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Painting With A Green Palate...100% Vegan, & Gluten-Free Cooking

Creamy Potato Leek Soup (Vegan)

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If you’re looking for comfort in a bowl, try this Creamy Vegan Potato Leek Soup recipe! It’s one-pot, made with basic ingredients, rich and satisfying, and the perfect family friendly meal to warm you up! 

An overhead photograph of vegan potato leek soup served in a white bowl and garnished with green onions.

One big bowl of comfort food. Creamy and rich, hearty and filling, and a family favorite is exactly what this Creamy Vegan Potato Leek Soup is all about!

I’m all about soups. They’re the perfect one-pot meal to throw in just about anything. Sweet, savory, or spicy flavors. Different textures such as pureed, creamy, chunky, or whole pieces of cooked veggies , noodles, and/or beans. Soups can be enjoyed cold or hot, and every cuisine has it’s own unique soups and flavors.

So you see…when it comes to soups, the possibilities are endless and you never get bored. Plus, that aroma that comes from simmering all the herbs and spices together with the broth is just to-die-for.

A Few Of My Favorite Soup Combinations

This Creamy Vegan Potato Leek Soup Recipe

All About Leeks. I love the flavor and use of leeks in cooking. They’re in the same family of vegetables as garlic and onions and contain many of the same beneficial components. I feel like most people don’t think of cooking with leeks, assuming they’re basically overgrown green onions, when in fact they have their own distinct flavor.  Leeks are generally tougher and milder because of their larger stalk. Their white and light green parts are generally the most edible and used in recipes. They add a nice subtle flavor without overpowering dishes.

Two photographs of vegan potato leek soup being prepped in a non-stick pot.

My five favorite ways to enjoy leeks.

  1. Sauteed (especially with the addition of fennel)
  2. Sliced into salads
  3. Roasted and topped on pizza
  4. Fried and used as a garnish
  5. Incorporated in broths (such as in this vegan potato leek soup)

Leeks are typically available throughout the year (especially here in SD), but they are in season and best from Fall to early Spring, which is when I go crazy making this vegan potato leek soup recipe. It’s hard to resist, especially when you see the large gigantic leeks at the stores.

I love this vegan potato leek soup recipe because it’s simple, yet flavorful with the addition of garlic and herbs. There are no other fancy ingredients. I also love that it’s so rich, thick, and creamy because of the potatoes. This soup has definitely become a family favorite!

This soup is served best with either a grilled cheese sandwich or some homemade garlic bread. Our current favorite pairing is with my Jalapeno Popper Grilled Cheese Sandwich.

If you’re looking for comfort in a bowl, try this Creamy Vegan Potato Leek Soup recipe! And don’t forget…leftovers taste even better the following day!

A side photograph of vegan potato leek soup served in a white bowl with green onions and black pepper as garnish.

5 from 7 votes
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Creamy Potato Leek Soup (Vegan)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This potato leek soup is creamy, vegan, and the perfect family bowl of comfort!

Course: Appetizers, Main Dish, Soup
Cuisine: Gluten-Free, Vegan
Keyword: potato leek soup recipe, potato soup, vegan creamy soup
Servings: 6 servings
Calories: 188 kcal
Author: Anjali Lalani
Ingredients
  • 2 tbsp vegan butter , or cooking oil
  • 3 large leeks
  • 4 cloves garlic , chopped
  • 3 large russet potatoes , peeled and diced
  • 2 bay leaves
  • 5 cup vegetable broth , + more if needed to thin (see notes below)
  • 1 medium shallot , chopped or 1/4 cup chopped white onion
  • 1/4 teasp dried thyme
  • 2 tbsp lemon juice , more to taste
  • 2 tbsp green onion , for garnish
  • salt , to taste
  • freshly ground black pepper
Instructions
To Prepare the Leeks:

  1. Cut off the dark green part of the top and bottom roots (the white and light green parts should be left).

  2. Cut the leeks in half lengthwise.

  3. Slice them lengthwise into about 1/2" strips.

  4. Wash them really well after slicing (leeks tend to be filled with dirt between the layers and near the root). 

To Prepare Soup:

  1. In a large pot, melt the butter (or add cooking oil) over medium heat. Add leeks, garlic, shallots and cook until tender.

  2. Add leeks, garlic, shallots and cook just until tender. 

  3. Add all the potatoes, 1 cup vegetable broth, and a few pinches of salt. Combine.

  4. Cover and cook until the potatoes soften. Make sure you add enough broth so that the potatoes don't burn.

  5. Add the remainder of the vegetable broth, bay leaf, dried thyme, lemon juice, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer until the vegetables are very tender (about 30 min.).

  6. Use a hand blender to puree everything in the pot. Thin the soup with additional stock if it is too thick.

  7. Season with salt, freshly ground black pepper, and additional lemon juice (if needed) to taste.

  8. Garnish with green onions and serve hot with your favorite grilled cheese or some homemade garlic bread. 

Recipe Notes

Vegetable Broth - I always use Imagine Brand low-sodium. Depending on the actual size of your potatoes, you may need some addition vegetable broth if the soup is too thick after pureeing with hand blender. 

 

Leftovers heat well the following day.

 

Nutrition Facts
Creamy Potato Leek Soup (Vegan)
Amount Per Serving
Calories 188 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 823mg 34%
Potassium 777mg 22%
Total Carbohydrates 37g 12%
Dietary Fiber 2g 8%
Sugars 3g
Protein 4g 8%
Vitamin A 12.3%
Vitamin C 16.3%
Calcium 2.8%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Creamy Potato Leek Soup (Vegan)
Amount Per Serving
Calories 188 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 823mg 34%
Potassium 777mg 22%
Total Carbohydrates 37g 12%
Dietary Fiber 2g 8%
Sugars 3g
Protein 4g 8%
Vitamin A 12.3%
Vitamin C 16.3%
Calcium 2.8%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  4. Rashmi Asharam says

    October 19, 2017 at 12:43 AM

    WOW, this soup looks INCREDIBLE, Jalapeno Popper sandwiches sounds AMAZING (i need to make this soon) And your pictures are ALWAYS ON POINT. 11 out of 10 for this one :-)
    Reply

  5. Reshana says

    October 19, 2017 at 5:30 AM

    I love soups! and a chilled cheese sandwich is always a winner with them :) The combo of potato and leeks are always are a hit... Thank you for sharing this lovely recipe, I need to try it next fall..
    Reply

    • anjali says

      October 23, 2017 at 1:47 PM

      I know right??? 100 in October?? Crazy! I need it to get crisp and cool so I can get in the Fall/Winter/Holiday spirit!! That's what we gt for living in socal i guess ha!
      Reply

  16. Mary K. says

    February 5, 2019 at 9:38 AM

    Hello,I haven't made the soup yet so I can't rate. I'm just curious about the colour. What makes this soup orange? Usually Leek & Potato soup is creamy white.
    Reply

    • anjali says

      February 9, 2019 at 12:17 AM

      It's more of a yellow-ish color mainly because of the combination of leeks/potatoes and vegetable broth. I take these pictures in natural sunlight and during the day. Don't do much color enhancement so it's probably the daytime color that came out.
      Reply

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