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Two bowls of potato leek soup on a black table.

Vegan Potato Leek Soup

  • Author: Rae Aflatooni
  • Total Time: 30 minutes
  • Yield: 12 cups ers/ 2.8 liters 1x
  • Diet: Vegan


Vegan potato leek soup is simply a hug in a bowl. Ready in 30-minutes, this leek and potato soup recipe is the perfect midweek meal. It’s gluten-free, dairy-free, and nutritious! 


Units Scale
  • 6 1/2 cups of water + vegetable bouillon
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 large leek, cleaned and thinly sliced
  • 5 cups potatoes, cubed
  • 1 13.6ounce can organic coconut milk
  • 1 teaspoon ground black pepper
  • 1 teaspoon Himalayan salt
  • 1 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 2 green onions, thinly sliced for topping


  1. Heat half of a cup of water in a large pot with onions, garlic, and leek. Sauté until onions are semi-translucent.
  2. Pour remaining water and vegetable bouillon into the pot and bring to a boil. 
  3. Add potatoes and simmer until soft.
  4. Blend: Turn off heat and blend with an immersion blender or use a blender. (Be careful, it’s HOT!) You can make it as creamy or as chunky as you like.
  5. Add (If you used a blender pour the contents back into the pot) the remaining ingredients and stir thoroughly.
  6. Simmer: Let simmer for 10 minutes.  
  7. Eat it. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: soup, main dish, appetizer, side
  • Method: Stovetop
  • Cuisine: American

Keywords: vegan soup, dairy-free soup, dairy-free potato leek soup, creamy dairy-free soup