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.

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!

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.

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.

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.

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!

Topping ideas

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

• Homemade breadcrumbs
• Roasted potatoes
• A swirl of coconut cream
• Crumbled tofu bacon or tempeh bacon
• A dollop of vegan sour cream
• Fresh parsley
• Lemon juice
• Red pepper flakes

Frequently asked questions

Want more comforting vegan soups?

• Easy Cauliflower Soup
• Vegan Tomato Soup
• Vegan Broccoli Cheddar Soup
• The Best Lentil Soup
• Vegan Chicken Noodle Soup

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 mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 8 servings

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 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

Instructions 

• 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.

Notes

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.

Nutrition

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

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