The classic, creamy vegan potato leek soup is a perfect one pot winter warmer. Loaded with flavor from just a few ingredients. Easy to make, budget friendly and tastes delicious!
This vegetarian leek potato soup is easy, peasy, delicious and budget friendly! A great soup to make when there is not much in the fridge a few potatoes, leeks and vegetable stock. That is pretty much all you need for this soup. Another easy soup to make with just a few ingredients is this Carrot and Celery Soup or this Potato Zucchini Soup.
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Potato Leek Soup ingredients
To make this creamy leek and potato soup, all you need are a few basic ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Leeks, use 2 large or 4 small. Make sure to clean them well then chopped, both the white and light green parts.
- Garlic, just a hint of garlic goes so well with the leek and potato flavors.
- Olive oil, or other neutral oil of choice. Vegan butter also works.
- Potatoes, use russet potatoes or there potato of choice. Peeled and chopped
- Vegetable stock, store bought or homemade. For a vegan soup, ensure the stock is vegan.
- Salt and pepper
- Vegan cream, use you favorite vegan heavy cream, soy or cashew are great options.
- For serving, (optional) a drizzle of vegan cream, some vegan croutons and fresh chopped parsley or thyme.
See recipe card for quantities.
Instructions:
This potato leek soup is easy and fast to make. Follow the step by step photos and instruction below.
For the full written instructions, see the recipe card at the bottom.
- Step 1: Heat the oil in a large soup pot and sauté the leeks until soft, stirring often. Add the minced garlic and sauté for another minute or until fragrant.
- Step 2: Add the stock and potatoes to the pot, and bring to a simmer. Cook until the potatoes are soft and cooked through.
- Step 3: Take the soup off the heat and add the optional cream.
- Step 4: Blend the soup until creamy and smooth with an immersion blender.
Hint: For a smooth and creamy soup, let it simmer until the potatoes are super soft before blending. If the soup is too thick, add a little more vegetable broth or water to thin it out. Serve with some crusty bread for dipping like this No knead olive bread.
How to store soup
Soups like this cream of potato and leek soup are great for meal prep! This recipe can easily be doubled or tripled to make lots of delicious leftovers. Store the soup in the fridge for the week or freeze for later. Follow the instructions below for how to best store soup:
- Refrigerator: Once the soup has cooled down completely, pour it into an airtight container and seal tight with the lid. The soup can be stored in the fridge for up to 5–6 days.
- Freezer: The soup can also be frozen. Follow the directions for the fridge or add the cooled soup into freezer friendly ziplock bags. Carefully try to press out any air from the bag, and seal them really well so the soup won’t leak. The soup will expand a little when frozen so don’t overfill any container. Freeze the soup for 2–3 months.
- Reheat: The soup can be reheated in 2 different ways, the microwave or on the stove. The fastest and easiest way, is to reheat one bowl of soup in the microwave. Heat on high heat for 2-3 minutes, or until it is piping hot and bubbling. Stir well and let the soup sit for about 30 seconds before serving, this allows the heat to evenly distribute.
- If reheating more than one portion of this soup, I recommend heating it on the stove. Add the soup to a large pot and heat on low to medium heat, stirring often until the soup comes to a simmer.
Do not save reheated leftovers.
Substitutions and variations
- Vegan – This soup is vegan, but ensure that any toppings like the cream and croutons are also vegan.
- Potatoes – I used russet potatoes for this soup, but any starchy variety works well for a creamy result. The potatoes can also replaced with either sweet potatoes or carrots or thy this Carrot apple soup.
- Onion – this potato leek soup uses chopped leeks. Use either 2 large leeks or 4 small ones. Other alternatives are to use one leek and replace the other leek with a yellow onion or 4 shallots.
- Spice it up – This soup has a mild and rich flavour, if you like it spicy, top with some red pepper flakes to taste or a drizzle of chili oil. For a spicy soup, try this Sweet potato, coconut and chilli soup.
- Herbs – top the soup with some chopped fresh parsley. Another option is some fresh thyme that goes so well with the other flavors in this soup.
Equipment
This cream of potato and leek soup, is blended until smooth with an immersion blender. It is the easiest and fastest way to blend soups with less dishes. If you don’t have one, no problem! Let the soup cool down a little and add it to a food processor or blender instead. Be carful working with hot soup, don’t fill the food processor or blender too much. Better to blend the soup in batches, otherwise it can splash out and risk burning you.
More soup recipes
Potato recipes
The classic, creamy vegan potato leek soup is a perfect one pot winter warmer. Loaded with flavor from just a few ingredients. Easy to make, budget friendly and tastes delicious!
- 2 tablespoon olive oil
- 2 large leeks, rinsed and chopped
- 2 garlic cloves, minsed
- 1 ½ lbs (650g) potatoes, peeled and chopped
- 4-5 cups vegetable stock
- salt and ground black pepper, to taste
- ½ cup vegan heavy cream (optional)
- For serving, vegan cream, vegan croutons and fresh chopped parsley or thyme
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Heat the oil in a large soup pot or dutch oven, sauté the leeks until soft, for about 5 min, stirring often. Add the minced garlic and sauté for another minute or until fragrant.
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Add the stock and potatoes to the pot and bring to a simmer. Cook for about 15 minutes, or until the potatoes are soft and cooked through. Add more broth if needed.
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Take the soup off the heat and add the optional vegan heavy cream. Blend the soup until smooth and creamy using an immersion blender. If the soup is too thick, add a little more broth or heavy cream if desired. Salt and pepper to taste.
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Serve hot with optional toppings like a drizzle of vegan cream, some vegan croutons and fresh chopped parsley or thyme.
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