This is a one-pot Vegan Potato Leek Soup you can make for meal prep or cozy meals at home. It’s warm, nourishing, and delightfully creamy! Instant Pot instructions included and nut free.
Warm up with a bowl of Vegan Potato Leek Soup. It’s a comforting one pot soup recipe you can turn to on sick days, for healthy lunches, or for easy and warming dinners. You’ll find a medley of fresh and hearty vegetables, herbs, and cream in each bite.
If you love potato soup, make sure to go make my Easy Vegan Potato Soup as well!
Three reasons why vegan potato and leek soup is the best:
- A bowl of warm, savory, comforting goodness. Potato leek soup is a classic comfort food, and the same goes for this vegan version. Hearty vegetables and fresh herbs are responsible for the savory flavors while a creamy and smooth texture keeps you coming back for more.
- Made with wholesome, simple ingredients. You won’t find any complicated ingredients here. A medley of fresh vegetables, herbs, and coconut cream is all you need to turn this recipe into a nourishing, satisfying dream.
- It’s made in one pot. Toss the ingredients into a pot on the stove or the Instant Pot, let them do their thing, then blend (either using an immersion blender or regular blender) with coconut cream and enjoy!
Ingredients needed (with substitutes)
- Olive oil
- Leeks – Leeks are notorious for trapping dirt and sand in their leaves, so they need to be washed very well before cooking. To prepare leeks for cooking, chop off the root and dark green leaves. Slice the white and green part in half, then into thin half-moons. Place them in a bowl of cold water and move them around to loosen the dirt. Squeeze them dry and you’re done!
- Garlic
- Potatoes – Use Yukon Gold potatoes or Russet potatoes. Both of these are buttery and starchy, helping to thicken the soup naturally.
- Vegetable broth
- Thyme – You can use dried or fresh thyme.
- Rosemary – Dried, preferably.
- Bay leaves
- Salt and pepper
- Coconut cream – This enhances the soup’s velvety smooth and creamy texture. If all you have is canned coconut milk, try to only use the creamy white part at the top.
- Chives – The perfect topping! Find even more soup topping ideas below.
How to make vegan potato leek soup
Find the complete printable recipe with measurements below in the recipe card.
Warm the olive oil in a large soup pot on the stove. Once it’s hot, add the leeks and garlic and cook until they’re soft and fragrant.
Next, add the potatoes, broth, herbs, salt, and pepper. Bring the mixture up to a boil, then lower the heat to a simmer. Cover the pot with a lid and leave it to simmer until the potatoes are fork tender.
When the soup is ready, remove the bay leaves and take the pot off of the heat. Stir in the coconut cream before pureeing the soup with an immersion blender (or in batches in a regular blender).
Ladle the finished potato and leek soup into bowls, top with fresh chives, and enjoy!
Topping ideas
Aside from fresh chives, you can top each bowl of soup with:
Frequently asked questions
Yes! First, cook the leeks and garlic in the oiled pot on Saute mode. Then stir in everything but the coconut cream, seal the lid on top, and cook on High Pressure for 9 minutes. Release the pressure, remove the lid, and stir in the coconut cream. Puree with a blender and you’re done!
The easiest replacement for coconut cream here is an equal amount of unsweetened vegan heavy cream (homemade or storebought). You can also leave it out entirely and use extra broth in its place, but the soup won’t be as rich or creamy.
Another way to thicken the soup is to blend part of it with 1 cup of cashews in a high speed blender. Stir it back into the pot with the rest of the pureed soup when it’s smooth. You can also leave out any sort of cream altogether if you want!
The leftovers store well in the fridge for about 5 days. Just keep the cooked and cooled batch in individual airtight containers to maintain freshness.
Absolutely! Potato leek soup freezes well for 2 or 3 months.
Want more comforting vegan soups?
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Warm the olive oil in a large pot over medium heat. Add the leeks and garlic and cook, stirring often, for about 10 minutes until they soften.
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Now add the potatoes, broth, thyme, rosemary, bay leaves, salt and pepper. Stir and bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, until the potatoes are fork-tender.
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Carefully remove the bay leaves and turn off the heat.
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Stir in the coconut cream, either the whole can or as much as you want, (for other cream options, see Notes) then blend the soup with an immersion blender until smooth. Alternatively, transfer in batches to a regular blender and then return to the pot.
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Serve with finely chopped chives, if desired, and enjoy! Serve with Dutch Oven Bread or other crusty bread.
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Instant pot – Sauté the leeks and garlic in the olive oil using the saute feature, then add everything but the coconut cream. Stir well, then cook on high pressure for 9 minutes. Release the pressure carefully, then stir in the coconut cream and blend with immersion blender.
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Other cream options – Blend some of the soup in a high powered blender with 1 cup of raw cashews, then return to the pot. Or use any vegan heavy cream that is unsweetened, homemade or store bought. You can even leave it out for a less rich and creamy soup and use additional broth as needed.
Serving: 1of 8 servings | Calories: 312kcal | Carbohydrates: 31g | Protein: 5g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 779mg | Potassium: 721mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1006IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 3mg
