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Creamy Vegan Potato Leek Soup

Last Updated on August 3, 2023

This easy Vegan Potato Leek Soup is a classic French soup, and we gonna make it dairy-free! Slowly saute leeks with garlic, and then simmered with potatoes in vegetable broth.

Add some aromatics like thyme and bay leaves, finished with coconut cream or vegan sour cream. It’s filling and satisfying!

Vegan Creamy Leek n Potato Soup

Comfort Vegan Soup Recipe – Vegan Potato Leek Soup

I love vegan potato soup like this 4-ingredient potato soup. And potato and leek are like best friends, they are a wonderful combination.

This gluten-free comforting vegan potato leek soup is made of leeks, garlic, potatoes, cream, and broth.

So my curiosity drove me to dive in and dig deeper…woW…and it turned out, leek and potato soup have a very DARK historical background…

French King Louis XV by Wikipedia

Well…the story goes back to the 18th century in France. Allegedly, King Louis XV loved potato and leek soup. This paranoid King was afraid of being poisoned, so he demanded his servants test his food before he ate it.

As a result, by the time the soup finally reached the King, it was cold.  So the cold potato leek soup known as ‘Vichyssoise’ was accidentally invented.

Ha…That’s not really about Potato Leek itself. For me, It was an intriguing history behind this humble little soup…

Vegan Creamy Leek n Potato Soup
There is a story behind leek and potato soup

Alright, back to the cooking, let’s get started!

Creamy Potato Leek Soup Recipe

ingredients for Vegan Creamy Leek n Potato Soup
  • Types of Potatoesbasically you can use any type of potato. (In Australia, I prefer Royal Blue potatoes; in the U.S., you can use Yukon Gold potatoes or russet potatoes).
  • Leeks Leeks are inexpensive and available all year round. When buying leeks, pick the ones that are firm with undamaged stalks, also brightly colored tops. Fresh is always the key to making a good soup!
  • Garlic, Thyme, Bay Leave– fresh ones preferred. You can sub fresh thyme to 1/4 tsp dried thyme.
  • Vegetable Broth – I choose low-sodium veg stock because I like to season my soup. If you don’t have low-sodium (or salt-reduced) veg broth in hand, just taste first before seasoning your soup.
  • Coconut Cream or Milk – Full-fat coconut cream gives the soup a rich and creamy taste. You can add coconut milk or other plant-based milk that you like for sure.
  • Parsley, Salt& Ground Black Pepper– to finish with.

How to prepare leeks

the edible part of leeks

Cut off the dark green part and the white end then discarded. We only eat the white and light green parts of the leeks.

Vegan Creamy Leek n Potato Soup

I like to slice my leeks first and then wash them. Leeks often have dirt and debris caught in the inner layers of the vegetable, so need extra attention when washing!

How to Make Creamy Vegan Potato Leek Soup

You will need an immersion blender stick or a food processor to puree the soup at the end.

Step by step Vegan Creamy Leek n Potato Soup

1. To make this soup, wash and peel potatoes, then cut them into 1″ (2.5cm) chunky cubes. Peel and slice the garlic. Cut off the dark green top and the white end then slice the leeks. Submerge the sliced leeks in a bowl of cold water. Remove any soil or grit between the layers. Drain the water from the leeks and let them dry.

2. Heat up 1 tbsp cooking oil or vegan butter in a large pot over medium heat. Add the leeks and garlic and sauté them until soft without color.

3. Add diced potatoes, thyme, bay leaves, and vegetable broth. Bring to a boil then turn the heat up and bring it to a simmer.

4. Placed the lid on and let the soup simmer away on low heat for 25 minutes.

5. Until the potatoes are fork tender. Take out the herbs.

6. Use an immersion blender to blend the soup until smooth then add canned coconut milk or cream, soy milk, or oat milk. Season the soup with salt and pepper, add the chopped parsley or green onion, vegan bacon, and serve.

Vegan Creamy Leek n Potato Soup
Blitz, stir in coconut cream, and serve!
Vegan Creamy Leek n Potato Soup
Serve with our homemade Vegan garlic bread! So Good!

How To Store Leftovers 

To store leftover vegan leek potato soup, start by allowing it to cool completely. Once cooled, transfer the soup to an airtight container or airtight freezer bag. It is essential to remove as much air as possible to prevent freezer burn.

If using a container, leave about an inch of headspace to allow for expansion while freezing. Label the container or bag with the date and contents to easily identify it later. If you have a large amount of soup, consider portioning it into smaller containers for easier thawing and reheating.

To freeze, place the containers in the freezer, making sure they are laid flat to save space. For longer storage, potato leek soup will keep in the freezer for up to three months. 

When you’re ready to enjoy the soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Once thawed, reheat the soup on the stove over low to medium heat, stirring occasionally, until heated through.

You may need to add a little water or vegetable broth if the soup seems too thick. Do not refreeze the soup after it has been thawed and reheated.

By following these simple steps, you can store and enjoy your leftover vegan leek potato soup for future meals conveniently. 

Have you tried this recipe? Let me know in the comment down below.

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More Vegan Soups

More Vegan Recipes

Vegan Creamy Leek n Potato Soup

Vegan Potato Leek Soup

This is a classic French soup, and we gonna make it vegan! This Vegan Potato Leek Soup is warm, filling, and satisfying!
5 from 25 votes
Print Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 144kcal
Author: SHU-CHUN

Ingredients

  • 1 Tbsp Cooking Oil
  • 1 pound Potatoes( note1) Cut into 1" cubes
  • 2 ea Large Leek( note2) thinly sliced
  • 2 clove Garlic peeled and sliced

Soup Base

Serve with

  • 1 tbsp Chopped Parsley(optional)

Instructions

  • 1. Wash and peel potatoes, then cut them into 1" (2.5cm) cubes. Peel and slice garlic. Cut off the dark green top and the white end then slice the leeks. Submerge the sliced leeks in a bowl of cold water. Remove any soil or grit between the layers. Drain the water from the leeks and let them dry.
  • 2. Heat up 1 tbsp cooking oil in a large pot over medium heat. Add sliced leeks and garlic and sauté them until soft without color.
  • 3. Add diced potatoes, thyme, bay leaves, and vegetable broth. Turn the heat up and bring it to a simmer.
  • 4. Placed the lid on and let the soup simmer away on low heat for 25 minutes. 
  • 5. Until the potatoes are almost falling apart. Take out the herbs.
  • 6. Blitz with an immersion blender until smooth then add coconut cream or plant-based milk. Season the soup with salt and pepper, topped with chopped parsley, and serve.

Video

Notes

Note1- basically you can use any type of potato. ( In Australia, I prefer Royal Blue potatoes; in the U.S., you can use Yukon Gold potatoes. In the UK, you can use Maris Piper)
Note2- Cut off the dark green top and the white end then discarded. We only eat the white and light green part of the leeks. I like to slice my leeks first then wash them. Leeks often have dirt and debris caught in the inner layers of the vegetable, so need extra attention when washing!
Note3- Full-fat coconut cream gives the soup a rich and creamy taste. You can add coconut milk or other plant-based milk that you like for sure.
 

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1135mg | Potassium: 533mg | Fiber: 2g | Sugar: 5g | Vitamin A: 566IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg

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