• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

our recipes + your inbox = the eatmail

Join now

Subscribe for new recipes + 3 fan-favorite ebooks

  • About
  • Contact

Live Eat Learn

Easy vegetarian recipes, one ingredient at a time

free ebook

Subscribe for new recipes + 3 fan-favorite ebooks

  • Recipe Index
  • Vegetarian 101
  • Travel
  • Meal Plans
  • Course
    • Breakfasts
    • Lunches
    • Dinners
    • Appetizers
    • Sweets
    • Drinks
  • Diet
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Paleo
    • Raw
    • Vegan
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Ingredient
    • Avocado
    • Bean
    • Cauliflower
    • Chickpeas
    • Eggplant
    • Mushroom
    • Tofu
    • Quinoa
    • View All
  • Collections
    • All Time Favorites
    • Air Frying
    • Budget Friendly
    • Comfort Food
    • High Protein
    • Meal Prep
    • Meatless Monday
    • View All
  • Visit our kombucha site
    Visit our dog food blog
Home Eat Dinners Soups

Potato Leek Soup

5 from 3 votes
Recipe Print Share
Share on:
By: Sarah BondUpdated: Apr 14, 2022 4 Comments

This post contains affiliate links.

Enjoy this creamy, vegan-friendly potato leek soup full of enriching and savory ingredients; it’s comfort food at its best!

A bowl of potato leek soup topped with cream and green onions

Whether you’re a stove top or crockpot kind of cook, this potato leek soup recipe is for you. Creamy, thick, and enriching, this soup is made with loads of potatoes, leeks, and garlic. Already sounding delish?

We’re cooking up fresh leeks in a buttery pan and throwing in celery, thyme, and cream for a veggie broth-cooked soup that’s totally undeniable.

The best part? You could make it with your eyes closed — it’s that easy! Let’s dive in.

A bowl of potato leek soup topped with cream and green onions

Ingredients in (vegan) potato leek soup

This potato leek soup recipe consists of a total of 8 ingredients, in addition to 3 optional flavorings. The bulk of the recipe is made with potatoes, leeks, garlic, and broth, so you know that this is going to be one flavorful soup!

  • Leeks: Start with 4 medium leeks. Go for those that are lighter in color, as these have the least bitter flavor. Learn more with Leeks 101.
  • Celery: Next, include 2 stalks of sliced celery which help freshen up the flavors of this soup.
  • Garlic: 4 cloves of peeled and smashed garlic, because, well, do we need a reason for garlic?
  • Potatoes: Potatoes add the oomph this soup. You’ll need 2 lbs of Yukon gold, which should amount to about 4 medium potatoes. Cut them into large chunks for quicker cooking!
  • Thyme: Include 4 sprigs of fresh thyme for flavor.
  • Broth: The soup will simmer in 6 cups vegetable broth. This will add flavor and density, and it makes for a great vegetarian soup! Feel free to use a low-sodium variety.
  • Heavy Cream*: Lastly, 1 cup of heavy cream will thicken up the soup.

*If you’re reading this and wondering “can you make potato leek soup vegan,” the answer is a big fat YES! Simply use canned full-fat coconut milk in place of the heavy cream, and voila!

A wooden spoon in a bowl of potato leek soup topped with cream and green onions

how to make easy potato leek soup

You know the soup drill – prep ingredients, let them simmer, do some blending, and enjoy!

Step 1: Prep the leeks
Remove the roots and dark green ends of the leeks. Cut each leek in half lengthwise, then slice them into roughly ¼ inch half moons. Transfer the slices to a large bowl and cover with water. Swish around to remove the dirt, and then drain and rinse well.

Two leek halves cut down the center and laid on a red background, the left half whole and the right half sliced into half moons
A clear glass bowl filled with sliced leeks

Step 2: Cook the leeks, celery, and garlic
Heat the butter (or oil) in a large pot over medium/high heat. Add the leeks, celery, and garlic, cooking until the leeks wilt down and are soft. It should take about 7 to 10 minutes.

A large cooking pot filled with cleaned leek slices

Step 3: Simmer ingredients
Next, add the potatoes, thyme, and broth to the pot. Cover and bring to a simmer, cooking until the potatoes are fork-tender, about 15 minutes.

A large pot filled with leek slices, chopped potatoes, and thyme

Step 4: Puree the soup
Fish out the sprigs of thyme, and then puree until smooth using a handheld immersion blender (or carefully working in batches, puree with a counter top blender).

A large pot filled with unblended potato leek soup ingredients

Step 5: Add toppings & serve
Stir in the cream (or coconut milk). Taste and add salt and pepper as needed. Ladle the soup into serving bowls and top with green onions.

Tip: You can totally go the crockpot potato leek soup route as well! Check out the recipe card for the instructions.

Using an immersion blender to blend a large pot filled with potato leek soup ingredients

Benefits of potato leek soup

One attempt at potato leek soup and you’ll see just how easy it is to make. It’s one of the reasons why I love it so much! But, this dish is also great because it’s both nutritious and easily adaptable — you can add or omit ingredients as desired.

This soup is quite filling and provides loads of healthy carbs and other ingredients like antioxidants, anti-inflammatories, and nutrients (copper, iron, and manganese, to name a few). This makes it a great dish, both in flavor and in health aspects!

A vegan version of this soup is incredibly easy to achieve (see below), and you can also add ingredients to your heart’s desire. Onions and green peppers both make great additions! You can also add hot sauce or crushed red pepper flakes for a bit of heat.

A wooden spoon in a bowl of potato leek soup topped with cream and green onions

How to serve this potato leek soup recipe

You’ve made your first batch of potato leek soup… now what? When it comes to serving, it pretty much pairs with whatever you’re feeling!

Serve potato leek soup with your favorite homemade croutons sprinkled on top, a side of delicious homemade naan bread, or even a side dish of Baba Ganoush or Homemade Hummus.

Potato Leek Soup

5 from 3 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Author: Sarah Bond
Calories: 336kcal
Servings: 4 servings
Print Rate
Enjoy this simple and delicious vegan potato leek soup. Make it in the slow cooker for easy plant-based comfort food!

Ingredients

  • 4 medium leeks
  • 2 Tbsp unsalted butter or oil, 28 g
  • 2 stalks celery sliced
  • 4 cloves garlic peeled and smashed
  • 2 lbs Yukon gold potatoes about 4 medium potatoes, cut into large chunks
  • 4 sprigs fresh thyme
  • 6 cups vegetable broth 1.4 L
  • 1 cup heavy cream* 236 mL
  • To serve: salt, pepper, green onions

Instructions 

  • Leeks: Remove the roots and dark green ends of the leeks. Cut each in half lengthwise, then slice into roughly ¼ inch halfmoons. Transfer to a large bowl and cover with water. Swish around to remove dirt, then drain and rinse well.
  • Saute: Heat butter (or oil) in a large pot over medium/high heat. Add leeks, celery, and garlic, cooking until the leeks wilt down and are soft, 7 to 10 minutes.
  • Boil: Add the potatoes, thyme, and broth. Cover and bring to a simmer, cooking until potatoes are fork-tender, about 15 minutes.
  • Puree: Fish out the sprigs of thyme, then puree until smooth using a handheld immersion blender (or carefully working in batches puree with a counter top blender).
  • Serve: Stir in cream. Taste and add salt and pepper, as needed. Ladle into serving bowls and top with sliced green onions.

Tips & Tricks

*For a vegan option, use canned full-fat coconut milk.
To make this in the Crockpot, transfer all ingredients to slow cooker in step 3 and cook on low for 6 to 8 hours (or high for 4 to 6). When finished,  continue steps 4 and 5 as instructed.

Nutrition Information

Serving: 1serving Calories: 336kcal (17%) Carbohydrates: 31.2g (10%) Protein: 11.3g (23%) Fat: 19.3g (30%) Saturated Fat: 11.2g (70%) Cholesterol: 56mg (19%) Sodium: 1231mg (54%) Potassium: 891mg (25%) Fiber: 3g (13%) Sugar: 5.3g (6%) Calcium: 109mg (11%) Iron: 3mg (17%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Tag on Insta! Leave a Rating Pin on Pinterest

You may also like...

  • Quinoa Vegetable Soup
  • 19 Gluten Free Vegetarian Dinners
  • Creamy Vegan White Bean Soup
    Creamy Vegan White Bean Soup
  • Cauliflower soup in a white bowl on orange background - Healthy Cauliflower Soup that's ultra-creamy AND easy AND vegan? It's happening and it is so much tastier that you can imagine.
    Creamy Cauliflower Soup
Previous Post
Next Post

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Rate this Recipe:




  1. lILY says

    Posted on 4/14 at 10:57 am

    Amazing I love all this recipes if you have not tried them yet I do recommended that you do starting today.5 stars

    Reply
  2. Jerry Perez says

    Posted on 4/18 at 11:09 am

    I live the recipe, however! In step 3 it says simmer ingredients, where’s the broth coming from? Store bought? From scratch? I’m missing a step I think…

    Step 3: Simmer ingredients
    Next, add the potatoes, thyme, and broth to the pot. Cover and bring to a simmer, cooking until the potatoes are fork-tender, about 15 minutes.5 stars

    Reply
    • Sarah says

      Posted on 4/19 at 11:01 am

      It can be store bought or homemade! 😀

  3. Jerry Perez says

    Posted on 4/18 at 11:11 am

    I looked at the ingredients waaay down at the bottom, calling for vegetable broth,so I’m gonna assume it’s store bought vegetable broth or homemade if on hand.5 stars

    Reply

Primary Sidebar

Hello

I'm Sarah

A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

Let's Meet

Freebie alert!

3 reader-favorite cookbooks delivered straight to your inbox.

Get in now!

Subscribe for new recipes + 3 fan-favorite ebooks

Air Fryer Recipes

Air Fryer Buffalo Cauliflower

Plate full of crispy chickpeas with a wooden spoon.

15 Minute Crispy Air Fryer Chickpeas

Personal size mozzarella pizza cooked in an air fryer

Air Fryer Pizza

Air Fryer Mozzarella Sticks

Brussels sprouts on a plate with wooden serving spoons.

The Best 15 Minute Air Fryer Brussels Sprouts

Kale chips on a white plate.

10 Minute Air Fryer Kale Chips

Dinner This Week

Vegan tikka masala with naan and rice in a white bowl

M

Chickpea Tikka Masala

Roasted Chickpea Gyros

T

Roasted Chickpea Gyros

Vegan Thai red curry in a bowl on a red background

W

Thai Vegetarian Coconut Curry

Vegan nachos on a black plate on a white background - These vegan nachos are piled high with easy mushroom BBQ "pulled pork" and a cashew-based queso cheese sauce that will knock your dairy-free socks off.

R

BBQ Mushroom Pulled Pork

Roasted Cauliflower Street Tacos

F

Roasted Cauliflower Tacos

Lemon risotto in a bowl with basil on a yellow background

S

Lemon Basil Risotto

As featured on:

3 bonus books!

Join our Eatmail newsletter to get free copies of our top 3 cookbooks, new recipes, exclusive meal plans, and more!

Follow Along

  • Easy Vegetarian Facebook Group
  • Kombucha Brewers Facebook Group
Back to Top
  • Web Stories
  • About
  • Privacy Policy
  • Terms
  • Collaborate
© 2023 Live Eat Learn
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
193 shares