There’s nothing like a bowl of vegan potato leek soup on a crisp day. Creamy, comforting, and layered with flavor, it’s the kind of plant-forward dish that feels both nourishing and indulgent. Whether you're warming up after a long walk or need something wholesome to wind down the day, this cozy favorite delivers every time—and it just happens to be gluten-free, easy to adapt, and absolutely delicious.
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The backstory.
This recipe was born out of a little leftover magic. After making an spring veggie tart last week, I found myself with half a bundle of leeks that were too good to waste. So, I reached for pantry staples and turned them into something warm, comforting, and entirely satisfying. This leek and potato soup is proof that a humble handful of ingredients can come together to make a nourishing bowl that feels like a hug from the inside out—simple, wholesome, and just right for slow, cozy evenings.
xoxo Kori
It's a must-make.
This vegan potato leek soup is the kind of recipe that surprises everyone—in the best way.
- Creamy without dairy- thanks to the blended potatoes and swirl of vegan sour cream, this soup is rich, velvety, and totally dairy free.
- Big flavor, minimal effort- a splash of white wine and vinegar, plus fresh herbs, brings bold flavors with barely any work.
- Perfect meal prep- this soup keeps well and tastes even better the next day, making it ideal for make-ahead lunches and dinners.
- Endlessly customizable- add beans, greens, or spice it up, this recipe really flexes with your pantry and your cravings!
From fridge afterthought to feel-good favorite—this soup delivers.
Let’s talk texture and flavor.
The first spoonful hits you with a silky, rich texture thanks to the blended russet potatoes and sweet potatoes. Then comes the mellow sweetness of leeks, earthy herbs, and just the right tang from white wine vinegar and vegan sour cream. It’s cozy, balanced, and lusciously smooth—especially if you go full blend with an immersion blender. Think of it as a more wholesome cousin to classic potato soup, but totally vegan and oh-so-satisfying.
What you'll need.
Here’s what you’re going to need to make this cozy, creamy vegan potato leek soup—it’s simple, wholesome, and built on everyday staples.:
- Vegetables: leeks, carrots, celery, russet potatoes, and sweet potatoes. For the leeks, stick to using the white and light green parts and rinse well- these like to hide dirt in the layers.
- Seasonings: kosher salt, ground black pepper, and optional red pepper flakes.
- Herbs: fresh thyme and bay leaves infuse the broth with a cozy, woodsy flavor.
- Garnish: finely chopped chives, extra vegan sour cream, black pepper, or a swirl of cashew cream are all delicious finishes.
Make it your way.
Customize this leek and potato soup vegan to match your taste or what’s in your fridge.
- White beans for extra protein – Stir in a can of drained white beans to make the soup more filling and boost its plant-based protein.
- Spinach or kale for a pop of green – Toss in a handful of greens during the last few minutes of cooking for added nutrients and color.
- Coconut milk to make it indulgent – Add a splash of canned coconut milk or coconut cream for an ultra-rich texture and a hint of natural sweetness.
- Crushed red pepper flakes for heat – If you like a little kick, a pinch of red pepper flakes brings the perfect warming spice.
- Yukon gold potatoes for variety – Swap in some Yukon gold potatoes for a buttery flavor and slightly different texture that pairs beautifully with the leeks.
If you love this cozy leek and potato soup, you’ll definitely want to check out a few more of my favorite plant-based soups! Try my Potato Asparagus Soup for a fresh, springy twist, or cozy up with a bowl of White Beans and Greens—simple, hearty, and full of flavor. Craving something earthy and comforting? My Wild Rice and Mushroom Soup is a must. For classic veggie lovers, both the Vegetable Soup with Cabbage and Minestrone Soup are packed with nourishing goodness. You can also warm up with a protein-rich Red Lentil Soup or go creamy and sweet with Butternut Squash Soup. Each one is easy to make, totally satisfying, and perfect for flexitarian or plant-based eaters.
Flexible dietary swaps.
Want to make it your way? Here are some healthy alternatives for this vegan potato soup:
- No wine? Sub in more vegetable broth with a splash of lemon juice.
- No vegan sour cream? Use cashew cream, vegan yogurt, or coconut cream.
- Add plant protein: Toss in small cubes of tofu, white beans, or chickpeas.
- Carnivore version: Use chicken broth if desired and add in shredded rotisserie chicken.
- Low-sodium: Use low-sodium vegetable broth and reduce added salt. Boost flavor with extra herbs, garlic, or lemon juice.
How to make this vegan potato leek soup.
This one-pot wonder is easy, breezy, and super satisfying- here's how to make it!
Saute
Heat oil in a soup pot, add leeks, celery, and carrots. Cook until the vegetables are softened.
Simmer
Add potatoes, stock, wine, salt, pepper, and herbs. Bring to a boil, then reduce heat and simmer until potatoes are tender.
Blend
Blend half the soup in a blender. An immersion blender can be used but it is harder to control the quality.
Finish and serve
Return it to the pot, add white wine vinegar, chives, and vegan sour cream. Adjust seasonings to taste.
How to enjoy it.
Creamy, comforting, and totally customizable—enjoy this vegan potato soup on its own or topped to your heart’s content. Some ideas:
- Finish your soup with a swirl of coconut cream or vegan sour cream.
- Top with some crispy croutons or roasted chickpeas.
- Serve with a slice of fresh, crusty bread or toasted sourdough.
- Serve as a starter for a cozy dinner or a hearty lunch with a fresh green salad.
- Meal prep for make-ahead lunches- it's freezer-friendly, too!
Kori's tips.
- Definitely make sure to clean your leeks- nothing worse than crunching on a piece of dirt in your soup.
- The mixture of russet and sweet potatoes gives the best creamy texture and subtle sweetness.
- If you want a smoother soup, blend the entire soup; for a bit of texture, only blend half.
- This soup tastes even better the next day- great for leftovers or meal prep!
FAQ's
Store in an airtight container in the fridge for up to 5 days.
Yes! This soup freezes beautifully. Cool completely before freezing in portions.
Microwave: Reheat in a microwave-safe bowl in 1-minute bursts, stirring in between.
Stovetop: Warm over medium heat in a pot, stirring occasionally, until your desired temperature.
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📖 The recipe.
Leek and Potato Soup Vegan Recipe
Ingredients
- 2 tablespoons vegan butter or oil (non dairy butter may be used)
- 16 ounces leeks
- ¾ cup carrots
- ¾ cup celery
- 1 pound russet potatoes (peeled and ½" diced)
- ½ pound sweet potatoes (peeled and ½" diced)
- 48 ounces vegetable stock
- ½ cup dry white wine
- 2 teaspoons fresh thyme leaves (chopped)
- 2 bay leaves
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons white wine vinegar (lemon juice may be substituted)
- ¼ cup chives (finely chopped)
- ½ to 1 cup vegan sour cream (start with ½ cup and add to taste; dairy sour cream can be used)
Instructions
- Heat the olive oil in a soup pot. Add the leeks, celery, and carrots. Cover over medium heat until the vegetables are softened, about 5 to 8 minutes.
- Add the potatoes, stock, wine, salt, pepper, and herbs. Bring to a boil. Reduce the heat, cover, and simmer 20 to 25 minutes, or until the potatoes are fork tender.
- Spoon about 2 cups to half of the soup into a blender and blend until smooth. (Alternatively you can use an immersion blender and blend to desired consistency. If you like nice chunky bits, a blender will give you more control.)
- Return to the blended portion to the pot and add the white wine vinegar, chives, and vegan sour cream. Warm if needed. Adjust seasoning to taste and serve.
Kori's Tips
- No wine? Use broth + lemon juice.
- No vegan sour cream? Sub with cashew cream, vegan yogurt, or coconut cream. If needed, adjust tanginess with a little lemon juice or vinegar.
- Add white beans for protein or spinach for extra greens.
- Carnivore twist: add chicken or use chicken broth.
- Use the white part of the leeks. Slice halfway through lengthwise then into slices Rinse the leeks thoroughly by soaking in water—they hide dirt!
- Blend fully for creaminess, or skip for a chunky texture.
- Tastes even better the next day.
Nutrition
© 2025 Seeking Good Eats™
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