Best Vegan Potato Leek Soup Recipe: Cozy Comfort in a Bowl

This site contains affiliate links, view the disclaimer page for more information.

If there’s one dish that never fails to warm me up from the inside out, it’s my vegan potato leek soup. It’s creamy, hearty, and packed with flavor while still being simple and nourishing. It’s one of those recipes that makes you feel like you’ve spent hours in the kitchen when, in reality, you’ve only dirtied one pot and an immersion blender.

I’ve made this soup countless times, on chilly fall evenings, as a Sunday meal-prep staple, and even for dinner parties where friends who “aren’t into vegan food” ended up scraping the bottom of their bowls. That’s the beauty of this recipe. It’s comforting, familiar, and everyone loves it, even if they don’t usually go for plant-based dishes.

Today, I want to walk you through not just the recipe itself, but also the little tips, tricks, and personal touches that make my vegan potato leek soup something I keep coming back to.

A creamy vegan potato leek soup garnished with fresh chopped chives in a white bowl.

Why I Fell in Love with This Potato Leek Soup

Growing up, my mom used to make a very classic potato leek soup. It was loaded with heavy cream, lots of butter, and usually served with thick slices of buttered bread. Delicious? Absolutely. But when I switched to a plant-based lifestyle, I thought soups like that were off the table.

Then one chilly January evening, I decided to experiment. I swapped the cream for coconut cream, added nutritional yeast for that cheesy depth, and kept everything else simple. When I took the first spoonful, I had to pause. It was just as creamy, just as comforting, and maybe even more flavorful than the original I grew up with.

That’s when I realized that vegan potato leek soup wasn’t just possible, it could be better than the traditional version. And ever since, it’s been a recipe I return to again and again.

What Makes This Soup Special

You might be wondering: okay, but what makes this vegan potato leek soup stand out? Here’s what I’ve found over the years:

Leeks add sweetness – They’re like onions but softer, more delicate. When sautéed slowly, they turn silky and sweet, which is the perfect base for soup.
Potatoes = creaminess without cream – When cooked down and blended, potatoes naturally turn creamy and velvety. You don’t need dairy to get that texture.
Coconut cream and nutritional yeast – These two ingredients take the soup from “pretty good” to “wow.” The coconut cream gives richness, and the nutritional yeast adds that cheesy, savory punch.
One pot wonder – Everything happens in a Dutch oven. Less cleanup, more enjoyment.

Two white bowls of vegan potato leek soup garnished with chopped chives, placed on a wooden table beside a linen towel.

Ingredients You’ll Need (and Why)

I like to think of soup as a balance: sweet, savory, creamy, and comforting. Here’s what you’ll need for my version of vegan potato leek soup and why each ingredient matters.

6 leeks (loosely chopped): The star of the show. They’re mild, sweet, and perfect for soup.
4 cloves garlic: Garlic makes everything better. It brings depth and a little bite.
3 tbsp vegan butter or 4-6 tbsp of olive oil: Use whichever you prefer. Butter makes it richer, olive oil keeps it lighter.
3 lbs potatoes (peeled & quartered): Yukon golds or russets work best- they get creamy without turning gluey.
8 cups vegetable broth: The savory base. You can always add a little water if you want it thinner.
4 bay leaves: Subtle but essential.
1 tbsp dried thyme: Thyme + potatoes = perfection.
1 can coconut cream (12 oz): This is where the magic happens. It turns the soup into silk.
¼ cup nutritional yeast: Nutty, cheesy, umami-packed goodness.
Salt & pepper: The finishing touch, season until it tastes just right.

A pile of Yukon gold potatoes and fresh leeks placed on a black and white checkered cloth.

Step-by-Step: How to Make Vegan Potato Leek Soup

I’m going to walk you through the exact way I make this soup. The method matters just as much as the ingredients.

Ingredients for vegan potato leek soup arranged on a kitchen counter, including chopped leeks, diced potatoes, minced garlic, vegetable broth, and vegan butter in a red Dutch oven.

Step 1: Start with aromatics

Melt 3 tbsp of vegan butter (or olive oil) in a large Dutch oven (this one is my favorite) over medium heat. Add your chopped leeks and garlic. Cook slowly for about 10 minutes. The goal? Soft and fragrant, not browned. Browning makes them taste bitter.

A pot filled with chopped leeks being sautéed in a Dutch oven with a wooden spoon.

Step 2: Add potatoes and herbs

Once your leeks are wilted, add the potatoes, vegetable broth, bay leaves, and thyme. Stir everything together and bring it to a boil. Reduce to a simmer and let it bubble gently for 30 minutes, or until the potatoes are fork-tender.

A pot of vegan potato leek soup simmering with chopped leeks, potatoes, and bay leaves in a creamy broth.

Step 3: Blend

Remove the bay leaves. Then, use an immersion blender directly in the pot. Blend until it’s silky smooth. If you don’t have an immersion blender, you can transfer it (carefully!) in batches to a regular blender.

An immersion blender is blending creamy potato leek soup in a red Dutch oven, with steam rising from the pot.

Step 4: Make it creamy

Stir in the coconut cream and nutritional yeast. Taste. Season with salt and pepper. Taste again. Adjust if needed.

Two bowls of creamy vegan potato leek soup garnished with chopped chives, served with silver spoons on a wooden surface.

That’s it. You’ve just made a pot of soul-warming vegan potato leek soup.

Tips & Tricks I’ve Learned

Over the years, I’ve picked up some little tricks that make this soup foolproof:

Keep an eye on the leeks. Burnt leeks = bitter soup. Cook them low and slow.
Don’t skimp on salt. Potatoes need seasoning. Taste often and adjust.
Choose the right potatoes. Russets make the soup fluffier, Yukon golds make it buttery. You can also do a mix of the two.
Consistency control: Too thick? Add more broth. Too thin? Simmer uncovered a bit longer.
Blend to your preference. Some people like it silky smooth, others like a few chunks left. Both ways are delicious.

How to Serve Vegan Potato Leek Soup

Serving your vegan potato leek soup is where the fun begins because it’s not just about what’s in the bowl, it’s about creating an experience that makes the soup feel cozy, elegant, or even a little indulgent depending on your mood. Here are some of my favorite ways to enjoy it:

With crusty bread or toast: A thick slice of crusty sourdough or a toasted baguette is perfect for dipping. The soft, creamy soup and the crunchy, chewy bread are a match made in heaven. Personally, I like to serve it alongside my easy 5-hour focaccia recipe. The focaccia’s airy texture and slightly salty top are incredible with the richness of this soup. If you’ve never paired soup with homemade focaccia, you’re in for a treat, it turns a simple meal into something feel-good and special.
Garnishes that elevate: A sprinkle of fresh parsley, chives, or even dill adds color and brightness. A drizzle of olive oil or a few drops of coconut cream on top makes it look as good as it tastes. Sometimes, I even add a pinch of smoked paprika or freshly cracked black pepper to give it a little depth and warmth.
Add crunch: Soup is soft and comforting, so I love contrasting textures. Homemade or store-bought croutons are always a win, or try roasted chickpeas or toasted pumpkin seeds sprinkled on top for a protein boost. The crunch makes every spoonful exciting.
As a starter or main: This soup is flexible. Serve it as a cozy starter when you’re hosting dinner, or pile on a big bowl and call it a main with a simple side salad. I’ve found that it’s filling enough to satisfy without feeling heavy, which makes it perfect for a lighter evening meal.
A cozy winter pairing: On cold, gray days, I like to serve this soup with a cup of herbal tea or a glass of crisp white wine. There’s something so comforting about the steam rising from a hot bowl, a cozy drink in hand, and maybe a slice of focaccia on the side. It turns an ordinary evening into a little ritual of comfort.
Fun for gatherings: If you’re hosting friends, set out toppings and garnishes like fresh herbs, a drizzle of olive oil, or crunchy seeds so everyone can personalize their bowls. Pair it with your homemade focaccia or a simple bread basket, and you’ve got a dinner that feels gourmet without hours of work.

A bowl of creamy vegan potato leek soup garnished with chopped chives, accompanied by slices of homemade focaccia bread on a wooden surface.

Serving this vegan potato leek soup isn’t just about the food, it’s about the little touches that make it feel comforting and celebratory. Whether it’s a quiet night for one, a busy weeknight dinner, or a relaxed weekend lunch with friends, these serving ideas help turn every bowl into an experience worth savoring.

Storage and Meal Prep

This soup isn’t just for one night, it’s perfect for storing and reheating.

Fridge: Keeps 4–5 days in airtight containers.
Freezer: Lasts up to 3 months. Just portion it out and label. I love using these 2 cup soup freezer molds.
Reheat: Slowly on the stove. Stir well because coconut cream can sometimes separate a little.

I love making a big pot on Sunday and eating it for lunch during the week. It reheats beautifully, and I never get bored of it.

Variations

Once you’ve nailed the base recipe, you can start playing around. Some of my favorite tweaks:

Add a couple carrots or celery stalks in with the leeks for more depth.
Swap coconut cream for cashew cream if you want something lighter.
Add smoked paprika or cayenne for a little kick.
Stir in kale or spinach at the end for a green boost.
For a rustic version, don’t blend all the way, leave some potato chunks.

Why Vegan Potato Leek Soup Belongs in Your Recipe Rotation

If you’ve never made vegan potato leek soup before, here’s why you should add it to your weekly menu:

It’s affordable: potatoes and leeks don’t break the bank.
It’s versatile: you can dress it up for guests or keep it simple for lunch.
It’s cozy: perfect for chilly nights or when you need comfort.
It’s nourishing: full of veggies, fiber, and plant-based goodness.

I think of it as one of those “reset” meals. It’s wholesome, filling, and somehow always hits the spot.

Easy Vegan Potato Leek Soup Recipe

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

6 leeks, loosely chopped
4 cloves garlic, minced
3 tbsp vegan butter or 4-6 tbsp olive oil
3 lbs potatoes, peeled and quartered
8 cups vegetable broth (add more if needed)
4 bay leaves
1 tbsp dried thyme
1 can coconut cream (12 oz)
¼ cup nutritional yeast
Salt and pepper, to taste

Instructions

Sauté aromatics: In a large Dutch oven, heat vegan butter or olive oil over medium heat. Add leeks and garlic. Cook, stirring often, until softened (about 10 minutes). Do not brown.
Add potatoes & herbs: Stir in potatoes, vegetable broth, bay leaves, and thyme. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes, or until potatoes are fork-tender.
Blend: Remove bay leaves. Use an immersion blender to puree the soup until smooth. (Or carefully transfer in batches to a blender.)
Finish: Stir in coconut cream and nutritional yeast. Season generously with salt and pepper.
Serve: Ladle into bowls and garnish with fresh herbs, croutons, or a drizzle of olive oil.

Notes

For a chunkier soup, blend only half and leave some potato pieces intact.
Adjust thickness by adding more broth or simmering longer.
Pairs perfectly with crusty bread or homemade focaccia.

At the end of the day, food should be simple, satisfying, and a little bit special. This vegan potato leek soup checks all those boxes. It’s creamy without dairy, flavorful without fuss, and comforting without being complicated.

Whether you’re making it for yourself on a quiet night, meal-prepping for the week, or serving it at a dinner party, I promise it will bring warmth and joy to the table.

So, grab some leeks and potatoes, dust off your Dutch oven, and give this recipe a try. I have a feeling you’ll come back to it again and again, just like I do.

With love,

Bri & Cat

Other Recipes You Will Love:

Orzo Pasta Salad with Tofu, Roasted Veggies, and Pesto

One Pan Baked Raviolis with Pesto and Pine Nuts

Easy Layered Zucchini and Orzo Bake with Whipped Tofu and Feta

Affiliate Disclaimer:
As an Amazon Associate I earn from qualifying purchases. This comes at no additional cost to you. We only recommend products that we believe will add value to our readers.