If you are craving a heartwarming bowl of comfort that is both nourishing and full of flavor, look no further than this Creamy Vegan Potato Leek Soup Recipe. It’s a delightful blend of tender potatoes and subtly sweet leeks, all brought together in a luxuriously creamy broth without any dairy. Every spoonful feels like a warm hug, perfect for chilly evenings or whenever you want to treat yourself to something simple yet spectacularly satisfying. Plus, it’s so easy to make with wholesome ingredients that probably already live in your kitchen!
Ingredients You’ll Need
This recipe shines in its simplicity, using a handful of everyday ingredients that each play an essential role. From the aromatic leeks to the creamy coconut milk, every item boosts the soup’s taste, texture, and color with ease.
- 2 cups sliced leeks: Provide a mild onion flavor and subtle sweetness enhancing depth.
- 1 Tbsp olive oil (or vegan butter): Adds richness and helps soften the vegetables; oil-free option uses water for sautéing.
- 1/2 cup finely chopped celery: Introduces a gentle freshness and slight crunch, balancing the creamy elements.
- 1 tsp sea salt: Essential for seasoning and bringing out the natural flavors of vegetables.
- 1/2 tsp black pepper: Adds just the right touch of warmth and spice.
- 3/4 tsp dried thyme (or 2 tsp fresh): Offers an earthy herbal note that complements both potatoes and leeks.
- 4 large cloves garlic, minced: Provides a subtle pungency and savory aroma.
- 4 cups chopped potatoes: The star ingredient giving the soup its creamy body and hearty feel; Yukon Gold preferred for creaminess and skin left on for texture.
- 2 ½ cups water (or half water and half vegetable broth): The soup’s base liquid, adjustable for preferred taste and saltiness.
- 1 cup canned light coconut milk (or homemade cashew cream): Delivers a luscious, dairy-free creaminess and slight sweetness that rounds out the soup beautifully.
- Optional toppings for serving: Sliced green onion or chives and vegan sour cream to add freshness and tang.
How to Make Creamy Vegan Potato Leek Soup Recipe
Step 1: Prepare the Vegetables
Start by cleaning your leeks thoroughly, slicing them lengthwise, then into thin rounds. This gets rid of any grit hiding inside the layers. Chop your celery and cube the potatoes evenly to ensure uniform cooking. Preparing your ingredients carefully now sets the stage for perfectly textured soup later.
Step 2: Sauté the Aromatics
Heat your olive oil or vegan butter in a large pot over medium heat. Add the sliced leeks, celery, and minced garlic. Cook gently, stirring occasionally, until these soften and release their fragrant flavors without browning—about 7 minutes. This step builds the flavor foundation critical for a memorable soup.
Step 3: Add the Potatoes and Seasonings
Mix in the cubed potatoes, sea salt, black pepper, and thyme. Stir to coat everything well with the aromatic mixture. This layering helps infuse the potatoes with the herbal and savory notes that make the soup so inviting.
Step 4: Pour in Liquids and Simmer
Carefully add the water and, if you like, some vegetable broth for an added umami kick. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer until the potatoes are soft—about 20 to 25 minutes. This slow simmer will meld the flavors beautifully and make your potatoes ready to puree.
Step 5: Blend Until Smooth and Creamy
Once the potatoes are tender, remove the pot from heat and use an immersion blender to puree the soup directly in the pot until silky smooth. For a chunkier texture, blend only half and mix back in. Stir in the canned light coconut milk or your preferred cashew cream to create a satisfying creaminess without any dairy. Adjust seasoning with extra salt or pepper as needed.
How to Serve Creamy Vegan Potato Leek Soup Recipe
Garnishes
Elevate your bowl with a sprinkle of sliced green onion or fresh chives. A dollop of vegan sour cream adds a delightful tang and visual appeal. These garnishes not only create a beautiful presentation but also add layers of texture and fresh flavor contrasts.
Side Dishes
This soup pairs wonderfully with crusty artisan bread for dipping. For a more substantial meal, serve alongside a crisp green salad or roasted vegetable platter. The creamy soup acts as the perfect cozy counterpart to crunchy or savory sides.
Creative Ways to Present
For a special touch, serve your Creamy Vegan Potato Leek Soup Recipe in hollowed-out bread bowls or charming rustic mugs. Coloring the soup with a sprinkle of paprika or smoked paprika on top adds warmth and visual interest. You might also try drizzling a little herb-infused oil for a gourmet finish.
Make Ahead and Storage
Storing Leftovers
This creamy soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors deepen over time, making leftovers just as enjoyable as freshly made.
Freezing
If you want to keep the soup longer, it freezes well. Use freezer-safe containers or bags, leaving some space for expansion. Keep frozen for up to 3 months. Just note that the texture of potatoes might slightly change, but the flavor stays intact.
Reheating
Reheat gently on the stove over low heat to avoid scorching. Stir frequently until warmed through. If the soup has thickened in the fridge or freezer, add a splash of water or plant-based milk to loosen it up to your desired consistency.
FAQs
Is this Creamy Vegan Potato Leek Soup Recipe gluten-free?
Yes, all the main ingredients are naturally gluten-free. Just be sure any broth or additional toppings are gluten-free if you’re sensitive.
Can I use different types of potatoes?
You absolutely can. Yukon Gold potatoes are preferred for their creamy texture, but Russets or red potatoes will work fine too, just expect slight variations in texture.
What can I substitute for coconut milk?
If you’re not a fan of coconut, homemade cashew cream is a wonderful alternative. Simply soak cashews and blend with water until smooth for a neutral, creamy addition.
Can I add other vegetables to this soup?
Definitely! Carrots, parsnips, or even a handful of spinach stirred in at the end can add nutrition and flavor dimension. Just adjust the liquid accordingly.
How spicy is this soup?
This Creamy Vegan Potato Leek Soup Recipe is very mild and comforting. You can always add a pinch of cayenne pepper or hot sauce if you prefer a little kick.
Final Thoughts
There’s something truly special about a bowl full of warm, creamy comfort that’s both vegan and wholesome. I hope this Creamy Vegan Potato Leek Soup Recipe becomes one of your go-to dishes whenever you want something simple yet deeply satisfying. It’s easy to make, nourishing, and perfect for sharing with loved ones—give it a try and enjoy every delicious spoonful!
PrintCreamy Vegan Potato Leek Soup Recipe
This creamy vegan potato leek soup is a comforting, flavorful dish perfect for cozy meals. Made with fresh leeks, tender potatoes, and a hint of thyme, it features a rich texture thanks to coconut milk or cashew cream. Naturally dairy-free, vegan, and easy to customize, it’s a nutritious and satisfying soup ideal for any season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Soup Base
- 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (about 1 medium leek or 180 g)
- 1 tbsp olive oil (or vegan butter; for oil-free, substitute with 2 tbsp water)
- 1/2 cup finely chopped celery
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3/4 tsp dried thyme (or 2 tsp fresh thyme)
- 4 large cloves garlic, minced
- 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (preferably unpeeled Yukon Gold; about 1 ½ lbs or 4 cups)
- 2 ½ cups water (or substitute up to half with vegetable broth, adjusting salt accordingly)
- 1 cup canned light coconut milk (or homemade cashew cream)
For Serving (optional)
- Sliced green onion or chives
- Vegan sour cream
Instructions
- Prepare the Vegetables: Thoroughly wash and slice the leeks lengthwise and then into 1/4 inch slices. Chop the celery finely and peel and cube the potatoes into 1/2-inch pieces, keeping the skin on for extra nutrients and texture.
- Sauté Aromatics: Heat the olive oil or vegan butter in a large pot over medium heat. Add the sliced leeks, chopped celery, and minced garlic. Cook, stirring frequently, until the vegetables are soft and fragrant, about 5 to 7 minutes.
- Add Seasonings and Potatoes: Sprinkle in the sea salt, black pepper, and dried thyme. Stir to combine. Add the cubed potatoes to the pot and stir to coat them with the aromatics and seasonings.
- Simmer the Soup: Pour in the water (and vegetable broth if using). Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook until the potatoes are tender, approximately 20 to 25 minutes.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender until you reach desired consistency.
- Add Coconut Milk: Stir in the light coconut milk or homemade cashew cream to enrich the soup and add creaminess. Warm the soup gently over low heat if needed, but do not boil after adding coconut milk.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as desired. Serve hot, garnished with sliced green onions or chives and a dollop of vegan sour cream if desired.
Notes
- You can substitute coconut milk with homemade cashew cream for a less coconut-flavored soup.
- For an oil-free variation, replace olive oil with water when sautéing the vegetables.
- Using unpeeled Yukon Gold potatoes adds texture and nutritional benefits.
- Use vegetable broth in place of water for a richer base, but reduce added salt accordingly.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For thicker soup, reduce the amount of water or broth used.
