Vegan Potato & Leek Soup

YouTube video

Vegan Potato & Leek Soup

Jill Dalton
If you are a lover of creamy soups like I am then you are going to love this recipe. The fresh spring flavor of the leeks are balanced by the rich creaminess of the potatoes to give you a comforting flavorful soup that is great for any time of year. Serve a bowl of this soup with a nice piece of crusty bread and you have a meal that will make your belly happy!
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 8 people
Calories 183 kcal



  • Cut roots and green tops off of leeks.
  • Cut remaining pieces of leeks in half lengthwise and soak them in water and then rinse.
  • Slice leeks into smaller pieces and cook them in a couple cups of water on medium high for 30 minutes.
  • Add potatoes and broth to the pot with the leeks and cook until potatoes are soft, about 20 minutes.
  • Add the remaining ingredients and blend with an immersion blender until smooth.


Calories: 183kcalCarbohydrates: 39gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 96mgPotassium: 787mgFiber: 5gSugar: 3gVitamin A: 559IUVitamin C: 14mgCalcium: 117mgIron: 2mg

20 thoughts on “Vegan Potato & Leek Soup”

  1. First time using nutritional yeast. I used powder instead of flakes and my soup turned out quite bitter. Was that the reason?

    1. That could be the reason. Not all nutritional yeasts are created equal. The powder would definitely be stronger.

  2. Oh, Jill, why is ‘comments’ turned off on YouTube? I ask only because I wanted to post there and express how incredibly wonderful this soup is! I have my own recipe for leek and potato soup which I am quite proud of, but this has taken it to another level! I couldn’t wait till dinner to try it so I’ve had a bowl for lunch and will certainly be having it again for dinner! I halved the recipe and used my Instant Pot, cooking it for 8 minutes after having sautéd briefly the leeks and potatoes. You are a continued inspiration to me. Keep up the good work. Love from the UK.

  3. I’m looking forward to trying this. We are currently self isolating and I don’t have any leaks but I’m hoping a few brown onions will also do the trick.

  4. Help. I’ve gathered the ingredients and am cleaning potatoes right now. The recipe calls for 2 cups broth, but the video seems to be using 4 c. Which is correct?

  5. I made this soup recipe this evening and it was truly delicious! Didn’t change a thing. Hubby said it was a keeper and he’s not a vegan! Thanks for a yummy recipe.

  6. Wow! I currently transitioning to a WFPB lifestyle. Tried this with my meat-loving family last night and got rave reviews. Thank you!

    Side note:. We also think this could double as a sauce or gravy with the right meal.

  7. This soup is wonderful! I used 4 cups of broth instead of the 8 cups and it is rich and creamy. Thanks Jill for another delicious recipe.

  8. Made this tonight and it tastes AMAZING! May use a little bit less than the 2L broth to make just a tad thicker next time, but enjoyed the flavor regardless.

  9. This is my new favorite soup!! I followed the recipe verbatim and it has soooo much flavor. I have lots for leftovers and it seems to taste better every time I whip it out. May do just a tad less broth next time to see if I like it a little thicker. So thankful for Jill’s recipes, they always stand out compared to other meals I try. Gotta go – can’t let my soup get cold! 🙂

  10. I really like this soup a lot! However, the recipe says 2L of broth. Which I assumed was 2 liters. I thought that was too much liquid but used it anyway. Before I blended I took 4 cups out. And it was perfect!! So I’m guessing it is a typo. Thanks for the recipe. A new favorite to add to my soup collection of recipes!

  11. The chilly weather coming in made me crave potato soup, which I haven’t had in years. This soup hit the spot. I made half the portion. I never had leeks before, and what a nice intro in this soup. Delicious!

Leave a Comment

Your email address will not be published. Required fields are marked *