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.
SUSAN BOUILLEZ says
As always Allison has another winning recipe! I have loved all of them that I have tried! She is one of my favorite Vegan/Chef resources for awesome vegan recipes. I substituted potato flakes to add to the soup as I did not have whole potatoes on hand. It turned out delicious!
Alison Andrews says
Thank you so much Susan! xo
Lori says
Fantastic soup. I used golden potatoes. I did not add the coconut milk. I put the soup in my Vitamix, ( did not mix it all the soup , about 80%, as I like the texture j. I added some fresh lemon juice and pepper when I served it up. This recipe is a keeper.
Alison Andrews says
Glad you enjoyed it Lori! Thank for the great review. 🙂
Katherine says
So easy and amazing flavor! I used a can of coconut milk instead of cream since that’s what I had in my pantry, and I wanted to use up some celery so I added that with the leeks and onions. I think leaving the skin on the potatoes would also add a nice texture for people that prefer a chunkier soup.
Alison Andrews says
Awesome! Thanks so much Katherine. 🙂
Stacy Brown says
I loved how nice, thick and creamy it was and how it goes sooo well with extra vegan sausage oooh it just felt so nice and warm in my mouth, super satisfying. Thanks For the Recipe. XO
Alison Andrews says
So glad you enjoyed it Stacy! Thanks for the excellent rating! 🙂
April h says
This soup is outta this world yummy.. thanks for the recipe, second time making it.. with fresh bread too, yum!
Alison Andrews says
Yay! Thanks for the wonderful rating April! 🙂
Jennifer says
A favorite recipe! I also like to add ground vegan sausage to my bowl of soup. It taste like the zuppa Toscana soup from that famous Italian chain!
Alison Andrews says
Sounds great! Thanks for sharing and the awesome review Jennifer! 🙂
Laura says
I made this soup today. I like texture in my soup, so I used a potato masher rather than blender before adding the coconut cream. I think the coconut tastes a little soapy, so I’d try with soy or oat cream next time, but it’s a great recipe. Good job!
Alison Andrews says
Thanks Laura! 🙂
Ray says
Deffo 5 star. So lush. I also used coconut evap milk. But still very creamy.thanks for a super.super soup. So filling. Love it.xx
Alison Andrews says
Thanks so much Ray! 🙂
Kate says
Delicious and creamy! Aside from the listed ingredients I used some shallots as I was almost out of onion. I left if just a little chunky for my preference. I just found out it’s quite good with curry madras powder sprinkled on top.
Easy and so satisfying!
Alison Andrews says
Glad you enjoyed it Kate! Thanks for sharing! 🙂
Bernadine O'Sullivan says
Delicious and so creamy ❤️
Alison Andrews says
Yay! Thanks Bernadine. xo
Yvonne says
Lovely and so easy – thank you!
Alison Andrews says
Awesome! Thanks for the wonderful rating Yvonne! 🙂
Lisa says
Thanks again, Alison, for another delicious recipe! I had decided to make a pot of stock while deciding to make for dinner.
Then I found your recipe. Wow! It was perfect for a cold winter night.
Alison Andrews says
Wonderful! So glad you enjoyed it. Thanks so much for the awesome rating! xo
Liz says
I 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
Hi Liz, so glad it was tasty even without any added salt! Thanks so much for sharing. 🙂
LF says
Made 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.
Alyson says
I 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
Hi 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.
Olivier says
I’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
Wonderful! Thanks so much for the review! 🙂