Homemade Vegan Potato Leek Soup

I didn’t grow up eating leek and potato soup, but when I first tried it at a friend’s house in my twenties, I couldn’t believe how something so simple could taste that good. It’s basically just potatoes, leeks, and broth, but somehow it comes together into this creamy, comforting bowl that tastes way fancier than the effort required.

The best part? You don’t need cream or butter to make it rich and satisfying. The potatoes do all the work themselves—they break down as they cook and naturally thicken the soup. I’ve been making this vegan version for years now, and honestly, I don’t miss the dairy one bit.

What Kind of Potatoes Should I Use?

For vegan potato leek soup, you have a few good options when it comes to potatoes. Yukon Golds are my go-to choice because they have a naturally creamy texture that makes the soup feel rich without needing any dairy. Russets work well too if you prefer a thicker, more starchy soup that breaks down easily. Red potatoes are another solid option if you like a chunkier soup with potatoes that hold their shape better. Whichever variety you choose, just make sure to peel and cube them into similar-sized pieces so they cook evenly.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Leeks: If you can’t find leeks, use 2 large yellow onions instead. They’ll give you a similar mild, sweet flavor. Just chop them up and cook them the same way you would the leeks.
• Potatoes: Any potato works here – russets, Yukon golds, or red potatoes are all good choices. Russets will give you a creamier texture when blended, while waxy potatoes like reds will hold their shape better if you prefer a chunkier soup.
• Dried thyme: Fresh thyme is great if you have it – use about 2 tablespoons of fresh leaves instead of dried. You could also try dried rosemary or sage for a different flavor profile.
• Vegetable broth: Chicken broth works if you’re not keeping it vegan, or you can use water with a couple of vegetable bouillon cubes. Just keep in mind that water alone will make a less flavorful soup.
• Parsley: Fresh chives or green onion tops make a nice substitute for garnish. Dried parsley works too, but use only about 1 tablespoon since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato leek soup is not cleaning the leeks properly – they trap dirt and sand between their layers, so slice them first, then soak in cold water and rinse thoroughly to avoid a gritty texture.

Cutting your potatoes too large will mean they won’t cook through in 15 minutes, so stick to those 1/2 inch cubes for even cooking and easier blending.

When blending hot soup, never fill your blender more than halfway and remove the center cap to let steam escape (covering with a towel), or you risk a dangerous explosion from built-up pressure.

Finally, don’t skip letting the leeks cook low and slow for the full 10 minutes – rushing this step means you’ll miss out on their natural sweetness, which is what makes this soup taste rich without any cream.

What to Serve With Potato Leek Soup?

This soup is pretty hearty on its own, but I love serving it with some crusty bread or dinner rolls for dipping. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette makes it feel like a complete meal without weighing you down. If you want to make it more filling, try adding some roasted chickpeas on top for extra protein and a nice crunch, or serve it alongside a veggie sandwich. Since it’s vegan, it pairs really well with other plant-based dishes like roasted vegetables or a quinoa salad.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get better after a day or two, so it’s great for meal prep. Just give it a good stir before serving since it might thicken up a bit as it sits.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just leave a little room at the top since it expands when frozen. The texture might change slightly when thawed, but a quick blend or vigorous stir usually brings it back together nicely.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of vegetable broth or water if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 15-18 g
• Fat: 12-15 g
• Carbohydrates: 135-150 g

Ingredients

• 1.5 tbsp olive oil
• 3.5 leeks (white and light green parts only, sliced into 1/2-inch rounds)
• 4 cloves garlic (freshly minced for best flavor)
• 2.5 lb potatoes (peeled and cut into 1-inch chunks)
• 2.5 tsp dried thyme
• 1 bay leaf
• 4 cups vegetable broth
• 1/4 tsp black pepper
• 1/4 cup parsley

Step 1: Prepare Mise en Place

• 3.5 leeks
• 2.5 lb potatoes
• 4 cloves garlic
• 2.5 tsp dried thyme
• 1 bay leaf
• 1/4 tsp black pepper

Clean the leeks thoroughly by slicing them in half lengthwise, rinsing between layers to remove any trapped soil, then slice into 1/2-inch rounds to yield about 4-5 cups.

Peel the potatoes and cut them into 1-inch chunks (slightly larger than the recipe suggests—this helps them hold their shape during the initial cooking and makes blending easier later).

Mince the garlic fresh, and measure out the thyme, bay leaf, and black pepper into a small bowl for easy access during cooking.

Step 2: Sauté Leeks and Aromatics

• 1.5 tbsp olive oil
• 3.5 leeks
• 4 cloves garlic

Heat the olive oil in a large pot over medium heat.

Add the sliced leeks and cook for about 8-10 minutes, stirring occasionally, until they soften and become translucent.

During the final 2-3 minutes of cooking, add the minced garlic and stir constantly to prevent browning while allowing the garlic to bloom and release its flavor.

I like to listen for a gentle sizzle—if the heat is too high, the garlic can burn and turn bitter.

Step 3: Build the Soup Base

• potatoes from Step 1
• 4 cups vegetable broth
• bay leaf, thyme, and black pepper from Step 1

Add the potato chunks from Step 1 to the pot along with the vegetable broth, bay leaf, thyme, and black pepper.

Stir well to combine all ingredients, ensuring the potatoes are submerged in the liquid.

Increase the heat to bring the mixture to a boil, then immediately reduce to a simmer and cover the pot.

Let it cook for 15-20 minutes until the potatoes are completely tender and easily pierced with a fork.

Step 4: Blend and Finish the Soup

• soup mixture from Step 3

Remove the pot from heat and carefully remove the bay leaf using a slotted spoon.

For a smooth, creamy soup, I like to use an immersion blender directly in the pot—it’s less mess and gives you better control over the texture.

Blend the soup until completely smooth, about 1-2 minutes of blending.

If you prefer a chunkier texture or don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and pour back into the pot.

Step 5: Serve and Garnish

• 1/4 cup parsley

Ladle the hot soup into bowls and garnish generously with fresh parsley.

Serve alongside crusty bread for dipping, and consider adding cooked chickpeas on top for extra protein and heartiness if desired.

The bright green of the fresh parsley not only adds flavor but also provides a nice visual contrast to the creamy pale soup.

Homemade Vegan Potato Leek Soup

Delicious Homemade Vegan Potato Leek Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 700 kcal

Ingredients

  

• 1.5 tbsp olive oil
• 3.5 leeks (white and light green parts only, sliced into 1/2-inch rounds)
• 4 cloves garlic (freshly minced for best flavor)
• 2.5 lb potatoes (peeled and cut into 1-inch chunks)
• 2.5 tsp dried thyme
• 1 bay leaf
• 4 cups vegetable broth
• 1/4 tsp black pepper
• 1/4 cup parsley

Instructions

 

• Clean the leeks thoroughly by slicing them in half lengthwise, rinsing between layers to remove any trapped soil, then slice into 1/2-inch rounds to yield about 4-5 cups. Peel the potatoes and cut them into 1-inch chunks (slightly larger than the recipe suggests—this helps them hold their shape during the initial cooking and makes blending easier later). Mince the garlic fresh, and measure out the thyme, bay leaf, and black pepper into a small bowl for easy access during cooking.
• Heat the olive oil in a large pot over medium heat. Add the sliced leeks and cook for about 8-10 minutes, stirring occasionally, until they soften and become translucent. During the final 2-3 minutes of cooking, add the minced garlic and stir constantly to prevent browning while allowing the garlic to bloom and release its flavor. I like to listen for a gentle sizzle—if the heat is too high, the garlic can burn and turn bitter.
• Add the potato chunks from Step 1 to the pot along with the vegetable broth, bay leaf, thyme, and black pepper. Stir well to combine all ingredients, ensuring the potatoes are submerged in the liquid. Increase the heat to bring the mixture to a boil, then immediately reduce to a simmer and cover the pot. Let it cook for 15-20 minutes until the potatoes are completely tender and easily pierced with a fork.
• Remove the pot from heat and carefully remove the bay leaf using a slotted spoon. For a smooth, creamy soup, I like to use an immersion blender directly in the pot—it's less mess and gives you better control over the texture. Blend the soup until completely smooth, about 1-2 minutes of blending. If you prefer a chunkier texture or don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and pour back into the pot.
• Ladle the hot soup into bowls and garnish generously with fresh parsley. Serve alongside crusty bread for dipping, and consider adding cooked chickpeas on top for extra protein and heartiness if desired. The bright green of the fresh parsley not only adds flavor but also provides a nice visual contrast to the creamy pale soup.