This vegan leek and potato soup is plant-based comfort food at its very best. Creamy, hearty, filling, and gluten-free, it's also cheap and easy to make.
Many people blitz their leek and potato soup, but I like to mash mine. This results in a nice combination of creamy and chunky textures that make it all the more comforting to devour.
The more you make this soup, the more you’ll be able to decide whether you like it with extra potatoes, extra leeks, less garlic etc. So I'd encourage you to experiment and find the ratio that's right for you.
For more vegan soups that include potato, try this broccoli, potato, and tarragon soup and white bean soup with lemon and parsley.
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Is vegan leek and potato soup healthy?
Vegan leek and potato soup is a very healthy option for a light lunch or appetiser. Potatoes are a great source of fibre, potassium, and various other vitamins and minerals.
In one serving of this recipe you’ll find:
- Calories: 269 kcal
- Fibre: 7 grams (29% of RDA)
- Potassium: 850 mg (24% of RDA)
- Iron: 7 mg (39% of RDA)
Which potatoes are best?
When it comes to leek and potato soup, the best potatoes are ones that will break down easily and thicken the dish. All-purpose varieties such as Maris Piper, Yukon Gold, or Désirée work well here.
Starchy/floury varieties like King Edward, Russet, or regular baking potatoes are also fine to use.
Waxy potatoes such as Charlotte and Jersey Royals are not ideal as they don't break down easily, and they'll give the soup a gluey final texture. Saying that, you can still make do with them if it's all you've got around.
How to make vegan leek and potato soup
Some leek and potato soup recipes call for onions as well as leeks, but I give the onions a day off here. It's all about the leeks.
Start by heating the oil and butter in a large saucepan on medium heat, before adding the sliced leeks. Cook for 7-8 minutes or until the leeks have softened.
Once the leeks are soft, add the chopped garlic and cubed potatoes and cook for another 3-4 minutes.
Next, add the vegan stock, bay leaves, and season with salt and pepper.
I like to add wholegrain mustard and nutritional yeast for a bit of a cheesy umami flavour, but these are optional. If you are opting for the mustard and/or nooch, add them in at this point.
Bring to a boil, then reduce the heat and simmer for around 15 minutes or until the potatoes have softened.
Once the potatoes are soft, stir in the plant-based milk and adjust the seasoning. Remember to remove the bay leaves at this point.
Mashing the soup
Once the potatoes are cooked, turn off the heat and mash the soup using a potato masher. This will give you a delightful middle ground between creamy and chunky, and it’s more interesting to eat.
Mashing is also a great option if you don't have access to a blender. If you prefer smoother soup – and if you like to follow the crowd – you could also blend it. But we like to mash it here at TPV HQ.
Serving suggestions
Finish this soup off with chopped fresh parsley or chives. Salty, smoky vegan pancetta is another great addition if you happen to have some lying around, as is homemade vegan parmesan or cashew cream.
You could also drizzle over extra-virgin olive oil, or stir through a dollop of plant-based cream or crème fraiche.
Recipe FAQ
I find all-purpose varieties such as Maris Piper, Yukon Gold, or Désirée to be best in soups (see section above for more info).
My personal preferences would be neutral all-rounders such as oat milk or soya milk. Others, such as almond, tend to have a strong taste that might not work well here.
If you need to ensure that this recipe is 100% gluten-free, use a vegan stock and plant-based milk that are certified or labelled as such. You’ll want to do the same for any vegan cream etc. that you use when serving.
You can store this leek and potato soup in the fridge for up to four days. Reheat in the microwave or in a pan on low heat, adding a splash of water or plant-based milk to loosen it up.
This soup freezes very well for up to six months, so it's worth making a big batch and then storing it in the freezer for an easy lunch or dinner. Defrost for a few hours before reheating on the hob, adding a touch more water or plant-based milk if necessary.
Variations and tips
- Nutritional yeast: This is optional, but I love the cheesy umami flavour it adds to soups. It’s also a good source of vitamin B12.
- Mashing v blending: I find that mashing the soup gives it a nice texture, but you could also blend it if you prefer it smoother.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Vegan Scotch Broth (Scottish Barley Soup)
- Vegan Cauliflower Cheese Soup
- Leftover Mashed Potato Pancakes
- Vegan Mushroom and Tarragon Soup
- Celeriac Soup with Apple, Lemon & Thyme
- Aloo Palak (Potato Curry)
- Ultimate Vegan Haggis
- Easy Vegan Stovies (Scottish Potato Stew)
You can also check out my full list of vegan soup recipes.
Full recipe
Chunky Vegan Leek and Potato Soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons (30 g) plant-based butter
- 3 medium leeks, washed, trimmed, cut lengthways, and sliced (approx. 1 lb / 500 g)
- 3 large cloves garlic, finely chopped
- 4 medium potatoes, peeled and chopped into 1 cm cubes (approx. 1 lb / 500 g)
- 4-5 cups (1-1.2 litres) vegan stock
- 3 bay leaves
- 1 teaspoon wholegrain mustard (optional)
- 2 tablespoons nutritional yeast (optional)
- ¾ cup (180 ml) unsweetened plant-based milk
- Salt and pepper to taste
- Chopped fresh parsley or chives, to serve
Instructions
- Heat the oil and butter in a large saucepan on medium heat. Add the sliced leeks and cook for 7-8 minutes or until the leeks have softened.
- Once the leeks are soft, add the chopped garlic and cubed potatoes and cook for another 3-4 minutes.
- Next, add the vegan stock, bay leaves, and season with salt and pepper. If using wholegrain mustard and nutritional yeast, also add these. Bring to a boil, then reduce the heat and simmer for around 15 minutes or until the potatoes have softened.
- Once the potatoes are soft, stir in the plant-based milk and adjust the seasoning. Turn off the heat, remove the bay leaves, and mash using a potato masher.
- Serve with freshly chopped parsley or chives.
Notes
- Vegan Scotch Broth (Scottish Barley Soup)
- Vegan Cauliflower Cheese Soup
- Vegan Mushroom and Tarragon Soup
- Celeriac Soup with Apple, Lemon & Thyme
- White Bean Soup with Lemon & Parsley
- Easy Vegan Scalloped Potatoes (Dauphinoise)
- Ultimate Vegan Haggis
- Easy Vegan Stovies (Scottish Potato Stew)
Nutrition
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Karen
Recipe for winter comfort food in june/july? Well timed, you! don't we just need it?!
I included my own homemade wholegrain mustard, and had the soup with homemade Staffordshire oatcakes. I then learnt these are also known as 'sauty bannocks' - a move stacking up well, then. Plus, I feel like an alchemist! Many thanks, keep up the great work.
The Pesky Vegan
Great to hear you enjoyed this - I've never tried making my own mustard so this is good inspiration to give it a go!
Lauren
I’ve been making leek and tattie soup for years but never thought to put nutritional yeast in it. It heads a whole other level to this. Lovely 😊
The Pesky Vegan
Thanks for the review - I'd say nutritional yeast goes into about half of all the soups I make these days!
Vicky
One of my favourite soups - thanks!
The Pesky Vegan
Great to hear - thanks for the review!
Gabe
Just had this for lunch (double quantities as our random veg box had two mahoosive leeks in) and it was a crowd pleaser! The 3 year old declared it “yummy!” and the 14 month old kept grabbing the spoon as it wasn’t going in quick enough.
Opted for the mustard and nooch, and also added some Maggi sauce for a flavour boost at the end.
👍🏼👍🏼
The Pesky Vegan
Great to hear it went down well across all generations!