This is a one-pot Vegan Potato Leek Soup you can make for meal prep or cozy meals at home. It’s warm, nourishing, and delightfully creamy! Instant Pot instructions included and nut free.

overhead view of 3 bowls of Vegan Potato Leek Soup topped with coconut cream and chives.

Warm up with a bowl of Vegan Potato Leek Soup. It’s a comforting one pot soup recipe you can turn to on sick days, for healthy lunches, or for easy and warming dinners. You’ll find a medley of fresh and hearty vegetables, herbs, and cream in each bite.

If you love potato soup, make sure to go make my Easy Vegan Potato Soup as well!

Three reasons why vegan potato and leek soup is the best:

  1. A bowl of warm, savory, comforting goodness. Potato leek soup is a classic comfort food, and the same goes for this vegan version. Hearty vegetables and fresh herbs are responsible for the savory flavors while a creamy and smooth texture keeps you coming back for more.
  2. Made with wholesome, simple ingredients. You won’t find any complicated ingredients here. A medley of fresh vegetables, herbs, and coconut cream is all you need to turn this recipe into a nourishing, satisfying dream.
  3. It’s made in one pot. Toss the ingredients into a pot on the stove or the Instant Pot, let them do their thing, then blend (either using an immersion blender or regular blender) with coconut cream and enjoy!
close up on a spoon lifting a scoop of Vegan Potato Leek Soup out of a bowl.

Ingredients needed (with substitutes)

  • Olive oil
  • Leeks – Leeks are notorious for trapping dirt and sand in their leaves, so they need to be washed very well before cooking. To prepare leeks for cooking, chop off the root and dark green leaves. Slice the white and green part in half, then into thin half-moons. Place them in a bowl of cold water and move them around to loosen the dirt. Squeeze them dry and you’re done!
  • Garlic
  • Potatoes – Use Yukon Gold potatoes or Russet potatoes. Both of these are buttery and starchy, helping to thicken the soup naturally. 
  • Vegetable broth
  • Thyme – You can use dried or fresh thyme.
  • Rosemary – Dried, preferably. 
  • Bay leaves
  • Salt and pepper
  • Coconut cream – This enhances the soup’s velvety smooth and creamy texture. If all you have is canned coconut milk, try to only use the creamy white part at the top.
  • Chives – The perfect topping! Find even more soup topping ideas below.
ingredients for Vegan Potato Leek Soup in individual white bowls on a metal tray.

How to make vegan potato leek soup

Find the complete printable recipe with measurements below in the recipe card.

Warm the olive oil in a large soup pot on the stove. Once it’s hot, add the leeks and garlic and cook until they’re soft and fragrant.

a large white pot with cooked leeks and garlic.

Next, add the potatoes, broth, herbs, salt, and pepper. Bring the mixture up to a boil, then lower the heat to a simmer. Cover the pot with a lid and leave it to simmer until the potatoes are fork tender.

cooking vegan potato leek soup in a large white pot.

When the soup is ready, remove the bay leaves and take the pot off of the heat. Stir in the coconut cream before pureeing the soup with an immersion blender (or in batches in a regular blender).

Ladle the finished potato and leek soup into bowls, top with fresh chives, and enjoy!

pureed vegan potato leek soup in a large white pot.

Topping ideas

Aside from fresh chives, you can top each bowl of soup with:

Frequently asked questions

Can you make it in the Instant Pot?

Yes! First, cook the leeks and garlic in the oiled pot on Saute mode. Then stir in everything but the coconut cream, seal the lid on top, and cook on High Pressure for 9 minutes. Release the pressure, remove the lid, and stir in the coconut cream. Puree with a blender and you’re done!

I can’t have coconut. What can I use in its place?

The easiest replacement for coconut cream here is an equal amount of unsweetened vegan heavy cream (homemade or storebought). You can also leave it out entirely and use extra broth in its place, but the soup won’t be as rich or creamy.

Another way to thicken the soup is to blend part of it with 1 cup of cashews in a high speed blender. Stir it back into the pot with the rest of the pureed soup when it’s smooth. You can also leave out any sort of cream altogether if you want!

How long does potato leek soup last?

The leftovers store well in the fridge for about 5 days. Just keep the cooked and cooled batch in individual airtight containers to maintain freshness.

Can you freeze it?

Absolutely! Potato leek soup freezes well for 2 or 3 months.

overhead view of a bowl of Vegan Potato Leek Soup topped with coconut cream and chives.

Want more comforting vegan soups?

overhead view of a bowl of Vegan Potato Leek Soup topped with coconut cream and chives.
5 stars (6 ratings)

Vegan Potato Leek Soup

This is a one-pot Vegan Potato Leek Soup you can make for meal prep or cozy meals at home. It’s warm, nourishing, and delightfully creamy! Instant Pot instructions included and nut free.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8 servings


  • 2 tablespoons olive oil
  • 4 large leeks, white and green parts only, chopped
  • 3 cloves garlic, minced
  • 2 pounds yukon gold potatoes, peeled and chopped into 1/2 inch chunks
  • 4 cups vegetable broth
  • 2 teaspoons dried thyme or 3 sprigs fresh thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 13.5 ounce can coconut cream, see Notes for other options use as much as desired
  • finely chopped chives, for serving


  • Warm the olive oil in a large pot over medium heat. Add the leeks and garlic and cook, stirring often, for about 10 minutes until they soften.
  • Now add the potatoes, broth, thyme, rosemary, bay leaves, salt and pepper. Stir and bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, until the potatoes are fork-tender.
  • Carefully remove the bay leaves and turn off the heat.
  • Stir in the coconut cream, either the whole can or as much as you want, (for other cream options, see Notes) then blend the soup with an immersion blender until smooth. Alternatively, transfer in batches to a regular blender and then return to the pot.
  • Serve with finely chopped chives, if desired, and enjoy! Serve with Dutch Oven Bread or other crusty bread.


  1. Instant pot – Sauté the leeks and garlic in the olive oil using the saute feature, then add everything but the coconut cream. Stir well, then cook on high pressure for 9 minutes. Release the pressure carefully, then stir in the coconut cream and blend with immersion blender.
  2. Other cream options – Blend some of the soup in a high powered blender with 1 cup of raw cashews, then return to the pot. Or use any vegan heavy cream that is unsweetened, homemade or store bought. You can even leave it out for a less rich and creamy soup and use additional broth as needed.


Serving: 1of 8 servings | Calories: 312kcal | Carbohydrates: 31g | Protein: 5g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 779mg | Potassium: 721mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1006IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 3mg
Course: Soup
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I made this tonight with the cashews as a thickener and it’s BOMB! My family and I have been loving all of your recipes!

    1. I’m so glad you are loving my recipes! I appreciate you using them! Thanks for your awesome review!

  2. How do you think it would taste if I use full fat coconut milk instead of coconut cream. It’s all I have and I don’t want to go to the store!

    1. That’s completely fine! Just try to use the creamy white part at the top of the can. The soup will taste just as rich and creamy 🙂

  3. I made this soup tonight for dinner. So, so good! I added about 1/2 can of coconut cream and some almond milk to thin it just a bit. Very tasty!

  4. Wow! This was so delicious! I used Cashews instead of coconut cream, and I soaked the cashews in water for a couple of hours before putting them in the blender. I believe it makes it creamier once blended. I also added some shishito peppers to the leeks and garlic at the beginning to add just a little kick to it. And finally, I sprinkled some nutritional yeast on the finished product because as a vegan, I am also looking for ways to add B12 to my diet. It was so good! I can’t stop eating it! Thank you!

  5. Wow…another great recipe! I doubled the recipe for our game night group and everyone enjoyed it – no leftovers. Thank you for another easy to follow, delicious recipe!

    1. You are welcome! I’m so glad the soup was a hit at your game night! Thanks for sharing your wonderful feedback and review!

  6. Yummy! And so…easy to make. My daughter is pregnant so I do enjoy making homemade soups for her and the baby to be. Thanks, Nora 🙂 😘

    1. Awww, congratulations to you both! I’m glad you are loving the soup! How kind of you to make for your daughter! Thanks for sharing your fantastic feedback!

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