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Two bowls with vegan potato leek soup topped with roasted pine nuts and chives next to a small plate with roasted pine nuts

Creamy Vegan Potato Leek Soup

  • Author: Bianca
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: soup
  • Method: stovetop and blender
  • Cuisine: French
  • Diet: Vegan


This creamy Vegan Potato Leek Soup is hearty, comforting, naturally vegan, and gluten-free. It’s a creamy soup with a deep comforting flavor.


  • 4 (medium) leeks
  • 2 tablespoons olive oil or vegan butter (if oil free substitute with 4 tablespoons broth)
  • 2 stalks of celery, finely chopped
  • 23 large cloves garlic, minced
  • 1 teaspoon fresh thyme (or ¼ dried thyme)
  • 1 (or 2 small) bay leave(s)
  • salt and black pepper, to taste
  • 700 grams Yukon gold potatoes, washed thoroughly and chopped into cubes
  • 3 cups (710 ml) vegan vegetable broth
  • 1 cup (240 ml) full-fat coconut milk (or substitute with light coconut milk, vegan unsweetened yogurt or pureed white beans)
  • Serve with roasted pine nuts, chives or other herbs
  • Serving suggestions:
    chopped parsley or chives, roasted chickpeas, roasted pine nuts, croutons, etc.


Wash/cut the leeks
Cut the bottom (root ends), and top dark green (hard) leaves off the leeks. Cut the leeks lengthwise in half and separate the layers to be able to wash the leeks under running water until all dirt and sand is washed away.

You will be left with the tender white and light green parts of the leeks. Chop the leeks into half circles. 

Potatoes and celery
Wash the potatoes and celery. You can peel the potatoes, this will create a more yellow soup, but it’s fine (and probably more nutritious) to leave the skin on the potatoes. 

Heat a large pot over medium heat and add the olive oil (or vegan butter or 4 tablespoons of broth). Add the leeks and let simmer for 5 minutes seconds. Add the garlic and let sauté for an extra minute. 

Simmer and add flavor
Add the vegetable broth, coconut nut milk, potatoes, salt and pepper, thyme, and bay leaves. Stir well and let come to a boil, then reduce the heat to low/medium and let simmer for about 20-30 minutes until the potatoes are tender. 

Remove the bay leaves from the soup. Use an immersion blender to blend the soup until creamy and smooth. Or use a standing blender to blend the soup. Be careful doing so, since the soup will be very hot. If you can, let the steam escape from the blender while blending. Some blenders (such as the Vitamix) have a venting lid to release steam. 

The soup is ready to be served when it’s super smooth, but you might enjoy a soup with some potato and leek chunks for a little texture. If you don’t want your soup to be super creamy, blend only ½ or ¼ of the soup.

When the soup is ready to be served taste it before serving and add more salt or pepper if you wish. Serve warm and top with your preferred toppings. I would suggest roasted pine nuts with chopped chives. But chopped parsley, roasted chickpeas, tempeh, or croutons are also a delicious topping. 


Make this recipe oil-free by using 4 tablespoons of broth instead of olive oil or vegan butter.

You can keep this soup in the fridge (covered) for at least 3-4 days. Or keep in the freezer for 2-3 months in a jar filled to the rim or an airtight container. After that, the quality of the soup will deteriorate. Heat the soup thoroughly before serving.

If the soup is too thick after blending, thin it out with more vegetable broth. And if you experience that the soup is too watery after blending, add more boiled potatoes to your soup or cooked white beans and blend again. However, if you follow the recipe, this should not happen.

Keywords: soup, leek, potatoes, lunch, dinner, side, gluten-free