It’s certainly time for comfort food and I have the reliable recipe for you today! When it starts getting chilly outside, there truly isn’t anything comparable to a nice warm bowl of hearty soup.

I feel like this Vegan Potato Leek Soup should be the official soup of the winter season. Simple, short, oh so delish and made with nourishing ingredients. Everything cooks together in one big pot – the veggies, herbs and the key to it’s creaminess – coconut cream.

You can’t go wrong with this satisfying soup dish. So, get into a pair of comfy pants, put on a fuzzy sweater, and position yourself with your head above this bowl of soup simply to breathe in the aroma. ENTIRELY DREAMY.

Vegan Potato Leek Soup Ingredients:

This good-for-you potato leek soup is full of nutrients and comforting flavors that you’ll love all season long. Plus, it’s so straightforward to make! Here’s what you’ll need:

Butter. Adds great flavor to the soup and helps the leeks caramelize. Feel free to use your regular neutral cooking oil, if you prefer.
Leeks. Make sure to wash and dry your leeks well – they can be particularly sandy!
Garlic. Adds great flavor to the soup. You can always substitute 1 teaspoon of garlic powder, if you don’t have fresh garlic on hand.
Thyme. A regular here thyme with potatoes and leeks, but sage or rosemary would also be satisfying.
Yukon gold potatoes. I highly recommend using Yukon gold potatoes. They make the creamiest soup!
Vegetable stock. Helps thin the soup and adds additional flavor.
Coconut cream. Gives the soup a bit of extra creaminess. Make sure you’re using unsweetened!

What is a leek?

Unfamiliar with leeks? Leeks are part of the onion family and they’re so full of flavor. The taste reminds me of a cross between a green onion and garlic. They make a great addition to stir fries, soups and pasta dishes. Watch this video on YouTube to learn how to cut and clean leeks.

How to make Vegan Potato Leek Soup:

Making a rich, creamy potato soup in a home kitchen is easier than you might think! Here’s a short rundown of the process, but for full, printable instructions, reference the recipe card at the bottom of the post.

Sauté the leeks & garlic. Melt the butter in a large heavy-bottomed stock pot or dutch oven set over medium heat. Once the butter has melted, add the leeks and stir to coat them with butter. Cook for 5 minutes, stirring occasionally, or until the leeks are tender. Add the garlic and thyme and cook for another minute.
Cook & simmer. Add the diced potato and vegetable stock. Bring the soup to a boil and then reduce the heat to medium low. Simmer the soup for 10-12 minutes, or until the potatoes are tender.
Add creaminess & puree. Remove the soup from the heat and add the coconut cream. Use an immersion or high-speed blender to puree the soup until smooth.
Garnish and serve. Season with salt and pepper and serve immediately. Feel free to garnish with tempeh bacon, vegan bacon bits and vegan cheese. A regular here to serve mine with crusty French or sourdough bread for dipping!

Serving suggestions:

This savory creamy soup is hearty enough to eat on its own as a meal or serve it as a side. Here’s some savory pairing options:

Salad. A light, fresh green salad pairs so nicely with this savory soup.
Grilled cheese. This is my regular way to eat this soup! Deeply good for dipping!
Bread. Crusty bread is an unfussy, yet satisfying counterpart to potato soup.

Make ahead + storage tips:

Make ahead. You can save time by prepping the leeks and potatoes up to 1 day in advance. Store sliced leeks and diced potatoes in the refrigerator.
Leftovers. Store leftover vegan potato leek soup in an airtight storage container in the refrigerator for up to 3 days.
Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional stock/broth, as needed to thin the soup. You can also rewarm this soup in the microwave.
Freeze. Place leftover soup that is completely cooled in an airtight freezer-safe storage container for up to 3 months. Be sure to label the container with the date! Let thaw overnight in the refrigerator before reheating.