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

Indulge in the timeless elegance of our Potato Leek Soup Recipe, a velvety blend of simplicity and sophistication. This classic dish invites you to explore the harmonious dance of buttery leeks and creamy potatoes, simmered to perfection and blended into a smooth, luxurious soup. Each spoonful is a whisper of comfort, with subtle hints of garlic and thyme elevating the flavors to sublime heights. Dive into this bowl of refined comfort, and let the delicate, savory magic of Potato Leek Soup warm your soul and delight your palate.

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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!

Potato Leek Soup Recipe

 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.

History Of Potato Leek Soup Recipe

This delicious soup, the divine potato leek soup, can be dated back to 19th century France. It is known as “Vichyssoise or Potage a la parmentier” in France

This soup is traditionally served cold. However, in the US, it is more common to serve it warm, which makes it super cozy! 

The traditional recipe for potato leek soup is made with chicken and cream stock, which makes it very unfriendly to vegans and vegetarians

With only a few minor ingredient swaps, we have managed to create a potato leek soup that is creamy but also jam-packed with plant-based yumminess!

Interesting Facts About Potato Leek Soup Recipe

  • Versatility: Potato Leek Soup can be served hot or cold. The French Vichyssoise, a chilled version, becomes a refreshing dish for summer. At the same time, the hot variant provides comforting warmth in winter.
  • Global Adaptation: While it originated in Europe, this soup has found a home in various cuisines globally, often with regional tweaks.
  • Health Benefits: Leeks are a good source of vitamins A, C, and K, while potatoes provide potassium and vitamin B6. This combination makes the soup nutritious as well as tasty.
  • Flexibility: Potato Leek Soup is easily adaptable to dietary restrictions. It can be vegan, gluten-free, or dairy-free with simple ingredient swaps.
  • Easy to Make: Despite its gourmet appeal, this soup is surprisingly easy to prepare, often requiring just one pot and essential kitchen tools.

What Makes Soup Special?

The beauty of Potato Leek Soup lies in its simplicity and versatility. Its specialness stems from the harmonious blend of humble, earthy potatoes with aromatic leeks, creating a comforting and sophisticated flavor profile. 

The soup’s adaptability also stands out; it can be served hot or cold, catering to different seasons and tastes. Furthermore, it can be customized to accommodate various dietary preferences, proving its universal appeal. 

Despite its gourmet reputation, it remains a testament to the magic that can happen when simple, readily available ingredients are transformed with care and culinary skill. Ultimately, the Potato Leek Soup embodies rustic elegance in a bowl.

Potato Leek Soup Recipe

Ingredients List

Olive oil / Vegan butter2 tbsp
Celery2 stalks
Garlic cloves3
Fresh thyme sprigs3 sprigs
Salt and black pepperTo taste
Bay leaves2

What You Need: Ingredients List?

This potato leek soup for vegans only needs 8 ingredients you can easily get your hands on. 

Let’s start by looking at some key flavor notes to include! 

  • Leeks: This is critical; it is potato leek soup! Leeks are fantastic in soup as they have a unique sweet yet oniony flavor similar to green onions. However, add some celery if you want the taste to be complete!
  • Potatoes: For the richest and creamiest soup, use Yukon gold potatoes. These potatoes blend perfectly, and since they are naturally high in starch, they are the perfect choice for a nice and thick soup! 
  • Coconut Milk: Full-fat coconut milk is not everyone’s choice, but it is excellent to use if you want that richness that can make a big difference to a dish. 
  • Broth: A vegan chicken-flavored broth is probably the most flavorful option. However, any vegetable broth will do fine!

Ingredient Tips 

  • Potatoes: Opt for starchy potatoes like Russets or Yukon Golds. They’ll break down better during cooking and yield a creamier soup.
  • Leeks: Clean leeks thoroughly, as they can trap soil between their layers. Slice off the dark green tops, retaining the white and light green parts with a milder and sweeter flavor.
  • Stock: Homemade vegetable or chicken stock brings more depth to the soup, but quality store-bought stock can work well in a pinch.
  • Cream: Add a dash of cream at the end for a richer soup. Omit the cream or use coconut milk for a lighter, dairy-free version.
  • Seasoning: Remember to skimp on seasoning. Freshly ground black pepper and sea salt can dramatically enhance the soup’s flavor.
  • Garnish: Chives, parsley, or even a sprinkle of cheese make for visually appealing and tasty garnishes.

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!

Scaling The Recipe

Scaling the Potato Leek Soup recipe up or down is a matter of simple math. Most soup recipes, including this one, are quite forgiving, making them ideal for adjusting to your needs. Here are some general tips:

Scaling Up

  • If you’re hosting a larger gathering, you can easily double or triple the recipe. Just multiply each ingredient by the same factor. For example, if the recipe calls for 2 leeks and 4 potatoes for 4 servings, use 4 and 8 potatoes for 8 servings. Also, ensure your cookware is large enough to handle the increased volume.

Scaling Down

  • If you’re cooking for fewer people, halve or reduce the quantities of each ingredient accordingly. Remember that the cooking time might decrease slightly with less volume, so check for doneness earlier.

What Is Used For Garnishing?

The Potato Leek Soup recipe often uses freshly chopped parsley for garnishing. However, you can get creative and use a variety of other garnishes to add color, texture, and additional flavor to the soup. Some popular choices include:

  • Fresh Herbs: Besides parsley, chives, thyme, or dill can provide a new, vibrant touch.
  • Cream or Olive Oil: A drizzle can add a rich, visually appealing finish.
  • Cheese: A sprinkle of grated parmesan, cheddar, or crumbled blue cheese can add a deliciously savory note.
  • Croutons add a delightful crunch and can be especially enjoyable if homemade.
  • Bacon Bits: If you’re not adhering to a vegetarian or vegan diet, crisp bacon bits can add a smoky flavor and crunchy texture.
  • Green Onions or Leeks: A few slices can enhance the leek flavor and add a pop of color.
Potato Leek Soup Recipe

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.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

Potato Leek Soup is a versatile recipe that can easily accommodate a variety of additional ingredients, allowing you to experiment and create a version that suits your taste. Here are some ideas:

  • Meat: Adding cooked, shredded chicken can make the soup heartier. Smoky bacon is another flavorful addition. Cook it until crisp, crumble it, and add it to the soup before serving.
  • Fish: Add cooked, flaked white fish or shrimp for a seafood twist. Add these towards the end of cooking to avoid overcooking the seafood.
  • Pasta: Small pasta shapes like orzo or ditalini could be added to the soup to create a more filling meal. Cook the pasta separately and add it before serving to prevent it from becoming too soft.
  • Vegetables: Many vegetables would work well in this soup. Add diced carrots, celery, spinach, or kale for extra nutrition. These can be added during the simmering stage so they cook until tender.
Potato Leek Soup Recipe

Success Tips – Tips And Tricks For Making The Soup

If you are new to making soups and cooking with leeks, we have some top tips to help you make the most out of this soup! 

Success Tips

  • Choose Fresh Leeks: Select fresh leeks with firm, white and light green parts. Rinse them thoroughly to remove any dirt or grit between the layers.
  • Use Yukon Gold Potatoes: Opt for Yukon Gold potatoes for their creamy texture and rich flavor. They hold up well in soups and contribute to a velvety consistency.
  • Sauté Aromatics: Begin by sautéing leeks and onions in butter or olive oil until softened. This foundational step builds a flavorful base for the soup.
  • Garlic Enhancement: Add minced garlic for an extra layer of savory flavor. Adjust the amount to suit your taste preferences.
  • Simmer with Broth: Choose a good-quality vegetable or chicken broth to enhance the soup’s depth of flavor. Homemade broth is ideal, but store-bought works well too.
  • Seasoning: Season the soup with salt, pepper, and a bay leaf. Consider adding thyme or rosemary for a herbal touch that complements the leeks and potatoes.

Prepping Tips

  1. Clean and Slice Leeks Properly: Trim the roots and dark green parts of the leeks. Slice them lengthwise, then chop into thin half-moons. Rinse thoroughly to remove any dirt between the layers.
  2. Uniform Potato Cubes: Ensure uniformity in potato size for even cooking. Aim for bite-sized cubes to expedite the cooking process.
  3. Mince Garlic in Advance: Pre-mince garlic to save time during the cooking process. This ensures the garlic incorporates evenly into the soup.
  4. Chop Ingredients Ahead: Chop onions, leeks, and potatoes ahead of time to streamline the cooking process. Store them separately to maintain freshness.
  5. Prepare Homemade Broth: If possible, use homemade vegetable or chicken broth for superior flavor. Prepare it in advance or use high-quality store-bought broth.
  6. Measure Ingredients: Pre-measure herbs, spices, and other ingredients to have them ready for quick incorporation into the soup.

Cooking Time Tips

  1. Sauté Leeks and Onions First: Begin by sautéing leeks and onions until soft and translucent. This foundational step enhances the overall flavor of the soup.
  2. Add Garlic Carefully: Add minced garlic towards the end of the sautéing process to prevent it from burning. Stir it in for about 30 seconds until fragrant.
  3. Simmer for Flavor Development: Allow the soup to simmer on low heat to allow the flavors to meld. This step is crucial for a rich and well-developed taste.
  4. Potato Cooking Time: Monitor the potato cooking time closely to achieve a tender yet slightly firm texture. Overcooked potatoes can result in a mushy consistency.
  5. Gradual Cream Incorporation: If using cream or milk, add it gradually, stirring continuously. This prevents curdling and ensures a smooth, creamy texture.
  6. Puree with Caution: If using a blender, allow the soup to cool slightly before blending to avoid splattering. Puree in batches if necessary for a consistent texture.
Potato Leek Soup Recipe

Nutritional Values 

Potato Leek Soup packs a delightful flavor punch while offering nutritional benefits. The creamy soup is made with white potatoes, leeks, and chicken broth.

It is rich in fiber, vitamins, and minerals. Enjoy a nourishing bowl that warms your body and satisfies your taste buds.

What Are The Total Calories In The Soup?

The total calorie content in Potato Leek Soup can vary based on the specific ingredients used and their quantities. However, a typical recipe that serves 4, made with butter, leeks, potatoes, chicken stock, white wine, and cream, can have approximately 200-300 calories per serving.

Dietary Restrictions Of The Soup

The classic Potato Leek Soup recipe can be easily modified to accommodate various dietary restrictions. However, in its traditional form, specific dietary considerations apply:

  • Vegetarian/Vegan: The traditional recipe uses chicken stock, which is unsuitable for vegetarians or vegans. However, it can be easily replaced with vegetable stock. For a vegan version, replace any butter with vegan butter or oil.
  • Gluten-Free: The standard Potato Leek Soup is naturally gluten-free, containing no wheat-based ingredients. Always check the labels of store-bought stock or any additional ingredients to ensure they are gluten-free.
  • Dairy-Free/Lactose-Free: Replace butter with a dairy-free alternative like olive or coconut oil. If the recipe includes cream, use a dairy-free milk or cream substitute.
  • Low-Carb/Keto: Potatoes are high in carbohydrates, making the traditional recipe unsuitable for a low-carb or keto diet. For a lower-carb version, replace potatoes with cauliflower or turnips.
  • Paleo: Replace regular potatoes with sweet potatoes and ensure the stock is Paleo-friendly.
  • Nut-Free: The classic recipe doesn’t contain nuts, but always check the labels of store-bought ingredients for potential cross-contamination.
  • Allergies: Common allergens like nuts, soy, eggs, and shellfish are typically not found in Potato Leek Soup, but always check all ingredients if you or someone you’re cooking for has a specific food allergy.

Health Benefits Of The Soup

Potato Leek Soup, while being a comforting and delicious dish, also provides a range of health benefits thanks to its nutrient-dense ingredients:

  • Potatoes: They are high in fiber, which promotes digestive health. Potatoes also contain Vitamin C, B6, and potassium, which benefit heart health.
  • Leeks: These are an excellent source of Vitamin A, which supports eye health, and Vitamin K, necessary for bone health and blood clotting. They also contain folate and Vitamin C.
  • Garlic and Onion (if used): These allium vegetables are known for their immune-boosting properties and potential cardiovascular benefits.
  • Chicken or Vegetable Stock: Homemade stocks are often rich in minerals and collagen, which can support joint health and digestion.
  • Herbs (like parsley): Herbs contribute beneficial plant compounds and provide extra vitamins and antioxidants.
  • Olive Oil or Butter: These provide healthy fats supporting cardiovascular health (olive oil) and vitamin absorption (butter).

Nutrition Table 

Nutrition Table

How Can I Make The Soup Lower In Sodium? 

Making your Potato Leek Soup lower in sodium is relatively straightforward and involves a few simple modifications:

  • Low-Sodium Stock: Use a low-sodium or no-sodium-added chicken or vegetable stock. It is one of the easiest ways to reduce the sodium content, as stocks can often be high in salt.
  • Fresh Ingredients: Opt for fresh vegetables rather than canned ones, which often contain added salt.
  • Control Your Salt: Add salt sparingly or not at all during cooking. You can often add less salt than you think, especially using flavorful ingredients like leeks, garlic, and fresh herbs. Let individuals add their salt to the table if needed.
  • Spices and Herbs: Boost flavor without adding sodium by using a variety of herbs and spices. Freshly ground black pepper, a squeeze of fresh lemon juice, or a sprinkle of fresh herbs can all enhance the taste of your soup without the need for extra salt.
  • Homemade Stock: Making your own chicken or vegetable stock allows you to control sodium. You can make a large batch and freeze it in portions for future use.
  • Rinse Ingredients: If you have to use canned vegetables, rinse them thoroughly before use to remove any excess sodium.

How Can I Make Potato Leek Soup Lower In Sugar?

Potato Leek Soup is not typically a high-sugar dish, primarily made from vegetables, stock, and possibly some cream. However, if you’re aiming to reduce sugar content even further, consider these steps:

  • Choose Low-Sugar Ingredients: By reading the nutritional label, ensure your chicken or vegetable stock is low in sugar. Some stocks may contain added sugars.
  • Avoid Sweet Vegetables: While not typically included in traditional Potato Leek Soup, ensure you’re not adding sweet vegetables like carrots, sweet potatoes, or corn.
  • No Added Sugars: Do not add any forms of sugar or sweeteners to the soup. Some recipes might suggest a splash of apple cider or sprinkle of sugar to balance flavors – omit these.
  • Monitor Wine Use: If your recipe calls for wine, remember that it can add a small amount of sugar. Use it sparingly or omit it.
  • Use Fresh Ingredients: Fresh vegetables are lower in sugar than canned ones, which sometimes have sugar added.
Potato Leek Soup Recipe

How To Serve The Potato Leek Soup At Its Best?

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 To Complement Soup Recipe

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.
Potato Leek Soup Recipe

How Long Can We Store The Soup?

So, you’ve made a batch of this soup? Awesome! Oh, but you made too much? No problem, you can store this soup, so if you made a bit too much and want to keep it for lunch later this week, you can! 

Leftovers of this potato leek soup will easily keep well in the fridge for up to 5 days, and it can even develop more flavor over this time, too!

However, you can also store it in the freezer in jars (or any airtight container), which will last 2 months! 

If you choose to freeze your soup in a glass jar, remember to be mindful of the freezer line of the jar as well. If you fill the jar above this particular line, this would result in the jar breaking under the pressure. 

Remember, soup expands when it is frozen as well!

When you decide you are ready to enjoy the soup, take it out of the fridge and reheat it. If you have frozen it, you must let it thaw first. 

You can reheat your leftover potato leek soup in the microwave or (the best option) in a small saucepan on the stove. If you freeze the soup, it will need to thaw in the fridge for around 1 to 2 days; then, you can reheat it as usual.

Can I Make The Soup In Advance?

Potato Leek Soup is an excellent option for make-ahead meals. The flavors often meld and deepen if the soup is made a day or two in advance, making it even more delicious.

After preparing the soup, allow it to cool down completely. Once cooled, transfer it to an airtight container and store it in the refrigerator.

When you’re ready to serve the soup, reheat it gently on the stovetop over medium heat, stirring occasionally.

If the soup has thickened in the fridge, add water or stock to thin it out to your desired consistency. Always check the seasoning after reheating, as you might need to adjust it.   

What Can We Do With Leftovers? 

Leftover Potato Leek Soup doesn’t have to be reheated and eaten as is – it can be repurposed into new dishes, adding versatility to your meal planning:

  • 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.
Potato Leek Soup Recipe

Special Tools/Equipment Needed

For cooking Potato Leek Soup, the following special tools can be helpful:

  • Soup Pot or Dutch Oven: A large, sturdy pot with a lid for cooking the soup and allowing it to simmer.
  • Immersion Blender or Countertop Blender: Used to blend the cooked ingredients into a smooth and creamy soup consistency.
  • Chef’s Knife: A sharp knife for cutting and preparing potatoes, leeks, and other ingredients.
  • Cutting Board: A sturdy surface for safely chopping and prepping vegetables.
  • Wooden Spoon or Heat-resistant Spatula: Essential for stirring and mixing the soup as it cooks.
  • Ladle: Used for serving the soup in bowls.
  • Measuring Cups and Spoons: For accurately measuring the ingredients and maintaining the recipe’s balance.
  • Vegetable Peeler: To peel the potatoes before cutting them into quarters.


This potato leek soup is a dreamy concoction that allows vegans who love creamy veggie soups to enjoy a warming French classic in the easiest way possible. It is non-complex and allows anyone to try it out. 

Why don’t you give it a try today?

Frequently Asked Questions 

Why Is My Potato Leek Soup Gummy?

If your soup is gummy, you blended it too long. Potatoes are delicate and can be over-blended or mashed, making them gluey!

Should I Use White Or Green Parts Of Leeks In A Soup?

White and light green parts of leeks are edible. However, the dark green areas are not and should be thrown away.

How Do You Extract The Most Flavor From Leeks?

The best way to extract flavor from your leeks is to sauté them for 6–8 minutes.

Can I Add Other Vegetables Or Herbs To The Soup?

Absolutely! Feel free to customize your Potato Leek Soup by adding carrots or celery. You can also experiment with herbs like thyme or rosemary to enhance the flavor profile according to your taste preferences.

How Long Does Potato Leek Soup Last In The Refrigerator?

Potato Leek Soup can last in the refrigerator for 4-5 days when stored in an airtight container. Cool it properly before storing it, and reheat it thoroughly before consuming it.

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

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

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Recipe by Hanna Barnes Course: Soup Recipes


Prep time


Cooking time





Indulge in the comforting flavors of Potato Leek Soup. This creamy and flavorful soup is made by simmering peeled and quartered white potatoes, leeks, and chicken broth. Seasoned with a touch of butter, white wine, salt, and freshly ground white pepper, it’s a perfect blend of ingredients. 


  • 3-4 3-4 Leeks

  • 2 Tbsp 2 Olive Oil / Vegan Butter

  • 2 2 Celery Stalks

  • 3 3 Garlic Cloves

  • 3 3 Fresh Thyme Sprigs

  • Salt And Black Pepper (To Taste)

  • 2 2 Bay Leaves

Step-By-Step Directions

  • Firstly, start by preparing your leeks. Cut off the root ends and the dark green parts of your leeks, leaving only the tender white and the light green parts. Then, cut each leek lengthwise in half. 
  • Proceed to run the leeks under cool water until they are clean, and ensure that you check very carefully underneath the outer layers for any hidden dirt! Once cleaned, chop the leeks into ¼ inch pieces and prepare your other ingredients as you would for other dishes!
  • Once your other ingredients are ready, you can start to saute the aromatics. First, melt the butter in a Dutch oven or a large pot over medium heat. First, add in the chopped leeks with salt and pepper. 
  • Proceed to saute your leeks for 6 to 8 minutes, ensuring they are translucent, and their volume has reduced by half. Add garlic, thyme, celery, bay leaves, and salt and pepper. (We recommend a ½ tsp of each!)
  • With all these ingredients added, saute for 2 minutes until the garlic is nice and fragrant. 
  • Now that your leeks are perfect and your garlic fragrant, it is time to add the potatoes, broth, water, and coconut milk into the pot and stir well to mix them all in. You will want to increase the heat to high to bring the ingredients to a boil. 
  • Once this is done, reduce the heat to medium and maintain a good simmer for 15 to 20 minutes until the potatoes are tender to a fork.
  • Once your potatoes are tender enough for a fork to pierce them easily, you want to whip out that immersion blender. Use your blender to blend up the soup until it is smooth.
  • However, if you do not have an immersion blender, you could transfer the soup to a blender fitted with a venting lid and blend it carefully until the mixture is smooth.
  • Most people would prefer their soup to be smooth. However, if you enjoy chunks in your soup, you can leave a portion unblended for that texture.
  • Now, season the blended mixture with salt and pepper to taste it. Note that if it is too thick for your taste, you can thin it out with some broth or extra water! 
  • This soup should be kept in the freezer for 2 months or so!


  • Aside from properly cleaning celery, coconut milk is also an important consideration. No overpowering coconut taste comes from this recipe after you have simmered the ingredients. 
  • However, if you do not like coconut milk, you can make plenty of substitutions. But we recommend making your cashew cream using a ¾ cup of soaked cashews with 1 cup of water. 
  • Doing so works great for this recipe but will also benefit the future!
Hanna Barnes

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