Name: Vegan Potato Leek Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 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 (use as much as desired); Finely chopped chives, for serving

Jump to Recipe· 4.1 from 7 reviews

I absolutely love sharing this cozy and nourishing Vegan Potato Leek Soup Recipe with friends because it feels like a big, warm hug in a bowl. It’s creamy without any dairy, incredibly flavorful, and so simple to whip up whether I’m preparing a weeknight meal or making a batch for meal prep. The silky texture and subtle herbal notes from fresh thyme and rosemary make every spoonful unforgettable. Trust me, once you try this soup, it will become your go-to comfort food all year round.

Why You’ll Love This Vegan Potato Leek Soup Recipe

What makes this soup truly special to me is the balance of flavors and textures. The sweetness of the leeks melds beautifully with the earthiness of the Yukon Gold potatoes, while the herbs bring a fragrant lift that keeps each bite interesting. The addition of coconut cream (or your favorite plant-based alternative) turns it into a luxuriously creamy delight without feeling heavy. I always find that the combo of these ingredients creates a soup that feels both indulgent and wholesome at the same time.

Another reason I recommend this Vegan Potato Leek Soup Recipe is how straightforward and quick it is to prepare. Just a handful of simple ingredients, a bit of patience while everything simmers together, and you’re rewarded with a rich, velvety pot of soup that tastes like it took hours to make. It’s perfect for cozy nights at home, hearty lunchboxes, or even a lovely starter for holiday dinners. Plus, the fact that it’s nut-free means it works well for so many dietary needs.

Ingredients You’ll Need

The image shows a metal tray holding eight white dishes with different ingredients, all placed on a white marbled surface. In the bottom left, there is a large bowl filled with many small, even cubes of yellow potatoes. To the right of that, a slightly smaller bowl contains cut green leek rounds showing their light green to yellow gradient center. Above this bowl, there is a small bowl with chopped green chives. Near the center of the tray, a medium-sized bowl holds orange-colored broth with a smooth surface. Next to that is an opened can of white coconut cream with a smooth top layer. In the top left part of the tray, a small fluted white dish has five piles of dry spices: one beige, one light brown, one pale pink, one dark brown, and one light gray. Below that, a small bowl contains a light golden liquid. In the bottom right corner of the tray is an empty small white bowl with a small amount of minced pale yellow garlic. The photo was taken with an iphone --ar 4:5 --v 7

Each ingredient in this soup is simple yet essential, contributing its own unique flavor, texture, or color to create a harmonious whole. I love how basic pantry staples come together to transform into something so comforting and special.

Olive oil: Adds a subtle richness and is perfect for gently sautéing the leeks and garlic to unlock their flavors.
Leeks: They bring a mild onion flavor that’s sweeter and less sharp, which forms the aromatic backbone of this soup.
Garlic: Just a few cloves for a gentle hint of warmth and depth without overpowering the other ingredients.
Yukon Gold potatoes: Their creamy texture when cooked makes the soup naturally silky and thick without needing flour or thickeners.
Vegetable broth: The liquid base that carries all the flavors and keeps the soup light but satisfying.
Dried thyme and rosemary: Earthy herbs that give the soup an inviting aroma and subtle complexity.
Bay leaves: They infuse the broth with a delicate herbal note during cooking.
Salt and black pepper: Essential seasonings to balance and enhance all the flavors.
Coconut cream: For that creamy, dreamy finish, adding richness without dairy or nuts.
Chives: Freshly chopped for a light, oniony garnish that adds color and brightness when serving.

Directions

Step 1: Warm 2 tablespoons of olive oil over medium heat in a large pot. Add the chopped leeks and minced garlic, then cook, stirring often, for about 10 minutes until they soften and become fragrant. This is where the magic starts as those mellow leek flavors begin to bloom.

Step 2: Add the peeled and chopped Yukon Gold potatoes, vegetable broth, thyme, rosemary, bay leaves, salt, and black pepper. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15 minutes, or until the potatoes can be easily pierced with a fork.

Step 3: Carefully remove the bay leaves and turn off the heat. This step is important to avoid any unexpected bitter bites.

Step 4: Stir in the coconut cream. You can add the whole can or just enough to reach your preferred creaminess. Then, blend the soup until smooth using an immersion blender right in the pot. If you don’t have one, transfer the soup in batches to a stand blender and blend until silky.

Step 5: Taste and adjust seasoning if needed. Ladle the soup into bowls and top with finely chopped chives for a fresh and colorful garnish. I love serving it with thick slices of crusty Dutch Oven Bread or your favorite rustic loaf for dipping.

Servings and Timing

This recipe makes about 8 generous servings, perfect for sharing or meal prep. Prep time is roughly 15 minutes, mostly for chopping and gathering ingredients. Cook time takes about 30 minutes, including sautéing and simmering, so the total time you’ll spend from start to finish is around 45 minutes. There is no resting time required, so once blended, your soup is ready to enjoy straight away.

How to Serve This Vegan Potato Leek Soup Recipe

The image shows three bowls of smooth, pale yellow soup. Each bowl is filled to the top with the creamy soup, which has white cream swirled on the surface in soft, irregular shapes. Chopped green chives are sprinkled in the middle of the cream swirl on each bowl, adding a bright green contrast. Two bowls are placed directly on a white marbled surface, and one bowl rests on a light beige cloth with a black spoon inside. The bowls have a smooth, rustic finish with a soft brown rim. A small black bowl filled with more chopped green chives is visible at the bottom left corner. The overall scene is bright with natural light, showing a clear and fresh presentation. photo taken with an iphone --ar 4:5 --v 7

I like serving this soup piping hot so you can fully appreciate the creamy texture and comforting warmth. One of my favorite accompaniments is a slice of homemade crusty bread, which is perfect for soaking up every last drop. Alternatively, a crisp side salad with tangy vinaigrette balances the richness of the soup beautifully, creating a satisfying, well-rounded meal.

For garnishing, I always go with freshly chopped chives because they add a pop of bright green color and a subtle oniony crunch that contrasts perfectly with the smoothness of the soup. A sprinkle of smoked paprika or a drizzle of good-quality olive oil also works wonders if you want to experiment with presentation and flavor layers.

If I’m pairing a beverage with this Vegan Potato Leek Soup Recipe, I usually reach for a light white wine such as a Sauvignon Blanc or a dry Riesling, which complements the herbal notes without overpowering the gentle taste. For non-alcoholic options, a sparkling water with a squeeze of lemon or a mild herbal tea makes a refreshing choice. This dish feels right at home on a cozy weeknight, a casual family gathering, or even as a starter for a holiday meal when you want something soothing and elegant.

Variations

One of the wonderful things about this soup is how adaptable it is to your taste and pantry. If you’re avoiding coconut, I recommend blending part of the soup with soaked raw cashews to create a creamy texture that’s just as indulgent. You can also experiment with different plant-based creams available in stores to find your favorite.

If you’re looking to deepen the flavor, try adding a splash of white wine when sautéing the leeks or a handful of chopped fresh parsley or dill just before serving. For an even heartier version, mix in some cooked white beans or lentils during the simmering stage to boost the protein and texture.

For an ultra-easy weeknight version, I often use the Instant Pot sauté and pressure cook functions. This keeps the prep minimal but delivers the same rich, comforting results. Alternatively, roasting the leeks beforehand adds a lovely caramelized note that really makes the soup stand out.

Storage and Reheating

Storing Leftovers

Leftovers of this Vegan Potato Leek Soup Recipe store beautifully in airtight containers in the refrigerator. I usually portion the soup into glass or BPA-free plastic containers with secure lids to keep it fresh and easy to grab for lunches or dinners. It will keep well for up to 4 days, but I always recommend giving it a quick sniff before reheating to ensure it’s still fresh.

Freezing

You can freeze this soup without any trouble. Just allow it to cool completely before transferring it into freezer-safe containers or heavy-duty freezer bags. Label each with the date and try to use within 3 months for best flavor and texture. When you want to enjoy it again, thaw it overnight in the fridge before reheating. This soup freezes and thaws exceptionally well compared to other creamy soups.

Reheating

For the best texture and flavor when reheating, I prefer warming the soup gently on the stove over medium-low heat, stirring occasionally. This helps prevent scorching and keeps the consistency smooth. Avoid reheating in the microwave if you can, as it can heat unevenly. If the soup seems too thick after reheating, just add a splash of vegetable broth or water to loosen it up without losing any flavor.

FAQs

Can I use regular potatoes instead of Yukon Gold?

Absolutely! Yukon Gold potatoes are my favorite because they have a naturally creamy texture, but you can also use russet or red potatoes. Just keep in mind russets might make the soup a bit fluffier, while reds hold their shape more. Adjust simmering time if needed until they’re tender.

Is this recipe gluten-free?

Yes, this Vegan Potato Leek Soup Recipe is naturally gluten-free as long as you use gluten-free vegetable broth. It’s a great option for anyone avoiding gluten who still wants a rich and satisfying creamy soup.

Can I make this soup without an immersion blender?

Definitely. If you don’t have an immersion blender, just carefully transfer the soup in batches to a regular blender and puree until smooth. Make sure not to fill the blender too full to avoid spills and hold down the lid securely. Then return the blended soup to the pot for final seasoning.

What can I substitute for coconut cream?

If you don’t want to use coconut cream, soaked raw cashews blended into the soup are a fantastic alternative that adds creamy texture and mild flavor. You can also use store-bought vegan cream or soy creamer, just make sure it’s unsweetened and unflavored to keep the soup savory.

Can I add other vegetables to this soup?

Yes! I sometimes add diced celery or carrots when sautéing the leeks for extra flavor and nutrition. Roasted cauliflower or parsnips can also add interesting depth. Just adjust the cooking times to ensure all vegetables become tender before blending.

Conclusion

I truly hope you’ll give this Vegan Potato Leek Soup Recipe a try because it’s one of those rare dishes that feels both incredibly comforting and nourishing at the same time. It’s so easy to make, yet feels special enough to serve any day of the week. From the first spoonful, you’ll taste the love and warmth in every bite. I can’t wait to hear how it becomes your new favorite go-to soup!