I absolutely love how cozy and satisfying this Creamy Vegan Potato Leek Soup Recipe turns out every single time. It’s one of those dishes that feels like a warm hug on a chilly day, but without any dairy or heavy cream—yet it still delivers on that rich, comforting texture. Whether you’re craving something simple for lunch or want to impress at a casual dinner, this soup is a real winner.
When I first tried this recipe, I was amazed at how a handful of humble ingredients like leeks, potatoes, and coconut milk came together to create something so silky and flavorful. Plus, it’s surprisingly easy to make—you don’t need to be a kitchen pro to get it right. Trust me, with a few of the tips I’ll share, you’ll have this creamy vegan soup on repeat in no time!
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday veggies and pantry staples for easy shopping and prepping.
- Rich and Creamy Texture: Achieves creaminess without dairy thanks to coconut milk or cashew cream.
- Comfort Food for Any Season: Perfectly soothing for cold days but light enough to enjoy year-round.
- Customizable Flavor: You can easily adjust herbs and toppings to make it your own cozy creation.
Ingredients You’ll Need
Each ingredient in this Creamy Vegan Potato Leek Soup Recipe plays an important role, balancing freshness, earthiness, and creaminess. Here are a few tips to help you pick the best versions at the store.
- Leeks: Choose firm leeks with crisp white and light green parts; their mild onion flavor is the star here.
- Olive oil (or vegan butter): For richness and sautéing, but if you want to go oil-free, water works as a swap, just use a bit more.
- Celery: Adds subtle depth and a bit of crunch—don’t skip it if you can.
- Sea salt & black pepper: Essential for seasoning and bringing out the flavors.
- Dried thyme (or fresh): I love thyme here for its warm, herbal notes.
- Garlic: Minced fresh cloves give that punch and aroma that makes this soup unforgettable.
- Potatoes: Yukon Golds are my go-to since they’re creamy and hold their shape nicely without peeling.
- Water or vegetable broth: For the base liquid—using broth adds extra flavor, so adjust salt accordingly.
- Canned light coconut milk (or homemade cashew cream): This is the secret to the soup’s luscious creaminess without any dairy.
- Optional garnishes: Green onions, coconut bacon, vegan sour cream—things I’ll cover later because they really take it up a notch!
Variations
One of the things I love about this creamy vegan potato leek soup recipe is how easy it is to make your own version. Feel free to tweak the herbs or swap in whatever plant-based milk you like best—it always turns out great!
- Add Fresh Herbs: I sometimes toss in parsley or dill for brightness, which gives the soup a fresh twist that’s really delightful.
- Swap the Coconut Milk: If you’re avoiding coconut, homemade cashew cream or oat milk can make it creamy without changing the flavor too much.
- Boost with Greens: Stirring in some chopped kale or spinach near the end is a nice way to add nutrition and color.
- Miso Boost: For a savory umami punch, try whisking in a teaspoon of white miso paste when blending the soup.
How to Make Creamy Vegan Potato Leek Soup Recipe
Step 1: Clean and Slice Your Leeks Carefully
Leeks can be sandy, so I always take my time cleaning them thoroughly. Cut off the root end and discard the tough dark green leaves (or save them for homemade vegetable broth). Slice the white and pale green parts in half lengthwise, then rinse under cold water, fanning the layers to wash away any grit. After that, slice into 1/4-inch thick pieces. This step matters because clean leeks ensure your soup is silky and grit-free.
Step 2: Sauté the Aromatics
Warm your pot over medium heat and add the olive oil, then toss in the chopped leeks and celery. Cooking these gently for about 5 minutes softens them and releases their flavors—your kitchen will start smelling amazing! Add the sea salt, pepper, thyme, and minced garlic next, and sauté for 1-2 more minutes. Stir often so nothing burns; this step layers the foundation of flavor that makes this soup shine.
Step 3: Add the Potatoes and Liquids
Now for the star players—your potatoes! Toss them in the pot and stir well with the aromatics, cooking for 3-4 minutes to incorporate the flavors. Pour in the water and coconut milk, then bring the mixture to a boil. Once bubbling, reduce the heat to low, cover, and let it simmer gently for 20-25 minutes. Stir occasionally. You’re aiming for tender potatoes that still hold a bit of shape—perfect for that rich, slightly chunky texture I adore.
Step 4: Blend to the Perfect Creaminess
This is where the soup goes from good to unforgettable. Use an immersion blender to purée about three-quarters of the soup right in the pot—you’ll want some chunks left for texture and heartiness. If you don’t have one, carefully transfer half of the soup to a blender, pulse until smooth, then return it to the pot. I usually keep mine a bit rustic, but if you prefer ultra-smooth, blend longer. Give it a taste and adjust your seasoning with salt, pepper, or extra thyme.
Step 5: Serve and Garnish
Ladle your soup into bowls and add your favorite garnishes. I love a sprinkle of sliced green onions or chives for freshness, a handful of crispy coconut bacon for smoky crunch, and a dollop of vegan sour cream for extra creaminess. Each bite becomes a deliciously well-rounded experience.
Pro Tips for Making Creamy Vegan Potato Leek Soup Recipe
- Thoroughly Clean Leeks: I discovered this trick early on—leeks hide dirt in their layers, so don’t rush washing to avoid gritty soup.
- Simmer Gently: Keeping a low simmer prevents breaking down the potatoes too much and keeps the soup’s texture just right.
- Partially Blend: Puréeing most but not all the soup creates that perfect silky-yet-chunky balance I love.
- Season Gradually: Taste as you go and adjust salt and herbs at the end to avoid over-seasoning.
How to Serve Creamy Vegan Potato Leek Soup Recipe
Garnishes
I usually top my bowls with sliced green onions or chives for their mild oniony zing, which complements the soup beautifully. Coconut bacon is my secret weapon when I want to add smoky crunch without meat, and a swirl of vegan sour cream or cashew cream adds an extra layer of indulgence that makes everyone at the table happy.
Side Dishes
This soup pairs wonderfully with crusty bread or warm vegan garlic knots for dipping. On lighter days, I serve it alongside a fresh green salad with tangy vinaigrette, which balances the creaminess perfectly.
Creative Ways to Present
For special occasions, I like to serve this creamy vegan potato leek soup in pretty soup crocks or mini bread bowls. Garnishing with edible flowers or a sprinkle of smoked paprika also makes it feel festive and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
After enjoying a big batch, I store leftovers in airtight containers in the fridge where they stay fresh for 3 to 4 days. Make sure to cool the soup completely before sealing to keep that creamy texture intact.
Freezing
This creamy vegan potato leek soup freezes wonderfully—perfect for busy weeks. I freeze it in portion-sized containers and thaw overnight in the fridge before reheating. Just a heads-up: the texture might be a touch different, but a quick stir and gentle warming bring it back to deliciousness.
Reheating
When reheating, I prefer warming it slowly on the stovetop over low to medium heat to keep it silky and to prevent the coconut milk from splitting. Stir often and add a splash of water or broth if it seems too thick.
FAQs
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Can I make this Creamy Vegan Potato Leek Soup Recipe oil-free?
Absolutely! You can substitute the olive oil with extra water or vegetable broth when sautéing the leeks and celery. Just be sure to cook gently to avoid sticking and add liquids gradually.
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What type of potatoes work best for this soup?
I recommend Yukon Gold potatoes because they become tender and creamy while still holding their shape nicely. Russets can be used too but tend to break down more, which can make the soup thicker.
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Can I use a different plant milk instead of coconut milk?
Yes, feel free to swap canned light coconut milk with homemade cashew cream, oat milk, or another neutral plant milk. Just keep in mind coconut milk adds richness and a subtle sweetness that’s hard to beat.
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How do I avoid grit from the leeks?
Make sure to slice the leeks lengthwise and rinse every layer thoroughly under running water. Leeks often trap dirt between their leaves, so this extra step is key for a smooth, grit-free soup.
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Can I make this recipe in a slow cooker?
You can! Sauté the leeks, celery, and garlic beforehand, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then blend as directed.
Final Thoughts
This Creamy Vegan Potato Leek Soup Recipe has become a staple in my kitchen, especially when I want something nourishing and easy. It’s genuinely comforting but light enough that I never feel weighed down afterward. I hope you give it a try—and maybe even make it your go-to when you want a little cozy luxury in a bowl. Trust me, once you taste that creamy, garlicky, thyme-infused goodness, you’ll be hooked just like I am!
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Creamy Vegan Potato Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Creamy Vegan Potato Leek Soup is a comforting and hearty dish perfect for chilly days. Made with tender leeks, potatoes, and a rich coconut milk base, it’s both dairy-free and packed with flavor from garlic, thyme, and a balanced blend of seasonings. The soup has a rustic texture with some potato chunks for a satisfying bite, but can also be blended smooth. It’s an easy one-pot recipe that can be garnished with green onions, vegan sour cream, or coconut bacon for added texture and taste.
Ingredients
Vegetables
- 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (from 1 medium leek, ~180 g)
- 1/2 cup finely chopped celery
- 4 large cloves garlic, minced
- 4 cups chopped potatoes, cut into 1/2-inch cubes (preferably unpeeled Yukon gold, ~1 ½ lbs yielding ~4 cups)
Liquids & Fats
- 1 Tbsp olive oil (or vegan butter; if oil-free, substitute with 2 Tbsp water)
- 2 ½ cups water (can substitute up to half with vegetable broth and reduce salt accordingly)
- 1 cup canned light coconut milk (or homemade cashew cream)
Seasonings
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3/4 tsp dried thyme (or 2 tsp fresh thyme)
Optional Garnishes
- Sliced green onion or chives
- Coconut bacon
- Vegan sour cream
Instructions
- Prepare the Leeks: Remove and discard the dark green parts and ends of the leek, reserving if desired for broth. Slice the white and light green parts in half lengthwise, rinse thoroughly under cold water to remove dirt, then slice into 1/4-inch pieces.
- Sauté Aromatics: Heat a large pot or Dutch oven over medium heat. Add olive oil, chopped leek, and celery. Cook for about 5 minutes until softened and fragrant. Stir in salt, pepper, thyme, and minced garlic; cook for an additional 1-2 minutes while stirring frequently to release flavors.
- Add Potatoes: Incorporate chopped potatoes into the pot and mix well with the leek mixture. Sauté for 3-4 minutes to combine flavors, stirring often to prevent sticking.
- Simmer the Soup: Pour in water and coconut milk, then bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20-25 minutes. Stir occasionally to prevent sticking. Potatoes should be fork-tender but still hold shape.
- Blend the Soup: Using an immersion blender, purée approximately 75% of the soup to maintain some chunkiness for texture. Alternatively, blend half in a heat-proof blender until smooth and return it to the pot. Adjust blending to your preferred consistency.
- Season to Taste: Taste the soup and adjust with additional salt, pepper, or thyme to enhance the flavor complexity.
- Serve and Garnish: Ladle soup into bowls and optionally garnish with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in an airtight container refrigerated for 3-4 days or frozen for up to 1 month. Reheat on the stovetop over low-medium heat until warmed through.
Notes
- Leek greens can be saved and added to vegetable broth for extra flavor instead of discarding.
- For oil-free version, replace olive oil with twice the amount of water to sauté the vegetables.
- Substitute vegetable broth for water up to half the amount and reduce added salt accordingly.
- Use homemade cashew cream as a substitute for coconut milk to reduce coconut flavor if preferred.
- Adjust the texture by blending more or less of the soup to your liking.
- This soup keeps well and tastes great reheated; freeze leftovers in portions for convenient future meals.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 150
- Sugar: 2.5 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
