Creamy Vegan Potato Leek Soup

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Prepare to be comforted! Nothing hits the spot or soothes the soul quite like a warm bowl of creamy potato leek soup. It took some tinkering, but we finally created a plant-based version that’s the perfect balance of easy to prepare (just 9 ingredients and 1 pot required) and super flavorful!

Enjoy it on chilly days or any time you’re craving a warm, satisfying meal. Let’s make soup!

How to Make Potato Leek Soup

This soup begins with sautéing leeks and celery in olive oil or vegan butter (dairy butter works too if not vegan) to create a savory base. Next come the aromatics: thyme and garlic, plus the soup essentials: sea salt and black pepper.

Then we add the chopped potatoes and sauté them a bit to add flavor. We love using Yukon gold potatoes and leaving the skins on for a rustic feel. Any variety of potato should work here, but if using russet potatoes, we suggest peeling them.

For the liquid, we prefer water over vegetable broth because it lets the flavor of the leek and potatoes shine through. Light coconut milk provides additional liquid while also making it a rich and creamy vegan potato leek soup!

Once the potatoes are tender, an immersion blender brings everything together into a creamy and cohesive soup. Garnish with sliced green onion or chives, coconut bacon, and vegan sour cream (all optional) to make it extra special!

We hope you LOVE this potato leek soup! It’s:

Creamy
Rustic
Savory
Comforting
Flavorful
& Easy to prepare!

It’s the perfect addition to your cold-weather soup rotation while also being worthy of serving to dinner guests and having a place at the holiday table!

What to Serve with Potato Leek Soup

This soup pairs beautifully with hearty salads, including our Easy Massaged Kale Salad (15 Minutes!), Grilled Romaine Caesar Salad with Herbed White Beans, or Lemony Arugula Salad with Crispy Shallot.

It would also be lovely served with our Fluffy Vegan Spelt Rolls, Crispy Garlic Brussels Sprouts with Sriracha Aioli, Easy Vegan “Crab” Cakes (GF), or Easy Marinated Grilled Chicken (if not vegan or vegetarian).

More Comforting Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Creamy Vegan Potato Leek Soup

Creamy, comforting, flavorful potato leek soup that’s plant-based, gluten-free, and easy to make. Made in 1 pot with just 9 simple ingredients!
Author Minimalist Baker
Print
4.83 from 35 votes
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 6(~1 cup servings)
Course Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2cupssliced leeks, halved lengthwise, cut into 1/4 inch slices(1 medium leek yields ~2 cups or 180 g)
  • 1Tbspolive oil(or vegan butter // if oil-free, sub with twice as much water)
  • 1/2cupfinely chopped celery*
  • 1tspsea salt
  • 1/2tspblack pepper
  • 3/4tspdried thyme(or 2 tsp fresh)
  • 4large clovesgarlic, minced
  • 4cupschopped potatoes, washed thoroughly, cut into 1/2-inch cubes(we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups)
  • 2 ½cupswater(or sub up to half with vegetable broth and use less salt)
  • 1cupcanned light coconut milk(or sub homemade cashew cream*)

FOR SERVING optional

Instructions

  • Remove the end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
  • Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly softened and fragrant. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.
  • Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.
  • Add in the water and coconut milk and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact.
  • Once your potatoes are cooked, use an immersion blender to purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. We like our soup a little rustic and brothy with pieces of potato, but you can also purée it until completely smooth if preferred.
  • Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.
  • Serve in bowls (optionally) garnished with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.

Video

Notes

*Wondering what to do with extra celery? Make green juice!
*To replace the coconut milk with homemade cashew cream, soak 1/3 cup cashews in hot water for 20-30 minutes. Then drain and blend on high with 2/3 cup water until smooth and creamy.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1cupCalories: 149Carbohydrates: 24gProtein: 2.8gFat: 5.2gSaturated Fat: 2.7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.7gTrans Fat: 0gCholesterol: 0mgSodium: 423mgPotassium: 603mgFiber: 2.7gSugar: 3.4gVitamin A: 551IUVitamin C: 14mgCalcium: 39mgIron: 1.7mg

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  1. Kerrisays

    This soup is DELICIOUS! I am currently on a fairly restrictive diet (for GI health) and have been looking for things to make, using limited ingredients. I will definitely be making this again!

    *Since I am not able to use Thyme, I substituted Oregano instead. I also used 1 cup of unsweetened coconut milk, instead of light coconut milk.*

    Reply
    • Support @ Minimalist Bakersays

      Thanks for the great review and for sharing your modifications, Kerri! So glad you were able to enjoy this soup!

      Reply
  2. Zoe Csays

    Tasty! I made some mods just for the heck of it but I bet it’s great exactly as written. Mods: Veg broth instead of water, dash of cayenne, dash of porcini powder, spring onions instead of leeks. Really glad I didn’t blend 100%.

    Reply
    • Support @ Minimalist Bakersays

      Yum! Thanks so much for the great review and for sharing your modifications, Zoe!

      Reply
  3. Rachelsays

    I don’t understand why this recipe got so many positive reviews. The flavour combination with the coconut really doesn’t work for me. It’s actually nauseating.

    Reply
    • Support @ Minimalist Bakersays

      Hi Rachel, we’re so sorry you didn’t enjoy it. Other readers have really enjoyed this one, so we wonder if perhaps you were using full-fat instead of lite coconut milk which would contribute a stronger coconut flavor? Do you typically like coconut?

      Reply
  4. Cherisays

    Made this last night, followed it to a T using cashew cream. It was delicious and so rich tasting. I topped it with coconut bacon.

    Reply
    • Support @ Minimalist Bakersays

      Yum! Thanks so much for the wonderful review and for sharing your modifications, Cheri!

      Reply
      • Christina Hallsays

        I love this soup! I used veggie stock rater than water, and a little less coconut milk, and I also added nutritional yest too..

        Really enjoy this…

        Reply
        • Support @ Minimalist Bakersays

          Yum! Thanks so much for the wonderful review and for sharing your modifications, Christina!

          Reply
  5. Eilissays

    This was delicious! I did not have thyme and it was still very tasty (I added 1/8 teaspoon cayenne for a tiny bit of heat). I would definitely add scallions just for the pop of color. Will definitely make again.

    Reply
    • Support @ Minimalist Bakersays

      Yum! Thanks so much for the review and for sharing your modifications, Eilis!

      Reply
  6. Melissasays

    Great flavor! So warm and comforting. I accidentally over blended mine. I can’t wait to make it again with some hearty chunks. I’ll also try cashew cream next time, but used coconut cream for simplicity. I love how you have so many recipes that include a variety of plants!

    Reply
    • Support @ Minimalist Bakersays

      Hi Alecia, we don’t have much experience with canning so we’re not sure, sorry!

      Reply
  7. Nellsays

    I love the minimalist baker! You’ve helped me become a better cook, so I thank you and my kids thank you. :)

    Loved this recipe, such comfort food! I’ve made it exactly as written and with modifications and they are both good, but I like the modifications a little more so I will share here for others.

    I used extra creamy oatmilk instead of coconut milk as I’m trying to cut down my saturated fats. Oatmilk was great and I dare say I may like it a little better. Additionally instead of blending some of the mix, I actually just mashed it up a bit with my potato masher and I love the chunks and texture it gave it. I highly recommend this. Lastly, I like a little more seasoning, so I doubled the thyme and added about 1/2 tsp more salt. I think I may even toss in some sage next time.

    Keep up the great recipes Dana. I appreciate you.

    Reply
    • Support @ Minimalist Bakersays

      Aw, we’re SO glad to hear it, Nell! Thank you so much for your kind words and lovely review! xo

      Reply
  8. msays

    This was just wonderful and really easy to make. I will definitely be adding this to my regularly rotation. As suggested I only blended it partially so I kept in some of the potato chunks and i really liked the rustic chunky texture. Next time I might try with a bit of chicken or veggie broth since I like lots of saltinesss and I’ll see if it adds anything, however it’s still delicious without it! I accidentally put in more garlic than the recipe called for but it was still amazing (can’t go wrong with garlic, I guess)!

    Reply
  9. Billy J Wardsays

    Can this be frozen? 🤔

    Would love to be able to make a big pot of this and freeze for lunches.

    Thank you!

    Reply
  10. Jennysays

    Loved this recipe on a cold winter’s day! I’m not a huge celery fan so I subbed fresh corn instead and it was delicious. This reminded me of the summer corn soup recipe you have that I make all the time in the summer but a more wintery version.

    Reply
    • Angiesays

      5 stars! I made this soup not expecting much because I feel like coconut milk is no substitute for cream, but Im avoiding dairy (except butter which i used instead of oil to saute the leeks) so I thought I’d give it a try. Im obsessed. I only made a half batch as I misjudged the size of my leek, and my only regret is not making more. I did add a bit more water and a bit more coconut milk while it was simmers so it was deep enough to use my hand blender, I cant give accurate measurements because I just eyeballed, but give this soup a try! I dont think you can really go wrong. I also added a bit more salt. I am just so so impressed! Thanks for the recipe! 10/10 recommend, 10/10 will make again!

      Reply
      • Support @ Minimalist Bakersays

        We are SO glad to hear it exceeded your expectations, Angie! Thank you for the lovely review! xo

        Reply
    • Support @ Minimalist Bakersays

      That should work great! We’d suggest pressure cooking on high for 8 minutes.

      Reply
  11. Melsays

    I added a whole pack of fresh thyme and an extra clove of minced garlic. I also used whole fat coconut milk. Love how it turned out. Served with a slice of sour dough.

    Reply
  12. Ninasays

    Another excellent MB recipe! So cozy on this chilly, rainy SoCal post Christmas evening – hearty but not heavy. Lovely balance of flavors, great texture. Super easy, uncomplicated and like another review said – I would eat this in a restaurant! My changes based upon what I had – used 3 large russets instead of Yukon and peeled them, fresh thyme, veggie broth instead of water (it’s my homemade broth, I don’t add salt). I too like brothy soup so I pureed half in my blender and kept the rest brothy and with some chunky bite. Even my toddler gobbled this up (added brown rice to his – also a tasty option). I also made the vegan bacon topping- so yummy and hard not to scarf down on it’s own. Added some crushed red pepper and some fresh lemon at the end. Thanks MB for such an elegant dish! My little family (non-vegetarian) thoroughly enjoyed this meal!

    Reply
    • Support @ Minimalist Bakersays

      Thank you so much for your kind words and lovely review, Nina! We are so glad you and your family enjoyed it! xoxo

      Reply
  13. Leighsays

    This was excellent. Comes together in a flash. The coconut milk is a surprising flavor that is delicious. I added kale and the juice of half of a lemon just before serving. I will definitely be making this again.

    Reply
  14. Missysays

    This was tasty. It came together easily and tasted very good. I may need to adjust the seasonings next time, but I felt like it was a bit bland without the addition of sour cream and the coconut bacon (which was SO GOOD). It just needed a little more oomph, maybe a bit of red pepper flakes if that’s your thing.

    Nonetheless, it was great with all the toppings added and I plan to double it the next time I make it!

    Oh, I also used 1.5 cup cashew cream because I did not see the note about how to make it. I use the steps from the mushroom stroganoff recipe since I had just made that and the steps were explicit. I may have cooked it down some but I don’t think the consistency was impacted by the extra liquid.

    Reply
    • Support @ Minimalist Bakersays

      Thank you for sharing, Missy! It’s possible the slightly larger amount of cashew cream is diluting the flavor. We’d suggest using 1/3 cup cashews and 2/3 cup water for best results. Or adding more salt to taste should help if sticking with the amount of cashew cream from the stroganoff. Your suggestion of red pepper flakes also sounds lovely! xo

      Reply
  15. Danasays

    I cannot begin to describe how good this soup is. I try my best at cooking but I just don’t think we get along well. I try different soups that turn out well, but are “good enough”. This soup was creamy and so flavorful. I would 100% pay for this at a restaurant and it is officially a keeper in the recipe binder. Thank you so much for sharing. Next time I’m doubling the batch!

    Reply
    • Support @ Minimalist Bakersays

      Hooray! This is what we love to hear. Thanks so much for the lovely review, Dana!

      Reply
  16. Kingasays

    Hi!

    I made the soup and It’s delicious! I love it though I’m not a big fan of potatoes. Obviously couldn’t skip the coconut bacon :) :)

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Kinga. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  17. Marysays

    This soup is sooo delicious, as are all your recipes that I’ve made, and I have made a lot of them! Thank you for a recipe that my non-vegan husband will eat with me, he loved it as well!

    Reply
  18. Ambersays

    Really enjoyed this soup. I added a couple of tablespoons of nutritional yeast to the pot as well and topped each bowl with a dollop of Majestic Garlic’s creamy original garlic sauce/dip. I am addicted to that stuff and it was the PERFECT compliment to this soup.

    Reply
  19. Lindseysays

    I made this for my girlfriends who came over for dinner and we all absolutely loved it! So yummy!!

    Reply
  20. Janesays

    I liked this a lot- creamy and comforting. Wanted to share a quick way to use cashews without making separate cashew cream in a blender. I threw in the 1/3 cup raw cashews and extra 2/3 cup water in with the rest of the water to boil. They boiled together and then got puréed with my immersion blender (I made it quite smooth- I suppose this may not work if you make it rustic or you’d have cashew pieces). Saved me extra dishes to wash and I didn’t detect any cashew pieces. Thanks for the recipe!

    Reply
    • Support @ Minimalist Bakersays

      Love that idea! Thanks so much for the lovely review and for sharing your experience, Jane. So glad you enjoyed!

      Reply
  21. Michellesays

    Oooh! So yummy! I made it with avocado oil and cashew cream instead of the coconut milk. I forgot to sautee or cook the potatoes a little bit and dumped my cashew cream and water right after the potatoes. Forgiving recipe! I also guestimated the salt and pepper! Will definitely make again. Thanks for another keeper recipe, Dana! You’re awesome! ❤️

    Reply
  22. BurritosAgogosays

    I’m not a big soup person, the ’tis the season now that the weather has turned cold. I LOVE how thick and savory each bit of this soup (almost like chowder) is! and the leaks have a great health benefit that are ALSO a perfect compliment to cold season.

    I enjoyed dressing up leftovers in new ways with different toppings (bread croutons, vegan yogurt, chili flakes, hot sauce, etc.)

    Reply
    • Support @ Minimalist Bakersays

      Yum! Love those topping ideas! Thanks so much for the great review, we’re so glad you’re enjoying the soup!

      Reply
  23. Susan Trigosays

    Thank you, made this last night and my husband and I loved it! Didn’t have celery just added more leeks and still delicious ❤️

    Reply
  24. Tessasays

    Really loved the soup, I made it for lunch today. But the metric link for the ingredients is not working. That would make it a lot easier :)

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed the soup, Tessa! Thank you for letting us know about the metric measurements – we’ll get that added right away! xo

      Reply
  25. Nicsays

    We made this last night. Not only was it super simple and easy, but it was a family hit! I did the recipe exactly as written and was a little worried about the taste with coconut milk but there is not coconut taste at all. It’s just a creamy delicious soup. At the end we added more dry thyme and for the adults we added pepper which I think is exactly what it needed. My three year old loved this soup. We served it with green onions on top and homemade bread. Delicious! Next time I may add more veggies (like carrot) just for some extra veg but this was absolutely delicious as is! One very happy pregnant mama and her family say thank you!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you and your family enjoyed it, Nic! Thank you so much for sharing! xo

      Reply
  26. Cariesays

    This was so good! While the soup was simmering, I did add about an ounce of some smoked cashew cheese I made. It added a nice smoky flavor.

    Reply
    • Rondasays

      The whole family loved this soup! It was flavorful and hearty (I did double the thyme)
      and it my daughter’s clear favorite. Love your gf/df recipes. You are a food goddess indeed.

      Reply
  27. Mariasays

    Tried this recipe today and forgot how delicious this combination is. The last time I made this soup was in homec in high school! Loved it!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thanks so much for the lovely review, Maria. So glad you enjoyed the soup!

      Reply
  28. Bsays

    Perfectly warm and nourishing. I used cashew cream because I was out of coconut milk. Another winner!

    Reply
  29. Sarahsays

    Excellent soup. I used homemade unsweetened almond milk instead of the coconut milk and it still came out decadently creamy!

    Reply
    • Support @ Minimalist Bakersays

      Ooo yay! Thanks so much for the great review and for sharing your modifications, Sarah. So glad you enjoyed!

      Reply
  30. Cathysays

    I’m not a huge fan of coconut flavor. Can I sub the coconut milk with something else? Heavy cream or milk? And if so, in the same amount?

    Reply
    • Support @ Minimalist Bakersays

      Hi Cathy! Milk would work well here, or 1/2 the amount of cream. Let us know how it goes if you give it a try!

      Reply
  31. Patriciasays

    This potato leek soup deserves a 5 plus star review. So satisfying! I like how the ingredients gives you options this or that. I have tried no failure multiple recipes from the minimalist baker and enjoyed everyone of them! Keep them coming. Love the cookbook as well! Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoy our recipes, Patricia! Thank you for the lovely review! xo

      Reply
  32. Cindysays

    Hi, I was wondering why this recipe is freezer friendly for only one month. Is it because of the light coconut milk? Is there any way to modify the recipe to make it last longer in the freezer?

    Reply
    • Support @ Minimalist Bakersays

      Hi Cindy, we find with freezing 1 month is ideal for preventing freezer burn, but it will last longer than that (up to 6 months)!

      Reply
  33. Conniesays

    Such a delicious soup for this cool November night! I made it exactly as written and served it with some rosemary sourdough bread. I will definitely make again. Thanks for the recipe!

    Reply
    • Support @ Minimalist Bakersays

      Agreed, so perfect for chilly weather! Thank you for the lovely review, Connie! xo

      Reply
    • Support @ Minimalist Bakersays

      Yay! That’s so great to hear, Caron! Thank you for the lovely review! xo

      Reply
  34. Michelesays

    Would love to try this with the cashew cream, but I can’t find that recipe on the website?

    Reply
    • Support @ Minimalist Bakersays

      Hi Michele, it’s in the notes section! Here’s what it says: To replace the coconut milk with homemade cashew cream, soak 1/3 cup cashews in hot water for 20-30 minutes. Then drain and blend on high with 2/3 cup water until smooth and creamy. Hope you love it!

      Reply
  35. Katesays

    Can you share where you found these soup bowls and the Dutch oven? I love your style…they’re both so pretty!

    Reply
  36. Emmasays

    So delicious! And so easy! I was kind of nervous about it possibly not having enough flavor, but boy was I wrong. I doubled the recipe and I only had full fat canned coconut milk on hand so I opted for one can and then one cup regular cashew milk (forager brand unsweetened) and thought the texture still turned out great. The “bacon” was a perfect touch too!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoyed the recipe, Emma! Thank you for the lovely review and for sharing your modifications! xo

      Reply
  37. Jennifersays

    Just finished making the soup, and it’s delicious! I made a few additions for a heartier version by adding one whole rotisserie chicken, one whole can of the light coconut milk, and one and a half cups cooked wild rice. To get a little extra flavor and some kick I added about 1/4 cup of the sauce from a can of chipotle peppers left over from another recipe. Thank you for the delicious winter meal and my first time cooking leeks ever!

    Reply
  38. Abisays

    I’m confused how much celery… “finely chopped” versus what the video and the pictures show… at half a cup, one will have waaaaaaaay more celery than the other.
    So is it finely chopped.. like a knife run down the length of the stalk a few times? Or just chopped, where there’s no lengthwise slices….

    Reply
    • Support @ Minimalist Bakersays

      Hi Abi, sorry for the confusion! We recommend finely chopped, but tested sliced and it’s also delicious!

      Reply