30-Minutes Potato Leek Soup Recipe (Creamy And Flavorful)

Our delicious potato leek soup for vegans is made super simple and with wholesome ingredients. You purée it until it is silky smooth, making it the perfect, super creamy, and nourishing soup to enjoy as a delicate light lunch or as a healthy side for your dinner!

 Now, let’s dive into the details of this remarkable soup. Learn how to craft it with ease, discover the essential ingredients, and trace the fascinating origins of this culinary gem.

Get ready to savor a bowlful of comfort and flavor, all in one irresistible vegan creation!

What Is Potato Leek Soup?

Potato Leek Soup is a traditional culinary gem that combines the earthy flavor of potatoes with the delicate, onion-like taste of leeks.

This hearty, creamy dish is typically prepared by simmering these primary ingredients with spices, then pureeing to achieve a smooth, velvety consistency. 

Renowned for its simplicity and comforting warmth, this soup is cherished in many world cuisines, particularly in Europe.

Its distinct, well-rounded flavor profile makes it a versatile choice for any meal in any season.

Can You Vary The Soup With Other Ingredients? 

Here are some variations to suit different dietary preferences:

• Keto: For a keto-friendly version, use heavy cream instead of milk and avoid starchy thickeners. You can even add some bacon for a smoky twist.
• Paleo/Whole30: Use ghee or coconut oil instead of butter and dairy-free milk like almond or coconut. Make sure your stock is also compliant with these diets.
• Gluten-Free: This soup is naturally gluten-free if you use gluten-free stock. Always check the labels of pre-packaged stocks to ensure there are no hidden sources of gluten.
• Vegetarian: Use vegetable stock instead of chicken stock. For an extra boost of protein, you could add some white beans.
• Vegan: Replace butter with olive oil or vegan margarine, use vegetable stock, and substitute dairy cream with a plant-based alternative like coconut cream or almond milk.

Recipe Directions

• Prepare your leeks first, ensuring they are entirely cleaned (this is very important, as dirt, bacteria, and even small bugs can hide between the leaves). Then, chop and prep the rest of your ingredients. 
• Before you start cooking, chop the celery, mince the garlic, chop the potatoes, and prepare the broth. 
• Sauté your aromatics first, starting with your butter/olive oil/ broth in the pan with the leeks. Then, once cooked, add your aromatics, such as the garlic, celery, thyme, and bay leaves. 
• Once fragrant and tender, add your potatoes and the liquids and boil before simmering for ¼ an hour until the potatoes are tender. 
• Then, blend the soup until smooth with an immersion, vented normal blender, or a soup-friendly high-quality blender. 
• Once completed, serve warm with toppings such as croutons, celery leaves, etc. Store as you wish.

Variations, Add-Ons, And Toppings 

Not all of these ingredients work for everyone or at all times of the year, so being aware of the variations of this soup you can make and what substitutions are viable is always a good idea! 

• Potato variations: Most prefer using Yukon gold potatoes for this recipe as they have a super smooth texture when you blend them. However, if you do not like these, Russet is just fine! 
  Russet potatoes will be drier. However, once blended, the soup should still be just as smooth!

• Leek Substitutions: There is no great substitute for leeks; however, if there are no leeks in season, when you want to make this soup. You could use frozen leeks. 
  If doing this, add the leeks to the pot of melted butter straight from the freezer and sauté them for 3–5 minutes, ensuring all of their liquid has been evaporated. 

• Substituting Coconut Milk: You can use equal parts of full-fat oat milk or even an unsweetened vegan creamer to substitute coconut milk, as we know it is not to everyone’s taste. 
  If you are skilled in the kitchen, you could make your cashew cream by blending up ¾ cup of cashews (soaked) with a single cup of water. 

• Oil-Free Variations: If you want to avoid oils, you can sauté the aromatics of the recipe in a splash of water or a broth instead!

Can I Make Soup In A Slow Cooker Or Instant Pot?

A slow cooker and Instant Pot can be used to prepare Potato Leek Soup, offering you the convenience of hands-off cooking. Here’s how:

Slow Cooker

• As usual, begin by sautéing the leeks in butter and white wine, then transfer them to the slow cooker. Add the potatoes and chicken stock, cover, and cook on low for 6-8 hours or on high for 3-4 hours. 
• Once the potatoes are tender, use an immersion blender to puree the soup in the slow cooker or carefully transfer it to a countertop blender in batches. If needed, stir in seasonings and additional stock, then serve garnished with parsley.

Instant Pot

• Using the sauté function, cook the leeks in butter and white wine directly in the Instant Pot. Add the potatoes and chicken stock, then secure the lid and set to pressure cook on high for 15 minutes. 
• Once the cooking time is up, allow a natural pressure release for about 10 minutes before performing a quick release. Puree and season the soup as described above.

Can I Use Store-Bought Broth, Or Should I Make My Own?

Both store-bought and homemade broth can be used to make Potato Leek Soup, depending on your preference, time constraints, and dietary needs.

Store-Bought Broth

• It is a convenient option when you’re short on time. There are many high-quality, flavorful broths available in stores. Look for low-sodium versions to control your soup’s salt level. 
• If you have specific dietary restrictions, read labels to ensure the broth meets your needs.

Homemade Broth

• Making your broth allows you to customize the flavor profile and control the ingredients. It’s a great way to utilize leftover chicken bones or vegetable scraps, making it a cost-effective and waste-reducing option. 
• Homemade broth typically has a richer flavor than store-bought, which can enhance the overall taste of your soup.

How To Serve?

Perhaps you love the sound of this soup. As a vegan, you are overjoyed to finally see a recipe for potato and leek soup you can have, but you are unsure how to serve it. 

This soup is light and creamy, making it an ideal lunch or a sumptuous dinner! It is best served with a side of crusty bread! 

We would suggest serving it with some crispy tofu or roasted chickpeas if you fancy making it an entire meal to make it extra filling.

Perfect Side Dishes

Pairing your Potato Leek Soup with suitable side dishes can create a well-rounded and satisfying meal. Here are some ideas:

• Crusty Bread: Nothing like a slice of warm, crusty bread to dip into your soup. Whether it’s a classic baguette, a rustic sourdough, or a hearty whole-grain loaf, the bread will complement the soup’s creaminess.
• Green Salad: A crisp green salad with a tangy vinaigrette can provide a refreshing contrast to the rich soup. Try mixed greens with cherry tomatoes, cucumber, and a lemon vinaigrette.
• Grilled Cheese Sandwich: A grilled cheese sandwich is a classic pairing with soup. Choose your favorite cheese and bread for a comforting side that can be dunked into the soup.
• Roasted Vegetables: For a lighter, healthier side, consider roasting seasonal vegetables with olive oil, salt, and pepper. They can add a nice textural contrast to the creamy soup.
• Quiche or Savory Tart: A slice of quiche or a savory tart can make the meal feel more substantial. Options like a classic quiche Lorraine or a spinach and feta tart would work well.
• Charcuterie Board: For a more leisurely meal, a charcuterie board with a selection of cured meats, cheeses, olives, and fruits can be a delightful accompaniment.
• Steamed Mussels: If you’re feeling fancy, steamed mussels in a white wine and garlic broth can be a stunning partner to Potato Leek Soup.

Storage And Make Ahead

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.
• Freezing: Potato leek soup freezes well. Once cooled, ladle it into freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months.
• Thawing: To thaw frozen soup, transfer it to the refrigerator overnight or gently reheat it on the stove over low heat, stirring occasionally.
• Make Ahead: Prepare the soup in advance, omitting any dairy. Reheat and add the dairy (cream or milk) just before serving for optimal freshness and taste.

What Can We Do With Leftovers? 

• Pasta Sauce: Blend the soup to a smooth consistency and use it as a creamy sauce for pasta. Add some grated cheese and black pepper for extra flavor.
• Potato Gratin: Use the soup as a flavorful base for a potato gratin. Layer sliced potatoes in a baking dish, pour over the soup, top with cheese, and bake until golden.
• Baked Chicken or Fish: Use the soup as a sauce when baking chicken or fish. The soup will keep the meat moist and flavorful.
• Chowder Base: Add corn, bacon, or seafood to make the soup hearty chowder.
• Frittata Filling: Mix the soup with beaten eggs and bake for a flavorful frittata.
• Bread Dip: Serve the reheated soup as a dip for a crusty loaf of bread during a snack or a party.

Nutrition Table