This delicious vegan potato leek soup is smooth, creamy, and made with simple ingredients for an easy, nourishing meal.
This is a favorite soup at my home and always hits the spot. It's as creamy as my mushroom soup or cauliflower soup, but this time it's leeks that create the savory base, while the potatoes cook down and add a smooth texture.
It's the kind of comforting soup I make when I want something easy that the whole family will enjoy, especially with a slice of crusty bread on the side. And the best part? It all comes together in one large pot, making it perfect for meal prep or saving as leftover soup for the next day.
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Ingredients To Make This Delicious Soup:
You only need a handful of simple, wholesome soup ingredients to make this rich, comforting, creamy vegan potato-leek soup. But each ingredient plays a key role in building flavor and that signature creamy texture.
- Medium-Sized Leeks: Be sure to also use the white part of the leeks and thoroughly clean them in cold water to remove any grit. They bring a mild, slightly sweet onion flavor that creates the perfect base.
- Garlic: Fresh garlic adds depth and enhances the overall flavor of the soup. It pairs beautifully with the leeks and helps build a rich, savory base.
- Olive Oil: Use it to sauté the aromatics; olive oil adds richness.
- Potatoes: They create that naturally creamy texture without needing heavy cream. Yukon gold potatoes are ideal for a smooth finish.
- Vegetable Broth: A good-quality vegetable broth (or vegetable stock) adds depth and brings all the flavors together, like in my vegetable dumpling soup. This is essential for creating a rich and delicious soup.
- Coconut Milk: This is your plant-based alternative to heavy cream, giving the soup its silky, creamy consistency. Use a whole can of coconut milk or less, depending on how rich you want it.
- Italian Seasoning: It adds a subtle herbal note that enhances the soup's overall flavor without overpowering it. Use leftovers to season my Italian Barley Salad.
- Ashwagandha: This adaptogenic ingredient adds extra health benefits and blends seamlessly into the soup without altering its flavor. Talk about a stress-free, mood-supporting soup! Use code "NATURALVEGAN" to save!
- Sea Salt & Black Pepper: A good pinch of salt and freshly cracked black pepper brings everything together.
See the recipe card for quantities.
How To Make It:
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat, then cook the thoroughly washed leeks until soft. Add garlic and cook briefly.
- Add Potatoes & Seasoning: Add the diced potatoes, Italian seasoning, black pepper, and a pinch of salt. Stir everything together so the potatoes are well-coated in the aromatics.
- Cook Until Tender: Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat to low and let it simmer for 20-25 minutes, or until the tender potatoes are easily pierced with a fork.
- Blend Until Smooth: Use an immersion blender (or hand blender) to blend the soup directly in the pot until you reach a smooth, creamy consistency. Alternatively, carefully transfer the soup to a regular blender or high-powered blender in batches.
- Add Creaminess: Stir in the coconut milk and ashwagandha. Let the soup simmer for another 5 minutes to fully combine and develop the flavor.
- Serve & Enjoy: Ladle the soup into bowls and finish with a drizzle of olive oil, fresh herbs, and your favorite toppings.
Top Tips:
- Clean Leeks Properly: Always rinse sliced leeks thoroughly under cold water to remove hidden dirt.
- Choose the Right Potatoes: Yukon gold potatoes create a naturally creamy finish, while russet potatoes yield a thicker, heartier soup. You can also use a combo if you still have some potatoes left over from making my vegan potato skins.
- Control the Texture: For a super smooth result, use an immersion blender. If you prefer a more rustic feel or a chunkier potato-leek soup, blend only part of the soup.
- Adjust the Creaminess: Add the full can of coconut milk for a richer soup, or just a small amount for a lighter soup.
- Build Flavor Slowly: Let the soup simmer on low heat long enough for the flavors to fully develop.
Variations And Substitutions:
This creamy vegan potato-leek soup is easy to customize based on what you have on hand or your personal preferences.
- Swap the Coconut Milk: Use cashew cream or even a splash of almond milk for a different kind of creamy texture. Oat milk can work too; use the rest in my golden milk crème brûlée.
- Change up the Flavor: Simmer the soup with a bay leaf or a spoonful of white miso for a richer, more savory finish.
- Boost the Nutrition: Stir in nutritional yeast for a subtle cheesy flavor and added nutrients.
- Add Extra Toppings for Texture: Finish with crispy shallots, coconut bacon, or fresh herbs for extra flavor and crunch.
- Make it Richer: For a more indulgent version, add a spoonful of vegan sour cream before serving.
Storage:
Store any leftover soup in an airtight container or sealed container in the refrigerator for up to 4 days. The flavors deepen over time, making it even more delicious the next day.
To reheat, warm gently on the stovetop over low heat, adding a splash of vegetable broth or water if needed to loosen the texture.
Equipment Needed:
- Large Pot (or StockPot): Essential for cooking everything evenly in a one-pot meal
- Immersion Blender (or Hand Blender): The easiest way to achieve a smooth, creamy texture directly in the pot. A regular blender or high-powered blender is a great alternative if you don't have an immersion blender. But work in batches.
- Sharp Knife & Cutting Board: For prepping the leeks and potatoes
- Large Bowl: Helpful for rinsing and properly cleaning leeks
Recipe FAQs:
Yes, this soup can be frozen in an airtight container for up to 2 months. Let the soup cool completely before storing, and thaw in the fridge overnight before reheating. Reheat on low heat and add a splash of vegetable broth because the soup may have thickened in the freezer.
More Amazing Vegan Soup Recipes To Try Next:
Looking for other recipes like this? Try these:
If you try this Creamy Vegan Potato Leek Soup Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Creamy Vegan Potato Leek Soup
Equipment
- 1 High speed blender or immersion blender
Ingredients
- 2 leeks cleaned and sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 lbs golden potatoes peeled and diced
- 8 cups vegetable broth
- 1 13.5 oz can full-fat coconut milk
- 1 tablespoon Italian seasoning
- 1 tablespoon Anima Mundi Ashwagandha optional
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For Garnish (optional):
- Fresh chives
- Olive oil
- Homemade croutons
Instructions
Prepare the Leeks:
- Slice the leeks and rinse thoroughly to remove any dirt or grit. Set aside.
Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the leeks and cook for 5-7 minutes until soft and fragrant. Stir in the garlic and cook for another 1 minute.
Add Potatoes & Seasoning:
- Add the diced potatoes, Italian seasoning, sea salt, and black pepper. Stir to coat the potatoes in the aromatics.
Simmer:
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Blend:
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
Finish:
- Stir in the coconut milk and Anima Mundi Ashwagandha until fully incorporated. Simmer for an additional 5 minutes.
Serve:
- Ladle into bowls and garnish with fresh chives, a drizzle of olive oil, and homemade croutons.
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