Creamy Vegan Potato Leek Soup

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Holding a bowl of potato leek soup garnished with green onion, sour cream, and coconut bacon

Prepare to be comforted! Nothing hits the spot or soothes the soul quite like a warm bowl of creamy potato leek soup. It took some tinkering, but we finally created a plant-based version that’s the perfect balance of easy to prepare (just 9 ingredients and 1 pot required) and super flavorful!

Enjoy it on chilly days or any time you’re craving a warm, satisfying meal. Let’s make soup!

Coconut milk, water, potatoes, leeks, thyme, celery, garlic, salt, pepper, and olive oil

How to Make Potato Leek Soup

This soup begins with sautéing leeks and celery in olive oil or vegan butter (dairy butter works too if not vegan) to create a savory base. Next come the aromatics: thyme and garlic, plus the soup essentials: sea salt and black pepper.

Sautéing leeks, celery, garlic, thyme, salt, and pepper

Then we add the chopped potatoes and sauté them a bit to add flavor. We love using Yukon gold potatoes and leaving the skins on for a rustic feel. Any variety of potato should work here, but if using russet potatoes, we suggest peeling them.

Adding light coconut milk to a pot for creamy dairy-free potato leek soup

For the liquid, we prefer water over vegetable broth because it lets the flavor of the leek and potatoes shine through. Light coconut milk provides additional liquid while also making it a rich and creamy vegan potato leek soup!

Using an immersion blender to purée potato leek soup

Once the potatoes are tender, an immersion blender brings everything together into a creamy and cohesive soup. Garnish with sliced green onion or chives, coconut bacon, and vegan sour cream (all optional) to make it extra special!

Sprinkling coconut bacon over a bowl of potato leek soup

We hope you LOVE this potato leek soup! It’s:

& Easy to prepare!

It’s the perfect addition to your cold-weather soup rotation while also being worthy of serving to dinner guests and having a place at the holiday table!

What to Serve with Potato Leek Soup

This soup pairs beautifully with hearty salads, including our Easy Massaged Kale Salad (15 Minutes!), Grilled Romaine Caesar Salad with Herbed White Beans, or Lemony Arugula Salad with Crispy Shallot.

It would also be lovely served with our Fluffy Vegan Spelt Rolls, Crispy Garlic Brussels Sprouts with Sriracha Aioli, Easy Vegan “Crab” Cakes (GF), or Easy Marinated Grilled Chicken (if not vegan or vegetarian).

More Comforting Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bowl of potato leek soup with coconut bacon, green onion, and sour cream

Creamy Vegan Potato Leek Soup

Creamy, comforting, flavorful potato leek soup that’s plant-based, gluten-free, and easy to make. Made in 1 pot with just 9 simple ingredients!
Author Minimalist Baker
Holding a bowl of vegan potato leek soup
4.91 from 20 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 (~1 cup servings)
Course Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g)
  • 1 Tbsp olive oil (or vegan butter // if oil-free, sub with twice as much water)
  • 1/2 cup finely chopped celery*
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3/4 tsp dried thyme (or 2 tsp fresh)
  • 4 large cloves garlic, minced
  • 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups)
  • 2 ½ cups water (or sub up to half with vegetable broth and use less salt)
  • 1 cup canned light coconut milk (or sub homemade cashew cream*)

FOR SERVING optional


  • Remove the end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
  • Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly softened and fragrant. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.
  • Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.
  • Add in the water and coconut milk and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact.
  • Once your potatoes are cooked, use an immersion blender to purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. We like our soup a little rustic and brothy with pieces of potato, but you can also purée it until completely smooth if preferred.
  • Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.
  • Serve in bowls (optionally) garnished with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.



*Wondering what to do with extra celery? Make green juice!
*To replace the coconut milk with homemade cashew cream, soak 1/3 cup cashews in hot water for 20-30 minutes. Then drain and blend on high with 2/3 cup water until smooth and creamy.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 cup Calories: 149 Carbohydrates: 24 g Protein: 2.8 g Fat: 5.2 g Saturated Fat: 2.7 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 423 mg Potassium: 603 mg Fiber: 2.7 g Sugar: 3.4 g Vitamin A: 551 IU Vitamin C: 14 mg Calcium: 39 mg Iron: 1.7 mg

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My Rating:

  1. Kinga says


    I made the soup and It’s delicious! I love it though I’m not a big fan of potatoes. Obviously couldn’t skip the coconut bacon :) :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kinga. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  2. Mary says

    This soup is sooo delicious, as are all your recipes that I’ve made, and I have made a lot of them! Thank you for a recipe that my non-vegan husband will eat with me, he loved it as well!

  3. Amber says

    Really enjoyed this soup. I added a couple of tablespoons of nutritional yeast to the pot as well and topped each bowl with a dollop of Majestic Garlic’s creamy original garlic sauce/dip. I am addicted to that stuff and it was the PERFECT compliment to this soup.

  4. Jane says

    I liked this a lot- creamy and comforting. Wanted to share a quick way to use cashews without making separate cashew cream in a blender. I threw in the 1/3 cup raw cashews and extra 2/3 cup water in with the rest of the water to boil. They boiled together and then got puréed with my immersion blender (I made it quite smooth- I suppose this may not work if you make it rustic or you’d have cashew pieces). Saved me extra dishes to wash and I didn’t detect any cashew pieces. Thanks for the recipe!

    • Support @ Minimalist Baker says

      Love that idea! Thanks so much for the lovely review and for sharing your experience, Jane. So glad you enjoyed!

  5. Michelle says

    Oooh! So yummy! I made it with avocado oil and cashew cream instead of the coconut milk. I forgot to sautee or cook the potatoes a little bit and dumped my cashew cream and water right after the potatoes. Forgiving recipe! I also guestimated the salt and pepper! Will definitely make again. Thanks for another keeper recipe, Dana! You’re awesome! ❤️

  6. BurritosAgogo says

    I’m not a big soup person, the ’tis the season now that the weather has turned cold. I LOVE how thick and savory each bit of this soup (almost like chowder) is! and the leaks have a great health benefit that are ALSO a perfect compliment to cold season.

    I enjoyed dressing up leftovers in new ways with different toppings (bread croutons, vegan yogurt, chili flakes, hot sauce, etc.)

    • Support @ Minimalist Baker says

      Yum! Love those topping ideas! Thanks so much for the great review, we’re so glad you’re enjoying the soup!

  7. Susan Trigo says

    Thank you, made this last night and my husband and I loved it! Didn’t have celery just added more leeks and still delicious ❤️

  8. Tessa says

    Really loved the soup, I made it for lunch today. But the metric link for the ingredients is not working. That would make it a lot easier :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed the soup, Tessa! Thank you for letting us know about the metric measurements – we’ll get that added right away! xo

  9. Nic says

    We made this last night. Not only was it super simple and easy, but it was a family hit! I did the recipe exactly as written and was a little worried about the taste with coconut milk but there is not coconut taste at all. It’s just a creamy delicious soup. At the end we added more dry thyme and for the adults we added pepper which I think is exactly what it needed. My three year old loved this soup. We served it with green onions on top and homemade bread. Delicious! Next time I may add more veggies (like carrot) just for some extra veg but this was absolutely delicious as is! One very happy pregnant mama and her family say thank you!

  10. Carie says

    This was so good! While the soup was simmering, I did add about an ounce of some smoked cashew cheese I made. It added a nice smoky flavor.

  11. Maria says

    Tried this recipe today and forgot how delicious this combination is. The last time I made this soup was in homec in high school! Loved it!

  12. Sarah says

    Excellent soup. I used homemade unsweetened almond milk instead of the coconut milk and it still came out decadently creamy!

    • Support @ Minimalist Baker says

      Ooo yay! Thanks so much for the great review and for sharing your modifications, Sarah. So glad you enjoyed!

  13. Cathy says

    I’m not a huge fan of coconut flavor. Can I sub the coconut milk with something else? Heavy cream or milk? And if so, in the same amount?

    • Support @ Minimalist Baker says

      Hi Cathy! Milk would work well here, or 1/2 the amount of cream. Let us know how it goes if you give it a try!

  14. Patricia says

    This potato leek soup deserves a 5 plus star review. So satisfying! I like how the ingredients gives you options this or that. I have tried no failure multiple recipes from the minimalist baker and enjoyed everyone of them! Keep them coming. Love the cookbook as well! Thank you!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy our recipes, Patricia! Thank you for the lovely review! xo

  15. Cindy says

    Hi, I was wondering why this recipe is freezer friendly for only one month. Is it because of the light coconut milk? Is there any way to modify the recipe to make it last longer in the freezer?

    • Support @ Minimalist Baker says

      Hi Cindy, we find with freezing 1 month is ideal for preventing freezer burn, but it will last longer than that (up to 6 months)!

  16. Connie says

    Such a delicious soup for this cool November night! I made it exactly as written and served it with some rosemary sourdough bread. I will definitely make again. Thanks for the recipe!

    • Support @ Minimalist Baker says

      Hi Michele, it’s in the notes section! Here’s what it says: To replace the coconut milk with homemade cashew cream, soak 1/3 cup cashews in hot water for 20-30 minutes. Then drain and blend on high with 2/3 cup water until smooth and creamy. Hope you love it!

  17. Emma says

    So delicious! And so easy! I was kind of nervous about it possibly not having enough flavor, but boy was I wrong. I doubled the recipe and I only had full fat canned coconut milk on hand so I opted for one can and then one cup regular cashew milk (forager brand unsweetened) and thought the texture still turned out great. The “bacon” was a perfect touch too!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed the recipe, Emma! Thank you for the lovely review and for sharing your modifications! xo

  18. Jennifer says

    Just finished making the soup, and it’s delicious! I made a few additions for a heartier version by adding one whole rotisserie chicken, one whole can of the light coconut milk, and one and a half cups cooked wild rice. To get a little extra flavor and some kick I added about 1/4 cup of the sauce from a can of chipotle peppers left over from another recipe. Thank you for the delicious winter meal and my first time cooking leeks ever!

  19. Abi says

    I’m confused how much celery… “finely chopped” versus what the video and the pictures show… at half a cup, one will have waaaaaaaay more celery than the other.
    So is it finely chopped.. like a knife run down the length of the stalk a few times? Or just chopped, where there’s no lengthwise slices….

    • Support @ Minimalist Baker says

      Hi Abi, sorry for the confusion! We recommend finely chopped, but tested sliced and it’s also delicious!