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
Description
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
My husband and I really enjoyed this soup. I did croutons with it. So awesome, thanks for the great recipe
★★★★★
Awesome Debra! Thanks so much for sharing!
Love it! Did not use coconut cream/milk before in soups. Added a fresh red chili with the garlic to spice it up a little. Our kids have a little vegetable garden with their after school program, lots of leek, so definitely a welcome addition to the leek-repetoire! Thanks for the recipe!
★★★★★
So happy to hear that Kim! Thanks for sharing!
I recently made this for a friend who is going through some medical procedures, and she said it was the best potato leek soup they have ever had! I stole a bowl of it for myself before I brought it over, and I agree! I topped with chives and served it with gluten free crackers. I made it with coconut milk instead of coconut cream because it wasn’t available at my local grocer. It was still insanely creamy and amazing…and not to mention SO easy! My new favourite soup. Thank you very much for sharing and helping bring my friend some comfort! 🙂
★★★★★
So happy to hear that Dani, thanks a million!
I’ve made this twice now for my partner and I, think it’s safe to say it’s becoming a favourite! Very quick and easy with plenty of beautiful taste and texture! I like to keep it mostly smooth with a little bit of chunkiness left in there but about 90% smooth. Thank you for this beautiful recipe!
Awesome, thanks Joey!
This recipe looks wonderful – potato leek is one my favorites, and I can’t wait to put this on the stove this week! What type of potatoes do you recommend for this soup – russet? Yukon/yellow? Red? I have noticed in the past, that the type of potato used can make a big difference in the taste/texture, for the starch content differs greatly in each variety. Thank you again for the recipe – I look forward to exploring more tasty dishes on your website soon! 🙂
Either russet or yukon gold will work great here. 🙂
I loved this recipe. Thank you for sharing 🌱💛🙏
★★★★★
Thanks Jo!
This turned out way better than I expected – I bought leeks on an impulse to try and regrow them from the scraps and was looking for an easy way to use them up.
This is absolutely delicious, homey comforting soup that doesn’t feel too heavy on the belly which is a huge plus!
★★★★★
Awesome, so glad you enjoyed it Morgan!
just made this, its a great recipe. good for using up leeks 🙂
★★★★★
Thanks Tess!
Fab!!! ps. my sister has a different leek in her neck of the woods. Literally. She and her family pick them in their woods. The flavor is quite strong. I bet they would add a fun twang to this soup but I wouldn’t know how to convert the amount needed…
Thanks for another great recipe! pps. we had your waffles for our Easter breakfast and we are making your mushroom gravy and scalloped potatoes later today! My foodie husband will add ham since even though he eats all the vegan food we make, he will always likely add touches of his favorites foods.
★★★★★
Awesome! Thanks for sharing Tracy!
Hi! I’m excited to try this recipe, but I’m wondering does it freeze well? Thank you!
Hi Kaeleah! Yes it freezes very well! All the best! 🙂
I have made this recipe so many times. Just thought I’d chime in and say thank you.
I have the leeks in front of me and I’m just getting started on a new batch. Absolutely Delicious!
It’s cloudy and cold here today, everyone will love me for this treat!
Awesome! So happy you like the recipe! Hope it turns out wonderfully again today! 🙂
Oh my goodness! Been making this this morning. Just sat down to enjoy a bowl 😋 absolutely delish 👍
Will defo be making your others. Thank you 😊
Awesome! Thanks Ange!
This is a great recipe! I will definitely make it again!
Thank you 😊
★★★★★
Awesome! Thanks Judith!