This creamy Vegan Potato Leek Soup is ready in 30 minutes. An easy, one-pot recipe perfect for meal prep or cozy, healthy dinners. Hearty, satisfying, and incredibly tasty!
Made with simple ingredients like potatoes, leeks, and Vegetable Broth, this soup is both comforting and nutritious, and you can customize it with your favorite toppings!
Whether you're looking for a quick weeknight meal or something to warm you up on a chilly day, this soup is sure to hit the spot. Plus, it's great for leftovers and reheats beautifully!
Love comforting soups with potatoes? Don't miss my delicious Vegan Potato Soup, creamy Vegan Potato and Corn Chowder, or flavorful Vegan Broccoli Cheddar Soup.
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🌟 Why you'll love this recipe
- Quick & easy: This soup is ready in just 30 minutes, making it perfect for busy weeknights when you need a quick, delicious meal.
- One-pot meal: Less cleanup and more time to enjoy as all the flavors blend perfectly in one pot!
- Creamy & comforting: This rich soup is perfect for chilly days or when you need something cozy and satisfying.
- Healthy & nutritious: Made with simple plant-based ingredients, this hearty soup is packed with veggies and nutrients.
- Customizable: Easily make it your own by adding favorite toppings or extra veggies, with endless ways to adapt it to your taste.
🧾 Ingredient notes
Olive oil: Olive oil adds a rich flavor and helps soften the vegetables. I prefer extra virgin olive oil, but any kind works.
You can also use Vegan Butter for a creamier texture or coconut oil for a hint of sweetness.
Potatoes: Starchy potatoes like russet or Yukon Gold are the best choices for this recipe. They create a creamier texture and help thicken the soup.
For a firmer bite, you can use red or baby potatoes, but starchy ones give the soup that rich, smooth consistency.
Dried thyme: You can also use fresh thyme in place of dried. For ½ teaspoon of dried thyme, use 1 and ½ teaspoons of fresh thyme as the flavors are milder.
If you don't have thyme on hand, rosemary or oregano are great alternatives that complement the flavors of the soup as well.
Full-fat coconut milk: You can swap it for coconut cream if you want it richer, or light coconut milk for a lighter option.
Soy Milk works too, or any plant-based milk like Almond Milk, Oat Milk, or Cashew Milk, whatever you prefer!
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy twist: Add ¼ to ½ teaspoon of Chili Powder or cayenne, depending on how much heat you like.
- Herb-infused: Add 1 sprig of fresh rosemary or 1 tablespoon of fresh basil. Remove the sprig of rosemary before serving.
- Creamy cauliflower: Replace half of the potatoes with about 2 cups (240 grams) of chopped cauliflower for a lighter version.
- Cheesy flavor: Stir in 2-3 tablespoons of nutritional yeast, or add ¼-½ cup (25-50 grams) of shredded vegan cheese for extra creaminess.
- Loaded soup: Top the soup with ¼ cup of crumbled Vegan Bacon, 1-2 tablespoons of fresh chives, or a handful of croutons for more texture and flavor.
🔪 Instructions
Step 1: Heat the oil in a large pot over medium-high heat. Add the leeks and garlic, and sauté for about 5 minutes until soft and fragrant.
Step 2: Add the remaining ingredients to the pot, stirring well to combine. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
Step 3: Use an immersion blender to blend the soup until smooth. If you don't have one, carefully transfer the soup in batches to a regular blender and blend until creamy.
Step 4: Serve hot with fresh chopped chives and your favorite toppings.
💭 Expert tips
- Clean the leeks thoroughly: If you have time, slice them lengthwise and rinse under running water to remove any trapped dirt.
- Adjust the consistency: For a thinner soup, add more broth after blending. For thicker texture, simmer longer before blending.
- Use an immersion blender: Blend directly in the pot for easy cleanup. If using a regular blender, let the soup cool slightly and blend in batches to avoid spills.
- Don't over-blend: Blend until smooth, but avoid over-blending to prevent the soup from becoming too starchy or gummy.
- Make it ahead: This soup tastes even better the next day, as the flavors have more time to meld. Store it in the fridge for up to 5 days.
❓Recipe FAQs
The soup can last in the fridge for up to 5 days when stored in an airtight container. Just reheat it when you're ready to enjoy!
Yes, you can freeze the soup! Let it cool completely, then store it in an airtight container for up to 3 months.
When you're ready to eat it, just thaw in the fridge and reheat.
You can reheat the soup on the stove over medium heat, stirring occasionally until it's warmed through.
If it's too thick after being in the fridge or freezer, just add a bit of vegetable broth or water to reach your desired consistency.
You can also reheat it in the microwave in short intervals, stirring in between until hot.
Serve the soup hot with toppings like chopped chives, a drizzle of olive oil, or a sprinkle of nutritional yeast for a cheesy touch.
It pairs wonderfully with crusty Vegan Bread or Vegan Garlic Bread on the side for dipping.
You can also add a dollop of Vegan Sour Cream or coconut cream for extra richness.
Yes, you can! Start by using the "Sauté" setting to cook the leeks and garlic for about 5 minutes until soft.
Then, add the remaining ingredients, close the lid, and set the valve to "Sealing."
Cook on "Manual" or "Pressure Cook" for 7 minutes, followed by 10 minutes of natural release, then do a quick release.
Once the pressure is released, blend the soup with an immersion blender or in batches with a regular blender, and serve!
🍲 More vegan soup recipes
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Vegan Potato Leek Soup
Ingredients
- 2 tablespoons olive oil
- 3 leeks, white and light green parts only, chopped
- 2 cloves garlic, minced
- 2 pounds potatoes, russet or Yukon Gold
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 14-ounce can full-fat coconut milk, or 1 and ½ cups unsweetened soy milk, or any other non-dairy milk
- Chives, for garnish, optional
Instructions
- Heat the oil in a large pot over medium-high heat. Add the leeks and garlic, and sauté for about 5 minutes until soft and fragrant.
- Add the remaining ingredients to the pot, stirring well to combine. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Use an immersion blender to blend the soup until smooth. If you don't have one, carefully transfer the soup in batches to a regular blender and blend until creamy.
- Serve hot with fresh chopped chives and your favorite toppings.
Notes
- Clean the leeks thoroughly: If you have time, slice them lengthwise and rinse under running water to remove any trapped dirt.
- Adjust the consistency: For a thinner soup, add more broth after blending. For thicker texture, simmer longer before blending.
- Use an immersion blender: Blend directly in the pot for easy cleanup. If using a regular blender, let the soup cool slightly and blend in batches to avoid spills.
- Don't over-blend: Blend until smooth, but avoid over-blending to prevent the soup from becoming too starchy or gummy.
- Make it ahead: This soup tastes even better the next day, as the flavors have more time to meld. Store it in the fridge for up to 5 days.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.