Warm up with a deliciously nourishing bowl of Quick and Easy Potato Leek Soup.
Creamy, comforting, and full of winter plant magic
There are few things more comforting than a steaming bowl of homemade Potato Leek Soup on a cold winter’s day. This creamy Vegan Potato Leek Soup is everything you want in a cozy meal: simple to make, deeply satisfying, and made with wholesome ingredients that let the natural flavors shine.
Unlike traditional potato leek soup, this version includes a sweet potato, adding a beautiful golden color, natural sweetness, and an extra boost of nourishing goodness. It’s silky, hearty, and wonderfully creamy without using any dairy.
Whether you’re curling up by the fire, looking for an easy weeknight dinner, or making a big pot for lunches throughout the week, this soup is one you’ll return to again and again.
Why You’ll Love This Potato Leek Soup
- Ready in around 40 minutes
- Naturally vegan and dairy-free
- Rich, creamy texture without heavy cream
- Made with simple pantry ingredients
- Perfect for meal prep
- Freezer friendly
- A comforting winter favorite
The Magic of Winter Leeks
Winter is the season of roots, bulbs, and slow-simmered soups, and leeks are one of its quiet stars.
A member of the allium family alongside onions and garlic, leeks have a wonderfully delicate sweetness that becomes even more mellow as they cook. Paired with creamy potatoes, they create one of the most classic soup combinations for good reason.
Adding a sweet potato gives this soup its signature golden color while bringing subtle sweetness and plenty of beta-carotene—a little extra winter sunshine in every bowl.
Sometimes the simplest ingredients create the most magical meals.
Are Leeks Good for You?
Absolutely! Leeks are packed with nutrition while remaining wonderfully light.
They are a good source of:
- Vitamin K for healthy bones
- Vitamin C to support the immune system
- Folate and manganese
- Fiber for digestive health
- Protective plant compounds, including flavonoids and polyphenols
Like onions and garlic, leeks contain natural sulfur compounds that have been widely studied for their potential role in supporting heart health and overall well-being. Combined with potatoes and sweet potatoes, this soup is both nourishing and incredibly satisfying.
Ingredients You’ll Need
One of my favorite things about this recipe is how uncomplicated it is.
You’ll need:
- Leeks
- Potatoes (Yukon Gold, Russet, or Idaho all work beautifully)
- Sweet potato
- Onion
- Celery
- Good-quality vegetable broth
- Herbes de Provence or your favorite dried herbs
- Nutritional yeast for a gentle, savory richness
- Fresh lemon juice to brighten everything
Optional toppings:
- Cashew cream or dairy-free sour cream
- Toasted pumpkin seeds
- Toasted sunflower seeds
- Fresh chives
- Cracked black pepper
- Fresh thyme
How to Make Potato Leek Soup
This recipe couldn’t be easier.
- Gently sauté the onion in a little extra-virgin olive oil until softened.
- Stir in the herbs, celery, leeks, potatoes, and sweet potato.
- Pour in the vegetable broth and simmer until all the vegetables are perfectly tender.
- Blend until smooth and creamy using an immersion blender.
- Stir in the nutritional yeast and a squeeze of fresh lemon juice.
- Serve with your favorite toppings and plenty of crusty bread.
Mary’s Plant Magic Tips
- Wash your leeks well; sand often hides between the layers.
- Yukon Gold potatoes create an especially creamy soup.
- Don’t skip the lemon juice. Just a squeeze at the end lifts all the flavors.
- Make a double batch—it tastes even better the next day.
- Freeze portions for easy winter lunches.
Serving Suggestions
This soup is delicious with:
- Warm sourdough bread
- Toasted whole-grain bread rubbed with garlic
- A crisp green salad
- Homemade croutons
- A sprinkle of toasted seeds for extra crunch
Frequently Asked Questions
Can I freeze potato leek soup?
Yes! Allow the soup to cool completely before freezing for up to three months. Defrost overnight in the refrigerator and gently reheat on the stove.
Can I make this without a sweet potato?
Absolutely. The sweet potato adds beautiful color and subtle sweetness, but the soup is still delicious, made entirely with regular potatoes.
What’s the best potato to use?
Yukon Gold potatoes create the creamiest texture, while Russet potatoes produce a lighter, fluffier soup. Either works beautifully.
Don’t forget to Pin Quick and Easy Potato Leek Soup!
Looking for other delicious soups? You’ll love these!
Vegan Pho Soup
Pantry Tomato Soup
I hope you love this soup:) If you whip it up, let me know how it worked out for you! Please do leave a comment and rate the recipe!!
Vegan Potato Leek Soup
A deliciously nourishing and warming Winter soup.
Total Time: 45 minutes
Yield: 4 servings
Ingredients
2 tablespoons of extra virgin olive oil
1 yellow onion, peeled and cut into a small dice
2 teaspoons Herbes de Provence
3 sticks of celery – plus the leaves
4 leeks, cleaned well, white and light green part only, thinly sliced
2 potatoes, Yukon Gold or Russet, are ideal, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
4 – 6 cups good-quality low-sodium vegetable stock
1 1/2 tablespoons Nutritional yeast
Juice of a lemon
Toppings:
A swirl of cashew cream or vegan sour cream
Your choice of toasted nuts and seeds: pumpkin, sunflower, hemp, almonds, hazelnuts, walnuts, or pecans.
Instructions
- Heat the olive oil in a heavy-bottomed saucepan, add the onion, and saute until light golden in color. Sprinkle a little salt over to prevent burning.
- Sprinkle over the dried savory herbs, add the celery, leeks, potatoes, and sweet potatoes. Pour over the vegetable stock.
- Bring to the boil, turn down to a simmer, and partially cover the pot. Allow to simmer away for about 25 minutes or until the veggies are tender.
- Blend with the immersion blender until smooth. Stir in the nutritional yeast and lemon juice.
- Serve with a swirl of cashew cream or vegan sour cream and toasted nuts and seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stove top
- Cuisine: Whole Food Plant Based
- Diet: Vegan