Vegan Potato Leek Soup

There’s something about a big pot of soup simmering away that just makes life feel a little more put together. This vegan potato leek soup is exactly that—a bowl of creamy, rustic goodness that’s rich, comforting, and effortlessly simple. The leeks bring a mellow sweetness, the potatoes turn velvety and luscious, and with just a handful of ingredients, you’ve got something that feels both nourishing and indulgent. No fancy steps, no complicated techniques—just soup doing what it does best: filling your kitchen with warmth and making your day better.

And let’s talk about that texture. You can leave it a little chunky for that cozy, homey vibe, or blend it up until it’s impossibly smooth and creamy. Either way, a drizzle of olive oil, a crack of black pepper, and maybe a hunk of crusty bread on the side? Absolute perfection. Whether it’s a chilly evening, a lazy Sunday, or just a day that calls for soup, this one is here for you.

Why You’ll Love This Vegan Potato Leek Soup

This soup is what cozy dreams are made of—simple ingredients, big flavor, and the kind of creamy, comforting texture that makes you want to grab a blanket and settle in. Whether you’re looking for an easy weeknight dinner, a meal-prep superstar, or just an excuse to eat soup on repeat, this one delivers. Here’s why it deserves a spot in your rotation:

• Ultra-Creamy Without Dairy: Yukon gold potatoes blend up into the silkiest texture, while a splash of coconut cream keeps things rich without being heavy. No butter, no cream, no problem.
• Minimal Ingredients, Maximum Flavor: Potatoes and leeks may be humble, but when you let them simmer together, magic happens. Add a little lemon for brightness, a pinch of white pepper for warmth, and you’ve got a soup that tastes way fancier than it is.
• Meal Prep & Freezer Friendly: Make a big batch and enjoy it all week! This soup stores beautifully in the fridge and can be frozen for those days when you need something warm and homemade without the effort.
• Easy to Customize: Want it chunky? Blend just half. Love a good spice kick? Add a pinch of smoked paprika or red pepper flakes. Need extra protein? Toss in some white beans or crispy tofu cubes. It’s a choose-your-own-adventure situation, and every version is a win.
• Pairs with All the Good Stuff: Think toasted sourdough, a crisp green salad, or even a swirl of extra coconut cream on top. Basically, however you serve it, it’s going to be delicious.

Key Ingredients & Substitutions

The beauty of this vegan potato leek soup is in its simplicity—just a handful of ingredients that come together to create something warm, rich, and deeply satisfying. Every element plays a role, from the creamy potatoes to the subtly sweet leeks, and a few pantry staples that take it to the next level. Here’s what makes this soup so good:

• Yukon Gold Potatoes: These are the secret to that ultra-creamy, buttery texture. They have just the right balance of starchiness to blend beautifully while keeping a little structure if you want a chunkier soup. Russets work too, but they’ll give you a slightly fluffier finish.
• Leeks: The MVP of this recipe. They have a mild, slightly sweet onion flavor that melts right into the broth, creating that signature depth. Be sure to clean them well—leeks love to hide dirt between their layers.
• Vegetable Broth: This is the base that ties everything together. A good-quality broth makes all the difference, adding layers of flavor without overpowering the simplicity of the potatoes and leeks.
• Coconut Cream: Just a little transforms the soup into something luxuriously creamy, without making it taste coconutty. If you prefer, you can swap it for cashew cream or even a splash of unsweetened almond milk for a lighter touch.
• Lemon Juice: The not-so-secret ingredient that brightens up the whole pot. A squeeze at the end balances the richness and makes every spoonful pop.
• White Pepper: More subtle than black pepper, it adds a gentle warmth and rounds out the flavors. If you don’t have it, black pepper works, but white pepper keeps things silky smooth.

Each ingredient works in harmony to create a soup that’s equal parts comforting, nourishing, and ridiculously delicious.

How to Make Dairy-Free Potato Leek Soup (Step-By-Step)

Making creamy potato leek soup is incredibly simple—just a little chopping, a quick sauté, and a simmer until everything turns soft and creamy. This cozy, flavor-packed soup is perfect for chilly nights, meal prep, or whenever you need a warm, nourishing bowl. For full step-by-step instructions and measurements, scroll to the recipe card at the bottom of this post!

Step 1: Prep the Leeks – Slice off the dark green tops, then cut the leeks lengthwise and rinse under running water to remove any hidden grit. Thinly slice the white and light green parts—they’ll cook down beautifully and add a delicate sweetness to the soup.

Step 2: Sauté for Depth of Flavor – Heat some olive oil in a large pot and add the leeks, celery, and potatoes. Sauté until the leeks soften and turn golden—this builds a rich, aromatic base.

Step 3: Simmer Until Velvety – Pour in the vegetable broth, add a pinch of salt and white pepper, and bring to a simmer. Let it cook until the potatoes are tender and easily pierced with a fork.

Step 4: Blend to Your Liking – Use an immersion blender to puree the soup right in the pot, or carefully transfer it to a high-speed blender in batches. You can go ultra-smooth or leave some chunks for a more rustic feel.

Step 5: Stir in the Creamy Goodness – Swirl in coconut cream and a squeeze of fresh lemon juice to brighten the flavors.

This step takes the soup from good to next-level cozy.

Step 6: Serve & Enjoy – Ladle into bowls, top with fresh herbs, a drizzle of olive oil, or cracked black pepper, and grab a slice of crusty bread. Comfort food, officially served.

Serving Suggestions & Toppings

A bowl of vegan potato leek soup is already a dream—creamy, cozy, and full of mellow, rich flavors. But the right toppings and sides? That’s where things go from great to next-level delicious. Whether you’re keeping it simple or adding some extra flair, here’s how to serve it up right:

• Crusty Bread is Non-Negotiable: Thick, toasty slices of sourdough, baguette, or focaccia are basically a requirement. The crispy edges soak up the soup like a sponge, and if you want to get fancy, rub a clove of garlic over warm bread for extra flavor.
• Fresh Herbs for a Bright Finish: A sprinkle of chopped chives, fresh parsley, or thyme adds a little color and a pop of freshness. Bonus: herbs help balance the richness of the soup, making every bite feel lighter and brighter.
• A Drizzle of Something Special: A swirl of olive oil, coconut cream, or even cashew cream takes the texture up a notch. Want a little zing? A few drops of lemon juice or a splash of white wine vinegar will do the trick.
• A Crunchy Topping for Texture: For contrast, try a handful of crispy chickpeas, homemade croutons, or even toasted pumpkin seeds. They add that perfect crunch factor without overpowering the soup’s smoothness.
• A Punch of Umami: Vegan parmesan, a pinch of nutritional yeast, or smoked paprika can add a subtle but delicious depth of flavor. If you’re feeling bold, a few crumbles of coconut bacon or crispy shallots bring in some smoky goodness.
• Pair it with a Salad for Balance: A cooked kale salad, lemony arugula mix, or a simple chopped cucumber and tomato salad makes the perfect contrast to the soup’s richness. Light, refreshing, and easy.

Storage, Freezing & Reheating Tips

Soup is one of the easiest meals to make ahead and store, but potatoes can be a little tricky when frozen. Here’s how to keep your cozy potato leek soup fresh and delicious:

Refrigerating Leftovers

• Store cooled soup in an airtight container in the fridge for 3–4 days.
• The soup will thicken as it sits—just stir in a splash of broth or water when reheating to bring back that silky texture.

Freezing Instructions (Not Ideal, But Doable!)

Because potatoes absorb moisture and can turn grainy when frozen, this soup is best fresh. If you want to freeze it, blend the soup before freezing for the best texture. Chunky soups don’t freeze as well.

• Store in a freezer-safe container or bag for up to 1 month.
• To prevent freezer burn, press plastic wrap directly onto the surface before sealing.

How to Reheat

• Stovetop (Best Method): Warm over low heat, stirring occasionally. Add a splash of broth or water if needed.
• Microwave: Heat in 30-second bursts, stirring between intervals to prevent uneven heating.
• From Frozen: Thaw overnight in the fridge, or place the container in a bowl of warm water to speed up defrosting.