Vegan Leek Potato Soup
Vegan Leek Potato Soup is the perfect plant based comfort food! A flavorful one-pot meal that is done in 30 minutes and is full of veggies!
This vegan leek and potato soup is going to warm you up, heart and soul! It is going to dazzle your taste buds while also being packed with all kinds of plant goodness. Comforting and cozy, this soup is done in about 30 minutes, made all in one pot, and is the perfect easy dish to make at the end of a busy day. The leftovers are dreamy, so go ahead and make as part of meal prep so your week is a little easier!
Bonus: it is gluten free, vegetarian, and dairy-free, too!
Want a creamier soup? Blend in ¼ cup sour cream or plain yogurt. You can also simply add a dollop of either one to the top of the soup once you ladle it into the bowl.
Add more veggies by replacing half (or more) of the potato with cauliflower. Cook the cauliflower as you would the potato in the soup. To make the soup really green and veggie-loaded, add in a few handfuls of spinach before blending up the soup.
Use a different kind of potato. I prefer the taste of the Yukon gold best, but any kind of potato will work in this recipe.
If you don’t need this recipe to be vegetarian, you can use chicken broth instead of veggie broth or water.
Make this leek potato soup in the Instant Pot. Use the saute function up until you add the broth. Cancel the Saute function then set the pot to Manual High Pressure for 10 minutes. Quick release the pressure then continue with the recipe as written.
What does a leek taste like?
I like to use leeks where I would often use onions. They add the same depth of flavor as onions, but milder. Leeks have a mellow sweetness and add rich flavor to a dish.
How to select a leek
So you are at the store, getting all the goods you need to make this vegan leek potato soup. But, what do you look for in a good leek? Here are some things to keep in mind…
- Look for leeks that are straight and firm. Avoid yellowed or wilt leeks.
- Leeks should have a white body with dark green leaves fanning out at the top.
- The bulb at the base of the leek should be free of cracks.
- Skip leeks with bruises on body and bulb.
Other veggie-loaded plant based soups you will love
- Hearty Slow Cooker Veggie Chili
- Creamy Cauliflower Vegetarian Potato Soup
- Creamy Mushroom Vegetable Rice Soup
- Easy Kale and White Bean Soup
- Instant Pot Black Bean & Butternut Squash Soup
Loving this potato leek soup and now you are hungry for more?
Vegan Leek Potato Soup
- 2 medium leeks
- 3 tablespoons olive oil
- 1 stalk celery, diced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic, minced
- ½ teaspoon dried dill , optional
- 1 ½ pounds Yukon gold potatoes, throughly washed and cut into ½ -inch dice
- 4 cups vegetable broth*
- 2 teaspoons fresh lemon juice
- fresh herbs, sautéed mushrooms, vegan sour cream for topping, optional
- Trim the bottom and dark green tops from the leeks then slice in half lengthwise. Run the cut side of the leeks under running water to make sure there’s no dirt left in the layers. Pat the leeks dry then slice them across into thin half-circles.
- Heat oil in a large pot over medium heat. Add sliced leeks and cook, stirring occasionally for 3 to 5 minutes. Add the celery, salt, pepper, garlic, and dill, if using, and saute for 1 minute.
- Add potatoes then stir in the broth. Cover and bring up to a simmer. Cook until potatoes are fully cooked and easily mash when you use a fork to press them against the pot. About 12-15 minutes.
- Use an immersion blender or a regular blender to puree the soup. (If using a regular blender, make sure to carefully blend in small batches.) I like to leave a few small bits of potato, but you can fully puree it to make a smooth soup if you’d prefer. If your soup seems too thick, stir in a little water at a time until you get the consistency you’d like.
- Stir in lemon juice and any additional salt and pepper as needed.
- Ladle soup into bowls then garnish with desired toppings.
- Allow leftovers to cool completely before storing in an air-tight container in your fridge for 3 days or in freezer for up to a month.