Homemade vegan potato leek soup is a rich and delicious plant-based recipe that’s ready to enjoy in under an hour. Make a batch to serve with hunks of crusty bread, and you’ve got a comforting meal that’s sure to make everyone at the table happy!
Vegan potato leek soup is a silky, flavorful, hearty and wonderfully comforting warm dish. It’s perfect to serve on a cold night in big bowls that you can really wrap yourself around and enjoy.
Fresh ingredients and plant-based pantry staples are simmered in one big pot, and then you just use a blender to puree until perfectly smooth to your liking. This easy vegan soup recipe gets is creaminess from blending hearty Yukon gold potatoes and canned Cannellini beans… But the leeks are the real star of the show here. They add a terrifically earthy, slightly sweet and oniony flavor that makes every spoonful of this soup an absolute delight!
INGREDIENTS FOR THE BEST VEGAN POTATO LEEK SOUP
This rustic soup is made with deliciously simple ingredients. You need:
- Vegan butter: Earth Balance, Miyokos, or Country Crock Plant Butter are all good options
- Leeks: the light green part only
- Celery stalks
- Garlic cloves
- Spices: Salt, Pepper, Dried Thyme
- Yukon gold potatoes
- Canned cannelli beans
- Vegetable broth
- Bay leaf
- Unsweetened almond milk: or any preferred plant-based milk
- Fresh thyme: for serving (optional)
HOW TO MAKE EASY AND DELICIOUS POTATO LEEK SOUP FROM SCRATCH
I love to make this vegan soup recipe any night of the week. Start to finish it’s ready in under an hour, and doesn’t require much hands-on action as it actually cooks.
Follow these easy 4 steps to prepare the best, easiest leek and potato soup at home:
- First, set a large soup pot on the stovetop, and melt vegan butter over medium heat. Then add chopped leeks and celery, and stir frequently as you saute for about 10 minutes until soft.
- Next add the spices and garlic, and continue to cook and stir for one minute or so.
- Add the broth, quartered potatoes, rinsed and drained cannellini beans, water, and the bay leaf. Stir, and bring the soup to a low boil. Then cover the pot, reduce the heat to a simmer, and cook for about 20 minutes until the potatoes are fork-tender. Stir occasionally as the soup cooks so that it doesn’t stick to the bottom of the pot.
- Turn off the stovetop heat. Use a ladle to transfer to a standing blender, and blend the soup to desired consistency – but be very careful that a) you have a blender that can handle high-heat soups and b) you do not overfill the blender. You may need to let the soup cool and/or work in batches. Alternatively, you can use an immersion blender to puree the soup in the pot – but again, be careful when working with hot liquids.
Once you’ve gotten the potato leek soup to the creaminess you like, give it a taste and add salt and pepper as needed.
Serve warm bowls of potato and leek soup with a sprinkle of fresh chopped thyme, if you like. I suggest enjoying with plenty of crusty bread, like French or Italian bread, with more plant-based butter for spreading. And a green garden salad is great to add some crunchy freshness to the table!
HOW CAN I THICKEN MY LEEK AND POTATO SOUP?
If you want to make your soup even thicker, you can make a roux with flour and the soup. To do this, whisk together 1-2 tablespoons of flour (or your preferred gluten-free alternative) and 2-3 tablespoons of hot soup in a small bowl. Then stir the mixture back into the soup and simmer for a couple of minutes until thick.
TIPS FOR STORING AND REHEATING LEFTOVERS
Once cooled to room temperature, potato and leek soup can be transferred to a sealed container and kept in the fridge for up to 4 days.
To freeze the soup, put in an airtight and freezer-safe container, and wrap in a layer of aluminum foil. Then keep in the freezer for up to 3 months. Let the soup defrost in the fridge overnight before you plan to reheat.
Reheat vegan leek and potato soup in the microwave in short, 30-second bursts, stirring in between, until hot. Or you can reheat in a small saucepan on the stovetop over medium-low heat.
If you tried this vegan potato leek soup recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
HERE ARE MORE DELICIOUS VEGAN SOUP RECIPES YOU’LL LOVE:
- Vegan Vegetable Soup
- Lentil Leek Soup with Mushrooms and Kale
- Vegan Broccoli Cheddar Soup
- Orzo Lemon Soup with Chickpeas
- Easy Vegan Chili with Sriracha
Vegan Potato Leek Soup
- 3 Tablespoons vegan butter Earth Balance, Miyokos, or Country Crock Plant Butter are all good options
- 2 leeks light green part only, chopped (about 3 cups)
- 3 stalks of celery diced (about 1 cup)
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 2 pounds yukon gold potatoes (about 8 small or 6 cups)
- 1 14.5-ounce can cannellini beans
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1/2 cup plain unsweetened almond milk can substitute with any plant-based milk
- fresh thyme for serving (optional)
- In a large pot or dutch oven over medium heat, melt vegan butter. Add chopped leeks and celery. Cook for about 10 minutes, stirring frequently.
- Add salt, pepper, thyme, and garlic. Cook for 1 minute until garlic is fragrant.
- Add vegetable broth, potatoes, beans, water, and bay leaf. Stir and bring to a boil. Cover, reduce heat, and simmer for 20 minutes until potatoes are fork tender.
- Add soup to a blender and add almond milk. Blend until smooth (you may need to do this in batches). You can also use an immersion blender for this step.
- Add soup back to the pot on low heat and stir. Taste and adjust seasonings if needed.
- Garnish with fresh thyme (optional).
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