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    Home » Recipes » Vegan Soups & Stews

    Published: Dec 10, 2021 · Modified: May 21, 2020 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 11 Comments

    Vegan Leek and Potato Soup

    GO TO RECIPE GO TO VIDEO PRINT RECIPE
    5 from 18 votes

    Cozy and comforting, this creamy Vegan Leek and Potato Soup combines just a handful of ingredients for a simple, quick, homemade vegan soup the whole family will love!

    a bowl of soup with croutons and parsley

    Vegan Leek and Potato Soup. One of my favourite vegan soup recipes! We're talking a hug in a bowl kind of soup. It's so creamy, cozy and comforting as well as quick and easy to make. So delicious with crusty bread and butter for dunking, and/or a tumble of crispy, golden vegan croutons!

    Recipe video

    Jump to:
    • Recipe video
    • Ingredient notes
    • How to make Vegan Leek and Potato Soup
    • How to clean leeks
    • Success tips
    • Serving suggestions
    • Storing & freezing
    • Recipe FAQs
    • Hungry for more?
    • 📖 Recipe
    • Comments

    The ingredient list is pretty short and simple and the soup is naturally gluten-free and vegan. And best of all, just like my vegan pea soup, it can be ready to go in under 30 minutes, making it a great recipe for busy weeknights or meal prep.

    a pan of soup with croutons

    Ingredient notes

    Before we get to the full recipe below, here are the ingredients you need to make Vegan Leek and Potato Soup, and a few notes about each of them:

    ingredients for vegan leek and potato soup as per the written ingredients list
    • Leeks - Pretty essential in leek soup! They are what gives this soup its sweet, oniony flavor. They add all the flavor we need without having to use the usual onions and garlic. Be sure to clean them really well as a lot of sandy dirt tends to get trapped between their layers. If you end up with any leeks leftover you must try my Risi e Bisi recipe. It is so good!!
    • Potatoes - My go-to for soups are Yukon Gold potatoes. If you can't get those any starchy potato that will melt into the soup nicely will do.
    • Stock - Any veggie stock will do. I love to use Better Than Bouillon No Chicken Base to make the vegetable broth for this recipe because it has great depth of flavor that works really well with leek and potato. I use the directions on the jar to make the amount of stock required. For a fancier version of this soup try adding some white wine as a substitute for a little of the stock. It's a nice touch when serving it as an appetizer at dinner parties. Details are in the recipe notes.
    • Light coconut milk - If you're wondering how to make leek and potato soup without cream, light coconut milk is your answer. It's my plant milk of choice when I want a really creamy result. By using light coconut milk in this dairy-free leek and potato soup you don't get the coconut flavor but you do get the creaminess. You could use any other creamy plant if you prefer but your soup won't have quite the same luxurious texture.
    • Vegan butter - I love to saute the leeks in this rather than use oil. It adds even more flavor to the soup and keeps it dairy-free. The butter really compliments the sweet leek and potatoes.
    • Nutmeg - I know it seems like a strange addition in a savoury soup but it really works in this recipe and adds a certain something you can't put your finger on. It just makes it better. Trust me!
    • Thyme - This works so well with potatoes and leeks.You can use fresh or dried thyme. You could use rosemary instead.
    • Salt & black pepper - It's important to be really generous with both of these. They lift all of the other flavors and bring the soup together.

    And then I highly recommend you make some golden vegan croutons to serve with your deliciously creamy soup! For these you will need some stale bread, olive oil, salt and pepper. That's it. If you're gluten-free simply use gluten-free bread. You can have them baking while the soup cooks or make them up to a few weeks before.

    How to make Vegan Leek and Potato Soup

    This is a really simple and quick vegan soup recipe to make. Here's how it's done:

    how to make vegan leek and potato soup process shots as per the written instructions
    1. Sauté the leeks in a large soup pot.
    2. Add the potato and stock and simmer until the potatoes are fork soft.
    3. Add the light coconut milk, nutmeg, seasonings and fresh or dried thyme.
    4. Either use an immersion blender to blend the soup in the pan, or scoop out into a blender in batches to blend until smooth. Don't over-blend it. Then return it to the pan to warm through before serving. Don't let it boil. Feel free to leave the soup chunky if you prefer though. Give it a quick taste before serving and adjust the seasoning as necessary.

    If you'd like to make the optional croutons see my how to make vegan croutons post. They are incredibly quick and easy.

    How to clean leeks

    Leeks are notorious for being full of hidden dirt and grit so be sure to wash them well. Start by trimming and discarding the root ends and trimming the tips of the dark green part where they are tough and scruffy. Then usually it's necessary to remove the very outer layer of the leek as it can be a little tough and scruffy too. Then cut the leeks completely in half lengthwise. Take each half and rinse it under cold water, cut side up, gently pulling apart the layers so the water flows in and washes away any dirt and grit that’s tucked inside. Usually that's sufficient to get them clean but if they are really, really dirty and you don't feel like you got it all, you can slice them up finely, then put them in a colander and give them another good rinse.

    Success tips

    For the very best results when making this dairy-free leek and potato soup recipe take note of these tips:

    • Leeks can have quite a harsh flavor. The trick to making them sweet and delicious is to slowly sauté them. Don't rush them.
    • Cook the potatoes until they are starting to fall apart. This makes blending easier which reduces your chances of over-blending.
    • Don't over-blend your soup or you will activate the starch in the potatoes and your soup will get an odd gluey texture.
    • The nutmeg might seem a strange addition but trust me. It really works so don't leave it out!
    a bowl of vegan leek and potato soup with croutons

    Serving suggestions

    The finished vegan potato leek soup has a beautiful pale green colour and subtle, sweet and creamy leek flavor, and is wonderful served as an appetizer or entree with a generous pile of golden vegan croutons on top. I also recommend some fresh crusty bread and butter on the side for dipping.

    Wondering what else to serve with vegan leek and potato soup? Vegan cheese, sautéed leek, fresh chives, roasted cubes of potato, sautéed sausage crumbles, vegan feta cheese crumbles, and vegan bacon make great soup toppers, and homemade herby no knead focaccia or grilled cheese is amazing with it too.

    Storing & freezing

    Leftovers can be stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months. Defrost overnight in the fridge.

    To reheat, transfer to a small pan and warm gently over medium-low heat. You can also microwave it for a few minutes if you prefer.

    Recipe FAQs

    What can I use instead of coconut milk?

    I highly recommend using light coconut milk if at all possible, but if you prefer not use it, substitute another creamy plant milk. It must be an unsweetened and unflavored milk.

    Can I make this soup oil-free?

    Yes. Simply saute with water instead of the vegan butter. About a quarter cup (60mls) of water should be sufficient.

    Hungry for more?

    Love cozy soup recipes? You might enjoy these reader favourites:

    • Vegan Potato Soup
    • Chickpea Curry Soup
    • Vegan Vegetable Soup
    • Red Lentil Soup

    If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    📖 Recipe

    a bowl of vegan leek and potato soup with croutons

    Vegan Leek and Potato Soup

    Author: Melanie McDonald
    5 from 18 votes
    Cozy and comforting, this creamy Vegan Leek and Potato Soup combines just a handful of ingredients for a simple, quick, homemade vegan soup the whole family will love!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    COOK TIME: 20 minutes
    TOTAL TIME: 35 minutes
    Servings: 6 servings

    Ingredients
      

    • 1 tablespoon vegan butter , omit to make oil-free and use a splash of water instead.
    • 2 large leeks , trimmed, washed and sliced thinly
    • 1125g (40 oz or about 5 cups) potato , peeled and cubed
    • 960mls (4 cups) vegetable stock
    • 1 can (398-400mls / 13.5 oz) light canned coconut milk , or other creamy, unsweetened, unflavoured plant milk
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried thyme , or 2 to 3 sprigs of fresh thyme
    • ¼ teaspoon ground nutmeg

    For serving

    • vegan croutons

    RECOMMENDED EQUIPMENT

    • Blendtec Blender
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Heat the butter in a soup pan over medium heat. Add the sliced leeks and sauté for 7 to 10 minutes until they are soft and just starting to colour on the edges.
    • Add the potato, pour over the stock, bring to a simmer and cook until the potato is soft and just beginning to break down.
    • Remove from the heat, add the coconut milk, nutmeg, salt, pepper, and thyme.
    • Either use an immersion blender or transfer to a blender in batches and blend gently until just smooth. Don't over-blend or you will activate the starch in the potatoes and affect the texture of the soup.
    • Return the soup to the pan and heat gently over a medium low heat until piping hot, then serve.

    NOTES

    Success Tips
    For the very best results when making this dairy-free leek and potato soup recipe take note of these tips:
    • Leek can have quite a harsh flavor. The trick to making them sweet and delicious is to slowly sauté them. Don't rush them.
    • Cook the potatoes until they are starting to fall apart. This makes blending easier which reduces your chances of over-blending.
    • Don't over-blend your soup or you will activate the starch in the potatoes and your soup will get an odd gluey texture.
    • The nutmeg might seem a strange addition but trust me. It really works so don't leave it out!
     
    Storage & freezing
    Leftovers can be stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months. Defrost overnight in the fridge.
    To reheat, transfer to a small pan and warm gently over medium-low heat. You can also microwave it for a few minutes if you prefer.
    Want a fancier version?
    Add one cup (240 mls) of dry white wine to the leeks near the end of sautéing. Let it bubble for a few minutes before adding the potatoes and just 3 cups (720mls) of vegetable stock. Then continue with the recipe as written. 

    NUTRITION

    Serving: 1servingCalories: 237kcalCarbohydrates: 41gProtein: 4gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 1499mgPotassium: 850mgFiber: 5gSugar: 4gVitamin A: 936IUVitamin C: 41mgCalcium: 45mgIron: 2mg

    Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on January 5th, 2016. I've updated it with new photographs, new content and a video and am now republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!

    Something delicious for your inbox: 5 days of cozy soups FREE!

    « Vegan Croutons
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    Reader Interactions

    Comments

    1. Monica Mojtabai says

      December 19, 2021 at 4:49 pm

      5 stars
      I’ve loved potato soup since I was a child but this was my first attempt since changing to a vegan diet. The soup was absolutely amazing and so full of flavor!

      Reply
    2. Debs says

      December 13, 2021 at 6:30 am

      5 stars
      Made this today and the whole family loved it. Lots left for future meals and for my 11 year old daughter’s thermos for school!!!

      Reply
    3. Connie Moultroup says

      December 31, 2019 at 11:03 am

      5 stars
      Oh my!!!! Quite delicious!!! On day 2 I added some Daiya cheddar and some chopped amaranth greens from the freezer. Absolutely fabulous!!! Sorry, I can never leave well enough alone!!!!

      Reply
      • A Virtual Vegan says

        December 31, 2019 at 12:31 pm

        Glad you're enjoying it Connie!

        Reply
    4. Deborah says

      March 24, 2019 at 8:47 am

      5 stars
      So creamy and yummy. A new favorite soup for us!

      Reply
    5. Neda says

      October 04, 2018 at 12:18 pm

      5 stars
      Thank you for this delicious recipe, my husband and I really enjoyed it! This makes a ton of soup and it is very filling so it will last at least two days for smaller households. I used russet potatoes (took a little longer to cook) and included a little bit of the darker leek parts because I like the edge they provide.

      Reply
    6. joe says

      November 03, 2017 at 10:42 am

      I make croutons by spraying sliced bread with oil or smear with vegan butter and toast them in the toaster

      Reply
      • joe says

        November 06, 2017 at 4:02 am

        5 stars
        Made this today half the recipe and it came out as it is sufficient for a whole week. Like it very much.

        Reply
        • A Virtual Vegan says

          November 06, 2017 at 9:49 am

          Thank you Joe. I'm glad you are enjoying it!

    7. Kathryn Grace says

      February 27, 2016 at 5:12 pm

      5 stars
      Delicious! We used to eat potato soup at least once a month, now we have this instead!

      Reply
    8. Nancy says

      January 12, 2016 at 3:30 pm

      5 stars
      Used soy milk instead of the coconut milk and was still really good. Thanks for a great recipe!

      Reply

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