*This post may contain affiliate links. Thank you for your support.

This creamy potato leek soup is healthy, delicious, vegan, quick to prepare, and perfect for a light meal or appetizer with lots of vitamins!

vegan potato soup with leek in a bowl
Table of Contents

Who doesn’t love a comforting, warming, and healthy soup on cold days? This vegan potato leek soup is perfect for that. It’s quickly prepared, loaded with vitamins, and absolutely bursting with flavor.

vegan leek potato soup decorated with chives

This soup is made with potatoes, leek, and carrot. The carrot provides some extra flavor but can also be omitted. Potatoes provide healthy carbohydrates and make for an extra creamy soup.

You can serve this vegan potato soup as an appetizer or as a light meal. It’s also especially great if you’re on a healthy diet. In any case, it is always a welcoming meal at the family table!

If you like, you can top it with some croutons or serve it with fresh bread.

Ingredients

See recipe card for quantities.

Potato Leek Soup Ingredients
  • Potatoes→ The main ingredient! I always go for organic potatoes whenever possible. You don’t necessarily have to peel them; washing them thoroughly is sufficient.
  • Leek & Carrot → Extra vegetables for more vitamins and flavor. The carrot is optional and can be omitted.
  • Onion & Garlic → A must for more flavor. Instead of onion, you can also use a shallot. If you can’t tolerate garlic, replace it with some ginger.
  • Vegetable Broth → This is what the vegetables are cooked in!
  • Lime Juice & Curry Powder → To taste & refine.

Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

  • Peel and mince the onion and garlic. Peel and roughly chop the potatoes and carrot (no need to peel them if using organic vegetables). Cut the leek into rings.
  • Heat a large pot with oil. Sauté the onion and garlic for 3 minutes.
  • Add potatoes, leek, and carrot, sauté for another 5 minutes.
  • Add the chopped potatoes, leek, and carrots and cook for another 5 minutes.
  • Deglaze with vegetable broth, bring to a boil, cover and simmer for 20 minutes. Stir occasionally.
Vegan Potato Leek Soup Recipe Step 1-4
  • Blend the soup in a high-speed blender, or with a hand blender, until creamy. → Feel free to add more vegetable broth or water if you like your soup a little thinner.
Vegan Potato Leek Soup Recipe Step 5-6
  • Return soup to the pot, season with lime juice, curry powder, salt, and pepper. → Optional: Decorate the soup with plant-based cream and chopped chives.
Vegan Potato Leek Soup Recipe Step-7

Storage & Freezing Instructions

How long does this Soup last? You can keep it refrigerated in a sealed container for at least five days.

How do I heat soup back up? You can put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water if you need to.

Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.

Vegan Potato Leek Soup in a bowl

More Creamy Soup Recipes

If you make this recipe, I’d love for you to give it a star rating ★ below. 

Please follow me on InstagramPinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

📖 Recipe

vegan leek potato soup decorated with chives

Vegan Potato Leek Soup

This creamy potato leek soup is healthy, delicious, vegan, quick to prepare, and perfect for a light meal or appetizer with lots of vitamins!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :5 minutes
Cook Time :30 minutes
Total Time :35 minutes
Servings : 4
Calories : 179kcal

Ingredients
 
 

  • 2 tbsp olive oil or vegetable oil
  • 1 onion minced
  • 1 clove garlic minced
  • 14 oz potatoes roughly chopped
  • 1 stalk leek roughly chopped
  • 1 carrot roughly chopped
  • 3 cups vegetable broth
  • 1 tbsp lime juice or lemon juice
  • 1 tsp curry powder
  • salt & pepper

Instructions
 

  • Peel and mince the onion and garlic. Peel and roughly chop the potatoes and carrot (no need to peel them if using organic vegetables). Cut the leek into rings.
  • Heat a large pot with oil. Sauté the onion and garlic for 3 minutes.
  • Add potatoes, leek, and carrot, sauté for another 5 minutes.
  • Add the chopped potatoes, leek, and carrots and cook for another 5 minutes.
  • Deglaze with vegetable broth, bring to a boil, cover and simmer for 20 minutes. Stir occasionally.
  • Blend the soup in a high-speed blender, or with a hand blender, until creamy. → Feel free to add more vegetable broth or water if you like your soup a little thinner.
  • Return soup to the pot, season with lime juice, curry powder, salt, and pepper. → Optional: Decorate the soup with plant-based cream and chopped chives.

Notes

Make-Ahead: Keeps fresh for 5 days. Store it in an airtight container in the refrigerator.
Reheat the soup either in the microwave for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water.
Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
 

Nutrition

Calories: 179kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 638mg | Potassium: 623mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5330IU | Vitamin C: 22.6mg | Calcium: 74mg | Iron: 4.6mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 1 vote

This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 Comments

  1. Potatoes can be eaten in any forms.. i am sure this soup must be the creamiest and tastier than anything else.

    1. You are absolutely right Priya. I love to eat them in the form of a creamy soup, especially on cold days.