With no cream needed, this vegan potato leek soup is a velvety smooth, creamy soup with loads of flavour. Just right with some crusty sourdough bread for a cosy fall meal. Use starchy potatoes for the best results – more on this below.
You need simple, everyday ingredients for this recipe. There are just a couple things to keep in mind for the best possible soup.
Ingredient Notes and Substitutions
- Potatoes: choose starchy potatoes, like russet, for the creamiest soup. A waxy potato can work in a pinch but the soup won't blend as nicely. Peel if you want a very smooth soup.
- Leeks: no need to toss the greens! They're full of flavour and vitamins, and blend right into the soup. The very tops should be discarded but both green and white part of the leek can be included here.
- Vegetable stock: homemade is going to give you the best taste - the ingredients are simple, so they should be good - but store-bought can be used too.
- Soy milk: while another milk can be substituted, soy milk has the creamiest consistency and best neutral flavour.
Step by Step
Step 1: sauté the leeks until softened, then add the potatoes, garlic, and thyme.
Step 2: add the broth and stir to lift anything that might be stuck to the bottom of the pot.
Step 3: cook until the potatoes are fork tender.
Step 4: add the milk and blend to combine. Season to taste and serve.
- Only peel if needed: most of the nutrients are in the peels of fruits and vegetables, and unnecessary peeling results in a lot of food waste. Since this soup is blended, you don't even notice the peel, and it gives a big nutritional boost to leave it on the potatoes (just peel any really thick spots and remove eyes).
- Season to taste: this is key for a potato soup, because the potatoes soak up a lot of seasoning during cooking. Make sure to add salt and pepper to your personal preference.
- Cool before blending: if you don't have an immersion blender, the soup can be mixed in a standing blender. Cool beforehand unless your mixer specifically says that it can be used for hot ingredients.
How to Store
Storage: keep the soup in a sealed container in the fridge for up to three days.
Freezing: transfer fully cooled soup to an airtight container (or several, for individual servings) and freeze for up to three months. Thaw in the fridge before reheating as usual.
What herb goes well with leek and potato soup?
Thyme is the best and most classic combination for potato leek soup, but rosemary is equally good. Try herb blends with these as the main elements, too, or mix in other herbs like oregano.
Why is my potato leek soup gluey?
If you blend for too long or at too-high of a speed, the potato starch can bind too much and make the soup gluey. Blend until the soup is smooth, but be sure not to mix for too long.
Why does my leek and potato soup taste bland?
Potatoes suck up a lot of salt while they cook, so a soup like this can be bland if it's not seasoned carefully. Start with a good stock, season well before blending, and then taste again before serving and add salt if needed.
If you make this Vegan Leek and Potato Soup or any other vegan soup recipes on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.
Vegan Potato Leek Soup
- Large pot
- Immersion blender
- Measuring cups and spoons
- 2 tablespoons olive oil
- 4 cups leeks thinly sliced
- 2 pounds potatoes cut into cubes
- 3 cloves garlic chopped
- 3 sprigs thyme
- 2 cups vegetable stock
- 2 bay leaves optional
- 1 teaspoon sea salt to taste
- ½ teaspoon black pepper to taste
- 2 cups soy milk
- Chopped chives or fresh thyme
- Olive oil
- Crusty bread
- Heat the oil in a large pot over medium heat. Add the leeks and sauté until softened, about 5-6 minutes.2 tablespoons olive oil, 4 cups leeks
- Add the potatoes, garlic, thyme. Sauté for 2-3 minutes.2 pounds potatoes, 3 cloves garlic, 3 sprigs thyme
- Add the vegetable broth, bay leaves, salt, and pepper. Increase the heat to bring to a low boil. Now reduce heat to a low simmer and cook, covered, for 15-20 minutes, or until the potatoes are fork-tender.2 cups vegetable stock, 2 bay leaves, 1 teaspoon sea salt, ½ teaspoon black pepper
- Remove from heat and remove the bay leaves. Stir in the milk.2 cups soy milk
- Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend in batches. Taste for seasoning and add more salt to taste.
- Serve in soup bowls and top with chives or thyme, a little olive oil, and freshly ground pepper.Chopped chives or fresh thyme, Olive oil, Crusty bread