Vegan Potato Leek Soup – Elavegan

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This creamy vegan potato leek soup is hearty, warming, comfort in a bowl! It’s simple yet loaded with flavor, low-budget, served chunky or smooth, gluten-free, dairy-free, and super satisfying!

top shot of potato and leek veggie soup in large pot with ladle

Satisfying One Pot Vegan Potato Leek Soup

With winter practically here, I find myself often turning to the three C’s of winter meals: creamy, cozy, and comforting. Along with options like lentil dahl, and vegan lasagna soup, this vegan potato leek soup recipe is all three, PLUS it’s belly-warming, hearty, satisfying, and simple to make.

Combining a dozen simple and inexpensive ingredients, this leek and potato soup recipe is surprisingly loaded with flavor, with the subtle sweetness of mellow leeks helping create a well-rounded flavor. Plus, it can be pulled together in about 35 minutes – perfect any time you crave a cozy and satisfying meal.

Best of all, this dairy-free potato leek soup contains several important vitamins, minerals, and antioxidants to get you through cold and flu season. It’s even fairly versatile – for example, enjoy it chunky, smooth, or somewhere in between as an appetizer, side, or main. Plus, leftovers store and freeze well and taste even better on day two – so make plenty!

And since winter evenings and warm soup go practically hand in hand, you might also want to check out other vegan nourishing soup recipes.

vegan potato and leek soup in bowl with spoon

The Ingredients

  • Potatoes: Use all-purpose, slightly starchy potatoes, like Yukon Gold potatoes or Russet potatoes for potato recipes where they’re mashed or blended.
  • Leek: You only need to use the white and light green parts of this wholesome ingredient in any leek recipes. The dark green parts are far too tough but can be saved to make stock.
  • Celeriac: This soup uses a classic German ‘soup medley’ (carrot, leek, celeriac, and parsley). Use celery if it’s easier to find.
  • Carrots: Carrots help to make a flavorful vegan leek soup base.
  • Garlic: I prefer fresh garlic, but powdered will work in a pinch.
  • Vegetable broth: Use high-quality stock/broth (reduced sodium if preferred) or combine stock cubes/pots + water.
  • Seasonings: Dried marjoram (or dried thyme/rosemary), just a hint of nutmeg, and sea salt and black pepper help to bring out and enhance the flavors in this creamy potato leek soup.
  • Oil: Use a neutral cooking oil (like avocado oil) or use ¼ cup broth for an oil-free version.
  • Dairy-free cream: Use any. E.g., cashew cream, oat or soy cream, canned coconut milk, etc.
  • To garnish: I use fresh parsley (or scallions/chives) and optionally sliced vegan sausage for added protein.

ingredients for veggie soup with leeks and potatoes

What Else Could I Add to Vegan Potato Leek Soup?

  • Spinach or kale: Add a few handfuls in the last few minutes to add extra nutrients.
  • White wine: Add a splash of a vegan dry white wine after sauteing the veg and allow it to cook off before adding the broth for rich depth.
  • White cooked beans: To add protein, fiber, and extra heartiness.
  • Red pepper flakes: to add a hint of spice. Or cayenne pepper.
  • Cauliflower: For a lighter soup with fewer carbs, replace some potato with cauliflower.
  • Bay leaves: Add 1-2 for savory depth. Remove before blending the soup.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

horizontal shot of potato veggie leek soup

How to Make Vegan Potato Leek Soup

  • First, wash, peel, and slice the leek and carrots, chop the potatoes and celeriac into 1 cm cubes, and mince the garlic.
  • Then, heat the oil in a large soup pot/Dutch oven over medium heat. Once hot, sauté the leek for 3 minutes, then add the other chopped ingredients and spices and sauté for a further minute.

For even more flavor depth, lightly caramelize the leeks before adding the remaining ingredients.

  • Pour in the vegetable broth/stock and bring the mixture to a boil, then immediately reduce to a simmer, add the lid, and cook for 15 minutes, or until all the vegetables are tender.

4 step-by-step pictures how to chop veggies

  • Transfer about half the soup to a separate pot and use an immersion blender or regular blender to puree it until smooth and creamy.

If you’re using a blender, be careful not to overfill it. Hold down the lid while blending, pausing to lift it and allow steam to release. If it has a chute, leave it open.

  • Pour the blended soup back into the large pot, stir in the cream, and simmer for a few more minutes, then taste and season with salt, pepper, and nutmeg.
  • Finally, serve the vegan leek and potato soup in bowls (warm the bowls if preferred), garnished with fresh parsley, and optionally topped with vegan sausage slices. Enjoy!

4 step-by-step pictures how to cook and blend potato and leek soup

Serving Suggestions

By pairing the vegan/ vegetarian potato leek soup with a sliced vegan sausage topping, it becomes a fairly well-balanced, comforting meal and can be enjoyed alone or with:

  • Other garnishes: E.g., croutons or crispy chickpeas, a swirl of olive oil/truffle oil/melted vegan butter, kale chips, coconut bacon, a dollop of vegan sour cream, a sprinkle of vegan Parmesan or cheddar, red pepper flakes, a squeeze of lemon juice, etc.
  • Bread: Like regular or gluten-free bread (with or without butter), baguette, garlic bread, crostini/bruschetta (with roasted tomatoes, caramelized onion, and other bright flavors), etc.
  • Cornbread: The sweetness pairs well with mellow creamy potato leek soup.
  • Sandwiches: Either a regular sandwich or a grilled cheese/panini.
  • Salad: This hearty soup pairs particularly with leafy green salads with a light vinaigrette. E.g., garden salad, arugula salad, kale salad.
  • Roasted vegetables: Like broccoli, Brussels sprouts, asparagus, green beans, etc.

I’ve also been known to serve this over the holidays alongside a vegan cheese board/ charcuterie board or as an appetizer to the main meal.

leek and potato soup in large pot

How to Store Vegan Leek and Potato Soup

First, let me say that this soup tastes even better on day two, so having leftovers is great.

Store: Allow the vegan leek and potato soup to cool, then transfer it to an airtight container and store it in the fridge for 3-4 days.

Freeze: Although the texture of potatoes can change slightly after thawing, I still think this soup freezes fairly well (minus the vegan cream). Just transfer it in portions to Ziplock bags, airtight containers, or a silicone muffin tray and store in the freezer for 2-3 months.

Thaw in the fridge overnight before reheating. If it’s a little mealy/grainy upon thawing, blending the entire soup until smooth works well.

Reheat: Gently reheat the soup using a stovetop or microwave in 30-second increments.

creamy veggie soup with potatoes and leeks in ladle over pot

FAQs

Do I have to peel the potatoes?

Technically, no, though the peels will add extra texture to the soup – so it’s entirely up to you.

Can I make potato leek soup in a crockpot?

Crockpot potato leek soup is very easy to prepare. Start by completing steps 1-2 as written, then transfer the sauteed ingredients and broth to a slow cooker. Add the lid, and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Once ready, blend a portion, stir in the cream and season. Enjoy!

top shot of vegan potato and leek soup in bowl with ladle

Recipe Notes and Tips

  • Clean the leek thoroughly: Dirt can be trapped between the layers, and no one wants a gritty soup. After slicing, clean it thoroughly in a bowl of water.
  • For a thicker/thinner soup: Adjust the amount of vegetable stock used in the soup.
  • To adjust the consistency: Change how much you blend the soup. You can even blend it all for a smooth and creamy potato leek soup. If completely blended, the soup will be thick and need additional stock.
  • Enjoy it hot or cold: Did you know cold leek and potato soup has a name of its own, ‘vichyssoise’, and is fairly refreshing?

top shot of potato and leek soup in bowl with spoon

More Vegan Soup Recipes

If you try this creamy vegan potato leek soup recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.

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vegan potato and leek soup in bowl with spoon

Potato and Leek Soup

This creamy vegan potato leek soup is hearty, warming, comfort in a bowl! It’s simple yet loaded with flavor, low-budget, served chunky or smooth, gluten-free, dairy-free, and super satisfying!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Course Soup

Cuisine German

Servings 4

Calories 213 kcal

Ingredients 

  • 1 Tbsp oil
  • 2 stalks (300 g) of leek sliced
  • 2 large cloves of garlic chopped
  • 3/4 cup (120 g) celeriac cut into 1 cm cubes (see notes)
  • 2 small (120 g) carrots sliced
  • 22 oz (625 g) potatoes cut into 1 cm cubes
  • 1/2 tsp dried marjoram (see notes)
  • Salt, pepper, nutmeg to taste
  • 3 cups (720 ml) vegetable broth
  • 1/3 cup (80 ml) dairy-free cream (see notes)

Instructions 

  • You can watch the video in the post for visual instructions.First, wash, peel, and slice the leek and carrots, chop the potatoes and celeriac into 1 cm cubes, and mince the garlic.
  • Then, heat the oil in a large soup pot/Dutch oven over medium heat. Once hot, sauté the leek for 3 minutes, then add the other chopped ingredients and spices and sauté for a further minute.For even more flavor depth, lightly caramelize the leeks before adding the remaining ingredients.
  • Pour in the vegetable broth/stock and bring the mixture to a boil, then immediately reduce to a simmer, add the lid, and cook for 15 minutes, or until all the vegetables are tender.

  • Transfer about half the soup to a separate pot and use an immersion blender or regular blender to puree it until smooth and creamy. If you’re using a blender, be careful not to overfill it.Hold down the lid while blending, pausing to lift it and allow steam to release. If it has a chute, leave it open.
  • Pour the blended soup back into the large pot, stir in the cream, and simmer for a few more minutes, then taste and season with salt, pepper, and nutmeg.

  • Finally, serve the vegan leek and potato soup in bowls (warm the bowls if preferred), garnished with fresh parsley, and optionally topped with vegan sausage slices. Enjoy!

Notes

  • Celeriac: You can also use celery if you prefer.
  • Marjoram: It adds a wonderful flavor (so I strongly recommend it). If you don’t have marjoram, you can add a little thyme and/or rosemary instead.
  • Cream: You can use any plant-based cream you like (soy cream, oat cream, cashew cream or canned coconut milk).
  • I recommend using all-purpose potatoes (like Yukon Gold).
  • If you want a creamy soup, blend it completely, but you will need to add some additional vegetable stock.

Nutrition Facts

Potato and Leek Soup

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

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Pinterest Collage vegan & healthy potato and leek soup

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