This creamy vegan potato and leek soup is easy to make in 30 minutes for a healthy, comforting and delicious plant-based meal.

Creamy potato leek soup in a bowl topped with rosemary and red pepper flakes.

Features

  • dietary needs: vegan, gluten-free, nut-free, can be oil-free
  • quick and easy: you’ll need just 30 minutes and 10 ingredients
  • side or main dish: enjoy as a side dish or pair with a light salad, sandwich or a slice of your favourite bread for a hearty main

Ingredient Notes (with Substitutions)

Visual of ingredients for a vegan potato and leek soup recipe. Each ingredient is labelled with text overlay.
  • olive oil – use good quality olive oil for a flavourful base, if you prefer the recipe to be oil-free, omit and saute the veggies in water or vegetable broth
  • leek – you’ll need 1 large leek, remove the dark green ends and chop off the root at the bottom
  • potato – we like Yukon Gold potatoes best here!
  • thyme – the recipe calls for fresh thyme but you can use 1 tsp ground thyme if that’s all you have
  • coconut milk – use full-fat coconut milk for an ultra-creamy, velvety result, if allergies are an issue, replace with unsweetened almond or cashew milk

Complete list of ingredients and amounts is located in the recipe card below.


Step by Step Method

Step 1. Add the olive oil, celery and leeks to a medium pot and saute over medium heat for approximately 5 minutes. 

Celery, leek and garlic and onion cooking in a pot on a small cooktop.

Step 2. Add the potatoes, thyme and garlic and cook for another few minutes until fragrant.

Diced potatoes cooking in a soup pot on a small stovetop.

Step 3. Add water, coconut milk, bay leaves, salt and chilli flakes and bring to a simmer. Allow soup to simmer for 20 – 25 min until potatoes are tender and can be pierced with a fork.

Step 4. Remove the bay leaf and carefully transfer soup to a blender. Blend soup until smooth and velvety. Be sure to allow steam to escape as you’re blending.

Blended potato leek soup in a white Kitchenaid blender.

Serve immediately topped with chopped fresh chives and if desired, a drizzle of extra-virgin olive oil.

Creamy potato leek soup in a bowl topped with rosemary and red pepper flakes. Additional bowl of soup in background.

FAQs


Can you freeze potato and leek soup?

Yes. To freeze potato leek soup, let it cool then store in an airtight freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

What can I serve with potato leek soup?

This soup pairs well with a light salad or a sandwich. It’s also perfect with a warm soft or crunchy piece of bread to soak up all the goodness!

Can I leave the soup chunky?

Sure! For a chunkier potato and leek soup, I would recommend scooping out about half of the soup, blending until creamy then adding back to the unblended portion.

Instant Pot Instructions


  1. Add the olive oil, celery and leeks to the Instant Pot and use the saute function to cook for 5-6 minutes until softened and fragrant.
  2. Add everything except for the coconut milk and set the Instant Pot to 6 minutes at High Pressure.
  3. Once it beeps, turn the steam handle to the Venting Position to release the pressure. Once the float valve drops, carefully open the lid.
  4. Remove the bay leaves and stir in the coconut milk.
  5. Blend right in the Instant Pot using an immersion blender or carefully transfer to a blender. Blend until smooth and velvety and enjoy!
Creamy potato leek soup in a bowl topped with rosemary and red pepper flakes.

Storing and Reheating

  • Fridge: Let cool then store in an airtight container for 5-6 days.
  • Freezer: Let cool then store in an airtight container for up to 3 months. Thaw overnight in the fridge.
  • Reheating: Reheat stovetop or in the microwave until heated to your preference. If it’s too thick for your preference after storing, by stirring in a little water or broth.

More Easy Soups

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Creamy potato leek soup in a bowl topped with rosemary and red pepper flakes.

Vegan Potato Leek Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Soup
  • Cuisine: American
  • Diet: Vegan

This creamy vegan potato and leek soup is full of flavour and easy to make in 30 minutes. Enjoy this vibrant soup year-round for a healthy, comforting meal or side.


Scale

Ingredients

  • 2 tbsp olive oil (25 g)
  • 3 stalks celery, diced (approx. 1.25 cup, 200 g)
  • 1 large leek, dark green ends and roots removed, washed and chopped (approx. 2 cups, 200 g) 
  • 5 medium Yukon gold potato, peeled and diced (750 g)
  • 2 garlic cloves (10 g) 
  • 1 tbsp fresh thyme, chopped (5 g)
  • 1 14 oz can full-fat coconut milk (400 g) 
  • 3 cup water 
  • 2 bay leaves 
  • 2 tsp salt (10 g) 
  • ⅛ tsp chili flakes

Instructions

  1. Add olive oil, celery and leeks to a medium pot and saute over medium heat fora approximately 5 minutes. 
  2. Add the potatoes, thyme and garlic and cook for another few minutes until fragrant.
  3. Add water, coconut milk, bay leaves, salt and chilli flakes and bring to a simmer. Allow soup to simmer for 20 – 25 min until potatoes are tender and can be pierced with a fork.
  4. Remove bay leaf and carefully transfer soup to a blender. Blend soup until smooth and velvety. Be sure to allow steam to escape as you’re blending.
  5. Serve immediately.

Notes

  • Storing: Let cool then store in an airtight container for 5-6 days in the fridge or 3 months in the freezer. Thaw overnight in the fridge. Reheat stovetop or in the microwave until heated to your preference. If it’s too thick for your preference after storing, by stirring in a little water or broth.

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 266
  • Fat: 16 g
  • Carbohydrates: 28 g
  • Protein: 4 g

Keywords: potato leek soup, vegan potato leek soup