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.
Tracy says
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.
Alison Andrews says
Awesome! Thanks for sharing Tracy!
Kaeleah says
Hi! I’m excited to try this recipe, but I’m wondering does it freeze well? Thank you!
Alison Andrews says
Hi Kaeleah! Yes it freezes very well! All the best! 🙂
Glenn Curley says
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!
Alison Andrews says
Awesome! So happy you like the recipe! Hope it turns out wonderfully again today! 🙂
Ange says
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 ????
Alison Andrews says
Awesome! Thanks Ange!
Judith says
This is a great recipe! I will definitely make it again!
Thank you ????
Alison Andrews says
Awesome! Thanks Judith!
Mollietee says
This recipe is delicious! My whole family loved it. One of my boys said it reminded him of potato chowder and asked if it had bacon in it! We will have this again, thanks so much.
Alison Andrews says
So glad everyone enjoyed it! Thanks for the wonderful review.
amanda says
delicious!
Alison Andrews says
Thanks Amanda!
Theresa says
This recipe was much better than the standard one that I used when I cooked with dairy. I love the blend of seasonings and you don’t taste the coconut milk ( I used light coconut milk rather than cream). My husband added carrots & it was a good addition. My only regret is that we didn’t make more. Have you ever tried to freeze this soup? Maybe not since it has potatoes in it?
Alison Andrews says
So happy you like it Theresa! Thanks for the awesome review. It is freezer friendly even with the potato so you can go ahead and freeze leftovers too. 🙂
Karen Flynn says
Soo good! I didn’t have any cardamom, and I happened to have some cashew cream I previously made, so that was my creamy substitute and it was absolutely delicious! My husband insisted on eating his chilled. Thank you for a scrumptious dinner recipe!!
Karen Flynn says
I meant * coriander! Hahaha
Alison Andrews says
Haha, so glad you enjoyed it! Thanks for the wonderful review! 🙂
Kimberly says
Made this last night and we were so pleased with how savory and delicious it was!!! Used a can of lite coconut milk and only blended about half of the soup. Just wow! It is not a mix of seasonings that I have ever used before. Thank you!
Alison Andrews says
Awesome! Thanks Kimberly! 🙂
Marnie says
Just finished making this soup for the first time but with some minor changes.. I added about 1/2 cup more broth because I thought I had too much potato, an extra 1/4 onion and a tablespoon of garlic. I didn’t think that 1 teaspoon would be enough but I love garlic! And I only added about 1/3 can of the coconut cream just because I was scared it would taste coconut-y. I don’t have an immersion blender and was too lazy to haul out my regular blender so I used a potato masher. Besides.. I like a chunkier soup. And finally some salt and pepper. Not bland at all.. just plain deliciousness. Thank you, Alison, for another wonderful recipe!
Alison Andrews says
Awesome! So glad you enjoyed it, thanks so much Marnie!
Stephanie Canning says
Omni husband to be had no clue this was vegan. Super recipe
Alison Andrews says
Awesome! Thanks so much Stephanie! 🙂
Sally Pawloski says
Just delicious! I made it as instructed and it was great. Very filling with some crusty French bread!
Alison Andrews says
Awesome! Thanks Sally! 🙂
Colleen Peters says
So delicious. I accidentally added the coconut cream at the same time at the potatoes and it worked out great. Whew! I also added 1/2 gold potatoes and 1/2 yams and it was so good. Just a little extra nutrients. Will definitely make this one again. Comfort food on a rainy day!
Alison Andrews says
Awesome! So happy it worked out great! Thanks for the wonderful review! 🙂
Agnes Kamradt says
Absolutely delicious and amazingly easy to fix. This from someone who hates to cook!
Note: Here in Arizona we have Yucca plants that flower in the spring. The flowers are eatable and I pick a five gallon bucket full, wash them and mix them with about a quart of sliced garlic and about a cup of olive oil. I freeze this in 1/4 cup cubes.
I used 2 cubes of this in the soup. EXCELLENT addition!
Alison Andrews says
Awesome! Thanks for sharing Agnes! 🙂