This creamy Vegan Potato and Leek Soup is warming, satisfying and delicious. Buttery leeks with delicate herbs and creamy potatoes make this soup perfectly creamy and tasty. Great for lunch or dinner.
Soup is my go-to lunch when the weather starts to cool, whether it's a fresh and fragrant Tofu Laksa, Roasted Pepper and Lentil Soup or a warming Vegetable Barley Soup I always make time to cook up a homemade soup.
This vegan potato soup is perfect for a tasty lunch or a light supper. Just serve with chopped chives or homemade croutons for a delicious filling meal. So easy to make this soup will not fail to satisfy. And it's so creamy even though there is no cream or milk in it.
This soup takes a little longer than most of my soups but it is so worth it. The leeks are cooked until creamy then you add and floury potatoes, stock, fresh thyme and bay leaf. It's then blended to make a lovely thick and creamy soup.
What Do I Need?
- Leeks - You'll need 3 medium leeks for this soup. Look for firm leeks that have as much white and light green as possible. Stalks should be crisp and firm. Select smaller leeks for the best taste. Avoid stalks that are withered or have yellowed tops.
- Potatoes - Go for a fluffy potato, Maris Piper or Russet potatoes if you are in the US work best. I always peel the potatoes for this soup.
- Vegetable Stock - To keep this soup vegan and gluten-free I use a vegan and gluten-free stock, if you can get a stock that is low sodium that's great too.
- Herbs - I use fresh thyme and dried bay leaf. They are delicate enough to not overpower the soup.
- Onion and Garlic - I add onion and garlic to this recipe. I also add a stalk of celery and a tiny pinch of grated nutmeg.
- Plant Based Butter - You can use your favourite plant based butter here or omit if you want. I find it adds a little extra creaminess to the leeks.
How To Clean Leeks
- Trim the roots and green part.
Cut off the root end of the leek then at the opposite end of the leek cut off the rough green tops. You can use these for making stock so there's no need to throw them away.
- Slice the leek down the middle.
Using a sharp knife slice the leek in half lengthways.
- Remove the outer layer.
Remove any outer layers of the leek that are wrinkly or tough. Again you can save these and use them for making vegetable stock.
- Rinse the leeks.
Using your hands spread out the leek and you will see layers, hold the leek under a tap of cold running water to remove any grit or soil trapped between the layers. Slice as needed.
How To Make Vegan Leek And Potato Soup
This is just a quick visual guide, please see the recipe card for the full instructions.
1. Heat the oil in a large saucepan. Add the chopped onion and celery and cook for a few minutes. Next, add the chopped leeks add garlic. You will need to cook these until they are soft and creamy, it will take at least 20 minutes but it's worth it.
2. Next, add the potatoes.
3. Now add the stock, a pinch of grated nutmeg, bay leaf and thyme, and simmer until the potatoes are cooked. Once they're cooked blend the soup.
- Make sure and give the leeks a good clean. Leeks are grown covered in loose soil so you can often find soil and grit in amongst the leaves. You can find a step by step guide above, on how to clean leeks.
- Gently sautè the leeks and stir them often. Don't let them go brown or burn!
- Use a floury potato, such as Maris Piper, for your soup. This will result in the best soup, waxy potatoes will result in a more gloopy soup.
- Don't over blend the soup, this can result in the soup becoming gloopy. A quick blend done in quick pulses with a handheld blender is all it needs. If you have any lumpy potatoes left in the soup you can use a potato masher to mash them. However, I'm not averse to finding a little creamy nugget of potato in my soup!
- This is a thick soup, if you prefer it to be thinner you can add more stock or a little water to loosen it up a bit. You can also add a tablespoon of your favourite vegan sour cream if you want to make it even creamier.
Yes, you can. To freeze, wait for the soup to cool and then place in freezer bags or suitable containers and freeze. Use within 3 months. For best results defrost the soup in the fridge the night before then reheat on the hob. You may need to add a little water to loosen it up.
This soup will keep in the fridge for up to 3 days. Reheat on the hob until it is piping hot.
No, you don't have to blend it, you can absolutely leave it as is.
More Tasty Lunch Inspiration
We love soup for lunch and my Spicy Carrot and Lentil Soup is one we make a lot, it's also the most popular soup recipe on my blog. Looking for something less spicy try my Easy Vegetable Soup this is delicious and so easy to make. If you fancy something more substantial then this Vegan Minestrone is really tasty and great for dinner.
Have you made this Vegan Leek and Potato Soup Recipe? Rate it and leave me a comment below to let me know what you think!
Vegan Potato and Leek Soup
- 1 tablespoon olive oil
- 1 medium brown onion peeled and finely chopped
- 1 stalk of celery finely chopped
- 2 cloves of garlic minced
- 1 tablespoon plant-based butter
- 3 medium leeks cleaned, slice the white and very pale green parts.
- 700 g floury potatoes (approx 2 cups in the US) peeled & cubed
- 1.4 litres of vegetable stock (2 pints) (gluten-free, vegan & low salt)
- A small pinch of finely grated nutmeg optional
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 6-8 sprigs of fresh thyme
- 1 dried bay leaf
For the garnish
- 1 tablespoon finely chopped chives optional
- Heat the oil in a large saucepan, add the onion and celery and cook for a few minutes.Next add the leeks, the garlic and one tablespoon of a plant-based butter. Cook over medium for about 20 minutes until they are soft. Stirring often.
- Next add the potatoes, stock, thyme bay leaf and a small pinch of freshly grated nutmeg. Season with salt and black pepper, bring to a boil and then simmer for 20 minutes or until the potatoes are cooked.
- Remove the bay leaf and any stems of thyme. Using a handheld blender, blend the soup quickly, in quick pulses. Be careful not to over blend the soup.
- Top with chopped chives.Serve immediately.
- Leeks - thoroughly clean the leeks. Remove the rough outer layer of the leeks, slice the leeks lengthways and open each leek like a fan, under a running tap let the water run through the layers for a minute to get rid of any grit or soil.
- Potatoes - It's important to use the right potato for this soup. A floury potato is best, choose Maris Piper or Russets. Waxy potatoes will result in a gluey soup.
- Blending the soup - Use a hand-held blender, and blend the soup in brief pulses. Do not over blend the soup, this will result in a gloopy soup. If there are any lumps of potato left I would use a potato masher to break down the potato.
- Storing/Freezing/Reheating - Any leftover soup can be stored in the fridge for up to 3 days. Reheat the soup on the hob until piping hot, you may need to add a little water to loosen it up a bit. You can freeze this soup, leave the soup to cool then transfer to suitable containers and freeze for up to 3 months. For best results, defrost in the fridge overnight then reheat on the hob until piping hot. Again, you may need to add a little water to loosen up the soup.
- Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving.
- Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.
*This recipe was first posted on , it has now been updated with new photos, nutritional information and expert tips. Updated again for housekeeping.