Creamy Potato Leek Soup is the best and most comforting recipe that is also vegan, vegetarian, Whole30, and dairy-free. The simple ingredients include fresh leeks and Yukon gold potatoes along with coconut milk and spices. Make a double batch to store in the refrigerator or freeze for later!

A large soup bowl full of potatoes and leeks blended into a soup being served with toasted baguette bread.

Creamy Potato Leek Soup Recipe 

Potato leek soup is a classic French recipe that is a blend of fresh leeks, creamy potatoes, and flavorful herbs.

While traditionally it is laden with dairy-filled heavy cream…

It can easily be made vegetarian, vegan, Whole30, and dairy-free with a few easy-to-find ingredients!  (And of course, it’s already gluten-free!)

When I first tried this recipe I thought I was supposed to use the dark green part of the fresh leeks.

Man was that a disaster!

Then I learned how to properly prepare leeks.  It was actually so much easier than I thought! (You can also Learn How to Cut and Clean Leeks.)

And what resulted from that second attempt was a cozy, heartwarming, and comforting soup!

Want a few other healthy vegan recipes? You might also enjoy this Healthy Cauliflower Soup and this Cream of Asparagus Soup.

Yukon gold potatoes, fresh leeks, dried herbs, broth, and coconut milk (no cream) as the ingredients for a vegan potato leek soup recipe.

Ingredients

The ingredients you will need to make this simple potato leek soup include:

  • Leeks. Look for leeks that have more white parts, are firm, and show no signs of yellowing. Learn How to Cut and Clean Leeks if you don’t already know! Do not substitute green onions for leeks in this recipe. They are much more pungent and will overwhelm the dish!
  • Potatoes. Yukon gold potatoes are the star of this recipe thanks to their super creamy and waxy texture. If you cannot find Yukon golds in your grocery store, you can also use other waxy potatoes, like red, instead. Avoid starchy potatoes like Russets if possible; they are not quite as creamy and will leave you with a thicker consistency (think of a baked potato soup!).
  • Garlic. An absolute must! Garlic powder can be substituted but is not recommended.
  • Broth. A regular sodium vegetable broth was used when testing this recipe. If you are trying to watch your sodium, feel free to use a reduced sodium broth. You can adjust the salt to taste. Vegetable broth, chicken broth, or chicken stock can be used interchangeably.
  • Dried Herbs. This recipes calls for a mixture of dried thyme and tarragon.  Feel free to use rosemary, basil, or oregano to change up the flavor a bit! Fresh herbs, like thyme sprigs, work as well, but you will need more.
  • Coconut Milk. Full-fat CANNED coconut milk is the replacement ingredient for heavy cream. Lite coconut milk can be used if you’re watching your calories. However, the soup will not come out nearly as creamy or flavorful.
  • Lemon juice. Citrus helps to balance out the richness of the potatoes and coconut milk. Make sure to add this at the end of cooking so it does not discolor or turn bitter.

Cook’s Tip: The smaller you cut your potatoes, the more quickly they will cook.  The larger you cut the potatoes, the longer they will take to fully cook.

How to Make Potato Leek Soup

Below you’ll find the steps to make this creamy potato leek soup.

Prep the Leeks and Potatoes

Before you start cooking, you will want to prepare the fresh leeks.

To do this you will need to thinly slice the white part of the leeks and discard the dark green part.

Unlike green onions, the dark green parts are actually quite bitter and will not taste good.

Once sliced, you will notice the leeks have quite a bit of dirt on them.

The easiest way to clean leeks is by immersing them in a big bowl of water.  Shake them around a bit until all of the dirt is removed.

If you would like to know more, you can learn How to Cut and Clean Leeks in this post.

Peel and dice the potatoes into small pieces.

Sauté the Leeks and Garlic

Add the chopped leeks and olive oil to a large soup pot or Dutch oven over medium or medium-high heat.

Sauté leeks for 8-10 minutes or until they become soft and tender.

Stir in the minced garlic and continue sautéing for 1 minute.

Add the Broth, Milk, and Potatoes

Pour vegetable broth into the pot with the sautéed leeks, making sure to scrape the bottom to loosen up any loose bits. 

Add the hearty potatoes, dried herbs, milk, and salt.  

Bring to a boil. Reduce to medium-low heat and cover the pot with a lid.

Cook for 12-15 minutes, or until potatoes are tender. Turn off the heat.

Make It Creamy

There are different ways you can blend the soup to make it super creamy.

A handheld immersion blender, a large blender, such as a Vitamix, and a large food processor all work great.

  • Immersion Blender – This is the best method to use.  You’re able to blend a lot of liquid and it makes it super smooth.  Also, you do not have to transfer hot liquids from one pot to another.
  • Vitamix – The second best blending method since it can hold a large volume of liquid.  Just be careful when transporting the hot liquid. A regular blender will work, but you might not get that smooth consistency.
  • Food Processor – The least effective and more time-consuming method since you will have to purée in batches.  However, it will work if that is all you have!

Once you’ve blended the soup, stir in lemon juice and add additional salt, to taste.

An immersion blender coming out of a large pot full of a creamy potato soup that was just blended up.

Serve It Up

The healthy potato leek soup is all blended up and ready to eat, but what should you serve it with? Here are some ideas:

  • Toasted baguette – So good when slathered in a little butter or olive oil before toasting in the oven.
  • Homemade croutons – Cube up some bread, toss in oil, and then bake until crispy!
  • Crackers – These are great for dipping.
  • Salad – A big kale salad would pair beautifully.
A soup ladle scooping out a serving of a healthy and creamy vegan potato leek soup from a Dutch oven.

Can you freeze potato leek soup?

Potato leek soup freezes well for up to 4-6 months when stored in a freezer-safe container. When ready to eat, thaw in the refrigerator for 1-2 days before reheating on the stovetop or in the microwave.

Is potato leek soup healthy?

Generally, this soup is a healthy option. Since it uses coconut milk instead of full-fat cream, it’s a great soup to enjoy if you’re avoiding dairy.

A large soup bowl full of potatoes and leeks blended into a soup being served with toasted baguette bread.

How long does potato leek soup last in the fridge?

This comforting dish will last in the refrigerator when stored in an airtight container for 3-5 days. For best results, make sure you allow it to cool to room temperature before covering with a lid.

Expert Tips and Tricks

  • Similar sizes. Cut the leeks and potatoes into the same size so they cook up evenly.
  • Sauté until soft. Don’t rush this step, you want to really break down the leeks.
  • Make it work. Full-fat coconut milk ensures this soup is creamy and dairy-free, but you can choose the milk you prefer.
  • Use an immersion blender. This is quick, easy, and gets it super creamy. Also, you don’t have to worry about transferring a hot liquid.
  • Top it off. Homemade croutons are the perfect complement to this soup.
Two bowls of a creamy potato leek soup that is quick, easy, and healthy to make.

What to Serve with Potato Leek Soup?

Yes, soup really can make a meal—especially with some help from a few key additions. Round out this soup with any of these delicious sides.

Creamy soup is always better with bread like Homemade CroutonsSweet Mini Cornbread Muffins, or Gluten-Free Cornbread.

If you’re craving soup and salad, try Strawberry Spinach Salad or Fall Harvest Salad.

More Creamy Soup Recipes

There are so many ways to make a heartwarming, creamy soup. Choose any of these recipes next time.

Veggies make great bases, like Cauliflower Soup and Cream of Asparagus Soup.

Or, choose a fruit like Roasted Tomato Basil Soup.

Both Pumpkin Soup and Creamy Beet Soup are sweet and savory.

Instant Pot Potato Corn Chowder is a classic everyone will devour.

Tap stars to rate!

4.72 from 7 votes

Creamy Potato Leek Soup

Creamy Potato Leek Soup is the best and most comforting recipe that is also vegan, vegetarian, Whole30, and dairy-free. The simple ingredients include fresh leeks and Yukon gold potatoes along with coconut milk and spices.
Yield 6 servings
Prep 15 minutes
Cook 25 minutes
Total 40 minutes

Ingredients 

  • 3 Tbsp. olive oil
  • 2-3 large leeks about 5 cups chopped
  • 4 cloves garlic crushed
  • 2 lbs. Yukon gold potatoes peeled and cubed
  • 6 cups vegetable broth regular sodium
  • ½ tsp. thyme dried
  • ½ tsp. tarragon dried
  • 1 ¼ cup coconut milk canned, full-fat
  • 1 ½ – 2 tsp. salt to taste
  • 2 Tbsp. lemon juice

Instructions 

  • Prepare leeks by thinly cutting and cleaning thoroughly.
  • Peel potatoes and cut into 1-inch cubes.
  • Add olive oil and leeks to a large pot or Dutch oven over medium heat.
  • Sauté leeks for 8-10 minutes or until they become soft and tender.
  • Add crushed garlic and continue sautéing for 1 minute.
  • Pour vegetable broth into the post, making sure to scrape the bottom to loosen up any loose bits.
  • Add potatoes, dried herbs, milk, and salt.
  • Bring contents to a boil. Reduce heat to medium and cover pot with a lid.
  • Cook for 12-15 minutes, or until potatoes are tender.
  • Turn off heat and blend soup until creamy using a handheld immersion blender.*
  • Stir in lemon juice and add additional salt, to taste.
  • Serve soup with a toasted baguette, croutons, or crackers and enjoy!

Tap stars to rate!

4.72 from 7 votes

Notes

You can also use a Vitamix or puree in batches in a large food processor.

Nutrition

Calories: 308kcal, Carbohydrates: 35g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Sodium: 2091mg, Potassium: 882mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1774IU, Vitamin C: 30mg, Calcium: 106mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Comments

  1. 5 stars
    What a lovely recipe, thank you! SOOOO DELICIOUS. This was my first time using leeks in a soup. I didn’t quite have enough so I added a rib of celery and a bit of yellow onion. I like that you can use various spice combos. I used thyme and rosemary. This recipe is a keeper!

    1. Yay! So happy to hear you enjoyed the recipe, Brenda! So glad you could make it work. Thanks so much for taking the time to leave a comment and rating!

  2. I prepared this, but left out the milk of any kind. However, I did use butter to add some creaminess. I think it turned out better than any others I’ve made with milk. If you want to do true Paleo, you could leave out the butter.