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.
This turned out great with my homegrown leeks, potatoes and onion. Thanks for sharing!
Awesome! Thanks so much for your lovely review!
I just made this soup! I made 2 things off this website today because I happened to have all the ingredients. The first thing I made was the chickpea tuna…. It was INSANELY good. This soup is the same- ITS AMAZING! Once again I followed the recipe exactly as written. There’s nothing I would change it’s just THAT good. For the bay leaves mine were fresh not dried, don’t know if that matters much. For the veggie broth I used better than broullion organic vegetable. For the coconut milk I used canned full fat. I did end up using quite a lot of salt as mentioned in the blog post. Thanks so much for all the great and healthy recipes- I look forward to trying more!
So happy to hear you enjoy the recipes Kasia! Thank you so much for sharing and for your lovely review!
This is an absolutely delicious soup. It was easy to make too.
Happy to hear you enjoyed the recipe Theresa!
Made this tonight. I used oat milk instead of coconut cream and turned out great. Definitely will be making this again.
Thanks for sharing Angie!
Made as is except for following: didn’t peel russet potatoes (it’s where nutrients are), added more garlic during sauté and used “heaping” spice amounts. This is a FANTASTIC soup! I also used unsweetened oat milk (because I had it on hand) because anything with coconut milk is NOT heart healthy and we avoid at all cost. I used immersion blender to thicken it up but still leave chunks of potato and visible leak pieces. This is going in my keeper file for sure. Thank you!!
Thanks for your review Kim!
I loved this soup and am sharing the recipe with friends. I left out the onion and made a smaller amount but used a whole can of coconut cream and had plenty. Delicious!
Happy to hear you enjoyed the recipe!
Made as recipe called for except I only had coconut milk so I just used the fat from the can & it still turned out fantastic. Great recipe!
That’s great Stephanie! Thanks for your great review!
I was quite worried about this recipe having tried many awful tinned leek and potato soups but this is so much better than shop-bought. We took the tip from the comments about using celery and used oregano instead of rosemary (it was all we had in) and this was so tasty. This is going to be such a simple and delicious winter warmer!
So glad you enjoyed the recipe and thanks for your review Danielle!
Thanks for this easy delicious recipe.Using ingredients that I had, I substituted the rosemary with oregano, coriander with cumin and coconut milk with oat milk.Definitely a recipe to repeat.
Thanks for your review and I’m glad it worked out for you!