This is the perfect 30-minute creamy vegan potato leek soup recipe for Fall (or Winter!). It is oh-so-smooth and dairy-free at the same time! Does it get better than that? This vegan potato soup makes enough for dinner and leftovers to enjoy later.
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Table of Contents
Why You’ll Love This Recipe
- Comforting: If you are a big soup lover because of how warm and comforting they are, look no further. This delicious vegan potato leek soup is just that.
- Quick & Easy: This hearty soup recipe has a simple ingredient list. It requires 10 minutes of prep and about 20 minutes of cooking.
- Versatile: Enjoy a large bowl of this creamy vegan soup or have it as a side dish.
About Leeks
Did you know that leeks are part of the Alliaceae family of bulbous plants, along with onion, garlic, shallots, etc.? However, unlike their fellow family members, leeks do not form bulbs underground.
Nutrition For Mental Health
This dairy-free leek and potato soup is naturally vegan, nut-free, and affordable to make. But what about the health aspects of this delicious recipe?
Did you know that potatoes are 77% water? Two-thirds cup of boiled potatoes contains 20.1g of carbs, 1.8g of fiber, 1.9g of protein, and 0.1g of fat. Potatoes are a good source of several minerals and vitamins, including folate, potassium, and vitamins B6 and C.
One leek contains 13g of carbs, 1.6g of fiber, 1.3g of protein, and 0.3g of fat. They are high in antioxidants, vitamins A, C, and K, as well as magnesium. Leeks also contain small amounts of copper, vitamin B6, iron, and folate. A meta-analysis found that dietary vitamin A intake is associated with lower rates of depression.
Let’s not forget that health is also about what is good for you and your soul. Potato leek soup is certainly a comfort food in the cooler months. It’s warming and cozy and can nourish you while allowing you to enjoy the creamy texture for lunch or dinner.
Ingredients + Notes
This healthy potato leek soup recipe calls for simple ingredients that are perfectly flavorful.
- Vegetable bouillon: I have my go-to vegetable bouillon, but I recommend using your favorite vegetable broth or bouillon cubes.
- Leek: Leeks have a sweet onion flavor, adding a unique depth to this soup. If you really want to make this soup but can’t find any leeks, check out this resource for Easy Substitutions For Leeks.
- Potatoes: They are a staple, adding soft fullness to this vegan leek potato soup. I tend to opt for Yukon gold potatoes. However, red potatoes, as well as russet potatoes, are good alternative options.
A full list of ingredients with exact amounts can be found in the recipe card below.
Recipe Variations
This easy potato leek soup recipe is as tasty as can be. That being said, maybe you’d like to play around with the recipe a bit. If so, here are some variations to consider.
- Vegetable broth: If you don’t have vegetable bouillon cubes on hand, vegetable broth is an equal replacement. This recipe for Homemade Veggie Broth would work great!
- Coconut milk: To make this leek soup extra creamy, add a can of coconut milk.
- Cashew cream: If you want to add healthy fat to this soup but don’t like coconut, cashew cream is a great choice.
- Sage: For a different taste, sauté the onions, garlic, and leek along with sage.
- Beans: This recipe calls for great northern beans. However, any subtle white bean will do. This could include navy beans, cannellini beans, baby lima beans, or chickpeas.
How To Make Potato Leek Soup
This soup is simple to make and will be ready in no time. Here are step-by-step instructions for how to make vegan potato leek soup.
- Add onion, leek, and garlic to a large pot and sauté until onions are semi-transparent. (Use a large pot for this, such as a stock pot or a big Dutch oven.)
- Pour in the remaining water and bouillon and bring the liquid to a boil.
- Add the cubed potatoes, beans, rosemary, thyme, salt, and pepper.
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- Simmer until a fork can easily pass through the potato.
- Remove the large pot from the heat. Use an immersion blender and blend until you reach your desired consistency. (Make it as creamy or chunky as you like!)
- Scoop into bowls and add your favorite soup toppings such as chopped chives, green onions, or a drizzle of olive oil.
Servings Ideas
This dairy-free leek and potato soup is warm and filling. Here are my best recommendations for toppings and sides.
Toppings
Who doesn’t love toppings? Dive into these great options!
- Green onions
- Fresh chives or basil leaves
- Fresh parsley (or a parsley substitute)
- A sprinkling of black pepper
- A drizzle of olive oil or avocado oil
- A drizzle of coconut cream or cashew cream
- A pinch of chili flakes
- A sprinkle of nutritional yeast.
- Oven-roasted chickpeas
- White beans
- Crusty bread or homemade croutons
- Vegan bacon
Sides
- Bread: This Rosemary Bread is the perfect pairing to this easy vegan potato leek soup.
- Veggies: For flavorful veggie sides, try this Air Fryer Green Beans, Best Canned Corn Recipe, and Easy Roasted Sweet Potato Fries.
- Salads: For a light, refreshing side, pair this leek and potato soup with Tomato and Cucumber Salad, Three Melon Salad, or Cucumber and Strawberry Salad.
Storage Tips
Once cool, you can store your creamy potato leek soup in an airtight container in the fridge or freezer. Storing leftovers in airtight glass containers keeps your food fresh longer than if stored in plastic.
- Fridge: Store in the fridge for about five days in a sealed container.
- Reheat: Add soup to a pan and simmer on medium heat (recommended) or microwave. Stir every 1-2 minutes to ensure even heating, and serve when steaming hot throughout.
- Freezer: This dairy-free potato leek soup freezes great. I recommend freezing in an airtight container in the freezer for up to a month.
- Thaw: Thaw the vegan potato and leek soup in the fridge for 1-2 days. For a quicker option, you can thaw it in a water bath. Place your container of frozen soup in a large bowl of warm water (not hot!). Allow it to soak until the soup loosens from the container, and it can be poured into a soup pot for reheating.
- Reheat: To reheat from frozen, thaw in the fridge for a day or leave at room temperature until it melts enough to add it to a soup pot.
FAQ
Fresh bread, homemade croutons, and biscuits pair well with this delicious soup. In addition, a tasty fall salad would be perfectly served alongside this easy potato soup recipe.
If you find that your classic potato leek soup is not flavorful enough, then add some herbs. I recommend thyme and basil or a large amount of fresh dill.
Your leek and potato soup might taste bitter due to overmature or improperly cleaned leeks, overcooking, or the use of reactive cookware. Burnt ingredients or a low-quality stock can also impart a bitter taste. To counteract the bitterness, consider adding a pinch of sugar, a splash of cream, or a squeeze of lemon juice.
If you tried this Vegan Potato Leek Soup or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Recipe
Potato Leek Soup
Ingredients
- 5 1/2 cups of water + vegetable bouillon
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large leek, cleaned and chopped thinly
- 6 cups potatoes, cubed (= 2 pounds of potatoes)
- 1 cup great northern beans
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon rosemary
- 1/2 teaspoon thyme
Instructions
- Add onion, leek, and garlic to a large pot and sauté until onions are semi transparent. (Use a large pot for this, such as a stock pot or a big dutch oven.)
- Pour in the remaining water and bouillon and bring the liquid to a boil.
- Add the cubed potatoes, beans, rosemary, thyme, salt, and pepper.
- Simmer until the potatoes are fork-tender.
- Remove the large pot from the heat. Use an immersion blender and blend until you reach your desired consistency. (Make it as creamy or chunky as you like!)
- Scoop into bowls and add your favorite soup toppings such as chopped chives, green onion, or a drizzle of olive oil.
Notes
- Fridge: Store in the fridge for about five days in a sealed container.
- Reheat: Add soup to a pan and simmer on medium heat (recommended) or microwave. Stir every 1-2 minutes to ensure even heating, and serve when steaming hot throughout.
- Freezer: This dairy-free potato leek soup freezes great. I recommend freezing in an airtight container in the freezer for up to a month.
- Thaw: Thaw vegan potato and leek soup in the fridge for 1-2 days. For a quicker option, you can thaw it in a water bath. Place your container of frozen soup in a large bowl of warm water (not hot!). Allow it to soak until the soup loosens from the container, and it can be poured into a soup pot for reheating.
- Reheat: To reheat from frozen, thaw in the fridge for a day or leave at room temp until it melts enough to add it to a soup pot.
Nutrition
Did you make this recipe?
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Reference
Zhang Y, Ding J, Liang J. Associations of Dietary Vitamin A and Beta-Carotene Intake With Depression. A Meta-Analysis of Observational Studies. Front Nutr. 2022 Apr 25;9:881139. doi: 10.3389/fnut.2022.881139. PMID: 35548582; PMCID: PMC9083456.
This is so classically good!
Glad you enjoyed it!