haul—arms full of leeks and potatoes, no plan, just vibes. It’s become a go-to ever since.
- It’s one pot and super easy to clean up
- You don’t need fancy ingredients
- It reheats like a dream
- It’s naturally gluten-free and dairy-free
- You can dress it up or keep it basic—both work
Servings & Cook Time
Servings: 4 large bowls
Cook Time: 35 minutes
What You’ll Need
- 2 tablespoons olive oil
- 3 large leeks, white and light green parts only, cleaned and sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 medium Yukon gold potatoes, peeled and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened canned coconut milk
- 1 tablespoon fresh lemon juice
- Chopped fresh chives (optional, for topping)
Pro Tips
- Clean your leeks really well—dirt hides in those layers!
- Use Yukon golds for the creamiest texture without dairy
- Don’t skip the lemon juice at the end—it brings everything to life
- If you like a thinner soup, just add a splash more broth
- Want it chunky? Only blend half and leave the rest as is
Tools You’ll Need
- Large pot or Dutch oven
- Immersion blender or regular blender
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Peeler
Substitutions and Variations
- Swap coconut milk for cashew cream or oat milk
- Use red potatoes or russets if that’s what you’ve got
- Add a handful of spinach at the end for extra greens
- Toss in some white beans for protein
- No immersion blender? A regular blender works fine—just let it cool a bit first
Make Ahead Tips
- You can make the soup up to 3 days in advance. Store in the fridge and reheat on the stove.
- Chop the leeks and potatoes the day before to save time.
How to Make Vegan Potato Leek Soup
Step 1: Sauté leeks, onion, and garlic
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 3 sliced leeks, 1 diced onion, and 2 minced garlic cloves. Cook, stirring often, for about 6–8 minutes, until soft and fragrant.
Step 2: Add potatoes, salt, pepper, and broth
Add 4 peeled and diced Yukon gold potatoes, 1 teaspoon salt, ½ teaspoon black pepper, and 4 cups vegetable broth. Stir well, bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, until potatoes are fork-tender.
Step 3: Blend the soup
Use an immersion blender to blend the soup directly in the pot until smooth. You can also blend in batches in a blender if needed. The texture should be creamy but not too thick.
Step 4: Stir in coconut milk and lemon juice
Add 1 cup canned coconut milk and 1 tablespoon fresh lemon juice. Stir until fully combined and heated through. Taste and adjust seasoning if needed.
Step 5: Serve and garnish
Ladle soup into bowls and top with chopped chives and cracked pepper if you like.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave
- This soup also freezes well—just cool completely first, then store in freezer-safe bags or containers
Macros (Per Serving)
Approximate values for 1 of 4 servings
- Calories: 290
- Carbs: 35g
- Protein: 4g
- Fat: 16g
- Fiber: 5g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Leeks and onions are packed with natural sugars that get sweeter as they cook, creating depth of flavor. Yukon gold potatoes are starchy and creamy, so they give the soup body without needing any cream. Coconut milk adds richness, and the lemon juice brightens everything up with acidity.
Common Mistakes
- Not cleaning leeks well: Dirt gets stuck deep in the layers—rinse thoroughly after slicing
- Overcooking the potatoes: If they’re too soft, the soup can get gummy
- Skipping the seasoning at the end: Always taste after blending and adjust salt and pepper
- Adding coconut milk too early: Wait until after blending to keep it creamy and smooth
What to Serve With
- Toasted sourdough or crusty bread
- Side salad with vinaigrette
- Roasted chickpeas on top for crunch
- Grilled veggie sandwich
FAQ
Can I use a different type of potato?
Yes! Russets work too—just know they might make the soup a bit fluffier.
Is coconut milk strong in flavor?
Not really. Once it’s stirred in, it blends beautifully and doesn’t taste “coconutty.”
Can I make this without oil?
Yep. Just sauté the leeks in a splash of broth instead.
Do I have to blend it completely smooth?
Nope. If you like some chunks, just blend half.
Final Thoughts
This vegan potato leek soup is simple, cozy, and always hits the spot. It’s one of those recipes you’ll find yourself making again and again, especially when you need something warm and satisfying without a lot of fuss. If you try it, leave a comment and let me know how it turned out or if you added your own twist—I’d love to hear!