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 have made this twice in the last couple weeks its so delicious. I substitued creme for almond milk and added extra soup stock. It’s still very creamy. It’s always a hit in my house.
Wonderful! Thanks so much for posting Sam!
The most delicious soup I’ve ever had! I left the garlic out because of allergies.
I meant to select 5 stars!
Thanks so much for the great rating Nicole! So happy you enjoyed the soup!
I used sweet potato! And I didn’t have any veggie stock so I used water and a large piece of sweet kombu seaweed, which I removed after cooking, together with the bay leaves. And finally, I had no coconut cream so I used rice/hazelnut milk. Th soup was delicious!
My go to recipe for leek soup!
Substitute coconut cream for oat milk. For thicker creamier consistency,
add 2-3 tbsns flour, whisk to remove any lumps and cook until thickened.
Awesome! Thanks so much for sharing Mia!
I’ve made this quite a few times and it never disappoints!
Awesome! Thanks so much!
Hi, this was divine. I’d been trying for ages to get the recipe as I really wanted to make it myself. I’m in Britain and to be honest I used any old spuds twice. I cannot thank you enough for this. Even my friends who aren’t vegan love it. I use it regularly now. My favourite soup apart from my own Vege one. Very filling and very healthy. I also freeze half without coconut cream and eat the first half. I wasn’t sure if I could freeze it with the coconut. So a huge thanks for the recipe.
So glad to hear Andrea! You can freeze it with the coconut cream, but the way you do it is also perfect. Thanks so much for sharing!
I made this soup tonight. It was wonderful. Looking forward to making some of your other soups.
So happy you enjoyed it Joe!
Made for first time, not much of a cook but have the herbs and spices to make most stuff.
Used coconut milk as it was all I had in the cupboard. No salt/pepper and it was lush, there was an underlying bitterness which felt like it was related to the leeks. Taking some to dad’s for lunch tomorrow, he always adds salt. Like the idea of nutritional yeast or cashew cream.
Certainly a winner
Thank you
So glad you enjoyed it Maggie! Thanks for the great review.
This was really creamy and comforting. As others have said, I was surprised that you couldn’t taste the coconut at all. Sprinkling a little smoked paprika or nutmeg on at the end was surprisingly good and next time I think I will try adding a splash of white wine to give it even more depth of flavour. Thanks for the recipe 🙂
Thanks Jess! 🙂
Turned out amazing! Added a bit of nutritional yeast at the end, great recipe we couldn’t put down the spoon!
Wonderful! Thanks so much for the great review!
Hi Joanna, I’m so glad to know you froze this soup successfully. Did you use coconut cream or some other? Also, about how long did you freeze it for? Thank you!
My family loves this recipe. I leave some of the cooked leeks separate and add them back in at the end, just for a little texture. My kids beg me to make it. I substitute the coconut milk for oat and use whatever herbs I have available and it doesn’t change the taste dramatically.
Awesome! Thanks for sharing Kelly!
Wow. I made this today for lunch and it is so yummy. Great recipe!
Thanks Amanda!
I made this tonight and it was amazing! Instead of coconut cream I used homemade cashew cream and it turned out really well. Thank you for posting.
Wonderful! Thanks for sharing Kimberley!
I made this tonight and it was delicious! I could not find coconut cream and settled on light coconut milk as a substitute. I do not like the taste of coconut and was pleasantly surprised that I could not taste it at all. I am commenting particularly to reassure those who share my distaste for coconut flavor. I also did not realize I was out of bay leaves until I was too far in, but this omission did not appear to have a negative effect on the taste. I will definitely make again!
Thanks for sharing Lisa! 🙂
Any substitute for the coconut cream?
Canned coconut milk (unsweetened) or if you want to avoid coconut, then any creamy plant based milk, such as cashew or oat milk would work.
Love this soup and so does the family! I had even frozen a bunch and it thawed wonderfully.
Any thoughts on how this would turn out if made in a crockpot? This would be great if I could prep, set, and forget for the holiday.
Hi Joanna, I haven’t used a crockpot so far so I don’t have any tips, but so happy you love the soup! 🙂