Vegan Potato Leek Soup

5 from 1 vote
This Vegan Potato Leek soup is creamy, comforting and adored by all eaters, vegan or not. It's healthy, vegan and gluten-free. Simply made in one pot and just 10 ingredients. A perfect soup for lunch or a light dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Nov 4, 2021 (Last updated Dec 6, 2023) by Hannah Sunderani

Vegan Potato Leek Soup

Hi Friends! I am so excited to be sharing this Vegan Potato Leek Soup. It’s creamy, healthy, and comforting. Made with 1-pot, 10 ingredients, and ready in 30 minutes.

I’ve been wanting to make a simple potato leek soup for the blog for some time now. My mum makes it all the time for us, and it’s one of my husbands favourite soups! This veganized version turned out so well! It’s so cozy yet healthy, gently spiced and so nourishing.

All-in-all it’s a crowd-pleasing soup for all types of eaters, and a recipe that you and your family will adore. It truly checks all the boxes for a warming and comforting soup!

So, let me tell you how to make this delightful soup so that you can enjoy it pronto.

potato leek soup

Vegan Potato Leek Soup

This potato leek soup is:

  • vegan (of course)
  • creamy and comforting
  • gluten-free
  • healthy
  • a one-pot recipe
  • just 10 ingredients
  • gentle flavour with simple herbs/spices
  • made in 30 minutes
  • family friendly
  • adored by all types of eaters, vegan or not
  • a perfect soup for lunch, starter, or a light dinner

If you don’t already know from my blog, I love to make homemade soups from scratch! (Store bought soups just don’t do it for me – they always too watery and lack flavour).

My Butternut Squash and Sweet Potato Soup is a cozy must-have in the fall/winter months, and my Easy Gazpacho Soup is a popular recipe to be enjoyed at the end of the summer with tomatoes are at their prime. Now I’m rounding it out with this spring themed vegan potato leek soup!

potato leek soup

How to make Vegan Potato Leek Soup

Lucky for you, this vegan potato leek soup is so easy to make! It’s a 1-pot recipe and requires just 10 ingredients. The whole pot comes together in 30 minutes. (Oh yeah!)

To start, sauté the leeks with the garlic and olive oil until softened.

(Note** – It’s important to make sure that your leeks have been thoroughly washed, as the dirt can be sneaky and will appear in the folds as you get closer to the green tips. I like to peel the green ends back a bit and rinse thoroughly with water in between.

For this recipe, you only need the white and light green parts of the leeks, but it’s important to check closely for dirt and to rinse well.)

This article by Food Network goes into detail on how best to clean leeks.

how to make this recipe

Then, we’ll add the potatoes, cashews and herbs and spices.

how to make this recipe

Let it all simmer until the potatoes are tender. Remove the bay leaves and puree the soup with a hand blender.

how to make this recipe
potato leek soup

And that’s all there is to making this delicious soup! I like to scoop into bowls and serve with toasted olive bread.

potato leek soup

How long does Vegan Potato Leek Soup keep?

This soup will last in the fridge for up to one week. Store in an airtight container.

Can this recipe be frozen?

Yes! In fact, I froze half of this soup to enjoy for later.

However, the consistency does change when frozen and thawed. It’s much more thick. I like to scoop the soup into bowls and then pour in a little bit of water to thin before popping in the microwave.

Heat for 1 to 2 minutes and stir everything to combine with a spoon. It’s just like freshly made soup again!

Other recipes you might like:

If you’re digging this recipe you may also like these soups:

And check out my 21 BEST Vegan Soup recipes so that you can eat cozy soups all winter long!

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Save this recipe for later! Pin it on Pinterest.

Pin it on Pinterest!

So there we have it. A delicious Vegan Potato Leek Soup that you can enjoy as a cozy, hearty and healthy warming bowl. We absolutely love this soup served with olive bread. Sourdough would be delicious too! I think that you and your family are going to love it as much as we do.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

Vegan Potato Leek Soup

5 from 1 vote
This Vegan Potato Leek soup is creamy, comforting and adored by all eaters, vegan or not. It's healthy, vegan and gluten-free. Simply made in one pot and just 10 ingredients. A perfect soup for lunch or a light dinner.
potato leek soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 8 people


  • 3 tbsp olive oil more for drizzling
  • 3 cloves garlic
  • 3 leeks white and light green parts only, chopped
  • 3 celery stalks chopped
  • 7 cup vegetable broth more if desired
  • 2 lb russet potatoes peeled and cubed
  • 1/2 cup raw cashews
  • 2 bay leaves
  • 1 1/2 tsp herbes de Provence (or fresh thyme leaves)
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground coriander
  • 1/4 tsp ground pepper


  • In a large pot add the olive oil and garlic and bring to medium heat. Toss in the leeks and celery and cook, stirring often, until wilted (about 5 minutes).
  • Pour in the vegetable broth and add the potatoes, cashews, bay leaves, herbes de Provence, salt, coriander and pepper. Bring the soup to a simmer by increasing the heat. Cover with the lid slightly ajar and cook until the potatoes are soft and tender, about 15 minutes.
  • Scoop out the bay leaves and discard. Puree the soup with an immersion blender until creamy smooth. (Alternatively, blend the soup in a blender in batches on high speed).
  • Serve the soup in bowls with a drizzle of olive oil. We like to serve alongside bread, toasted and slathered with vegan butter!


This soup will keep for one week. Store in the fridge in an air tight container. 
You can also freeze this soup, however it will change the consistency to an ultra thick soup. When thawed, scoop the desired amount into bowls and add a few splashes of water. Heat in the microwave for 2 minutes and stir everything to combine.



Calories: 214kcal | Carbohydrates: 31g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1274mg | Potassium: 599mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1011IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 3mg

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  1. I made this today for lunch. It took no time at all. Delicious!! I added 3 chopped carrots and a cup chopped onions because I like them. I’m going to make it again for my daughters birthday brunch. Thanks

    • Hi Kandi! I’m so glad that you loved this soup! And I love the addition of carrots and onions – they’re always delicious in soup! Thanks for the sweet message. 🙂

  2. The soup turned out great. I love a good creamy soup, it was just what i was looking for. We really enjoyed it. Thank you!