Creamy and delicious vegan potato leek soup! This hearty and comforting meal is filling, satisfying and will have you coming back for more!
This vegan potato leek soup is everything you want a soup to be!
It’s warming, comforting, hearty, satisfying and oh, soooo delicious!
Now, I’ll admit, leeks are not an ingredient I was extremely familiar with but now that I am…. Well, let’s just say I have been missing out! Leeks are part of the onion family! And who doesn’t love onions?
And potatoes in a soup, well that’s always a winner! I am already a huge fan having made my creamy vegan potato soup that I simply adore!
Potatoes are total comfort food and blending them up in a creamy soup with leeks and onions and spices and garlic and all kinds of good stuff, well you know it’s going to be great!
The Leeks
You can buy your leeks already cleaned up nicely, where they’re already trimmed down so that they’re just the inner white and light green parts, or you can buy the whole leeks where it’s the outer dark green parts as well.
If you buy the whole leeks, be sure to cut all those outer dark green parts and root ends away so that all you’re left with is the white and light green parts. And then those are the parts that you chop up for the soup (as pictured below).
How to make vegan potato leek soup
Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. Then add in some spices.
Add chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce heat, cover and simmer until the potatoes are soft and cooked.
Remove from the heat and remove the bay leaves. Add in a can of coconut cream and blend up the soup using an immersion blender.
If you don’t have an immersion blender then transfer to your blender jug in stages, blend until smooth and then gradually return to the pot.
Add sea salt and black pepper to taste (you can be quite liberal with this) and then serve with some fresh chopped chives and a sprinkle of black pepper on top.
What does a vegan potato leek soup taste like?
The flavor of this soup is deliciously mild.
But…that’s also the caveat, the flavor is mild!
Leeks are actually very mild in flavor, and of course potatoes are not strong in flavor. This soup is spiced very nicely, and the outcome is very creamy and delicious, with the bay leaves and the thyme and the rosemary and the coriander powder and the vegetable stock, and of course you serve it with some fresh chopped chives.
But, remember if you are serving yourself a bowl and finding it a little too mild in flavor – don’t be shy with that extra sea salt and black pepper!
Sometimes it’s just a few extra dashes of salt and/or black pepper and it all comes alive.
Traditionally a potato leek soup uses regular cream so we switched that for coconut cream for the vegan version and I really don’t think there is any coconut flavor that results from it. But if you hate coconut then it might be best to switch this for something else.
This vegan potato leek soup makes an excellent appetizer but also main course! If you serve it with some crispy fresh bread and maybe a side salad it can be a very filling main course.
So I really think you will love this vegan potato leek soup! It is:
- Hearty
- Comforting
- Filling
- Creamy
- Delicious!
- Easy
- An Appetizer or Entree!
Leftovers keep very well and can be reheated the next day, so if you’re cooking for less people that’s not a problem at all!
More Vegan Soups!
- Spicy Vegan Carrot Soup
- Vegan Pumpkin Soup
- Vegan Butternut Squash Soup
- Vegan Cream of Mushroom Soup
- Vegan Minestrone Soup
- Vegan Tomato Soup
- Vegan Split Pea Soup
- Vegan Lentil Soup
So what do you think of this vegan potato leek soup? Let us know in the comments! And please rate the recipe too, it’s so helpful! Thank you!
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Vegan Potato Leek Soup
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4-6
Print Recipe
Pin RecipeDescription
Creamy and delicious vegan potato leek soup! This hearty and comforting meal is filling, satisfying and will have you coming back for more!
Ingredients
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 Tbsp Olive Oil
- 4 Large Leeks (white and light green parts only, chopped)
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1/2 tsp Coriander Powder
- 6 Medium Potatoes (~2.2lb/1kg) – peeled and chopped
- 2 Bay Leaves
- 4 Cups (960ml) Vegetable Stock/Broth
- 1 14oz (400ml) Can Coconut Cream
- Sea Salt and Black Pepper (to taste)
- Fresh Chives (Chopped)
Instructions
- Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.
- Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.
- Remove from the heat and remove the bay leaves.
- Then add in the coconut cream.
- Blend the soup using an immersion blender for the easiest blending or, if you don’t have an immersion blender, transfer in stages to a blender jug and blend until smooth.
- Add sea salt and black pepper to taste.
- Serve with fresh chopped chives.
Notes
*Recipe inspired by Once Upon A Chef.
- Category: Appetizer, Soup, Gluten-Free
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 6)
- Calories: 343
- Sugar: 7.3g
- Sodium: 464mg
- Fat: 16.8g
- Saturated Fat: 12g
- Carbohydrates: 44.2g
- Fiber: 4.8g
- Protein: 6.2g
Keywords: vegan potato leek soup
Anna Andrews says
April 30, 2018 at 3:50 pmWinter is in the air and this is just the soup for me! Hearty and warming and so enjoyable.
★★★★★
Marida says
May 9, 2018 at 3:46 amMy 4 year old loves this soup, he calls it mash soup.
★★★★★
Alison Andrews says
May 9, 2018 at 7:33 amHahaha, that’s awesome! 😊
Mandy says
May 16, 2018 at 5:57 pmWhere do you get vegetable broth in South Africa
★★★★★
Alison Andrews says
May 16, 2018 at 7:40 pmHi Mandy, Ina Paarman has a great vegetable stock powder available in South Africa, you mix 1 tsp per cup of hot water and it works great for all recipes requiring a vegetable stock.
Stacey says
October 1, 2018 at 6:08 pmAmazing soup! I didn’t have coconut cream but I had Thai coconut milk – the can was topped with cream and it worked like a charm for this one! Thank you!
★★★★★
Alison Andrews says
October 1, 2018 at 6:34 pmWonderful! Thanks for posting! 🙂
Randa says
October 16, 2018 at 9:14 pmHey I was just wondering can this soup be frozen
Alison Andrews says
October 17, 2018 at 9:23 amYes it can! There are some tips for freezing potato leek soup in this article. 🙂
Christina says
October 20, 2018 at 10:36 pmMaking it again for the second time tonight! I love it!
Alison Andrews says
October 21, 2018 at 11:28 amWonderful! So glad you love it! 🙂
regina says
November 3, 2018 at 6:29 pmWhat potatoes did you use for the soup?
Alison Andrews says
November 4, 2018 at 9:06 amWe don’t have the same classifications for potatoes as elsewhere in the world, so this was just standard white potatoes, I think they’re called russet potatoes in America. 🙂
Christina says
November 5, 2018 at 1:18 amI used Yukon Gold I think and it was quite tasty! They are bit waxy, buttery and yellow inside.
Alison Andrews says
November 5, 2018 at 10:52 amThanks Christina! Yes, I really think any variety of white potato would be great for this! 🙂
Veggie Foodie says
November 14, 2018 at 12:01 amThis was the perfect soup for a cold, rainy night. I doubled the spices, halved the coconut cream and served over raw spinach that wilted with the heat of soup. it was divine!
★★★★★
Alison Andrews says
November 14, 2018 at 9:05 amSounds great! Thanks for sharing! 🙂
Andrea Biedermann says
November 21, 2018 at 11:12 pmSooooo goooood!!
★★★★★
Alison Andrews says
November 22, 2018 at 12:51 pmFantastic! Thanks for sharing! 🙂
Linda says
November 25, 2018 at 5:19 pmFollowed the recipe exactly. Absolutely delicious. Just the right spicing. Great way to use up potatoes that have gone soft. Hearty soup will definitely make it again.
★★★★★
JESS KARMA says
November 25, 2018 at 7:41 pmI subbed out the coconut cream for cauliflower and used only 4 small red potatoes for a wonderfully creamy, low-fat version of this recipe.
★★★★★
Vicki says
November 29, 2018 at 9:44 pmLove it
★★★★★
Sarah says
December 1, 2018 at 7:27 pmFabulous! Used the almond milk I had on hand instead of coconut, so maybe not as creamy as per the recipe but delicious! Will definitely be making again…and again.
★★★★★
Alison Andrews says
December 3, 2018 at 9:28 amYay! So glad you liked it Sarah, thanks for the great review. 🙂
Monica says
December 4, 2018 at 12:49 amI was a bit scared of the coconut cream thinking it was going to have a strong coconut flavor but oh boy I was wrong, there was no coconut taste what-so-ever! Amazing that even my 16 month old loved it!
★★★★★
Tanya says
December 4, 2018 at 6:12 pmMade delicious vegan soup exactly as written twice now and we all love it so much!
★★★★★
Alison Andrews says
December 5, 2018 at 11:57 amFantastic to hear that Tanya! Thanks for the great review. 🙂
Olivier says
January 5, 2019 at 1:15 amI’ve tested this recipe this evening for the first time with guests… and it was absolutly perfect ! Everybody have tasted and asked for a second plate !
Thanks a lot for sharing your recipes !
★★★★★
Alison Andrews says
January 5, 2019 at 1:29 pmWonderful! Thanks so much for the review! 🙂
Alyson says
January 16, 2019 at 12:24 amI had really high hopes for this recipe but my daughter and I thought it tasted too bland. I only used 4 potatoes instead of 6 because they were kinda large, but maybe it was still too much. I could only taste the potatoes and coconut but not any onion flavor. I followed the recipe so closely I don’t know what happened! I could only find unsweetened coconut cream which I had to go to 2 stores to find – was I supposed to used sweetened? I’d like to try it again if you have any suggestions. Thanks!
★★
Alison Andrews says
January 16, 2019 at 9:32 amHi Alyson, the coconut cream is supposed to be unsweetened so there was nothing wrong there. Please do read the post, the potential for blandness and a solution is discussed in the post. You likely just needed to use more salt and pepper at the end to alleviate that entirely. Leeks are very mild in flavor.
LF says
February 17, 2019 at 10:09 pmMade this tonight-so delicious! Had a few additions- the final product tasted a bit too rich for my liking so cut it with some freshly squeezed lemon juice and it was devine.
Liz says
March 3, 2019 at 10:49 pmI loved the subtle taste of the herbs, especially the coriander. It’s snowing today and this soup was perfect. Definitely will make again. I love salt, but did not need to add any to this soup.
Alison Andrews says
March 5, 2019 at 11:10 amHi Liz, so glad it was tasty even without any added salt! Thanks so much for sharing. 🙂