Creamy Vegan Potato Leek Soup

A delicious Vegan Potato Leek Soup Recipe that is ready in just 30 minutes. Creamy and filling, this recipe is fully plant-based and Easy!

Vegan Potato Leek Soup


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!

So here is a quick and easy Creamy Vegan Potato Leek Soup Recipe that can be done in just about 30 minutes!

Vegan Potato Leek Soup

Ingredients

To make this Leek and Potato Soup Recipe you will need:

  • potatoes. You will need about 4 medium-sized potatoes. We recommend using starchy potatoes that will get creamy once blended, the same kind you would use when making mashed potatoes.
  • leek. You will need 1 large leek or 2-3 smaller ones.
  • garlic. Anything is better with garlic and we recommend using about 3 cloves in this recipe.
  • vegetable stock. This will add flavor to your soup, which would be less flavorful otherwise. You could substitute with water, but then we recommend using more spices and herbs in your soup to add flavor.
  • water. In addition, you’ll need about 2 cups of water to thin the soup out. Use more or less, depending on how thick or thin you like your soup.
  • Salt to taste
  • black pepper to taste
  • parsley. Use fresh parsley if you can, but dry parsley will work just as well, just cut the amount in half. Use other herbs as well to build flavor, try with thyme or chives!
  • bay leaf. We recommend using 1 bay leaf in your soup, which will just add a touch of rustic earthy flavor. You can skip this if you don’t like the taste or if you don’t have it.
  • olive oil.

Possible additions

Try adding a drizzle of plant-based cream to your soup when serving.

Bread croutons would also work really well to add crunch and soak up the soup.

If you are not vegan, you could sprinkle the soup with some bacon, or use a plant-based alternative.

How to make the Vegan Potato Leek Soup

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!

Start by cutting your leek in half length-wise and give it a wash. Make sure to wash thoroughly between leaves, as there is often dirt hidden in there. We like to just dip them in cold water and let them soak for a couple of minutes, then run them under running water. Then drain and dry off the leek and cut into slices. Peel and dice potatoes, and slice your garlic cloves.

Once your vegetables are ready, start cooking.

Heat a pot on medium and add a tablespoon of olive oil. Add 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. Pour in the 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.

When the vegetables are cooked, remove the bay leaf and puree with a stick blender until creamy. If the soup is too thick, stir in more water.

Serving and storing

Serve the soup hot with a drizzle of olive oil and a sprinkle of chopped parsley on top for a lovely healthy dinner. Add a toasted slice of bread on the side, or bread croutons on top.

You can store this soup refrigerated in an air-tight container for up to 5 days.

What to serve with this Vegan Potato Leek Soup

This soup is hearty and filling enough on its own, especially if you add a slice of bread on the side. But, if you’re looking for a more filling meal, try pairing it with our favorites:

Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup

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

A delicious Vegan Potato Leek Soup Recipe that is ready in just 30 minutes. Creamy and filling, this recipe is fully plant-based and Easy!

Ingredients

  • 4 potatoes, medium
  • 1 leek, large
  • 3 cloves garlic
  • 2 cups vegetable stock
  • 2 cups water, or more if needed
  • Salt, pepper to taste
  • 1 tbsp parsley
  • 1 bay leaf
  • 1 tbsp olive oil

Instructions

  1. Cut the leek in half length-wise and wash thoroughly between leaves. Dry it off and cut it 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. Add diced potatoes and garlic slices.
  3. Cook for another minute or two, stirring regularly, 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.
  4. When the vegetables are cooked, remove the bay leaf and puree with a stick blender until creamy. If the soup is too thick, stir in more water. Taste the soup and season with more salt and pepper if needed.
  5. Serve hot with a drizzle of olive oil and a sprinkle of chopped parsley.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 404mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 4g

Nutrition data is automatically calculated using Nutritionix and may not be accurate.

Find more healthy soup recipes here >

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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.

Vegan Potato Leek Soup

22 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!
    Ylenia

    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”)

  10. M says: Reply

    Made this today, it was absolutely delicious! I am not someone who likes to cook but this was so easy and simple. I’m so happy I can enjoy dairy-free meals like this without having to sacrifice taste and enjoyment 🙂

  11. Lindsay says: Reply

    I’ve just made this soup and it’s so delicious. I didn’t add extra water and it’s so thick – yum! Such a simple recipe with such great results – thank you 🙂

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