Potato and Leek Soup Recipe Vegan: Creamy & Easy Guide

There’s something timelessly comforting about a bowl of potato and leek soup. Whether you’re cozying up on a chilly evening or seeking a nourishing lunch, this classic French-inspired dish is the epitome of simple, satisfying food.

Traditionally made with butter and cream, I’ve veganized the recipe to create an equally creamy, flavorful version that everyone can enjoy. With the natural sweetness of leeks and the earthy, velvety texture of potatoes, this soup is a staple for anyone who loves wholesome plant-based meals.

Best of all, this vegan potato and leek soup requires minimal ingredients, comes together in under an hour, and is perfect for batch cooking or meal prep. Serve it as a starter for a dinner party, a quick weeknight meal, or as a comforting remedy when you need a little TLC.

Ready to discover your new favorite vegan soup? Let’s dive in!

Why You’ll Love This Recipe

• Creamy and Satisfying: Despite being dairy-free, this soup offers a rich, velvety texture thanks to the combination of Yukon Gold potatoes and a splash of plant-based milk.
• Simple, Clean Ingredients: All you need are a handful of pantry staples—no specialty products or complicated steps required.
• Meal-Prep Friendly: This recipe yields a generous pot of soup that stores beautifully, making it ideal for make-ahead lunches or dinners.
• Budget-Friendly: Potatoes and leeks are affordable and widely available, making this a cost-effective choice for families or students.
• Customizable: You can easily adjust the flavors, add extra veggies, or make it chunky or smooth based on your preference.
• Gluten-Free and Allergen-Friendly: Free from dairy, eggs, and gluten, this soup is safe for many dietary needs.

Ingredients

Equipment

• Large soup pot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Immersion blender or countertop blender
• Ladle
• Measuring cups and spoons
• Peeler (for potatoes and carrots)

Instructions

1. Prepare the leeks:

   Cut off the root and the dark green tops of the leeks, keeping only the white and light green parts. Slice them lengthwise and rinse thoroughly under running water to remove any dirt or grit trapped between the layers.

   Slice thinly.

2. Sauté the aromatics:

   Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the sliced leeks, celery, and carrot.

   Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

3. Add garlic:

   Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.

4. Add potatoes and seasonings:

   Add the diced potatoes, bay leaf, and thyme. Stir to combine and cook for 2–3 minutes to allow the flavors to meld.

5. Add broth and simmer:

   Pour in the vegetable broth. Bring to a gentle boil, then reduce heat to low and cover.

   Simmer for about 20–25 minutes, or until the potatoes are fork-tender.

6. Remove aromatics:

   Take out the bay leaf and thyme sprigs (if using fresh) and discard.

7. Blend the soup:

   For a completely smooth soup, use an immersion blender directly in the pot, blending until silky. For a chunkier texture, blend just half the soup and mix it back in.

   Alternatively, work in batches with a countertop blender (let the soup cool slightly first) and blend until smooth.

   Be careful when blending hot liquids. Never fill your blender more than halfway and always vent the lid slightly.

8. Add plant-based milk and season:

   Return the soup to the pot (if needed) and stir in the plant-based milk. Gently reheat if necessary.

   Taste and season with salt and pepper.

9. Garnish and serve:

   Ladle into bowls and garnish with chopped chives or parsley for a burst of color and flavor.

Tips & Variations

• Make it extra creamy: Add 1/4 cup raw cashews (soaked in hot water for 30 minutes and drained) before blending for an even silkier texture.
• Boost the flavor: Sauté a diced onion along with the leeks for a deeper savory note.
• Use different potatoes: Yukon Golds make the soup creamy, but Russet potatoes will work if that’s what you have on hand.
• Add greens: Stir in a couple of handfuls of baby spinach or kale just before blending for extra nutrients and color.
• Herb it up: Fresh dill, tarragon, or chervil add a unique twist to the traditional flavor profile.
• Chunky or smooth? You control the texture! Blend all for a classic smooth soup, or leave half unblended for a rustic, chunky finish.
• Meal prep: This soup freezes well. Cool completely and store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Pair it with homemade vegan bread: Try it with this Vegan Bread Machine Recipe for Soft, Delicious Loaves for the ultimate comfort meal.

Pro tip: If you want a richer flavor, try roasting the potatoes and leeks first. This caramelizes their sugars and adds a deep, savory note to the finished soup.

Nutrition Facts

*Nutrition facts are estimates and will vary based on specific ingredients and serving size.

Serving Suggestions

• Serve hot with a slice of homemade vegan bread or crusty baguette for a hearty meal.
• Top with toasted pumpkin seeds or a sprinkle of smoked paprika for crunch and color.
• Pair with a fresh green salad or a side of vegetable crackers for a light lunch.
• Enjoy as a first course for a dinner party—its elegant simplicity sets the stage for any main dish.
• For a full comfort-food experience, serve alongside a bowl of Low Calorie Vegetable Soup for a soup-and-salad night.

Conclusion

This vegan potato and leek soup is proof that plant-based cooking can be both simple and deeply satisfying. With its creamy texture and delicate flavor, it’s a dish that feels right at home no matter the season or occasion.

Whether you’re new to vegan cooking or a longtime enthusiast, this recipe is bound to become a staple in your kitchen.

Don’t hesitate to make it your own by experimenting with herbs, veggies, or garnishes. And if you loved this recipe, be sure to explore more comforting plant-based dishes, like our Peruvian Vegetable Recipes for Flavorful Healthy Meals or treat yourself to a sweet finish with our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Happy cooking, and may every bowl bring you warmth and joy!

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