• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Natural Nurturer

  • Facebook
  • Instagram
  • Pinterest
  • Home
  • Info
    • About
    • Subscribe
    • Contact
  • Recipes
    • Recipes by Type
      • Breakfast
        • Muffins
        • Oatmeal
        • Pancakes & Waffles
      • Desserts
      • Dinner
      • Dips, Sauces & Spreads
      • How To
      • Salads
      • Side Dishes
      • Smoothies & Drinks
      • Snacks
      • Soups
    • Recipes by Diet
      • Dairy-Free
      • Gluten-Free
      • Grain Free
      • Nut-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Recipes by Cooking Method
      • Air Fryer
      • Instant Pot
      • Meal Prep
      • No Cook
      • Roasted
      • Slow Cooker
    • Recipe Search
    • Recipe Index
    • Recipe Stories
  • Shop
    • Ebooks and Meal Plans
    • Recommended Products
  • Blog
    • Food For Thought
Home » Recipes » Soups » Vegan Leek Potato Soup

Vegan Leek Potato Soup

By Taesha Butler January 11, 2022 (Updated December 13, 2022) 4 Comments

Servings6 servings
Prep Time10 mins
Cook Time25 mins
Jump to Recipe
5 from 3 votes

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!

Two bowls of vegan potato leek soup on a table topped with sauteed mushrooms, dill and sour cream. There is a spoon in the bowl and a lemon and some fresh dill next to it.

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!

A series of pictures showing how to cut a leek for vegan leek potato soup

Suggested Adaptations

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.

The ingredients for vegan potato leek soup in a pot before cooking
Broth being poured over the veggies in vegan leek potato soup before cooking.

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.
Vegan potato leek soup in a pot after cooking  and being blended with an immersion blender.

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?

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded and healthy living ideas!

Print Recipe
5 from 3 votes

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!
Prep Time10 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Diet: Vegan
Keyword: celery, dill, garlic, leek, potato
Servings: 6 servings
Calories: 178kcal
Author: Taesha Butler

Ingredients 

  • 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

Instructions 

  • 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.

Notes

To make this 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.
 
*The color of your soup might be different than mine depending on the color of your vegetable broth. Vegetable broth can come in many different colors depending on what vegetables are used to make it. My broth was a rich yellow color, but if your broth is lighter in color or more of brown shade, your soup may look a bit different.

Nutrition

Calories: 178kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1033mg | Potassium: 558mg | Fiber: 3g | Sugar: 4g | Vitamin A: 866IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

Sharing is caring!

104 shares
  • Share
  • Tweet

Filed Under: Dairy-Free, Dinner, Gluten-Free, Grain Free, Nut-Free, Paleo, Soups, Vegan, Vegetarian, Whole30 Tagged With: leeks, potato

Previous Post: « 12 Minute Crispy Air Fryer Tofu
Next Post: How to Cut and Cook a Spaghetti Squash »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Annie S.

    January 12, 2022 at 9:03 pm

    5 stars
    This is a staple now in our rotation of soups. This is so easy, yet has such good flavor. It will fill you up, but isn’t a heavy soup if that makes sense. Husband and kid approved!

    Reply
    • Taesha Butler

      January 12, 2022 at 9:26 pm

      Yessssss! I am so glad to hear all of that, Annie! I totally agree, it is hearty, but comforting and you feel good after! And I love that is is a family approved soup. Those are always keepers!

      Reply
  2. Rebecca

    January 15, 2022 at 9:39 pm

    5 stars
    Delicious! We did it in the crockpot and it was great! Thank you!

    Reply
    • Taesha Butler

      January 16, 2022 at 1:10 pm

      Yay! I am so glad it was a success that you were able to make extra easy for you!

      Reply

Primary Sidebar

Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

Newsletter

Subscribe to our email list.

Never miss a new veggie-loaded recipe or natural living rambling.

Once you have subscribed, you will receive an email asking you to confirm. Please click "yes" and you'll be added to my list. And just my list. Your privacy is important and I totally respect it. I won't be sharing your email with anyone else....no matter how nicely they ask.

Footer

As seen in…

As seen in brand wall collage

  • Facebook
  • Instagram
  • Pinterest

© 2023 The Natural Nurturer - Privacy Policy - Accessibility Policy - Support by Foodie Digital