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This Creamy Vegan Potato Leek Soup is made hearty, rich, and creamy without any heavy cream or dairy. It’s the ultimate easy weeknight meal or meal prep to make to keep you warm and cozy during the colder months.
Adding potatoes to soups is one of our favorite ways to make a vegan soup recipe thick and creamy without adding a ton of fat in the form of coconut milk or cashew cream. They blend into a dreamy, smooth texture and their starches help thicken potato soup recipes naturally.
Ingredients You’ll Need
- Broth: We prefer our Homemade Broth but any homemade or store-bought veggie broth will work here. You can even use vegan chicken broth for an even more savory soup.
- Aromatics: This soup is simply seasoned with white onion, leeks, garlic, scallions, and bay leaves that create a flavorful, mildly sweet and savory soup base.
- Potatoes: We recommend using Yukon gold potatoes over heartier potatoes like russet potatoes. They don’t require peeling and make a creamier potato leek soup, but peeled russet potatoes will work in a pinch!
- Plant milk: Any unsweetened plant-based milk will work, but we recommend oat milk, soy milk or creamy Unsweetened Almond Milk. Just make sure your soup is unsweetened or your soup will have an odd sweet undertone.
- Fresh dill: Our favorite fresh herb to use to add freshness and lightness to this otherwise rich and creamy soup. It also helps add a pretty pop of color! When possible, fresh over dried is always recommended.
- Medium or large soup pot
- Blender or immersion blender
- Serrated knife
- Baking sheet (if making bread bowls)
How to Make Vegan Potato Leek Soup
- Sauté the onions and leeks. Heat a medium pot or large dutch oven over medium heat. Once hot, add in oil and heat until warm. Add in the leeks and onion and cook until softened, about 3-4 minutes.
- Sauté the potatoes. Add in the potatoes and garlic and cook for 2-3 minutes, stirring frequently to prevent burning.
- Add liquid and bring to a boil. Add in remaining vegetable broth, plant-based milk, and bay leaf. Mix to combine, then bring the soup to a rolling boil.
- Simmer for 15-20 minutes. Once the soup is boiling, reduce the heat to a simmer and cover. Cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend half of the soup. Remove the tender potato leek soup off of the heat and remove the bay leaf. Transfer half of the potato soup to a high-speed blender and blend until smooth.
- Add in the rest of the soup. Transfer the remaining soup to the blender along with the fresh dill and green onion and pulse until your desired consistency is reached (we prefer ours a bit chunky!).
- Season and serve. Taste the comforting vegan potato leek soup and season with salt and black pepper to taste, then serve as desired.
How to Make Homemade Bread Bowls
- Cut a 1/2″ deep circle around the top of the bread boule. If you’ve ever carved a pumpkin, this is a very similar process. Take a serrated knife and cut into the top of the bread at an inward slope around the top of the bread, forming a circle. You want to cut deep into the loaf, but leave the bottom completely intact.
- Remove the bread. Remove the top of the bread and remove most of the bread from the inside of the boule. Leave about a 1″ border around the edges of the inside of the bread bowl.
- Oil the bread bowls. Lightly oil the insides of the bowl and lid with a pastry brush or cooking spray, then place the bread bowls on a baking sheet.
- Bake. Bake the bread bowls on a baking sheet and pop it into the oven for 15 minutes. Remove and set aside to slightly cool before filling with soup.
This vegan soup makes a delicious main, side, or a savory snack for in between meals.
If you’re serving this creamy vegan potato leek soup as a main dish, we highly recommend serving it in homemade bread bowls. It really brings the soup to the next level, makes it a bit more filling, and who doesn’t love bread?!
If you are gluten-free, you’ll probably have trouble finding a gluten-free bread bowl, but our favorite vegan and gluten-free sourdough bread is by Bread Srsly and is likely the closest thing to a sourdough bread bowl.
Lastly, don’t forget to load it up with garnish! We love our soup with toppings like fresh chives or green onions, vegan sour cream, vegan cheese shreds, a drizzle of olive oil, or vegan bacon like this Crispy Shiitake Mushroom Bacon or this Tofu Bacon.
Yes. An immersion blender or hand blender can blend the creamy vegan leek potato soup until your desired consistency is reached.
Yes, this soup can be made oil-free. All you have to do is saute the vegetables with broth and if you are making the bread bowls, omit the oil when brushing the inside of the bread bowls.
Great question! This vegan potato leek soup is rather thick and creamy if you follow the recipe without substitutions. It also continues to thicken as it cools. With that being said, if you want your soup even thicker, stir in a cornstarch slurry (1 tablespoon cornstarch combined with 2 tablespoons water) and continue to heat until thickened.
Leftover vegan potato leek soup will keep for up to 4 days when stored in an airtight container in the refrigerator.
This soup can technically be frozen, but doing so is likely to cause the texture to become grainy upon thawing. Creamy soups in general, don’t do best in the freezer. Instead, if you’re looking for freezer-friendly soups, check out our Easy Vegan Chili, this Sweet Potato Lentil Soup, or this Instant Pot Black Bean Soup.
Reheat this creamy soup in a microwave-safe bowl or on the stovetop in a small saucepan until warmed through.
More Vegan Soup Recipes with Potatoes You May Enjoy:
- One Pot Vegan Minestrone Soup – one of our favorite soups to make when we need to use up veggies!
- Healthy Cabbage Soup – made with tons of veggies and cannellini beans for a protein boost.
- The BEST Vegan Broccoli Cheddar Soup – if you love Panera’s Broccoli Cheddar soup, you HAVE to try this recipe!
- Instant Pot Lentil Noodle soup – if you’re looking for a healthy Instant Pot soup recipe, you’ll love this protein-rich soup.
- One Pot Red Curry Peanut Noodle Soup – a ramen-inspired soup packed with both toppings and flavor.
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!