This vegan potato leek soup is simple, warm, and satisfying.
It’s one of those comfort meals that feels like a deep breath on a cold day.
The flavors are creamy, savory, and balanced, and the best part? It all comes together in one pot.
Why I Love This Recipe
I first made this soup on a cold weekend when I had only a few ingredients left in the fridge. Leeks, potatoes, garlic, and veggie broth—nothing fancy. But after one taste, it became a go-to meal. It’s warm, creamy without cream, and so easy to make.
- It uses simple ingredients but still tastes gourmet
- It’s naturally creamy with no dairy
- The leftovers taste even better the next day
- You only need one pot to make it
Servings and Cook Time
Servings: 4
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Macros (Per Serving – Approximate)
- Calories: 230
- Carbs: 35g
- Protein: 4g
- Fat: 9g
- Fiber: 4g
2 tablespoons olive oil - 3 large leeks, white and light green parts only, cleaned thoroughly and thinly sliced
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 4 cups Yukon gold potatoes, peeled and diced (about 4–5 medium potatoes)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 5 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond, oat, or soy milk)
- Optional garnish: chopped chives or parsley
Why This Recipe Works (Quick Science)
Potatoes are full of natural starch, which thickens the soup without needing flour or cream. Leeks bring a subtle, sweet onion flavor that softens when sautéed. Blending everything together traps air in the soup, making it light and velvety.
Common Mistakes
- Skipping the soak: If your leeks are gritty, rinse them well between the layers.
- Overcooking the potatoes: This can make the texture gummy instead of creamy.
- Not seasoning enough: Potatoes need salt to bring out their flavor, so taste and adjust before blending.
What to Serve With
- A slice of toasted sourdough or crusty bread
- Side salad with lemon vinaigrette
- Roasted chickpeas for crunch on top
- Vegan grilled cheese
FAQ
Can I freeze this soup?
Yes, it freezes well for up to 2 months. Let it cool, then store in airtight containers.
Do I need to peel the potatoes?
Not if using Yukon Gold or thin-skinned potatoes. If you’re using russets, peeling is best for a smooth finish.
Can I use an immersion blender?
Totally. Just be careful not to over-blend if you like a bit of texture.
Make Ahead Tips
- You can chop the leeks and potatoes up to 2 days in advance and store them in separate containers in the fridge.
- The whole soup can be made and refrigerated up to 3 days ahead. It actually tastes even better the next day.
How to Make Vegan Potato Leek Soup
Step 1: Prep the vegetables
Slice 2 large leeks (white and light green parts only) into thin half-moons and rinse thoroughly to remove dirt. Peel and dice 4 medium Yukon Gold potatoes into 1-inch cubes. Mince 3 cloves of garlic.
Step 2: Sauté the aromatics
In a large pot over medium heat, add 2 tablespoons olive oil. Add the leeks and garlic. Cook for about 6–8 minutes, stirring often, until the leeks are soft and fragrant but not browned.
Step 3: Add potatoes and broth
Add the diced potatoes to the pot along with 1 teaspoon sea salt and ½ teaspoon ground black pepper. Pour in 4 cups of vegetable broth. Stir to combine. Bring to a boil, then lower the heat and let it simmer for 15–20 minutes, or until the potatoes are fork-tender.
Step 4: Blend the soup
Turn off the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you like a chunkier texture, blend only half. Taste and adjust seasoning with more salt and pepper if needed.
Step 5: Serve
Ladle the soup into bowls. Optional: drizzle with a little olive oil or top with chives or fresh thyme. Serve hot with toasted bread or your favorite topping.
