This Creamy Vegan Potato Leek Soup Recipe is one of those comforting dishes that I always crave when the weather starts to cool down. It’s smooth, satisfying, and packed with simple, wholesome ingredients that come together to create a silky texture without any dairy. You’ll find that it’s cozy enough for a weeknight dinner but also elegant enough to serve guests.
I absolutely love how this soup balances the sweet, mellow flavor of leeks with the earthiness of Yukon gold potatoes, all brightened by a touch of thyme and garlic. Plus, the coconut milk adds that luscious creaminess that makes every spoonful dreamy. Once you try this Creamy Vegan Potato Leek Soup Recipe, it might just become your go-to anytime you want something warm and nourishing without a fuss.
Why You’ll Love This Recipe
- Easy to Make: This recipe uses simple ingredients and straightforward steps that’ll save you time in the kitchen.
- Rich & Creamy Texture: Thanks to coconut milk, it’s beautifully creamy without any dairy or heavy cream.
- Perfect Comfort Food: It’s warming and nourishing, ideal for chilly days or when you need a healing meal.
- Versatile & Customizable: You can easily tweak herbs or garnishes to suit your taste or what’s in your pantry.
Ingredients You’ll Need
The magic of this Creamy Vegan Potato Leek Soup Recipe lies in using fresh leeks and starchy Yukon gold potatoes, which give the soup its perfect consistency. Keep an eye out for firm leeks and fresh, unbruised potatoes for the best flavor and texture.
- Leeks: The key aromatics here – be sure to clean them well to avoid grit.
- Olive oil (or vegan butter): Adds a subtle richness; you can swap for water if you’re avoiding oil.
- Celery: Adds a fresh, slightly crunchy background note that balances the creaminess.
- Sea salt and black pepper: Essential for seasoning and bringing out the flavors.
- Dried thyme (or fresh): Thyme lends a warm, herbaceous depth that pairs beautifully with potatoes and leeks.
- Garlic: Minced fresh garlic adds that lovely punch without overpowering the other ingredients.
- Yukon gold potatoes: These are my favorite for soup because their waxy texture keeps some chunks intact during cooking.
- Water (or vegetable broth): You can substitute some of the water with broth for more flavor.
- Canned light coconut milk (or homemade cashew cream): This is what makes the soup silky and luscious, replacing traditional cream.
Variations
While I love the classic version, I often mix things up depending on the season or what I have on hand. Feel free to experiment and make this Creamy Vegan Potato Leek Soup Recipe your own.
- Adding fresh herbs: I sometimes swap thyme for rosemary or add a bay leaf during simmering for a different aromatic dimension.
- Using vegetable broth: If you want a richer flavor, replace half the water with veggie broth—makes a subtle but tasty upgrade.
- Spicy twist: Adding a pinch of smoked paprika or cayenne can give the soup a gentle warmth that my family goes crazy for.
- Oil-free version: Simply replace olive oil with double the water to keep this recipe light and suitable for oil-free eaters.
How to Make Creamy Vegan Potato Leek Soup Recipe
Step 1: Prepare the Leeks and Aromatics
Start by trimming the leek — toss the tough dark green tops or save them for veggie broth later. Slice the white and light green parts lengthwise, then rinse thoroughly under cold water. Dirt likes to hide between leek layers, so patience here will really pay off by keeping your soup grit-free. Next, heat your olive oil in a large pot over medium heat and add the sliced leeks and celery. Cook until they soften and smell fragrant, about 5 minutes, stirring occasionally so nothing browns too quickly.
Step 2: Add Seasonings and Potatoes
Sprinkle in the salt, pepper, thyme, and minced garlic, stirring everything together for 1-2 more minutes. This way, those flavors can bloom before the potatoes join the party. Toss the cubed potatoes into the pot and stir so they’re evenly coated with the seasoned leek mixture. Sauté the potatoes briefly—about 3-4 minutes—to start softening the edges and developing flavor, which really makes a difference in the final texture.
Step 3: Simmer with Coconut Milk
Pour in the water and coconut milk, bring everything to a gentle boil, then reduce heat to low and cover the pot. You’ll want to let it simmer for 20-25 minutes, stirring every 10 minutes so nothing sticks to the bottom. The potatoes should be tender but still hold their shape a bit—a perfect balance of creamy and rustic texture.
Step 4: Blend Partially for Creaminess
Here’s where the magic happens — use an immersion blender to purée about three-quarters of the soup right in the pot, leaving some chunks of potato intact for texture. If you don’t have an immersion blender, carefully transfer half the soup to a heatproof blender, blend until smooth, then stir it back in. This method gives you a luscious, creamy soup that still feels fresh and homemade, rather than completely smooth and heavy.
Step 5: Taste and Adjust
Before serving, give your soup a taste. You might find it needs a little extra salt or a pinch of black pepper to brighten it up. I also like to add a touch more thyme if I want that fragrant herbal lift. Season slowly, tasting as you go — it’s your chance to make this creamy vegan potato leek soup truly your own.
Pro Tips for Making Creamy Vegan Potato Leek Soup Recipe
- Clean those leeks thoroughly: I discovered this trick when I first tried skipping the rinse, and sand ended up in my soup—not fun! Always slice and rinse under running water to remove hidden dirt.
- Balance liquid ratios: Using a mix of coconut milk and water keeps the soup creamy but not too heavy, which makes it feel light and refreshing.
- Partial blending is key: Leaving some potato chunks adds texture and makes the soup feel homemade and rustic rather than overly processed.
- Adjust seasoning last: I used to add all my salt upfront, but learned it’s better to wait until the end to hit perfect flavor balance.
How to Serve Creamy Vegan Potato Leek Soup Recipe
Garnishes
I like topping this soup with sliced green onions or chives—they add a fresh, oniony bite that contrasts nicely with the creamy broth. Coconut bacon is another favorite garnish of mine, adding a bit of smoky crunch that my family absolutely adores. And for a cool, tangy contrast, a dollop of vegan sour cream is just perfect.
Side Dishes
For sides, crusty whole-grain bread or a warm baguette makes a fantastic pairing, perfect for dipping and soaking up every bit of soup. I also sometimes serve it alongside a bright green salad dressed with lemon vinaigrette to keep things light and balanced.
Creative Ways to Present
On special occasions, I like to serve the soup in small, elegant bowls with a swirl of herb oil or a sprinkle of roasted pumpkin seeds on top. For a fun twist, try carving out small bread bowls and ladling the soup inside—guaranteed to impress your guests and make dinner extra cozy.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover Creamy Vegan Potato Leek Soup Recipe in airtight containers in the fridge, where it keeps beautifully for 3-4 days. Just make sure to cool it down before sealing to keep it fresh longer — this way, it’s super easy to enjoy leftovers without losing any flavor or texture.
Freezing
Freezing this soup works really well! I portion it into freezer-safe containers or bags, and it stays great for up to a month. Just remember to leave a little room at the top because it will expand when frozen. Thaw overnight in the fridge before reheating or pop it straight into a pot on low heat.
Reheating
I gently reheat my leftover soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If it seems too thick after cooling, I add a splash of water or plant-based milk to bring back the silky texture. Microwave reheating works too, but I prefer stovetop for more even warmth.
FAQs
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Can I use other types of potatoes for this soup?
Absolutely! While Yukon gold potatoes give a nice creamy texture without falling apart too much, you can use russets for a fluffier, silkier consistency or red potatoes if you prefer more chunks. Just keep in mind that waxier potatoes like reds might not break down as much, so the soup will be chunkier.
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Is this soup gluten-free?
Yes, this Creamy Vegan Potato Leek Soup Recipe is naturally gluten-free since it contains only vegetables, herbs, and coconut milk—no flour or gluten-containing thickeners are needed.
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Can I make this recipe oil-free?
Definitely! Simply replace the olive oil with about twice the amount of water when sautéing the leeks and celery. It won’t have quite the same richness but still tastes delicious and keeps it completely oil-free.
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What can I use instead of coconut milk?
If you’re not a fan of coconut milk, homemade cashew cream is a great alternative that still delivers creamy texture. You can also try unsweetened oat or soy milk, but be careful not to add too much liquid to keep the soup’s thickness just right.
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Should I peel the potatoes for this soup?
I prefer to leave the Yukon gold potatoes unpeeled because their skins add nutrients, color, and a slightly rustic texture. Just be sure to wash them really well before chopping. If you prefer a smoother texture, feel free to peel them instead.
Final Thoughts
Honestly, this Creamy Vegan Potato Leek Soup Recipe has become one of my all-time favorite comfort foods because it’s easy, flavorful, and so satisfying without any dairy. I love sharing it with friends who say, “Wow, I can’t believe it’s vegan!” It’s the kind of recipe that feels cozy enough for a quiet night in but impressive enough to serve company. Give it a try—you’ll be amazed how such simple ingredients can create something so special and downright soothing.
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Creamy Vegan Potato Leek Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
This creamy vegan potato leek soup is a comforting, wholesome dish made with tender potatoes, aromatic leeks, and a rich coconut milk base. Perfectly seasoned with thyme, garlic, and black pepper, it’s a flavorful dairy-free option that can be enjoyed as a starter or a hearty main. The soup is partially puréed for a rustic texture and garnished optionally with green onions, coconut bacon, and vegan sour cream for extra layers of flavor.
Ingredients
Soup Ingredients
- 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g)
- 1 Tbsp olive oil (or vegan butter; if oil-free, substitute with twice as much water)
- 1/2 cup finely chopped celery
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3/4 tsp dried thyme (or 2 tsp fresh thyme)
- 4 large cloves garlic, minced
- 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (preferably unpeeled Yukon gold; ~1 ½ lbs yields ~4 cups)
- 2 ½ cups water (or substitute up to half with vegetable broth and reduce salt accordingly)
- 1 cup canned light coconut milk (or homemade cashew cream)
Optional For Serving
- Sliced green onions or chives
- Coconut bacon
- Vegan sour cream
Instructions
- Prepare the Leeks: Trim and discard the end and dark green parts of the leek, or reserve greens for broth. Slice the white and light green parts in half lengthwise, wash thoroughly under cold water to remove dirt between layers, then slice into 1/4-inch pieces.
- Sauté Aromatics: Heat a large pot or Dutch oven over medium heat. Add olive oil, sliced leeks, and chopped celery. Cook for about 5 minutes until softened and fragrant. Season with salt, black pepper, thyme, and minced garlic, then cook an additional 1-2 minutes, stirring frequently.
- Add Potatoes: Stir in the chopped potatoes, tossing to combine evenly with the leek mixture. Sauté for 3-4 minutes, stirring frequently to slightly soften the potatoes.
- Add Liquids and Simmer: Pour in the water and coconut milk. Bring soup to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, stirring about every 10 minutes, until potatoes are fork tender but still hold some shape.
- Puree the Soup: Using an immersion blender, purée about three-quarters of the soup to create a creamy but slightly chunky texture. Alternatively, blend half the soup in a heat-proof blender and return to the pot. Adjust purée consistency as preferred for rustic or smooth texture.
- Adjust Seasoning: Taste and add more salt, black pepper, or thyme as desired to round out the flavors.
- Serve: Ladle soup into bowls and garnish with optional sliced green onions or chives, coconut bacon, and vegan sour cream if desired. Store leftovers in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month. Reheat gently on the stovetop before serving.
Notes
- For an oil-free version, substitute olive oil with double the amount of water during sautéing.
- Using homemade cashew cream instead of coconut milk will add creaminess without coconut flavor.
- Leek greens can be saved and used to make vegetable broth for extra flavor.
- The soup can be puréed completely smooth if preferred for a creamier texture.
- Store leftovers properly in the refrigerator or freezer to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
