Vegan Leek and Potato Soup. Creamy, Healthy, & So Delicious!

This Vegan Leek and Potato Soup is so delicious, it’s hard to believe how nourishing it is too! Made with simple ingredients, you can whip up this creamy soup in a flash!

If you’re a big soup lover like me, this vegan soup recipe is perfect for a busy weeknight meal, served with a loaf of crusty bread (gluten free).Your whole family is going to love it!!! 

Vegan Potato Leek Soup

My favorite thing about this comforting soup…

It brings back wonderful childhood memories eating at my grandfather’s favorite “fancy occasion” restaurant & celebrity haunt, Scandia, in Hollywood. It was such a special treat to eat there. Everything was delicious, but most especially their creamy, dreamy, Vichyssoise.

If you’re not familiar with Vichyssoise, the main ingredients are potatoes and leeks, like this healthy potato soup recipe. BUT it’s also made with heavy cream AND it’s served cold. And, cold soup is one of the few things my hubby, Mr. Spicy, doesn’t like.

So, this warm vegan leek and potato soup is a delicious compromise and Mr. Spicy approved!

What ingredients do you need to make this easy recipe for potato leek soup?

You only need 5 ingredients for this simple recipe. Plus salt to taste and optional toppings-like yummy Spring pea shoots!

Image featuring 6 ingredients (vegetable broth, potatoes, leeks, onion, vegan butter, pea shoots) to make vegan leek and potato soup.

Potatoes

My recipe calls for Yukon Gold potatoes because they add a naturally creamy consistency to the soup. But, feel free to experiment with russet potatoes, purple potatoes (that would be so pretty!), sweet potato, red potatoes, or whatever potatoes you have on hand.

Chopped Leeks

While you can typically find leeks in the grocery store year round, especially late winter to early summer, early Spring is a perfect time to enjoy them.

Tip! Leeks are a dirty veggie. To clean leeks, be sure to clean & rinse ’em well to remove all the loose dirt.

Onion

I suggest choosing a sweet version, like Maui or Vidalia, for a subtle layer of additional flavor.

Vegetable Stock

I love making this potato soup recipe with Organic Imagine Vegetarian No Chicken Veggie Broth instead of chicken broth. But, feel free to use any vegetable broth you like.

Vegan Butter

I like Earth Balance Organic Whipped Buttery Spread or Melt Organic Spread to provide a buttery flavor. Extra virgin olive oil or avocado oil, both rich in heart healthy monounsaturated fats would work well too.

Optional Ingredients

Non-Dairy Milk: I don’t use any milk in this vegan potato soup, but feel free to add almond milk, coconut milk, coconut cream, cashew milk, or cashew cream for an extra creamy vegan potato leek soup recipe. If you want a little protein boost, swirl in organic soy milk.

Seasonings: Salt, nutritional yeast, black pepper, Dijon mustard, a splash of lemon juice…

Toppings: Spring pea shoots! Green onions, fresh parsley, dill, thyme sprigs, fresh chives, a drizzle of olive oil…

You can make this Vegan Leek and Potato Soup in one large soup pot!

You’ll want a large pot or Dutch Oven (I LOVE my Le Creuset) to make this creamy vegan potato leek soup. Or, try making it in an Instant Pot and let me know how it turns out!

Beyond that, you’ll need your typical measuring cups and utensils, plus a hand-held immersion blender. Don’t have one? Use a regular blender instead.

Note: You can meal prep this creamy vegan leek soup ahead of time. Make a big batch to freeze, or store in in an airtight container in the refrigerator for up to 3 days.

Vegan Leek and Potato Soup Nutrition Information

Potato leek soup pinterest image

This creamy potato leek soup recipe is light on calories, full of flavor, & packs a healthy punch!

Low in fat and calories. Rich in taste!

At less than 200 calories and 5 grams or fat per serving, this vegan leek and potato soup is much lower in fat & calories than traditional vichyssoise or classic potato leek soup made with cream. And, while I have nothing against enjoying a little heavy creamy once in awhile, I promise you won’t miss it in this luscious vegan leek and potato soup!

Leeks are laced with nutrients.

Sulfur and flavanoid rich leeks belong to the allium family, which also includes garlic and onions. Potential health benefits include cancer preventionand protection against cardiovascular disease.

In addition, leeks are an excellent source of vitamins A and K (good for bone health), and a very good source of vitamins C and folate~ an important B vitamin that helps support methylation.

Did I mention leeks are also a prebiotic rich food, important for gut health?

Leeks

Potatoes are nutrition rockstars.

Not only do they provide the creamy texture in this vegan soup recipe, potatoes are packed with vitamin C, potassium, and other key nutrients. There’s no reason to give them up for health reasons. Just sayin!

And, if you choose to enjoy this vegan leek and potato soup cold, a la Vichyssoise, you’re getting some gut healthy resistant starch in your diet too. Pretty cool (literally AND figuratively) right?!

(Learn more: 6 Health Benefits of Potatoes.)

White bowl of potato leek soup on a blue background.

Creamy Vegan Leek and Potato Soup

This vegan Leek and Potato Soup is so rich and creamy, it's hard to believe how nourishing it is too! Serve it warm in the winter & spring, or eat it chilled in the summer when temps start to rise.  
4.77 from 13 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons vegan spread , i.e. Earth Balance or Organic Melt
  • 4 cups leeks, chopped
  • 1 sweet onion, chopped
  • 4 Yukon Gold potatoes, peeled and chopped (approximately 2 pounds)
  • 4 cups vegetable broth, i.e. Imagine Organic Low Sodium "No-Chicken" Broth 
  • 2 cups filtered water
  • 1 teaspoon salt, or, to taste
  • Spring Pea Shoots, for garnish
  • optional seasonings and toppings, see recipe notes

Instructions

  • Heat vegan spread in large soup pot or dutch oven until melted and foaming. Add chopped leeks and onions and sauté over medium high heat until vegetables are slightly wilted, but not browned-approximately 2 minutes.
  • Add chopped potatoes, broth, water, and salt to pot, and bring to a boil. Bring down heat to low, and simmer, covered, for 30 minutes.
  • Puree soup in the pot using an immersion blender, OR transfer carefully in batches to a blender, and combine until well blended. Serve warm OR chill soup in refrigerator, and serve cold.
  • Top bowls of soup with fresh pea shoots. Enjoy!

Notes

Ingredient Swaps
  • Swap Yukon Gold potatoes with red potatoes, sweet potatoes, purple potatoes, and more.
  • Leeks are a dirty veggie! Be sure to clean & rinse ’em well to remove all the loose dirt.
  • I suggest choosing a sweet onion for a subtle layer of additional flavor, but any type of onion will work.
Optional Ingredients, Seasonings and Toppings
  • I don’t use any milk in this vegan potato soup, but feel free to add coconut milk, coconut cream, cashew milk, or cashew cream for an extra creamy vegan potato leek soup recipe. And if you want a protein boost, swirl in organic soy milk.
  • Salt, nutritional yeast, black pepper, Dijon mustard, splash of lemon juice
  • Spring pea shoots! Green onions, fresh parsley, dill, thyme sprigs, fresh chives, a drizzle of olive oil…

Nutrition

Serving: 1.5cup | Calories: 193kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 492mg | Potassium: 786mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1170IU | Vitamin C: 32mg | Calcium: 69mg | Iron: 3mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dinner, Lunch, Soup
Cuisine American, Dairy Free, French, Gluten Free, Grain Free, Mediterranean, MIND Diet, Vegan, Vegetarian
Keyword healthy soup recipes, vegan soup
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Are you a big soup lover like me? Here are some more vegan soup recipes I think you’ll love!

Click here for all my gluten free plant-based recipes!

Let’s chat! Have you ever had Vichyssoise before?  Do you have any favorite childhood “fancy” restaurants? Would you eat this vegan leek and potato soup cold, hot, or both ways???

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42 Comments

  1. Thank you very much for these great recipe!

  2. Thank you very much for these great recipe!

  3. I’m loving this spring soup! It looks so fresh, and my husband has been loving leek lately, so I have to make this for him next!

    1. Thanks Stephanie! I hope your hubby enjoys the soup~hot OR cold 🙂 Happy Spring!

  4. Sorry I checked, it was on TODAY SHOW RECIPES. They were showing seven foods for eating vegetables of the season and they had your Leek Soup. Thanks.

  5. i’ve never tried leeks before, isn’t that crazy??? i see them all the time at whole foods though. and i love cold soup – esp gazpacho. i had that all summer long when i was in spain!

  6. How can such a simple soup look so GORGEOUS (well, because EA is photographing it 🙂 and also sound so so yummy. I’m buying leeks in bulk after reading all the ReDux posts this month and some pretty spring pea shoots just to make this soup!

  7. Gorgeous. Gorgeous. Gorgeous. So much of enjoying food is its presentation. EA, you get an A+++ for the beautiful photos. Love potato leek soup, as I mentioned in my post, but love the idea you use no cream. Can’t wait to try it.

    1. An A+++? My mother would be proud 🙂 Your “deconstructed vichyssoise sounds fabulous!!

  8. Oh wow…what a gorgeous soup! Love the lightened up version and all that glorious green!

  9. I am trying to figure out this hatred of cold soup. Hmn, did he have one as a child he disliked? So no gazpacho either? Interesting. My mother made leek and potato soup growing up, lots of memories.

    1. Oh, my goodness…absolutely no gazpacho either! The very first time I made him cold soup, I think it was some sort of melon soup, and that’s when I found out he despised cold soup. I tried once again with gazpacho and absolutely no luck!

  10. This soup looks yummy! And always your photos are gorgeous. My husband is like yours, and in addition to hating asparagus, he hates cold soup as well! Though I will share in your husband’s hatred of snakes, though mine is more like intense fear!

    1. Ooo…I think an intense fear is worse than a hatred of snakes! Although, i think My husband is just a little bit scared too 🙂 One time we stayed with some friends that had a snake in a tank outside the bedroom we were staying in. He was very adamant about making sure the door to our bedroom stayed shut!

  11. Love your post, I am new this month to Recipe ReDux. Your post is so inspirational, especially with all your great photography! (and I prefer warm soup!).

    1. Thanks so much Jen, and I’m so happy you joined the ReDux! Heading over to your blog now to check out your recipe 🙂

  12. I did not know that vichyssoise was essentially cold potato soup…bad dietitian! I would eat it chilled! I do love chilled borscht, I made it last year for a first time and absolutely love it! Childhood ‘fancy’ restaurants, that funny! We RARELY went out to dinner and when we did I remember going to Fiesta Canteena…the local Mexican restaurant! No eating out. No pop but plenty of kool aid! 🙂
    Have a super week Spicy! Super post!

    1. Ha! Bad dietitian indeed Teri 🙂 Ah…Kool Aid…I am proud to say I think my kids have only had in once in their lives, and it wasn’t served by me!

  13. This sounds absolutely wonderful! I didn’t get my act together to participate this month, but I’m having fun looking at all the recipes. This one is definitely on my list to try!

    1. Thanks Alysa! I almost didn’t make this ReDux as well, but pulled the soup together at the last minute 🙂

  14. This soup looks fabulous!
    Sorry I missed out this month. I swear there was just too much going on! I did buy leeks though so I am going to still experiment..perhaps with this soup! 😉

  15. Thanks Julie! That Spice Rack was inspired by our friends, who had a similar design in their kitchen. I love it, although I know I need to go through my spices and toss the ones that are out of date!

  16. seriously pretty photos and I am sure the soup tastes as yum as it looks. thanks so much for the linky! glad you liked the savory bread pudding!

    1. Thank you Susan! I can’t wait to make your bread pudding again. I made it for my family, my parents, and husbands parents and we all inhaled it. Thanks for leekspiration!

  17. Love, love these gorgeous photos of the soup…I don’t think I’ve ever seen soup look so beautiful! I love cold soup. But my hubby does not share the love…he says he just can’t understand the concept. (: My kids are ok w/ it if there’s something else to eat too. Thanks for the new take on this yummy soup…haven’t made it in a while…will have to do now!

    1. Thanks so much Serena! Do you think being “anti-cold soup” is a guy thing??? I was just heading over to check out your delicious looking rhubarb crisp!

    1. Thanks Amy! Wish I could send a bowl over your way. Would you like it hot or cold??? 🙂