Whip up a batch of healthy leek potato soup for a comforting and nutritious meal that's as easy to make as delicious. It's ideal for anyone looking for a homemade touch to their dinner table without spending hours in the kitchen.
After you taste this soup, you might reach for the recipe more often than you'd think. It's one of those magical dishes that's incredibly simple and satisfyingly delicious. Plus, it's a fantastic way to sneak extra veggies into your day without trying. Trust me; this is one recipe you'll want to have on hand for any occasion, from cozy weeknight dinners to impress your friends at your next get-together.
What's even more exciting about this concoction is that it falls perfectly into the realm of vegan soup, making it an excellent choice for those looking to keep their meals plant-based without sacrificing flavor. Inspired by our knack for creating lush, hearty soups with minimal ingredients, this recipe takes cues from our beloved 4-ingredient potato soup and our mushroom soup without cream. It's about bringing you the warmth and comfort of homemade soup, with a twist that makes it all the more special.
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💚 Why you will love this recipe
- Simple ingredients
- Vegan-friendly
- Comforting warmth
- Quick preparation
- Versatile flavor
- Hearty and Filling
🧾 Ingredients
The ingredients that make this creamy soup so delightful are:
- Leeks offer a mild, onion-like flavor that enhances the overall taste without overpowering.
- Potatoes form the soup's hearty base, adding creaminess and substance.
- Garlic - Adds depth and aroma, enriching the soup's flavor profile.
- Vegetable bouillon - This combination creates a flavorful broth that infuses the soup with a rich vegetable base.
- Plant milk - Provides a creamy texture without using dairy, keeping the soup light and healthy.
- Thyme - Offers a subtle earthiness and aromatic quality to the soup.
- Tarragon - Adds a slightly sweet, licorice-like flavor that complements the other herbs.
- Bay leaves - Their fragrance and slight bitterness add complexity to the broth.
- Nutritional yeast - gives the soup a savory, cheese-like flavor and boosts its nutritional value.
- Nutmeg - Brings a warm, nutty essence, elevating the soup's overall taste.
See the recipe card for quantities.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Garlic | Shallots |
| Vegetable bouillon | Mushroom broth |
| Soy milk | Almond, cashew, walnut, or oat milk |
| Thyme | Oregano |
| Tarragon | Fennel seeds |
| Nutritional yeast | homemade vegan parmesan or sunflower seed cheese |
| Nutmeg | Allspice |
🍽 Equipment
Large saucepan and immersion or regular blender.
🔪 Instructions
To make this heart soup, start by washing your fresh ingredients thoroughly.
Step 1: Chop leeks and garlic coarsely, sticking to the white and light green parts. Peel and dice the potatoes into small or medium pieces.
Step 2: Stir-fry the leeks until soft in a large saucepan on medium-high heat, adding water if necessary.
Hint: optionally keep some potatoes and air-fry them for 10 minutes at high temperature, flipping them halfway, or stir-fry them with olive oil in a skillet.
Step 3: Toss in the garlic and keep stirring to avoid burns. Add the potatoes, sprinkle with salt and pepper, and bring it all to a boil.
Step 4: Brake the vegetable bouillon cube and add enough water to cover the potatoes.
Step 5: Sprinkle in the nutritional yeast, dried and fresh herbs. Lower the heat to medium, cover the saucepan, and let it simmer for about 15 minutes. Stir occasionally until the potatoes are soft enough to pierce with a fork.
Step 6: Remove the saucepan from the heat. Also, remove bay leaves and Rosemary sprig. Add in your choice of plant milk. Blend everything right in the pot with an immersion blender until smooth. Finally, taste it and tweak the seasoning to your liking.
Hint: If using a regular blender, just be careful with the hot liquid and secure the lid with a tea towel.
💡 Expert Tips
To ensure the leeks are completely clean and free from grit, slice them first, then soak them in a water bowl, swirling them around to loosen any dirt. Drain and rinse thoroughly before cooking.
When blending hot soup with an immersion or standard blender, always start at the lowest speed and gradually increase to prevent splattering and ensure smooth consistency.
Season the soup with freshly ground black pepper and sea salt for the best flavor. These freshly ground spices enhance the taste far more than pre-ground varieties.
If you find the soup too thick after blending, add more plant milk or water until you reach your desired consistency. Remember, it’s easier to thin a soup than to thicken it.
Don’t skip the step of adjusting seasonings at the end. The right balance of salt and herbs can make all the difference, turning a good soup into a great one. Taste and tweak as needed just before serving.
📖 Variations
For a spicy kick, add a teaspoon of red pepper flakes or a dash of your favorite hot sauce to the soup while it simmers. It’s a great way to warm up on those chilly evenings.
Consider throwing in a handful of chopped kale or spinach during the last few minutes of cooking. The greens will add a pop of color and boost the soup’s nutritional value, making it even healthier.
If you’re in the mood for something a bit heartier, stir in a can of drained and rinsed white beans, lentil sprouts, or a portion of instant-pot chickpeas when you add the potatoes. This will transform the soup into a more protein-packed meal, keeping you satisfied for longer.
🥢 How to serve
Warm with Artisan Bread - Serve this comforting soup with thick, crusty slices of Italian artisan bread or vegan bread buns. The bread is perfect for dipping into the soup and makes for a filling meal.
Topped with Seeds and Parmesan - Sprinkle roasted squash seeds and a generous amount of homemade vegan parmesan over the soup for a crunchy texture and a flavor boost. This combination adds an exciting twist to each bite.
Soup in a Bread Bowl - For a creative twist, hollow out a round loaf of vegan bread to create a bowl. Pour the hot soup inside and garnish with chopped chives.
🥡 Storage
In the Fridge - Cool the soup thoroughly before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. When ready to eat, gently reheat the soup on the stove over medium heat, stirring occasionally until warm.
How to Freeze and Reheat - This soup freezes beautifully. Pour cooled soup into freezer-safe bags or containers, leaving some space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator or use the defrost setting on your microwave. Reheat on the stove over medium heat, stirring occasionally until heated through. Add water or plant milk to adjust the consistency if the soup seems too thick.
Meal Prep Option - Prepare a big batch of the soup at the start of the week and portion it into individual servings. These can be kept in the fridge for lunches or quick dinners. If you plan to freeze some, label the containers with the date to track when they were stored. This makes for an easy grab-and-go option that's healthy and satisfying.
❓ FAQ
While the recipe calls for white and light green leeks, you can use some darker green parts for a deeper flavor. Just make sure to clean them thoroughly, as they can be gritty. You can also add them to the veggie stock and then discard them.
If your soup turns out thinner than you'd like, you can thicken it by blending some of the potatoes separately and stirring them back in. Another option is to simmer the soup longer to reduce and thicken it naturally.
To make this soup in an Instant Pot, sauté the leeks and garlic using the sauté function. Then, add the remaining ingredients, except for the plant milk, and cook at high pressure for 10 minutes. Quick release, add the plant milk, blend until smooth, and season to taste.
📚 More soup recipes
Looking for more vegan soup inspiration?
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Healthy Leek and Potato Soup
Equipment
Ingredients
- 1.5 lb potato ~ 4 medium yukon or russet potatoes, diced
- 3 leeks cleaned well & thinly sliced (white & light green part only)
- 4 cloves garlic chopped
- 3 cubes vegetable boullion + 6 cups water
- 1 cup soy milk or other dairy-free milk
- 1 ½ teaspoon thyme dried
- 1 teaspoon tarragon dried
- 3 leaves bay
- 2 tablespoons nutritional yeast
- pinch nutmeg
- ½ teaspoon fine sea salt
Optional
- Salt and pepper
- chives chopped
- vegan Parmesan Cheese
Directions
- Coarsely chop the leeks (white & light green parts only and garlic.
- Peel the potatoes and chop them into small to medium dice.
- Stir-fry the leeks in a large saucepan over medium-high heat (7 convection). Sauté for 5 minutes, until softened; add a couple of tablespoons of water if they stick. Add chopped garlic and stir frequently, preventing them from burning.
- Add the potatoes and season with salt and pepper. Add vegetable bouillon and water to cover the potatoes, and bring them to a boil and add all the dried herbs.
- Stir in nutritional yeast, dry and fresh herbs. Reduce heat to medium, cover, and simmer for 15 minutes, stirring a couple of times, until the potatoes are fork-tender.
- Remove from heat, remove bay leaves and rosemary sprig. Then add the plant milk to the saucepan.
- Using an immersion blender, blend the vegetables and liquids until smooth. Alternatively, you can place the contents in a blender until smooth, holding the lid with a tea towel since hot liquids tend to explode when mixed in a blender. Taste and adjust seasonings as desired.
- Stir additional optional ingredients until well combined and serve with your favorite toppings.
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
TAYLER ROSS
I love creamy soups, but they're always loaded with not-so-good-for-you things. I was so happy to find this healthy soup and can't wait to make it for dinner tonight!
Our Plant-Based World
I m glad you liked it, Tayler!
Elisa
Love this Healthy Leek and Potato Soup recipe, so easy and full of flavor. Love that it does not have any dairy. Will be in my dinner recipes. Thanks for sharing 🙂
Beth
This looks absolutely delicous. I love that creamy texture without the unhealthy ingredients!
Dina and Bruce
Wow. I didn't think a soup without the addition of dairy could be this creamy. Wow, you really outdid yourselves. This is a new high rotation dinner!