Go Back
–+ servings
Leek and potato soup in a white handled bowl with slices of lemon on a white board.

Leek and Potato Soup Vegan Recipe

Cozy, creamy, and plant-powered—this vegan potato leek soup is comfort in a bowl. Made with everyday ingredients like russet and sweet potatoes, fresh thyme, and a splash of white wine for depth, this one-pot wonder is both nourishing and soul-satisfying. It’s naturally dairy-free and flexible for a variety of diets—just blend to your preferred texture and stir in vegan sour cream for that silky finish.
No ratings yet
Print Recipe Save
Author Kori Butler
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup and Stew Recipes
Cuisine American
Servings 6
Calories 311 kcal

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 over medium heat. Add the leeks, celery, and carrots. Cover and sweat the vegetables until they are softened, stirring occasionally, 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

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
SUBSTITUTIONS AND ADD-INS:
  • 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.
TIPS:
  • 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.
SERVING SUGGESTIONS: Garnish with chives, extra vegan sour cream, and pepper. Pair with crusty bread or a lemony green salad. Top with croutons, roasted chickpeas, or vegan cheese. Great for make-ahead lunches or freezer meals.

Nutrition

Calories: 311kcalCarbohydrates: 49gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 1770mgPotassium: 693mgFiber: 4gSugar: 11gVitamin A: 10122IUVitamin C: 18mgCalcium: 84mgIron: 3mg
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™