This creamy vegan potato leek soup is the perfect comfort food. It’s full of flavor but not heavy. It goes great with a slice of crusty bread.
We love a good vegan soup recipe around here. It’s nice to have a recipe with simple ingredients the whole family will eat on a busy cold evening.
My kids play year-round club soccer so having a plethra of cozy soups to warm up with after a chilly outdoor practice is quite lovely in the Fall and Winter months.
I love that this happens to be a healthy soup with plant-based ingredients.
My 12-year-old was upset when we had no leftovers from this dinner.
Let’s chat about the recipe.
What are leeks?
Leeks are part of the onion family and kind of taste like a sweet onion but not so pungent.
They look like giant green onions but have their own unique taste.
The flavor of the leeks makes them great for hearty soups.
What part of the leek do you eat?
You can eat the whole leek, but the most commonly used is the white or up to the light green area.
Most people don’t use its heartier dark green portion (where the leaves are).
You can eat it, but it tends to be bitter.
Can I use any potato?
Yes, you can use russet potatoes or red potatoes; I prefer golden potatoes in this potato soup recipe.
What’s the best non-dairy milk to use for this healthy potato leek soup?
You can use a variety of non-dairy milk, but unsweetened is an absolute must.
Preferably plant milk with a mild flavor but higher fat to get a creamy soup.
Unsweetened soy milk works great, or you can even make a thinner cashew cream if you’re out of non-dairy milk.
What ingredients do you need for this vegan potato leek soup recipe?
Check out the recipe card at the bottom of this post for the full recipe.
- vegan butter or olive oil
- fresh leeks, chopped only the white and light green parts of the leeks
- yukon gold potatoes, chopped
- celery, chopped
- carrots, chopped
- garlic cloves
- black pepper
- vegetable broth
- unsweetened non-dairy milk
How do you make this delicious vegan potato leek soup?
Set your Instant pot on saute mode and add the vegan butter, celery, carrots, and leeks. Saute for about 5 minutes, stirring as needed.
Add the seasoning to the mixture and stir. Add your vegetable broth, stir, then add your chopped potatoes and stir until combined.
Let this cook on manual for 10 minutes, let it naturally release for 10 minutes, then very carefully quickly. *The contents will be very hot, so take extra caution that any splatter won’t burn you.
You may need a towel, so the very hot liquid doesn’t splatter everywhere.
Now add the vegan milk and stir. Take an immersion blender and blend half of the soup, you still want some chunk of potatoes, or if you want a smooth soup, you can blend it all.
If you don’t have an Instant pot and still want to make this easy soup, you still can on the stovetop.
Get a large pot and add the vegan butter, carrots, celery, and leeks. Saute these for about 5 minutes.
Add the seasoning and stir for about 1 minute, then add your vegetable broth and chopped potatoes, and stir until combined.
Cover with a lid and cook on medium heat until your potatoes and vegetables are soft. Use a stick emersion blender or wait for it to cool down and pour half the soup into a blender and stir into the soup.
You can decide if you want this soup to be all smooth and have no chunks or a few potato chunks. We like to have some potato chunks.
How do you serve this creamy potato leek soup?
This is best served warm after it’s had about an hour to thicken up; plus, it comes out of the Instant Pot extremely hot, so giving it an hour to thicken will help cool it down also.
We serve this as a main dish with a side salad and usually bread for a more filling meal.
You can serve this as is or with whatever toppings you like; here are some ideas;
- vegan bacon
- homemade croutons
- vegan cheese
- vegan garlic bread
- crusty bread
- fresh chives
- pine nuts
- cashew parmesan
- or eat it as is
How do you store leftovers of this delicious soup?
Let this come to room temperature, then place it in an airtight container in the fridge for up to 5 days.
Reheat in the microwave to serve.
Can you freeze this soup?
I have never tried freezing it; it always gets eaten too fast. But if you do, I would blend all the potatoes before freezing. Chunks of potatoes can get a little funky after being frozen.
I would freeze it in a freezer-safe container for up to 3 months. Let defrost and then reheat; you may want to add some more non-dairy milk to get it back to its creamy texture.
Want some other delicious vegan soup recipes?
- 1 TB vegan butter or olive oil
- 1 1/4 cup leeks, chopped only the white part
- 6 golden potatoes, chopped
- 3/4 cup celery, chopped
- 3/4 cup carrots, chopped
- 3 garlic cloves minced
- 1 tsp salt or to taste
- 1/2 tsp pepper*
- 1/2 tsp dill*
- 1/2 tsp parsley*
- 1/2 tsp chives*
- 4 cups vegetable broth
- 2 cups unsweetened non dairy milk
- Set your Instant pot on saute mode and add the vegan butter, celery, carrots, and leeks. Saute for about 5 minutes, stirring as needed.
- Add the seasoning to the mixture and stir. Add your vegetable broth, stir, then add your chopped potatoes, and stir until combined.
- Let this cook on manual for 10 minutes, let it natural release for 10 minutes, then very carefully quick release. *The contents will be very hot, so take extra caution that any splatter won't burn you. You may need a towel, so the very hot liquid doesn't splatter everywhere. Now add the vegan milk and stir. Take an immersion blender and blend half of the soup, you still want some chunk of potatoes, or if you just want a smooth soup, you can blend it all.
*Add more depending on if you feel like it needs more flavor.
See blog post for recipe Q&A
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 9gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1087mgCarbohydrates: 70gFiber: 8gSugar: 13gProtein: 12g
The calories are computer generated and may not be 100% accurate.
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