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:
& 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!
Servings 6 (~1 cup servings)
- 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g)
- 1 Tbsp olive oil (or vegan butter // if oil-free, sub with twice as much water)
- 1/2 cup finely chopped celery*
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3/4 tsp dried thyme (or 2 tsp fresh)
- 4 large cloves garlic, minced
- 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups)
- 2 ½ cups water (or sub up to half with vegetable broth and use less salt)
- 1 cup canned light coconut milk (or sub homemade cashew cream*)
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.
*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.
Serving: 1 cup Calories: 149 Carbohydrates: 24 g Protein: 2.8 g Fat: 5.2 g Saturated Fat: 2.7 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 423 mg Potassium: 603 mg Fiber: 2.7 g Sugar: 3.4 g Vitamin A: 551 IU Vitamin C: 14 mg Calcium: 39 mg Iron: 1.7 mg