Vegan Potato Leek Soup
This 30-minute, 1-pot vegan potato leek soup is the quick and easy dinner you’ve been needing in your life! Made with less than 10 ingredients, it’s rich, creamy, and infused with fresh herbs like thyme and bay leaves. Plus, it makes great leftovers!
💚 Why you’ll love this recipe
- Simple to make: Who doesn’t love a good one-pot meal?! Once the leeks are cooked down, you just need to simmer everything and blend it.
- Budget-friendly: Using everyday, inexpensive ingredients, this vegan potato leek soup feels gourmet without the hefty price tag.
- Ready in 30: With preparation and cooking times combined, you’ll have dinner on the table in about 30 minutes.
- Dairy-free: Whether you’re vegan or lactose intolerant, this recipe will give you a luxuriously creamy consistency without any dairy.
If you love vegan potato leek soup, you should check out our vegan potato soup, 4-ingredient potato soup, vegan sweet potato soup, and vegan pumpkin soup.
🥔 30-minute vegan potato leek soup
We don’t know about you, but we are huge fans of quick and easy meals, and this 10-ingredient vegan potato leek soup ticks all the boxes! It’s made in one pot and comes together in 30 minutes, making it the ideal weeknight dinner to feed a hungry family.
The delicate onion flavor of leeks paired with the heartiness of potatoes makes this soup feel indulgent and unbelievably satisfying. And adding fresh thyme and bay leaves takes the flavors to new heights!
But the best part? How easy it is to customize. Mix in your preferred veggies, test out more herbs and spices, or top it with different garnishes to make it uniquely yours.
🛒 Ingredients & substitutions
- Vegan butter: Used to cook the leeks and provide a rich flavor. While we’ve opted for vegan butter, olive oil makes an inexpensive, easily accessible alternative.
- Leeks: Add a subtle sweetness and mild onion flavor. If leeks aren’t available, you can use a mixture of green and yellow onions, but the flavor will vary.
- Garlic: This aromatic ingredient is a must for vegan potato leek soup! If fresh garlic isn’t available, garlic powder will work in a pinch. Use a quarter teaspoon for every fresh clove.
- Potatoes: Their starchy nature gives the soup a creamy texture once blended. Yukon Gold potatoes are our number one choice, but white potatoes are another good option.
- Vegetable broth: Makes up the base and infuses the soup with a savory flavor. You can use vegetable stock powder or a vegetable bouillon cube mixed with water. Or, you can use “no chicken” vegan broth.
- Bay leaves & fresh thyme: These aromatic herbs enhance the overall flavor. Dried thyme will work in place of fresh thyme, but make sure to reduce the amount. You can also use a pinch of oregano in place of bay leaves.
- Salt & pepper: Essential soup seasonings! Don’t be afraid to generously salt the soup as potatoes need a lot of seasoning.
- Vegan heavy cream: Gives the soup a lusciously creamy consistency. You can replace vegan heavy cream with any plant milk of your choice or use more vegetable broth.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make vegan potato leek soup
Step 1: Wash the leeks
First and foremost, you need to make sure the leeks are thoroughly cleaned as they are a notoriously dirty veggie. We find slicing them first and rinsing them in a pot or bowl of water works best.
Let them drain in a colander or pat them dry with a tea towel. Remember, you only need the white and light green parts. The dark green tops can be saved and used to make vegetable broth!
Step 2: Sauté the leeks
Sauté the leeks with vegan butter or olive oil in a Dutch oven or large pot until they’re tender. This helps concentrate their sweet flavor, but be careful not to let them brown. Patience is key here to fully develop the taste.
Step 3: Simmer the soup
Add the garlic and cook for another minute or so, then pop the potatoes, vegetable broth, and herbs in. Bring the soup to a low boil, then reduce the heat to low and simmer it until the potatoes are fork-tender.
Step 4: Blend the soup
Once the potatoes are fully cooked, remove the bay leaves and thyme. Purée the soup using an immersion blender or a standalone blender, making sure there are no chunks left behind. If you’re using a regular blender, work in batches to prevent it from overflowing.
Step 5: Final touches
Lastly, mix in vegan heavy cream, season the soup with salt and pepper, and let it simmer for another few minutes to meld the flavors. Divide your vegan potato leek soup between bowls and add your favorite garnishes. Happy eating!
If you have questions about this vegan potato leek soup recipe, check out our FAQs or leave a comment down below!
🍞 What to serve with vegan potato leek soup
Vegan potato soup pairs well with so many side dishes that it’s hard to decide! Try some of our favorite options to see what you like best:
- Dairy-free bread or sourdough
- Kale Caesar salad or Apple walnut salad
- Air fryer quesadillas
- Balsamic glazed Brussels sprouts
- Air fryer zucchini or green beans
- Vegan garlic bread
🌡️ Storage & reheating
One of the best parts about vegan potato leek soup is how well it stores for leftovers and meal prep. Just follow these tips:
- Fridge: Cool the soup completely before transferring it to an airtight container. It will stay fresh for up to 4-5 days this way.
- Freezer: Once cooled, the soup can be stored in a freezer-safe container for up to 2 months. Remember to leave some space at the top for expansion.
- Reheating: For best results, thaw the soup overnight in the fridge. Warm it in a saucepan over medium heat, stirring occasionally. If the soup seems too thick, you can add a splash of broth or water to reach your desired consistency.
♻️ Variations
- Spicy: Add a teaspoon of crushed red pepper flakes or cayenne for a bit of heat.
- Herbs: Swap thyme with rosemary or basil for a different flavor.
- Grains: Stir in cooked quinoa or barley for a heartier, more textured version.
- Cream alternative: Replace vegan heavy cream with regular plant milk or vegetable broth for a more affordable option.
- Greens: Add some spinach or kale during the last few minutes of cooking for a boost of nutrients and a vibrant color.
🧑🍳 Top tips
- Clean the leeks: Make sure to clean your leeks thoroughly since they tend to trap dirt between all their layers.
- Consistent chopping: Dice the potatoes to similar sizes for even cooking.
- Gentle sauté: Avoid browning the leeks as this can cause a bitter flavor.
- Herbs: Choose fresh herbs over dried ones when available for the best flavor.
- Blending safety: If you’re using a regular blender, allow the soup to cool slightly before blending to prevent any accidents.
- Texture: Adjust the blending time to achieve your desired soup consistency, from slightly chunky to super smooth.
- Cream last: Add the vegan heavy cream at the end of cooking to maintain its richness and prevent it from curdling.
💬 FAQ
We recommend peeling the potatoes because it results in a smoother soup, but it’s ultimately up to you. There are a lot of nutrients in potato skins!
If your soup is too thin, simmer it longer until it reduces and thickens to your liking. Alternatively, you can blend the soup with some soaked cashews for added creaminess.
Yes, you can! It will just have a chunkier texture. You can also use a potato masher.
If your vegan potato leek soup is gummy, you may have diced the potatoes too small. If they are too small, they may release too much starch, creating a gummy soup consistency once blended. Keep them around half an inch for the best results.
🍴 More soup recipes
If you like quick and easy recipes like this vegan potato leek soup, you have to try out some more of our favorites like these:
- Sopa de Conchas: Mexican-style soup with toasted pasta and hearty vegetables in a spicy tomato broth.
- Vegan Split Pea Soup: A hearty, healthy, and protein-packed meal.
- Fava Bean Soup: Creamy fava beans, fresh veggies, and tasty herbs and spices.
- Vegan Black Bean Soup: A meal that’s light on the wallet but big on taste.
30-Minute Vegan Potato Leek Soup
Equipment
- Vegetable peeler
- Chef's knife
- Cutting board
- Measuring cups
- Dutch oven
Ingredients
- 3 tablespoons vegan butter or olive oil
- 2 pounds large leeks (white and light green parts only) (thinly sliced)
- 4 cloves garlic (minced)
- 2 pounds Yukon Gold or white potatoes (peeled and chopped into ½-inch cubes)
- 7-8 cups vegetable broth
- 2 bay leaves
- 6 sprigs fresh thyme
- 1 ½ teaspoons salt (plus more to taste)
- 1 teaspoon ground black pepper (plus more to taste)
- ¾ cup vegan heavy cream (or plain soy milk)
For serving
- Fresh chives or parsley (chopped)
- Cracked black pepper
- Croutons
- Roasted chickpeas
Instructions
- Clean the leek slices in a bowl or pot of water, making sure to peel the layers apart to catch any dirt. When they float to the top, transfer them to a colander and let them drain for a few minutes, or pat them dry with a towel.
- Once fairly dry, saute the leeks for 9-10 minutes until they’re tender and reduced in size by about half (adjust the heat as needed so they don’t brown).
- Add in minced garlic and cook for another 1-2 minutes. Then, add the cubed potatoes, vegetable broth, thyme sprigs, and bay leaves.
- Bring the soup mixture to a low boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.
- Remove the bay leaf and thyme sprigs, then purée the soup using an immersion blender or a standalone blender in batches.
- Transfer the soup back to the pot and mix in vegan heavy cream. Season the soup with salt and pepper and simmer for another 3-5 minutes to meld the flavors.
- Divide your vegan potato leek soup between bowls and garnish with fresh chives, green onions, cracked black pepper, croutons, or roasted chickpeas. Happy eating!
Video
Notes
- Clean the leeks: Make sure to clean your leeks thoroughly since they tend to trap dirt between all their layers.
- Consistent chopping: Dice the potatoes to similar sizes for even cooking.
- Gentle sauté: Avoid browning the leeks as this can cause a bitter flavor.
- Herbs: Choose fresh herbs over dried ones when available for the best flavor.
- Blending safety: If you’re using a regular blender, allow the soup to cool slightly before blending to prevent any accidents.
- Texture: Adjust the blending time to achieve your desired soup consistency, from slightly chunky to super smooth.
- Cream last: Add the vegan heavy cream at the end of cooking to maintain its richness and prevent it from curdling.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.