Author: This Vegan Potato Leek Soup tastes a little fancy, but it's one of my favorite easy comfort foods. Think mellow, sweet leeks, buttery Yukon Gold potatoes, and a silky texture that's just begging for a piece of crusty bread. All the cozy French-inspired flavor, with surprisingly little fuss!
My Secret to Ultra-Creamy Potato Leek Soup
Yukon Gold potatoes do most of the creamy work here. They blend into such a lovely, velvety soup that you don't need flour, a roux, or lots of cream. Just a little splash at the end and, oh my, SO good! Honestly, washing the leeks is the fussiest part, and even that only takes a minute. The rest is a straightforward sauté, simmer, and blend. I love having some now and freezing a few portions for a future cozy dinner.
Why This Vegan Potato Leek Soup Is a Hit
- Ultra-creamy without a roux: Yukon Gold potatoes give the soup its silky texture, with no flour and just a little vegan cream.
- Fancy flavor, easy cooking: Sweet, mellow leeks, garlic, and herbs make this taste special, but the method is a simple sauté, simmer, and blend.
- Enjoy now, freeze some for later: Have a cozy dinner tonight and save a few portions for a day when you don't feel like cooking.
Ingredients for Vegan Potato Leek Soup
- Leeks: Leeks have a mild onion flavor that's perfect with creamy potatoes. Use the white and light green parts for the soup and discard the dark green (or you can save them for making vegetable broth).
- Vegan butter: I love using my homemade vegan butter, but store-bought vegan butter or olive oil works too.
- Garlic: Three cloves add savory flavor without overpowering the delicate leeks.
- Yukon Gold potatoes: Yukon Golds have a naturally buttery texture, and the starch in the potatoes helps thicken the soup as it's blended.
- Vegetable broth: Use your favorite store-bought broth or homemade vegetable broth.
- Bay leaf and thyme: Just enough to add depth to the soup without making it taste herbaceous.
- Vegan heavy cream: For an extra-rich finish. Full-fat canned coconut milk also works, though you may notice a little coconut flavor. Or use plain homemade cashew cream without sweeteners or flavorings. For a lighter soup, choose unsweetened oat, soy, or cashew milk.
- Fresh chives: For a little fresh flavor and a pop of green on top.
How to Make Vegan Potato Leek Soup
- Wash the leeks: Swish the sliced leeks in cold water, then scoop them out, leaving the grit behind. Sandy soup is definitely not what we're going for!
- Build the soup: Soften the leeks and garlic, then add the potatoes, broth, and seasonings. Let everything bubble gently until the potatoes are soft enough to blend.
- Blend briefly: Take out the bay leaf and puree just until the soup is smooth. An immersion blender makes this easy to do right in the pot.
- Finish and enjoy: Add your cream or plant milk, check the seasoning, and get your bowls ready. A sprinkle of chives makes a lovely finishing touch.
Tips and Variations
- Don't rush the leeks: Give them the full 8 to 10 minutes to soften. This brings out their mild, delicate flavor and makes them meltingly tender.
- Go easy with the blender: I prefer an immersion blender because I can stop as soon as the texture is right. Continuing to blend after the soup is smooth can turn those lovely potatoes gluey. A regular blender works too; follow the hot-soup precautions in the recipe card and avoid prolonged blending.
- For a lighter option: Use unsweetened soy milk or another unflavored plant-based milk instead of cream. Or replace the cream with about 1 cup of cooked, drained white beans or silken tofu for extra protein. The soup won't be quite as rich and silky, but it will still be delicious!
- Make it oil-free: Sauté the leeks and garlic in a splash of vegetable broth or water instead of vegan butter or olive oil.
What to Serve with Vegan Potato Leek Soup
A big ol' piece of crusty bread is my favorite for dipping into this soup! Add a salad or something with a little protein, and you've got a lovely dinner. Here are a few ideas:
- Vegan garlic bread: Warm, garlicky bread and creamy soup? Yes, please!
- Olive Garden Salad: A simple salad with a tangy dressing adds a fresh bite alongside the silky soup. Toss in some roasted chickpeas for extra protein.
- Avocado cashew Caesar salad: For something a little more substantial, add crispy tofu or vegan chicken.
- Chickpea Salad Sandwich: Add a satisfying sandwich on the side for a little extra protein and a more filling lunch.
Storage, Freezing, and Reheating
- Refrigerator: Let the vegan potato leek soup cool, then transfer it to an airtight container and refrigerate for up to 4 days. It will thicken as it chills.
- Freezer: Freeze the cooled soup in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium-low heat or in the microwave. If the soup is thicker than you'd like, stir in a splash of vegetable broth or plant-based milk until it's creamy again.
If you try this Vegan Potato Leek Soup recipe, let me know by leaving a comment and rating it. I'd love to hear what you think. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Potato Leek Soup
Creamy, cozy, and surprisingly simple, this Vegan Potato Leek Soup is rich, velvety, and packed with delicate leek flavor. Made with simple ingredients and blended until smooth, it's an easy comforting soup that's perfect for chilly days.
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Ingredients
- 4 large leeks, white and light green parts only, sliced
- 2 tablespoons vegan butter, or olive oil
- 3 cloves garlic, minced or pressed
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ cup vegan heavy cream, or unsweetened plant-based milk
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- Clean the leeks: Slice the leeks and place them in a large bowl of cold water. Swish them around to loosen any dirt, then lift the leeks out of the water and drain well in a strainer.
- Sauté: Heat the vegan butter or olive oil in a large soup pot over medium heat. Add the leeks and garlic and cook for 8 to 10 minutes, stirring occasionally, until the leeks are soft.
- Simmer: Add the potatoes, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Partially cover and continue to simmer for about 20 minutes, or until the potatoes are very tender.
- Blend: Remove the bay leaf. Using an immersion blender, blend until smooth and creamy. If using a standing blender, carefully blend the soup in batches, filling the blender only halfway so that the soup doesn't erupt. Stop blending as soon as the soup is smooth; overblending can make the potatoes gluey.
- Finish: Stir in the vegan cream. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle into bowls and garnish with chopped chives, flaky salt, and freshly ground black pepper if desired. Serve with crusty bread.
Notes
Cream options: Vegan heavy cream makes the soup especially rich. You can also use full-fat canned coconut milk (it may add a subtle coconut flavor) or homemade cashew cream (omit any sweeteners or flavorings). Unsweetened oat, soy, or cashew milk also work well for a lighter soup.
Oil-Free Option: Use a splash of vegetable broth or water instead of vegan butter or oil when sautéing the leeks.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat or microwave until heated through. If the soup thickens after chilling, stir in a splash of broth or plant milk.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 238kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1382mg | Potassium: 798mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1545IU | Vitamin C: 38mg | Calcium: 65mg | Iron: 3mg
George says
Love your recipes. They are my go to. I substitute the heavy cream and add 1/4 to 1/2 cauliflower and blend. I also add some fresh lemon juice before eating