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    Home » Appetizers

    The Best Vegan Potato Leek Soup

    Published: Apr 28, 2018 Updated: Oct 10, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Potato Leek Soup

    Creamy and delicious vegan potato leek soup! This soup is hearty, comforting, filling and satisfying and will have you coming back for more!

    Vegan potato leek soup in a white bowl with a spoon.

    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 just know it’s going to be great!

    This 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 too.

    Vegan potato leek soup topped with chopped chives in a white bowl.

    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).

    Leeks on a wooden chopping board.
    Leeks on a wooden chopping board.

    How To Make Vegan Potato Leek Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil.
    Chopped onions and leeks with crushed garlic and olive in a pot.
    • Sauté until softened. Add thyme, rosemary and ground coriander and sauté.
    Chopped onions, chopped leeks, crushed garlic and olive oil sautéed in a pot.
    • 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. 
    Chopped potatoes, bay leave and vegetable stock added to pot.
    • Remove from the heat and remove the bay leaves. Add coconut cream and blend up the soup using an immersion blender. 
    Coconut cream added to pot.
    • 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. 
    Blended soup in a pot.
    • Add sea salt and black pepper to taste (you can be quite liberal with this).
    • Serve with fresh chopped chives and a sprinkle of ground black pepper on top. 
    Vegan potato leek soup in a white bowl with a spoon.

    What Does This 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 either. 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 ground coriander 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.

    Vegan potato leek soup in a white bowl with a spoon.

    Storing and Freezing

    Leftovers keep very well in a covered container in the fridge for 4-5 days. You can reheat in the microwave or on the stove. So if you’re cooking for less people that’s not a problem at all!

    It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge. You may want to immersion blend it again once thawed, as there may be some slight separation that may occur.

    Vegan potato leek soup topped with chopped chives in a white bowl.

    More Vegan Soups

    1. Vegan Pumpkin Soup
    2. Vegan Butternut Squash Soup
    3. Vegan Mushroom Soup
    4. Vegan Minestrone Soup
    5. Vegan Tomato Soup
    6. Vegan Lentil Soup
    Vegan potato leek soup in a white bowl with a spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan potato leek soup in a white bowl.

    Vegan Potato Leek Soup

    Creamy and delicious vegan potato leek soup! This hearty and comforting meal is filling, satisfying and will have you coming back for more!
    4.94 from 104 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Soup
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 343kcal
    Author: Alison Andrews

    Ingredients

    • 1 Medium Onion White, Yellow or Brown, 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
    • ½ tsp Ground Coriander
    • 6 Medium Potatoes (2.2lb/1kg) peeled and chopped*
    • 2 Bay Leaves
    • 4 cups Vegetable Stock/Broth (960ml)
    • 14 ounces Coconut Cream (400ml, 1 can) Unsweetened*
    • Sea Salt and Black Pepper to taste
    • Fresh Chives Chopped
    Prevent your screen from going dark

    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.

    Video

    Notes

    1. Potatoes. If you’re in the US then Russet potatoes are the best to use in this soup. If you’re elsewhere in the world then just choose any standard starchy white potato. 
    2. Coconut cream. You can also use full fat, canned, unsweetened coconut milk.
    3. Storing. Leftovers keep very well in a covered container in the fridge for 4-5 days. You can reheat in the microwave or on the stove.
    4. Freezing. It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge. You may want to immersion blend it again once thawed, as there may be some slight separation that may occur.

    Nutrition

    Serving: 1Serve | Calories: 343kcal | Carbohydrates: 44.2g | Protein: 6.2g | Fat: 16.8g | Saturated Fat: 12g | Sodium: 464mg | Fiber: 4.8g | Sugar: 7.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Stephanie says

      July 19, 2023 at 2:31 pm

      Made as recipe called for except I only had coconut milk so I just used the fat from the can & it still turned out fantastic. Great recipe!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 27, 2023 at 10:20 am

        That’s great Stephanie! Thanks for your great review!

        Reply
    2. Danielle says

      May 12, 2023 at 8:42 pm

      I was quite worried about this recipe having tried many awful tinned leek and potato soups but this is so much better than shop-bought. We took the tip from the comments about using celery and used oregano instead of rosemary (it was all we had in) and this was so tasty. This is going to be such a simple and delicious winter warmer!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 12, 2023 at 12:34 pm

        So glad you enjoyed the recipe and thanks for your review Danielle!

        Reply
    3. Netsanet says

      March 01, 2023 at 2:29 pm

      Thanks for this easy delicious recipe.Using ingredients that I had, I substituted the rosemary with oregano, coriander with cumin and coconut milk with oat milk.Definitely a recipe to repeat.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 12, 2023 at 12:34 pm

        Thanks for your review and I’m glad it worked out for you!

        Reply
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