Vegan Potato Leek Soup

This vegan potato leek soup is creamy and nutritious, infused with flavor from fresh spring leeks and a hint of rosemary. Garnish with sliced green onion and a drizzle of olive oil, and serve with a piece of crusty French bread for a satisfying and light meal.

What I love about vegan potato leek soup

While winter is technically over, it’s still pretty chilly here, and some days I just want to cozy up with a warm bowl of soup. Thankfully, spring brings leeks and spring onions that are full of flavor.

So, this creamy vegan potato leek soup just makes sense, and it really couldn’t be easier to make.

Overhead shot of a few bowls of potato leek soup.
a few bowls of potato soup with a glass of lemon water next to them.

How to make vegan potato leek soup

Sauté the savories. Heat a large Dutch oven or stockpot to medium-high. Drizzle in some olive oil, and when it starts to shimmer, add the leeks and garlic.

Deglaze with wine. When the leeks have softened up, stir in some white wine and scrape any brown bits that have stuck to the pan. This incorporates all that extra flavor into the soup.

Simmer the soup. Add the rest of the ingredients and bring the soup to a boil. Then reduce the heat and let it simmer until the potatoes are nice and soft. I like to remove the rosemary halfway through so it flavors the soup without being too overpowering, but leave it in as long as you want.

Purée until smooth. If you haven’t already, remove the rosemary stems. Transfer the soup to a high speed blender or use an immersion blender to puree the soup until it’s nice and smooth. Then, adjust the seasoning with salt & pepper.

Close up of a bowl of vegan potato leek soup.

frequently asked questions: potato leek soup

Why is my potato leek soup gummy?

Overcooking potatoes will leave them with a gummy texture from the excess starches in the potatoes. All types of potatoes have different starch contents, with russet potatoes being higher in on the scale. The higher the starch content the more likely the potatoes will lose their shape when being cooked, however this should not be too worrisome for this recipe since this soup will be made into a puree.

How do you keep potato soup from being grainy?

You really want to make sure your potatoes are fully cooked (and completely softened) before pureeing the soup and making sure you puree it until it’s completely smooth.

Overhead shot of a bowl of vegan potato and leek soup garnished with green onions and cracked black pepper.

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Vegan Potato Leek Soup

This vegan potato leek soup is creamy and nutritious, infused with flavor from fresh spring leeks and a hint of rosemary. Garnish with sliced green onion and a drizzle of olive oil, and serve with a piece of crusty French bread for a satisfying and light meal.

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Stovetop
  • Diet: Vegan

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 leeks, whites and light green only
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine*
  • 68 medium russet potatoes (about 3 pounds)
  • 3 cups vegetable broth
  • 1 15-ounce can coconut milk
  • 12 sprigs fresh rosemary
  • 1 teaspoon lemon juice
  • Salt & pepper, to taste
  • Sliced green onion, for garnish

Instructions

  1. Heat a large Dutch oven or stockpot to medium-high heat. Add the olive oil and heat until shimmering. Then, sauté the leeks and garlic, stirring occasionally, until the leeks have softened – about 5 minutes.
  2. Deglaze with wine and scrape any browned bits from the sides of the pot.
  3. Add the remaining ingredients, and bring soup to a boil. Then, reduce heat and simmer the soup until the potatoes have softened – about 15 minutes.
  4. Using an immersion blender, purée the soup until smooth (or transfer soup to a high speed blender and blend until smooth).
  5. Before serving, adjust seasoning with salt & pepper to taste.

Nutrition

  • Serving Size:
  • Calories: 282
  • Sugar: 1.9 g
  • Sodium: 222.1 mg
  • Fat: 15 g
  • Saturated Fat: 10.6 g
  • Carbohydrates: 34.1 g
  • Fiber: 2.3 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg

Keywords: vegan potato leek soup, dairy free potato leek soup, potato leek soup, potato soup recipe, vegan potato soup recipe

Last Updated on April 13, 2022 by Melissa Belanger

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