This is the perfect creamy vegan potato leek soup recipe for Fall (or Winter!). Made with coconut cream, this soup is oh-so-smooth and dairy-free at the same time! Does it get better than that? This vegan potato soup makes enough for dinner and leftovers to enjoy later.
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Why You’ll Love This Recipe
- Comforting: If you are a big soup lover because of how warm and comforting they are, look no further. This delicious vegan potato leek soup is just that.
- Quick & Easy: This hearty soup recipe has a simple ingredient list. It requires 10 minutes of prep and about 20 minutes of cooking.
- Versatile: Enjoy a large bowl of this creamy vegan soup or have it as a side dish.
About Leeks
Did you know that leeks are part of the Alliaceae family of bulbous plants, along with onion, garlic, shallots, etc.? However, unlike their fellow family members, leeks do not form bulbs underground.
Is Potato Leek Soup Healthy?
This dairy-free leek and potato soup is naturally vegan, nut-free, and affordable to make. But what about the health aspects of this delicious recipe?
Potatoes are not only tasty and affordable, but they also provide you with many health benefits, including potassium, zinc, vitamin C, and manganese. They are also high in fiber.
Leeks can also add to the health benefits of this creamy soup as they contain vitamins K, B6, E, C, and folate, as well as iron, copper, manganese, and omega-3 fatty acids.
Let’s not forget that health is also about what is good for you and your soul. Potato leek soup is certainly a comfort food in the cooler months. It’s warming and cozy and can nourish you while allowing you to enjoy the creamy texture for lunch or dinner.
Ingredients
This healthy potato leek soup recipe calls for simple ingredients that are perfectly flavorful.
- Water & vegetable bouillon: I have my go-to vegetable bouillon, but I recommend using your favorite vegetable broth or bouillon cubes.
- Onion: makes an excellent addition to most savory dishes, in my opinion. For this vegan leek soup recipe, I recommend using a yellow onion.
- Garlic: You can’t go wrong with garlic.
- Leek: Leeks have a sweet onion flavor, adding a unique depth to this soup.
- Potatoes: They are a staple, adding soft fullness to this vegan leek potato soup. I tend to opt for Yukon gold potatoes. However, red potatoes, as well as russet potatoes, are good alternative options.
- Spices & Herbs: Included in this vegan soup recipe are black pepper, salt, rosemary, and thyme. It is so refreshing and flavorful that you might want a second bowl.
- Great Northern Beans: A plant-based protein rounds out this soup perfectly.
Step-by-step Instructions
This soup is simple to make and will be ready in no time. Here are step-by-step instructions for how to make vegan potato leek soup.
- Add onion, leek, and garlic to a large pot and sauté until onions are semi-transparent. (Use a large pot for this, such as a stock pot or a big Dutch oven.)
- Pour in the remaining water and bouillon and bring the liquid to a boil.
- Add the cubed potatoes, beans, rosemary, thyme, salt, and pepper.
- Simmer until a fork can easily pass through the potato.
- Remove the large pot from the heat. Use an immersion blender and blend until you reach your desired consistency. (Make it as creamy or chunky as you like!)
- Scoop into bowls and add your favorite soup toppings such as chopped chives, green onion, or a drizzle of olive oil.
Recipe Variations
This easy potato leek soup recipe is as tasty as can be. That being said, maybe you’d like to play around with the recipe a bit. If so, here are some variations to consider.
- Vegetable Broth: If you don’t have vegetable bouillon cubes on hand, vegetable broth is an equal replacement.
- Coconut Milk: To make this leek soup extra creamy, add a can of coconut milk.
- Cashew Cream: If you want to add healthy fat to this soup but don’t like coconut, cashew cream is a great choice.
- Sage: For a different taste, sauté the onions, garlic, and leek along with sage.
- Beans: This recipe calls for great northern beans. However, any subtle white bean will do. This could include navy beans, cannellini beans, baby lima beans, or chickpeas.
Soup Servings Ideas
This soup is warm and filling. If you are looking for other plant-based dishes to pair it with, then I would recommend Rosemary Bread. For a veggie side, this Air Fryer Green Beans recipe is divine.
Toppings
Who doesn’t love toppings? Dive into these great options!
- Green onions
- Fresh chives or basil leaves
- Fresh parsley
- A sprinkling of black pepper
- A drizzle of olive oil or avocado oil
- A drizzle of coconut cream or cashew cream
- A pinch of chili flakes
- A sprinkle of nutritional yeast.
- Oven-roasted chickpeas
- White beans
- Crusty bread or homemade croutons
- Vegan bacon
Storage Tips
Once cool, you can store your creamy potato leek soup in an airtight container in the fridge or freezer. Storing leftovers in airtight glass containers keeps your food fresh longer than if stored in plastic.
Fridge
The fridge for about five days in a sealed container.
To reheat, add soup to a pan and simmer on medium heat (recommended) or microwave. Stir every 1-2 minutes to ensure even heating, and serve when steaming hot throughout.
Freezer
This vegan leek and potato soup is a great recipe to freeze and have on hand for easy midweek meals. Store in the freezer in an airtight container for up to two months.
To reheat, defrost the soup overnight or gently heat it on the stove until it becomes liquid again.
FAQ
Fresh bread, homemade croutons, and biscuits pair well with this delicious soup. In addition, a tasty fall salad would be perfectly served alongside this easy potato soup recipe.
If you find that your classic potato leek soup is not flavorful enough, then add some herbs. I recommend thyme and basil or a large amount of fresh dill.
Your leek and potato soup might taste bitter due to overmature or improperly cleaned leeks, overcooking, or the use of reactive cookware. Burnt ingredients or a low-quality stock can also impart a bitter taste. To counteract the bitterness, consider adding a pinch of sugar, a splash of cream, or a squeeze of lemon juice.
Recipe
Recipe
Vegan Potato Leek Soup
Ingredients
- 5 1/2 cups of water + vegetable bouillon
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large leek, cleaned and chopped thinly
- 6 cups potatoes, cubed (= 2 pounds of potatoes)
- 1 cup great northern beans
- 1 teaspoon Himalayan salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon rosemary
- 1/2 teaspoon thyme
Instructions
- Add onion, leek, and garlic to a large pot and sauté until onions are semi transparent. (Use a large pot for this, such as a stock pot or a big dutch oven.)
- Pour in the remaining water and bouillon and bring the liquid to a boil.
- Add the cubed potatoes, beans, rosemary, thyme, salt, and pepper.
- Simmer until the potatoes are fork-tender.
- Remove the large pot from the heat. Use an immersion blender and blend until you reach your desired consistency. (Make it as creamy or chunky as you like!)
- Scoop into bowls and add your favorite soup toppings such as chopped chives, green onion, or a drizzle of olive oil.
Notes
Nutrition
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This is so classically good!
Glad you enjoyed it!