Vegan Potato Leek Soup Recipe | Mindful Avocado (2024)

October 22, 2021March 10, 2021

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Homemade vegan potato leek soup is a rich and delicious plant-based recipe that’s ready to enjoy in under an hour. Make a batch to serve with hunks of crusty bread, and you’ve got a comforting meal that’s sure to make everyone at the table happy!

Vegan Potato Leek Soup Recipe | Mindful Avocado (1)

Vegan potato leek soup is a silky, flavorful, hearty and wonderfully comforting warm dish. It’s perfect to serve on a cold night in big bowls that you can really wrap yourself around and enjoy.

Fresh ingredients and plant-based pantry staples are simmered in one big pot, and then you just use a blender to puree until perfectly smooth to your liking. This easy vegan soup recipe gets is creaminess from blending hearty Yukon gold potatoes and canned Cannellini beans… But the leeks are the real star of the show here. They add a terrifically earthy, slightly sweet and oniony flavor that makes every spoonful of this soup an absolute delight!

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INGREDIENTS FOR THE BEST VEGAN POTATO LEEK SOUP

This rustic soup is made with deliciously simple ingredients. You need:

Vegan butter: Earth Balance, Miyokos, or Country Crock Plant Butter are all good options
Leeks: the light green part only
Celery stalks
Garlic cloves
Spices: Salt, Pepper, Dried Thyme
Yukon gold potatoes
Canned cannelli beans
Vegetable broth
Water
Bay leaf
Unsweetened almond milk: or any preferred plant-based milk
Fresh thyme: for serving (optional)

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HOW TO MAKE EASY AND DELICIOUS POTATO LEEK SOUP FROM SCRATCH

I love to make this vegan soup recipe any night of the week. Start to finish it’s ready in under an hour, and doesn’t require much hands-on action as it actually cooks.

Follow these easy 4 steps to prepare the best, easiest leek and potato soup at home:

First, set a large soup pot on the stovetop, and melt vegan butter over medium heat. Then add chopped leeks and celery, and stir frequently as you saute for about 10 minutes until soft.
Next add the spices and garlic, and continue to cook and stir for one minute or so.
Add the broth, quartered potatoes, rinsed and drained cannellini beans, water, and the bay leaf. Stir, and bring the soup to a low boil. Then cover the pot, reduce the heat to a simmer, and cook for about 20 minutes until the potatoes are fork-tender. Stir occasionally as the soup cooks so that it doesn’t stick to the bottom of the pot.
Turn off the stovetop heat. Use a ladle to transfer to a standing blender, and blend the soup to desired consistency – but be very careful that a) you have a blender that can handle high-heat soups and b) you do not overfill the blender. You may need to let the soup cool and/or work in batches. Alternatively, you can use an immersion blender to puree the soup in the pot – but again, be careful when working with hot liquids.

Once you’ve gotten the potato leek soup to the creaminess you like, give it a taste and add salt and pepper as needed.

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SERVING SUGGESTIONS

Serve warm bowls of potato and leek soup with a sprinkle of fresh chopped thyme, if you like. I suggest enjoying with plenty of crusty bread, like French or Italian bread, with more plant-based butter for spreading. And a green garden salad is great to add some crunchy freshness to the table!

HOW CAN I THICKEN MY LEEK AND POTATO SOUP?

If you want to make your soup even thicker, you can make a roux with flour and the soup. To do this, whisk together 1-2 tablespoons of flour(or your preferred gluten-free alternative) and 2-3 tablespoons of hot soup in a small bowl. Then stir the mixture back into the soup and simmer for a couple of minutes until thick.

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TIPS FOR STORING AND REHEATING LEFTOVERS

Once cooled to room temperature, potato and leek soup can be transferred to a sealed container and kept in the fridge for up to 4 days.

To freeze the soup, put in an airtight and freezer-safe container, and wrap in a layer of aluminum foil. Then keep in the freezer for up to 3 months. Let the soup defrost in the fridge overnight before you plan to reheat.

Reheat vegan leek and potato soup in the microwave in short, 30-second bursts, stirring in between, until hot. Or you can reheat in a small saucepan on the stovetop over medium-low heat.

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HERE ARE MORE DELICIOUS VEGAN SOUP RECIPES YOU’LL LOVE:

Vegan Vegetable Soup
Lentil Leek Soup with Mushrooms and Kale
Vegan Broccoli Cheddar Soup
Orzo Lemon Soup with Chickpeas
Easy Vegan Chili with Sriracha
Vegan White Bean Chili

Vegan Potato Leek Soup

Homemade vegan potato leek soup is a rich, silky and delicious plant-based dinner recipe that's easy to make in under an hour.

5 from 2 votes

Ingredients

3 Tablespoons vegan butter Earth Balance, Miyokos, or Country Crock Plant Butter are all good options
2 leeks light green part only, chopped (about 3 cups)
3 stalks of celery diced (about 1 cup)
2 garlic cloves minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme
2 pounds yukon gold potatoes (about 8 small or 6 cups)
1 14.5-ounce can cannellini beans
4 cups vegetable broth
2 cups water
1 bay leaf
1/2 cup plain unsweetened almond milk can substitute with any plant-based milk
fresh thyme for serving (optional)

Tools:

Instructions

In a large pot or dutch oven over medium heat, melt vegan butter. Add chopped leeks and celery. Cook for about 10 minutes, stirring frequently.
Add salt, pepper, thyme, and garlic. Cook for 1 minute until garlic is fragrant.
Add vegetable broth, potatoes, beans, water, and bay leaf. Stir and bring to a boil. Cover, reduce heat, and simmer for 20 minutes until potatoes are fork tender.
Add soup to a blender and add almond milk. Blend until smooth (you may need to do this in batches). You can also use an immersion blender for this step.
Add soup back to the pot on low heat and stir. Taste and adjust seasonings if needed.
Garnish with fresh thyme (optional).

Video

Notes

Once cooled to room temperature, potato and leek soup can be transferred to a sealed container and kept in the fridge for up to 4 days.

Reheat vegan leek and potato soup in the microwave in short, 30-second bursts, stirring in between, until hot. Or you can reheat in a small saucepan on the stovetop over medium-low heat.

Nutrition

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Vegan Potato Leek Soup Recipe | Mindful Avocado (2024)

FAQs

Why is my leek and potato soup bland? ›

Although leeks are known for its powerful taste, your potato and leek soup can occasionally come out bland. The reasons are usually two: you didn't season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock.

How can I thicken my leek and potato soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Get More Info ›

Why is my potato leek soup gummy? ›

Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.

How do you thicken potato soup without cream? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Find Out More ›

How do I increase the depth of flavor in soup? ›

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

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Why does my leek and potato soup taste bitter? ›

Add the leeks to the pot, lowering the heat if necessary and saute for 10-15 minutes , or until soft and translucent. Be careful not to burn the leeks, as they will impart a bitter taste to the soup. The excess liquid from cleaning the leeks should help prevent any burning.

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Why does my potato soup have no flavor? ›

Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.

Learn More Now ›

Will cream cheese thicken potato soup? ›

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Know More ›

Why has my leek and potato soup gone brown? ›

It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.

How do I add flavor to bland potato soup? ›

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

How do you make potato soup less bland? ›

Wine, cider, beer, or juice may be used, and each adds its own flavor while also helping to release the tasty brown bits from the bottom of the pan. Adding an acid like vinegar or lemon juice and incorporating fresh herbs can also help add flavor to a potato soup.

Learn More ›

How do I add flavor to bland beef soup? ›

Some enhancers: Add a dash of soy sauce, or Worcestershire sauce, or a spoonful of pomegranate molasses, or a spoonful of Marmite, or a bit of anchovy paste. All of these add some umami (i.e.savoriness). Try a bit of these at a time and taste as you go until you achieve the desired enhancement.