This creamy vegan soup is filled with delicious plant based ingredients and is easy to make!
This potato leek soup recipe is filled with some of my favorite plant based soup ingredients.
If you're looking for a hearty comfort food recipe, look no further. This incredible recipe tastes like creamy mashed potatoes but in soup version.
Not only is this soup delicious, but it's also really easy to make with just a few simple steps.
Leeks: To be fully transparent, I almost never use leeks in my recipes. If you're new to preparing and cooking with leeks you can check out this article all about leeks.
In this recipe we are using just the lighter green and white part of the leeks. Instead of throwing out the darker green version, I recommend washing and then storing them in a large ziploc bag in your freezer to make Vegetable Scrap Broth.
Potato: I used three medium Russet potatoes in this recipe. I did peel them before cooking in order to get a creamier consistency.
Onion: I used a yellow onion in this soup recipe. You can sub a sweet onion in its place if that's all you have on hand.
Garlic: I always prefer to use fresh garlic whenever possible for the best and freshest flavors.
Broth: Use either organic vegetable broth, or homemade vegetable broth.
Herbs: I used a combination of fresh thyme and fresh rosemary. If you don't have fresh herbs you can use 1 teaspoon of each dried herb.
Coconut Milk: I make this potato leek soup without cream and use coconut milk instead. Add it in at the end of cooking but before blending and it will give you the perfect pop of sweet flavor.
See recipe card below for quantities.
This easy potato soup recipe is so simple and so delicious, you might just make it all winter long!
Not only is this potato leek soup recipe vegan, but it's also gluten-free which makes it a great option for a number of different dietary needs.
I always start every recipe by washing and prepping all of my produce and ingredients according to the ingredient list.
Then you'll add the olive oil, leeks, garlic, and onion to a large pot and sauté them over medium heat for about 5 minutes or until soft and fragrant.
Next, you'll add all of the remaining ingredients other than the coconut milk and cook on medium heat for about 30 minutes.
Let everything cool slightly before adding the coconut milk and then using an immersion blender.
If you don't have an immersion blender, let the soup cool completely before transferring to a traditional blender.
Tips and Storage
You can make this potato leek soup crockpot or slow cooker style by simply adding all ingredients (other than the coconut milk) to your crockpot and cooking on high for 4 hours.
Then allow it to cool slightly before add the coconut milk and using your immersion blender to blend it all up.
By choosing to make this slow cooker potato leek soup, it's a bit more hands-off and can free up more of your time for other activities!
If you want to make this less of a creamy vegan soup and more of a chunky potato leek soup, only blend a portion of the soup at the end of cooking.
This soup can be stored in an airtight container in the fridge for up to 5 days.
Substitutions and Additions
You can add carrots to this recipe to make it a carrot and leek soup. Simply peel and dice 2 medium carrots and add to the other veggies during sautéing.
Adding white beans to this vegan leek and potato soup is a great way to add some extra protein. Add 1 cup of cooked white beans of your choice when adding the broth.
If you enjoyed this vegan potato soup, be sure to try some of my other plant based recipes next:
Vegan Potato Leek Soup
- Large stock pot
- Immersion blender or high speed blender
- 1 tablespoon olive oil
- 3 russet potatoes large, peeled and diced
- 2 cups leeks white and light green parts only, chopped
- 4 cloves garlic roughly chopped
- 6 cups vegetable broth
- 1 yellow onion diced
- 2 sprigs thyme finely chopped
- 2 sprigs rosemary finely chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup coconut milk
- Wash and prep all ingredients according to the ingredient list.
- Combine the olive oil, leeks, onion, and garlic in a large pot and sauté over medium heat for about 5 minutes.
- Add all remaining ingredients to the pot except for the coconut milk and bring to a boil.
- Once the soup has reached a boil reduce to a simmer, cover, and continue to cook for about 30 minutes.
- Remove from heat, stir in the coconut milk, and use the immersion blender to blend the soup until it has a creamy consistency. See notes below if you do not have an immersion blender.
- Let cool slightly before serving and enjoy!