Vegan Potato Leek Soup

Last Updated on May 28, 2023

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

Add some aromatics like thyme and bay leaves, then finished with plant-based milk or coconut cream. It’s so warm, filling, and satisfying!

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. The creamy potato leek soup is made of leeks, garlic, potatoes, cream, and broth.

The interesting thing is, when I searched Leek and potato soup on Wikipedia, there wasn’t a page about this soup at all. Instead, the soup is named “Vichyssoise“( French: [viʃiswaz]) came up (it’s leek and potato soup in French, but it’s served cold).

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…

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…

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

Potato Leek Soup Recipe

• Potatoes – 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).

• 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

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!

How to make Leek Potato Soup

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

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.

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