Creamy Vegan Potato-Leek Soup Recipe

Welcome, my fellow food enthusiasts, to this delectable vegan potato-leek soup recipe. I am excited to share my take on the classic soup with a twist that is also dairy-free and plant-based. From its creamy texture to its comforting flavor profile, this soup is perfect for any occasion, whether you are hosting guests, meal prepping for a busy week or simply craving a warm bowl of goodness.

As a vegan chef, I am passionate about creating delicious yet healthy meals that everyone can enjoy. This recipe is no exception as it is gluten-free, soy-free, and nut-free. Plus, it takes only 30 minutes to be ready from start to finish.

This soup is about combining the perfect ingredients in just the right way to create a beautiful symphony of flavors. By using fresh rosemary, garlic cloves, nutritional yeast and creamy coconut milk as well as white beans and vegetable broth for a boost of protein and fiber, this vegan potato-leek soup has everything you need for the ultimate mealtime satisfaction.

So get ready to indulge in something truly special that is both nourishing and delightful. You are in for a treat!

Why You’ll Love This Recipe

” Creamy ” Vegan Potato-Leek Soup

Looking for a comforting vegan recipe that can satisfy your taste buds and soul? If so, you’re in for a treat! Let me introduce you to my incredibly delicious and creamy vegan potato-leek soup recipe. Trust me; once you try this soup, you’ll fall in love with it!

So why will you love this recipe? To start, it’s loaded with flavors that are sure to invigorate your palate. The combination of fresh rosemary, garlic, and leeks creates an aromatic base full of savory goodness. Adding the creaminess to this soup is a blend of nutrient-dense white beans, coconut milk, or cashew cream (your choice!), creating a rich velvety texture to the hearty russet potatoes.

Not only is this soup packed with flavor and texture, but it’s also incredibly easy to prepare. You can have this comforting vegan dish on your table within 30 minutes without sacrificing its quality and taste.

Moreover, the ingredients in this soup are entirely plant-based, making it an excellent option for individuals looking for dairy-free meals that still carry a lot of richness and protein. Even better–this recipe allows for substitutions! You can trade the coconut milk for cashew cream or use vegetable broth instead of water for added flavor.

In short: This creamy vegan potato-leek soup is everything! It’s hearty, nutritious, flavorful, and perfect any time of the day—whether as a light lunch or a warm dinner option. Not to mention how vegan-friendly it is! With all these perks combined, what’s not to love about it? Get yourself glowing inside-out by adding this delicious yet healthy recipe to your meal plan today!

Ingredient List

 Creamy comfort in a bowl doesn't get much better than this vegan potato-leek soup
Creamy comfort in a bowl doesn’t get much better than this vegan potato-leek soup

Let’s talk about the Ingredients you will need to make this creamy vegan potato-leek soup recipe. Don’t worry, no fancy ingredients are required; you probably have most of them in your pantry.

  • Russet potatoes: You’ll need four large russet potatoes or six medium ones, peeled and chopped.

  • Leeks: Two medium leeks, preferably organic. Rinse them thoroughly and slice them thinly.

  • Garlic cloves: Two garlic cloves will enhance the flavor of the soup.

  • Olive oil: One tablespoon for sautéing the leeks and garlic.

  • Vegetable broth: Four cups of vegetable broth. You can use low-sodium or regular vegetable broth, whichever you prefer.

  • White beans: One can of white beans (15oz). They add extra creaminess to the soup.

  • Nutritional yeast: A quarter cup of nutritional yeast to thicken the soup slightly and give it a cheesy flavor.

  • Coconut milk: Half a cup of canned coconut milk will add richness and creaminess to the soup.

  • Fresh rosemary sprigs: Two sprigs of fresh rosemary – finely chopped – for a subtle piney aroma.

  • Salt and pepper: To taste


  • Cashew cream: One-fourth cup of cashews soaked overnight in water and blended until smooth. This will add richness, creaminess, and protein to the soup.

You are now ready with your ingredients! Let’s jump into preparing this delicious creamy vegan potato-leek soup recipe.

The Recipe How-To

 The perfect dish for a cozy night in, with a creamy and flavorful twist
The perfect dish for a cozy night in, with a creamy and flavorful twist

Now that we got our ingredients set, let’s get started on making this creamy vegan potato-leek soup!

Step 1: Prep ingredients

Before we start cooking, let’s have all the ingredients prepped and ready. Wash the russet potatoes well and chop them into small pieces; chop leeks, using only the white and light green parts; peel a couple of garlic cloves; measure out vegetable broth; open a can of white beans and drain it.

Step 2: Saute leeks and garlic

In a large pot or Dutch oven, heat up some olive oil over medium-high heat. Add chopped leeks and peeled garlic cloves to the pot and saute until fragrant, for about 2-3 minutes.

Step 3: Cook potatoes and add vegetable broth

Next, add chopped potatoes to the pot with sauted leeks and garlic; also add vegetable broth with some fresh rosemary sprigs. Bring the broth to a boil then reduce heat to medium-low and let cook for about 20 minutes or until potato pieces are soft when pierced with a fork.

Step 4: Add White Beans and Coconut milk

Once potatoes are fully cooked, remove some soup solids using a ladle (about one-third of the mixture) and set aside in a separate bowl. This will be used later to add more texture to our creamy vegan soup. Next, pour in drained white beans into the pot with potatoes, mix everything together then pureé everything until smooth using an immersion blender or carefully transfer everything to a blender to puree in batches. Return the reserved soup solids back into the pot along with some coconut milk; stir well.

Step 5: Make Cashew Cream

For extra creaminess, blend cashews or use cashew cream if you have any on hand; add it to the blended soup, stirring continuously.

And there you have it! A deliciously creamy vegan potato-leek soup recipe that is sure to fill you up while providing great nutritional value from plant-based ingredients like white beans, nutritional yeast, coconut milk, and potatoes!

Substitutions and Variations

 A vegan take on a classic, this soup is sure to satisfy and impress
A vegan take on a classic, this soup is sure to satisfy and impress

If you’re looking to switch it up, there are several substitutions and variations you can make to this recipe. The first substitution is to swap out the white beans for chickpeas or lentils. This will still give the soup a creamy texture while adding a different flavor profile.

Another variation is to use almond milk or soy milk instead of coconut milk for a lighter taste. You can also choose to make your own cashew cream by blending soaked cashews with water until smooth and creamy.

If you don’t have fresh rosemary on hand, you can use dried rosemary or thyme instead- both will add an earthy flavor to the soup. Nutritional yeast can also be added to the soup to give it a cheesy, umami flavor.

For a heartier twist, try adding chopped carrots or sweet potatoes along with the leeks and potatoes. You can also throw in some chopped kale or spinach at the end for added nutrition and color.

Lastly, if you want to make this recipe gluten-free, simply substitute the vegetable broth with a gluten-free option.

The possibilities for customization are endless when it comes to this versatile vegan potato-leek soup recipe. Don’t be afraid to get creative and experiment with your own unique flavor combinations!

Serving and Pairing

 The creamy texture and delicate flavors make this soup a crowd-pleaser
The creamy texture and delicate flavors make this soup a crowd-pleaser

This Creamy Vegan Potato-Leek Soup is a comforting and satisfying dish that can be served for lunch or dinner all year round. The soup is versatile and pairs well with many different sides and toppings.

For a complete meal, pair the soup with some crusty bread or toasted baguette slices. A side salad of mixed greens, cherry tomatoes, and cucumbers dressed with lemon vinaigrette would complement the soup’s earthy flavors nicely.

If you’re looking for a heartier meal, consider adding some protein to the mix. Roasted chickpeas, grilled tofu, or baked sweet potatoes would be delicious additions to the soup.

For toppings, a sprinkle of fresh herbs like chives or parsley adds freshness and color to the dish. If you want to add some crunch, you can also top the soup with croutons or toasted nuts like walnuts or almonds.

Finally, if you have leftovers, this creamy vegan potato-leek soup also makes a great dip! Warm it up in a small pot over low heat and serve it with crackers or sliced vegetables like carrots and celery.

No matter how you serve this soup, its rich and creamy texture will have everyone coming back for more. Enjoy!

Make-Ahead, Storing and Reheating

 This vegan potato-leek soup is the ultimate winter warmer
This vegan potato-leek soup is the ultimate winter warmer

This vegan potato-leek soup recipe is ideal for meal prep, making it an excellent option to prepare the night before, so you can have a satisfying and creamy soup ready in just a few minutes. The best way to make this recipe ahead of time is to cook it as instructed, let it cool thoroughly, and then store it in an airtight container in your refrigerator.

In terms of storing options, this soup can retain its flavors and texture for up to three days. If you plan on storing leftovers, I recommend adding a little bit of extra vegetable broth upon reheating as the potatoes can absorb some of the moisture while they sit in the fridge.

To reheat your creamy vegan potato-leek soup, heat it low and slow on the stove, stirring occasionally until it reaches your desired temperature. Alternatively, you can reheat it in the microwave by starting with a minute and adding 30 seconds increments until it’s fully heated through.

Additionally, if you find that your leftover soup has thickened up or lost its original smooth and creaminess, simply whisk in extra vegetable broth or coconut milk while reheating to bring it back to its original consistency.

Overall, this recipe’s make-ahead capabilities coupled with easy storage and reheating options make it perfect for busy weeknights or when you need a quick comforting meal that does not compromise taste or texture. So, go ahead and make a large batch of this delicious soup today!

Tips for Perfect Results

 Rich and comforting, this soup is perfect for chilly nights
Rich and comforting, this soup is perfect for chilly nights

When it comes to creating a smooth, creamy vegan soup, there are a few tricks that can take your dish from good to great. Here are my top tips for achieving the best possible results for this vegan potato-leek soup recipe:

1. Don’t overcook the vegetables: Overcooking the potatoes and leeks can cause them to become mushy and lose their flavor. To avoid this, cook them just until they are tender enough to puree.

2. Use fresh herbs: Fresh rosemary is a key ingredient in this recipe, giving it a distinct savory flavor. Make sure to use fresh herbs to get the most flavor out of them.

3. Blend thoroughly: To give your soup a smooth, creamy texture, make sure to blend it thoroughly. A high-speed blender or immersion blender works best.

4. Add nutritional yeast: Nutritional yeast is a great way to add flavor and depth to vegan recipes. Adding a tablespoon or two will enhance the flavor of the soup and add important nutrients.

5. Consider using cashew cream or coconut milk: These plant-based creams can be used instead of heavy cream to achieve a creamy texture. Cashew cream is easy to make by blending soaked cashews with water until smooth, while coconut milk can be added directly from the can.

6. Adjust seasoning as needed: Taste your soup before serving and adjust the seasoning as needed. Salt and pepper are essential, but don’t be afraid to add more fresh herbs or even a pinch of cayenne for some heat.

By following these tips, you’ll be able to create a deliciously creamy and satisfying vegan potato-leek soup that everyone will love. Enjoy!

Bottom Line

In the end, this creamy vegan potato-leek soup recipe is a must-try for any food lover. Not only is it delicious and comforting, but it’s also easy to make and full of wholesome plant-based ingredients that will leave your body nourished and satisfied. With the use of fresh rosemary, white beans, vegetable broth, russet potatoes, garlic cloves, leeks, olive oil, coconut milk, cashew cream and nutritional yeast, this soup provides a smooth and creamy texture while being dairy-free.

If you’re looking for the best vegan potato-leek soup recipe out there, look no further than this one. It’s the perfect choice for anyone who wants to enjoy a warm bowl of soup without any animal products involved. Plus, with customizable substitutions and variations included in this recipe, you can truly make it your own.

Finally, if you’re someone who appreciates good food and wants a comforting meal that’s both nutritious and delicious at the same time? This vegan potato-leek soup is certainly worth adding to your meal repertoire. Trust me; it’s a guaranteed hit among both vegans and non-vegans alike!

" Creamy " Vegan Potato-Leek Soup

” Creamy ” Vegan Potato-Leek Soup Recipe

Adapted from Alex Jamieson's Great American Detox Diet. Serve with crusty bread and salad for a hearty, satisfying meal.
No ratings yet
Prep Time 20 mins
Cook Time 20 mins
Course Soup
Cuisine Vegan
Calories 183 kcal


  • 1 tablespoon olive oil
  • 4 leeks, white and light green parts, sliced
  • 4 garlic cloves, chopped
  • 4 russet potatoes, peeled, cubed
  • 4 cups vegetable broth
  • 1 (14 ounce) can white beans, drained
  • 1 teaspoon fresh rosemary
  • salt and pepper


  • Heat olive oil in a 4-quart pot.
  • Sautee the sliced leeks about 5 minutes or until slightly tender.
  • Add garlic and sautee another minute or so.
  • Add potatoes and broth. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.
  • Add beans, rosemary, salt, and pepper, and more broth, if necessary.
  • Puree until smooth, using an immersion blender or in small batches in a regular blender. If necessary, return to heat until warm enough.
  • Sprinkle with soy cheese, if desired.

Add Your Own Notes


Serving: 204gCalories: 183kcalCarbohydrates: 35.9gProtein: 6.5gFat: 2.1gSaturated Fat: 0.3gSodium: 18.1mgFiber: 5.6gSugar: 2.7g
Keyword < 60 Mins, Free Of..., Lactose-free, Potato, Small Appliance, Vegetable, Winter
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