Creamy and delicious vegan potato leek soup! This soup is hearty, comforting, filling and 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 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.
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
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.
- Sauté until softened. Add thyme, rosemary and ground coriander and sauté.
- 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 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).
- Serve with fresh chopped chives and a sprinkle of ground black pepper on top.
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.
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.
More Vegan Soups
- Vegan Pumpkin Soup
- Vegan Butternut Squash Soup
- Vegan Mushroom Soup
- Vegan Minestrone Soup
- Vegan Tomato Soup
- Vegan Lentil Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Potato Leek Soup
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
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
- 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.
- Coconut cream. You can also use full fat, canned, unsweetened coconut milk.
- 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.
- 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.
Tanya says
Made delicious vegan soup exactly as written twice now and we all love it so much!
Alison Andrews says
Fantastic to hear that Tanya! Thanks for the great review. 🙂
Monica says
I 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!
Sarah says
Fabulous! 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
Yay! So glad you liked it Sarah, thanks for the great review. 🙂
Vicki says
Love it
JESS KARMA says
I subbed out the coconut cream for cauliflower and used only 4 small red potatoes for a wonderfully creamy, low-fat version of this recipe.
Linda says
Followed 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.
Andrea Biedermann says
Sooooo goooood!!
Alison Andrews says
Fantastic! Thanks for sharing! 🙂
Veggie Foodie says
This 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
Sounds great! Thanks for sharing! 🙂
regina says
What potatoes did you use for the soup?
Alison Andrews says
We 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
I used Yukon Gold I think and it was quite tasty! They are bit waxy, buttery and yellow inside.
Alison Andrews says
Thanks Christina! Yes, I really think any variety of white potato would be great for this! 🙂
Christina says
Making it again for the second time tonight! I love it!
Alison Andrews says
Wonderful! So glad you love it! 🙂
Randa says
Hey I was just wondering can this soup be frozen
Alison Andrews says
Yes it can! There are some tips for freezing potato leek soup in this article. 🙂
Stacey says
Amazing 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
Wonderful! Thanks for posting! 🙂
Mandy says
Where do you get vegetable broth in South Africa
Alison Andrews says
Hi 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.
Marida says
My 4 year old loves this soup, he calls it mash soup.
Alison Andrews says
Hahaha, that’s awesome! ?
Anna Andrews says
Winter is in the air and this is just the soup for me! Hearty and warming and so enjoyable.