This Vegan Potato Leek Soup is packed with hearty veggies and is so deliciously creamy, no one will believe it’s vegan! A big bowl is filling enough for an evening meal, and a small bowl makes a delicious lunch alongside a simple salad. It's also perfect for meal prep! This vegan potato soup recipe is truly as versatile as it is delicious!
You Will Love This
- It’s packed with tons of vegetables! Some leek and potato soup recipes stick pretty closely to those two ingredients, but we’re making the most of this meal! Onion, leek, carrots, celery, and potatoes are going to make sure your family gets a full serving of veggies for dinner with this vegan leek and potato soup.
- It’s SO simple! Something as elegant and delicious as leek and potato soup seems like it should be complicated, but it’s really not! This recipe comes together quickly and in one pot, for an easy weeknight meal. That makes it one of our family's favorites when we're short on time but want a warm, comforting dinner.
- It’s a great meal prep recipe! Vegan potato soup will stay good in the fridge for up to a week. When you’re ready to enjoy a bowl for lunch, just warm it up on the stove for a few minutes. Add a little extra broth to loosen it up, and heat to your preference. Be sure to season with salt and pepper after reheating as well!
Instructions
Heat oil in a large pot over medium-high heat. Add leeks, onion, celery, and carrot along with a couple pinches of salt and pepper.
Cook, stirring occasionally for 10 minutes. Add garlic, thyme, and sage and cook, stirring frequently, for another minute.
Add diced potatoes.
Add veggie broth.
Bring to a simmer. Turn heat to low, cover, and simmer for 10-12 minutes or until the potatoes are fork tender.
Carefully blend half the soup and return it to the pot. You can do this by adding half the soup to a high speed blender or transferring half the soup to another bowl and using an immersion blender.
Return blended soup to the pot. Stir in vinegar and season to taste with salt and pepper.
Garnish with vegan Parmesan, homemade croutons, and fresh parsley.
Tips
- No need to peel the potatoes! Not only is the skin on baby yellow/red potatoes super thin, but it’s also where most of the nutrients come from! The skins will cook up nicely and blend very easily. The best part is they don’t contain enough starch to make the soup goopy. I find baby yellow/red potatoes provide the best texture when making creamy soups.
- I prefer the texture of this soup when just half of it is blended. This gives the soup an overall creamy texture (without the addition of heavy cream!) along with big chunks of potato, leek, carrot, and celery. The best way to achieve this is to divide the simmered soup in half and blend half of it in a high speed blender or with an immersion blender. Using an immersion blender right in the pot of soup works best when you're blending the entire pot of soup - which you can totally do by the way if you want! But if you try to use an immersion blender to just blend part of the soup, you'll end up with small chunks of veggies and a semi-blended texture. It's best to fully separate the portion of the soup that you are blending for the best creamy texture.
- This leek and potato soup is vegan, but it doesn’t have to be! I like to incorporate a few meatless meals each week, but you can easily use normal Parmesan cheese if that’s what you have on-hand. You can also top this with some crispy bacon pieces if you want to fry up a couple of strips ahead of time. I find a few bacon pieces are enough to get veggie-weary kids to try a potato soup!
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Recipe
Vegan Potato Leek Soup
This Vegan Potato Leek Soup is packed with hearty veggies and is so deliciously creamy, no one will believe it’s vegan! A big bowl is filling enough for an evening meal, and a small bowl makes a delicious lunch alongside a simple salad. It's also perfect for meal prep! This vegan potato soup recipe is truly as versatile as it is delicious!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks, thinly sliced
- 1 cup diced onion
- 1.5 cups sliced celery
- 1.5 cups sliced carrot
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 2 lbs. baby yellow/red potatoes, diced into bite size pieces
- 6 cups vegetable broth
- 1-2 teaspoons white wine vinegar
- Kosher salt
- fresh cracked pepper
Garnish:
- vegan Parmesan cheese
- homemade croutons
- fresh chopped parsley
Instructions
- Heat oil in a large pot over medium-high heat.
- Add leeks, onion, celery, and carrot along with a couple pinches of salt and pepper.
- Cook, stirring occasionally for 10 minutes.
- Add garlic, thyme, and sage and cook, stirring frequently, for another minute.
- Add potatoes and broth.
- Bring to a simmer. Turn heat to low, cover, and simmer for 10-12 minutes or until the potatoes are fork tender.
- Carefully blend half the soup and return it to the pot. You can do this by adding half the soup to a high speed blender or transferring half the soup to another bowl and using an immersion blender. See notes section for tips.
- Return blended soup to the pot. Stir in vinegar and season to taste with salt and pepper.
- Garnish with vegan Parmesan, homemade croutons, and fresh parsley!
Nutrition
- Serving Size:
- Calories: 238
- Sugar: 7 g
- Sodium: 625.9 mg
- Fat: 9.8 g
- Saturated Fat: 1.4 g
- Carbohydrates: 36.2 g
- Fiber: 4.6 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: dairy free potato leek soup, healthy potato leek soup, vegetarian potato leek soup
B. Watson
Where do the onions come in that are in the description and in a photo? Looks yummy!
Kylie
That's totally my bad. I've just updated the recipe card and post to reflect the onions being included. Not sure how I overlooked those, but thank you for pointing it out! Can't wait to hear what you think if you give this recipe a try!
Shauna
So incredibly easy to follow, very clear directions, and the fragrance that stayed in my kitchen during the entire time I was cooking this was amazing!
Another commenter had mentioned putting a half cup of coconut milk in there to add to the creaminess so I tried that as well. Definitely loved it and will make this again throughout the winter.
★★★★★
Rita
Wonderful, creamy soup! Easy to make and needed nothing added. It was delicious as written. This will be one one I make again and again 🙂
★★★★★
Jessica
I happened to get all the vegetable ingredients in my CSA box this week and I’m always puzzled by what to do with leeks. This soup was easy and AMAZING! I used homemade broth from all the veggie scraps I’ve been saving, and finished it with about .5 cup of coconut milk for added creaminess (you can’t taste it at all). It’s so warming and delicious, even in the heat of summer here in Arizona.
★★★★★
Kylie
I love to hear this, Jessica! This easy soup recipe is the perfect way to use up all those farm fresh veggies. Thanks for leaving a review - I really appreciate it 🙂
Kayla
Only half the soup is blended? Just making sure I’m reading that correctly 😊
Kylie
Yes! You're welcome to blend all of the soup if you prefer. I like a creamy soup with chunks of potatoes still 🙂
Cindy
Very delicious soup! Subbed Italian seasoning mix for the thyme and sage, and did not add the vinegar at the end, but it was tasty and wonderful. Husband loved it! Will be making this again. Is this freezer friendly or not? Thanks for this great recipe!
★★★★★
Kylie
I'm so glad you enjoyed this soup, Cindy! Great substitutions - I'm glad you were able to make adjustments based on what you had on hand. Yes! I think this would freeze well in an airtight container for 2-3 months. I'd recommend thawing overnight in the fridge before reheating. And be sure to add a couple pinches of salt to taste after reheating as well.
Natalie
This was a quick and easy soup to make and had great cozy flavors — the addition of the parmesan cheese is brilliant 🙂 I didn't give the full five stars because the soup didn't end up being creamy at all even though I blended half of the soup. I did use baby red potatoes instead of baby yellow (which you mentioned either were fine) so I'm wondering if baby red just aren't as creamy as baby yellow? Will have to try again with the yellows!
★★★★