This creamy vegan potato leek soup has a silky-smooth texture and a comforting, savory flavor. In just 30 minutes, you can prepare this soup for a warm meal on cold weeknights, or chill it to make a dairy-free vichyssoise. Plus, it’s amazing served with a big chunk of rustic bread, garlic croutons, or a drizzle of vegan cream sauce on top.
Originally Published: August 16, 2020 | Updated: September 12, 2023
Why You’ll Love This Vegan Potato Leek Soup
If there’s one soup that I remember eating the most during my childhood, it’s potato leek soup, otherwise known as vichyssoise. This soup isn’t typically known for being vegan friendly, as it’s often loaded with heavy cream and butter. This potato leek soup is made without cream, but it still has a silky smooth texture! It’s so easy, filling and budget-friendly.
Here are a few reasons we love this vegan soup and you will too!
- Creamy Soup That’s Budget Friendly – The recipe uses cost-effective items like non-dairy milk and Yukon gold potatoes to achieve a creamy texture, making it budget-friendly.
- Time-Efficient – With a total time of 30 minutes, this soup is a quick option for any meal.
- Versatile Serving – This soup can be enjoyed both hot and cold, making it a great option for the Fall and Winter or late Summer.
- Dairy-Free – Vegan butter and oat milk offer a creamy texture without the use of dairy products or heavy cream.
- Great For Meal Prep – This soup stores well, so you can enjoy it all week long!
Potato Leek Soup vs. Vichyssoise
Potato leek soup and vichyssoise are similar but not identical. Traditional vichyssoise is served cold and often includes heavy cream. This recipe provides a dairy-free alternative that can be enjoyed either hot or cold, making it a great choice whether you’re lactose intolerant, vegan or vegetarian!
Note: Soups tend to thicken as they chill. If making vegan vichyssoise, you may need to add more dairy free milk after chilling the soup to thin it out as needed.
What I love about this recipe is how simple the ingredients are. You just need a few pantry staples and seasonings to make it. Here’s what you’ll need:
- Extra Virgin Olive Oil – The base for sautéing your leeks and onions. This also adds lots of flavor.
- Large Leeks – Leeks provide a mild, onion-like flavor that’s essential to this classic soup.
- White or Yellow Onion – Compliments the leeks and adds depth to the soup.
- Yukon Gold Potatoes – These potatoes are naturally creamy and buttery, making them perfect for a smooth and velvety soup!
- Bay Leaf and Fresh Rosemary – These herbs add subtle, aromatic notes that elevate the flavor.
- Vegetable Broth – The liquid base of the soup. Choose a good-quality stock for the best results.
- Non-Chicken Bouillon (Optional) – For an extra layer of flavor. This helps substitute the flavor of chicken broth that’s used in traditional potato leek soup.
- Unsweetened Soy or Oat Milk – Adds the creamy texture we’re aiming for.
- Salted Vegan Butter – This adds lots of richness and a bit of salt.
Substitutions & Add Ins
Missing an ingredient? Here are some easy swaps:
- Russet Potatoes – You can sub these for the Yukon Golds if you’re in a pinch. They’re starchy and blend well, but they lack the natural creaminess of Yukon Golds.
- Red Potatoes – These can also work in a pinch but are less ideal for a creamy soup. They hold their shape well but don’t blend into that silky texture as easily.
- Fingerling Potatoes – These are a fun, gourmet option but can be pricey. They offer a unique, nutty flavor but may require a bit more work to peel due to their small size.
- Dairy Free Milk – Almond milk, coconut milk, coconut cream or a bit of homemade vegan heavy cream can be used, but keep in mind that they may slightly alter the soup’s flavor.
- Fresh Chives – Feel free to garnish with chopped fresh chives for some herby flavor.
The Best Potatoes for Potato Leek Soup
Choosing the right type of potato is crucial for achieving the desired texture and flavor in your soup. Yukon Gold potatoes are the preferred choice because of their natural creaminess and rich, earthy flavor. They blend well, offering a smooth and velvety texture that complements the leeks.
For this recipe, you’ll need:
- Large Pot or Dutch Oven
- Immersion Blender or Regular Blender
Step By Step Instructions
Ingredient quantities are in the recipe card below!
STEP 1: In a large soup pot on medium-low heat, add the olive oil. When the oil is hot, add the thinly sliced leeks and the chopped onion. Sauté until translucent, about 3-5 minutes.
STEP 2: Add the chopped potatoes, salt, pepper, rosemary, bay leaves, vegetable stock, and optional vegan ‘chicken’ bouillon cube. Bring to a boil and then reduce to a simmer.
STEP 3: Cover and let simmer until the potatoes are tender, about 15 minutes. They should easily fall off a fork when pierced.
STEP 4: While the soup is simmering, make the cream cheese drizzle by stirring together the dairy-free milk, vegan cream cheese, and black pepper.
STEP 5: Remove the pot from the heat temporarily and take out the bay leaves. Add the dairy-free milk and blend the mixture until very smooth using an immersion blender.
STEP 6: Return the pot to the heat and add vegan butter. Let simmer for another minute. Taste for seasonings, adding more salt and pepper as needed.
To serve, ladle the soup into bowls. Top it off with a drizzle of olive oil and the cream cheese mixture. You can garnish with fresh herbs, chives or vegan bacon for extra flavor.
This vegan potato leek soup is best enjoyed with crusty bread or garlic croutons.
Store any leftover soup in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Cleaning Leeks – Leeks often have sand and grit between the layers. To clean them, slice off the dark green tops and the root end, leaving only the white and light green parts. Cut them in half lengthwise and then slice them thinly. Place the sliced leeks in a bowl of cold water, swish them around to dislodge any dirt, and then lift them out into a colander. The grit will settle at the bottom of the bowl.
- Adjusting Thickness – If you find your soup is too thick, especially when serving it cold as it will naturally thicken, you can add more dairy-free milk to reach your desired consistency. Simply stir it in and heat the soup gently if needed.
- Season to Taste – The recipe provides a guideline for salt and pepper, but everyone’s taste buds are different. After the soup is done, give it a taste and add more salt or pepper as needed.
- Enhancing Creaminess – If you’re after an even creamier texture, you can add more vegan butter or dairy-free milk at the final stage of cooking. Just make sure to mix well and allow the soup to heat through.
Absolutely! Just be careful when transferring the hot soup.
Yes, this dairy-free potato leek soup is naturally gluten-free. Just make sure your vegetable stock and vegan butter are also gluten-free.
Looking for more Vegan soups?
- Vegan Zuppa Toscana
- Hearty 10 Vegetable Soup
- Roasted Pumpkin & Sweet Potato Soup
- Vegan Italian Pastina Soup
- Vegan Chicken & Dumplings
- Vegetarian & Vegan ‘Beef’ Stew
Did you make this vegan potato leek soup recipe?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
- 2 tbsp extra virgin olive oil
- 2 large leeks, cleaned very well and thinly sliced (about 2 ¾ cups)
- ½ large white onion, diced (about 1 ¼ cup)
- 2 lbs Yukon gold potatoes, peeled (optional) & chopped into 1” cubes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 bay leaves
- ¼ tsp fresh rosemary, finely chopped
- 3 ½ cups vegetable stock
- 1 cube vegan not-chicken bouillon, optional
- 2 ½-3 cups unsweetened soy or oat milk, plus more as needed
- 2 tbsp salted vegan butter
- 2 tbsp unsweetened soy or oat milk
- 1 ½ tbsp softened vegan cream cheese
- Pinch of black pepper
- In a large stock pot on medium-low heat, heat the olive oil.
- Add the thinly sliced leeks and the chopped onion. Let leeks and onion sauté until translucent, about 3-5 mins.
- Add the chopped potatoes, salt, pepper, rosemary, bay leaves, vegetable stock, and vegan ‘chicken’ bouillon cube.
- Bring to a boil and then reduce to a simmer. Let simmer, covered, until potatoes are tender, about 15 minutes. They should easily fall off a fork when pierced.
- While the soup is simmering, make the cream cheese drizzle by stirring together the dairy free milk, vegan cream cheese, and black pepper.
- Remove the pot temporarily from the heat. Remove the bay leaves.
- Add the dairy free milk, then using an immersion blender, blend the mixture in the stock pot until very smooth. The soup should be thick and creamy. Add more dairy free milk as needed to thin the soup to your desired consistency.
- Return the pot to the heat and add vegan butter. Let simmer for another minute. Taste for seasonings, and add salt and pepper to taste.
- Drizzle olive oil and the cream cheese mixture on the top and serve with fresh herbs, rustic bread or garlic croutons.
- Adjusting Thickness: If you find your soup is too thick, especially when serving it cold as it will naturally thicken, you can add more dairy-free milk to reach your desired consistency. Simply stir it in and heat the soup gently if needed.
- Season to Taste: The recipe provides a guideline for salt and pepper, but everyone's taste buds are different. After the soup is done, give it a taste and add more salt or pepper as needed.
- Enhancing Creaminess: If you're after an even creamier texture, you can add more vegan butter or dairy-free milk at the final stage of cooking. Just make sure to mix well and allow the soup to heat through.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 524Total Fat: 17gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 0mgFiber: 13gSugar: 14gProtein: 15g
Nutritional info is an estimate.
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