Vegan Potato Leek Soup
on Dec 09, 2020, Updated Aug 28, 2024
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This creamy vegan potato leek soup is easy to make in 30 minutes for a healthy, comforting and delicious plant-based meal.
About the Recipe
This lovely creamy soup is vegan, gluten-free, nut-free and can be made oil-free.
Potatoes are perfect adding creaminess to soups without the need of heavy cream or cheese. You can also try them in this Creamy Vegan Potato Soup, Vegan Chickpea Vegetable Chowder and Cauliflower Potato Soup.
This recipes 30 minutes to make with 10 ingredients and it works paired with a light salad, sandwich or slice of your favourite bread.
Ingredients
- Olive Oil: Use good quality olive oil for a flavourful base.
- Leek: you’ll need 1 large leek, remove the dark green ends and chop off the root at the bottom
- potato: Yukon Gold potatoes are 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
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
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.
Step 2. Add the potatoes, thyme and garlic and cook for another few minutes until fragrant.
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.
Serve immediately topped with chopped fresh chives and if desired, a drizzle of extra-virgin olive oil.
FAQs
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.
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!
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
- 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.
- Add everything except for the coconut milk and set the Instant Pot to 6 minutes at High Pressure.
- Once it beeps, turn the steam handle to the Venting Position to release the pressure. Once the float valve drops, carefully open the lid.
- Remove the bay leaves and stir in the coconut milk.
- Blend right in the Instant Pot using an immersion blender or carefully transfer to a blender. Blend until smooth and velvety and enjoy!
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 Vegan Soups
- Creamy Cauliflower Wild Rice Soup
- Curried Lentil Soup
- White Bean Kale Soup
- Cauliflower Potato Soup with Peas
- Creamy Roasted Garlic Cauliflower Soup
- Vegan Potato Soup
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Vegan Potato Leek Soup
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
- Add olive oil, celery and leeks to a medium pot and saute over medium heat fora approximately 5 minutes.
- Add the potatoes, thyme and garlic and cook for another few minutes until fragrant.
- 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.
- 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. 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.
