Creamy Vegan Potato Leek Soup

This Vegan Potato Leek Soup is creamy and filling, just the perfect soup for cold winter days!

Creamy Vegan Potato Leek Soup

Happy New Year, friends!

I hope you all had wonderful holidays and are back rested and ready to tackle the upcoming year! We have been spending time with family and taking a couple of days off from the internet and the computer, just to clear our heads a bit.

We have also been cooking and eating, enjoying desserts and champagne, and all that. And we think it’s just about time we set cookies aside and dive into some healthy foods instead!

Are you ready for Healthy January? We sure are and we’ll be posting more healthy easy meals in the upcoming weeks!

Vegan Potato Leek Soup

So here is a quick and easy recipe for a Creamy Vegan Potato Leek Soup, that is healthy, filling, and can be done in just about 30 minutes!

For this Potato Leek Soup recipe just chop vegetables that you probably have at hand already, place them in a pot and cook until the potatoes turn tender. Then a quick blend to turn the soup creamy and it’s already ready to serve!

This soup couldn’t be easier to make and it’s just perfect to warm you up! Serve hot with a drizzle of olive oil and a sprinkle of chopped parsley on top for a lovely healthy dinner!

This Vegan Potato Leek Soup is creamy and filling, just the perfect soup for cold winter days! | Vibrant Plate

Creamy Vegan Potato Leek Soup

Yield: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Vegan Potato Leek Soup is creamy and filling, just the perfect soup for cold winter days!


  • 4 potatoes
  • 1 large leek
  • 3 cloves garlic
  • 0,5 liter vegetable stock
  • 0,5 liter water, or more if needed
  • Salt, pepper
  • Parsley
  • Bay leaf
  • 1 tbs olive oil


  1. Cut leek in half lenght-wise and wash thoroughly between leaves. Drain and cut into slices. Peel potatoes and dice. Peel and slice garlic cloves.
  2. Heat a pot on medium and add a tablespoon of olive oil. When heated, add sliced leek and stir-fry for a minute, until the leeks turn a bright green color. Then, add diced potatoes and garlic slices. Cook for another minute or two, stirring regularly to make sure the vegetables do not stick to the pot, then add vegetable stock. Season with salt and pepper to taste, add bay leaf and chopped parsley and cook until the potatoes turn soft. If needed, add more water while cooking.
  3. When the vegetables are cooked, remove the bay leaf and puree with a stick blender until creamy. If the soup is too thick, add more water and blend quickly to combine. Taste the soup and season with more salt and pepper to taste.
  4. Serve hot with a drizzle of olive oil and a sprinkle of chopped parsley.
Nutrition Information:

Amount Per Serving: Calories: 175.95Total Fat: 3.06gSaturated Fat: 0.46gSodium: 916.88mgCarbohydrates: 34.54gFiber: 4.54gSugar: 2.27gProtein: 4.01g
More healthy soup recipes here >

Follow us to see plenty of healthy, plant-based and no-added-sugars recipes that will help you get back on track after the Holidays 😉

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If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.

–  Kristina & Mitja

Vegan Potato Leek Soup

20 Comment

  1. Gina says: Reply

    Absoultely goregous!! cannot wait to try this!

    1. Kristina says: Reply

      Thank you! Do let us know how you like it, when you try it 😉

  2. This recipe looks perfect for the winter. I can’t wait to try it 😀

    1. Let us know how it goes!

  3. Ylenia says: Reply

    I made this tonight, and it is easily one of the best soups I’ve eaten… and I’m actually not that great at cooking.
    Thanks for the recipe!

    1. That’s so great to hear! We’re so glad you tried our recipe and that it turned out great. It’s also one of our favourite soups

  4. Rebecca says: Reply

    I’ll definitely make this one more often as the whole family loved it! Thank you for sharing this easy and delicious recipe ^^

    1. So glad to hear you liked it! It’s the kind of recipe we love: easy and quick to make, yet delicious 🙂

  5. Cathy says: Reply

    I just made this and it is absolutely delicious.
    I will definitely be making this again.

    1. Hello Cathy. Thanks for getting back to us, we’re so glad you liked it. It’s one of our favorites as well 🙂

  6. Chris Lloyd says: Reply

    What does remove the purée mean, sorry bit of a novice cook. Thanks for the recipe. Will let you know how it goes

    1. You should remove the bay leaf (which was added in the previous step, you don’t want to blend it) and after that use the stick blender until there are no more visible chunks and the soup becomes creamy. Hope this helps. Let us know how it goes 😀

      1. ioana says: Reply

        I’ve tried this recipe and it came out incredibly delicious even thou I forgot to put the bay leaf . I’ll definitely try to make the soup again with the bay leaf in it, I promise. Thanks

        1. Kristina says: Reply

          Thanks for your feedback, we’re so happy you liked it!

  7. Maria Ilabaca says: Reply

    One of our favorite soup. Easy to make and deliciuos!. Thanks for the recipe.

    1. Kristina says: Reply

      You’re welcome Maria! We are so happy you like this soup 🙂

  8. Aideen Walsh says: Reply

    Hi, how many servings would you say this yields?

    1. Kristina says: Reply

      The recipe makes about 4-5 servings.

  9. Erica says: Reply

    hi, how do i scale up the recipe to use all three of the leeks i have?

    1. Kristina says: Reply

      Multiply the recipe times 3, but you will end up with a lot of soup! We recommend following the recipe, and maybe use the other leeks in other recipes, like our Turmeric Leek Vegan Risotto or Vegan Crispy Potato Leek Rolls (search “leek”)

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