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.
I’m literally obsessed with this, only made it twice but perfect both times and I don’t even use all the ingredients. I sub coconut cream for oat milk, I never have bay leaves, thyme, rosemary or coriander, so I use dried mixed herbs, and I’m lazy so sub fresh garlic for granules, and it’s still SO tasty!
That’s so awesome Rebecca! Thanks for the amazing review!
Unfortunately I’m sorry to say there seemed to be too much liquid in the recipe and I had to reduce it for some time in order for it to be thick enough to resemble soup. ????
Hi Cazzie, I’m wondering if you used enough potato. It may be better to measure this by weight.
Very nice
I have it on the stove now and I’m getting ready to eat it. My family is super excited and it’s all thanks to you Alison for taking the time to write this wonderful post. I’ll report back after I hear what they have to say!
Wonderful! Hope everyone enjoyed it! 🙂
This was so easy and delicious! I switched the coconut cream for oat milk because that’s all I had on hand and it worked great. This is going to be a new staple in our home. Thank you!
Wonderful! Thanks Aimee!
Delicious. I just made this for lunch today and since it makes a lot, for lunch much of this week. I am on a strict low sodium diet, so left out the salt and used low sodium chicken broth (all veggie broth is too high in sodium…). It is an easy, delicious recipe! Thanks.
So glad to hear Larky! Thanks for the great review.
How big are your ‘large leeks’? I don’t know what’s a small, medium, large leek, haha.
We have a photo of them in the post. But in this case, it’s okay to take a guess, it’s not crucial to use a specific gram amount.
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!