This comforting Vegan Potato Leek Soup is easy to make and dairy free! It has an irresistibly herbaceous and mild onion flavor and is ready in 30 minutes.
No matter where you put them, onions and potatoes are always great together. The potatoes are hearty and filling while the onions provide amazing flavor! I love them paired up in a chicken stew and breakfast casserole, but they’re especially great in this Vegan Potato Leek Soup.
Sautéed potatoes and leeks (along with a handful of other easy vegan ingredients) come together in one pot to make this recipe. Leeks are milder compared to their onion family members, offering this vegan potato soup a slightly sweet and herbaceous flavor profile. Potatoes work their magic and make every spoonful delightfully creamy and comforting (without needing any dairy).
Leek and potato soup only takes 30 minutes from start to finish and can be served as an appetizer or main. It’s freezer-friendly, too! Once you get a taste of its natural decadence and heartiness, you’ll quickly add it to your weekly meal rotation.
Recipe features
- Potato leek soup is incredibly easy to make! Throw your ingredients in a pot, let them simmer, then puree and enjoy.
- It’s a naturally dairy free and gluten free meal that’s deliciously nourishing.
- Enjoy it as a comforting and creamy weeknight meal, make it for meal prep, or pop the batch in the freezer for later.
Ingredients
Butter - Use your favorite vegan butter to sauté the leeks. It adds a bit more flavor compared to oil, but olive oil can be used as a substitute.
Leeks - Leeks are related to onions, garlic, and scallions. They have a sweet and mild flavor compared to some of their family members, making them a versatile and delicious addition to many recipes. You can use leeks to make soup, stuffing, risotto, salad dressing, and so much more!
Potatoes - I like making this soup with Russet potatoes because they’re starchy and creamy but hold their shape well as they simmer. If you don’t have Russet’s, use Yukon Gold potatoes instead.
Bay leaf - Just one bay leaf is simmered in the soup, infusing it with deep, layered flavors you won’t get from anything else. Try not to leave it out!
Soy milk - For an extra creamy layer in the soup. Feel free to use heavy cream if you don’t need the soup to be vegan or dairy free.
Step-by-step instructions
Step 1: Sauté the leeks. Melt the butter in a large pot over medium heat. When it’s warm and melted, add the leeks and sauté until they soften. Next, add the garlic and salt.
Step 2: Simmer the potatoes. Add the potatoes to the pot, along with the vegetable broth and bay leaf. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and simmer until the potatoes are tender.
Step 3: Puree. Use an immersion blender or regular blender to blend HALF of the soup.
Step 4: Add the milk. Stir in the soy milk and black pepper. Ladle the soup into bowls, add your favorite toppings, and enjoy!
Tips and FAQS
- Blending only half of the soup is the secret to achieving a silky smooth, thick, and creamy consistency while still leaving some texture behind. Feel free to blend the whole batch if you love creamy soups!
- And if you REALLY love the creamy texture, stir in ¼ cup of plain vegan yogurt when you add the soy milk.
- To finish, top every bowl of soup with a sprinkle of nutritional yeast, sliced scallions, crumbled vegan bacon, crispy roasted chickpeas, a dollop of vegan yogurt or coconut cream, a pinch of red chili flakes, or fresh dill.
Is potato leek soup good for you?
The two main ingredients in this soup, leeks and potatoes, are both high in vitamins and minerals. Leeks are a wonderful source of beta-carotene, manganese, and antioxidants, while potatoes are loaded with fiber, calcium, and vitamin C. And because this is a naturally dairy free soup, it’s much lighter than its dairy-rich alternative!
How do you clean and cut leeks for cooking?
Leeks come with very tall leaves that trap dirt and sand. For this reason, they need to be cleaned really well before cooking!
To prepare and wash leeks for cooking:
- Cut off the root and dark green leaves. Either discard or save them to make homemade vegetable stock.
- Slice each leek in half lengthwise, then dice the halves into small half-moon shapes.
- Transfer the sliced leeks to a large bowl and cover them with cold water. Move them around with your hands to help loosen the dirt.
- Drain the water, pat the leeks dry, then cook as normal.
What can you serve with potato leek soup?
A big piece of crusty bread is a must! But if you want to make vegan leek soup a part of a well-rounded meal, serve each bowl with plenty of toppings and balsamic brussels sprouts, vegan garlic bread, and vegan lasagna on the side.
Storage
Refrigerator: The leftover soup will stay fresh for about 5 days. Store it in an airtight container in the fridge to maintain freshness.
Freezer: Let the soup cool, then transfer it into a freezer-safe container. Freeze for 2 months. Let the leftovers thaw in the fridge before reheating.
Reheating: You can reheat potato leek soup in the microwave or a saucepan over medium heat on the stove.
More comforting soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Potato Leek Soup
Ingredients
- 2 tablespoon dairy free butter
- 3 leeks whites and greens (5 cups)
- 3 garlic cloves chopped
- 1 teaspoon salt
- 5 russet potatoes peeled and diced into ½" cubes
- 32 oz vegetable broth
- 1 bay leaf
- 1 cup soy milk
- black pepper to taste
- Optional: ¼ cup plain dairy free yogurt for extra creaminess
- Optional: sprinkle of nutritional yeast on top before serving
Instructions
- Melt the butter in a large heavy-bottomed pot or dutch oven over medium heat. Add the leeks and sauté for 5 minutes, then add the garlic and salt and sauté for 1 minute.
- Next, add the potatoes, vegetable broth and bay leaf. Bring the soup to a boil, then cover the pot, reduce heat to a simmer and simmer until the potatoes are fork tender, about 15 minutes.
- Use an immersion blender to blend HALF of the soup (or, use a ladle to scoop half of it into a high power blender, blend on low until smooth then pour the soup back into the pot). Pour in the soy milk and stir, then add black pepper to taste. If you want the soup to be even creamier, add a little of your favorite non-dairy yogurt (plain). Sprinkle with nutritional yeast before serving and enjoy!
Notes
Nutrition
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