A classic vegan leek and potato soup - with simple ingredients cooked in a special method to give an intense flavour of both the leeks and potatoes.
🍴 Why you will love this recipe
With just five ingredients, this soup is simple to make but packed with flavour. A few special steps in the method give an intense flavour to the leeks and potatoes, and a silky texture with strands of leek in the finished soup.
Using the whole potatoes, including the skins, gives a delicious flavour and smooth texture. And stewing the leeks then removing a third to add back in at the end gives a big punch of savoury flavour.
This is a classic soup for good reason - deep, earthy and autumnal, it is a cosy and comforting hug in a bowl. Or, with a fancy garnish it can transform into an elegant dinner party starter.
📝 What you need
Leeks You will need three good sized leeks for this soup. Don't discard the green end, that's where the most flavour is, (but do trim off any tough bits). Make sure you clean them well as dirt gets trapped between their layers.
Potatoes Floury potatoes are important here - varieties like Maris Piper or King Edward are ideal. You will leave the skins on to enhance the flavour, so make sure you clean them well before chopping.
Vegetable stock Check your stock powder or cubes are vegan as some contain milk powder. I like Marigold Stock Powder - they do a lower salt version so you have more control over the seasoning.
Dairy-free cream Any vegan cream will be fine here, as long as it is unsweetened. I use Elmlea Plant Double, but any soya or oat cream will work well. For a lower-fat soup you can use unsweetened plant milk instead.
A stick blender is the easiest way to blitz your vegan leek and potato soup to a smooth and silky purée. No pouring into a blender, just stick it in the pan and blitz. Mine is by Dualit and has served me well for many years, but any good quality stick blender will do the job well.
The blended soup will still have small brown flecks in from the potato skins. I like to remove these by passing the soup through a sieve - it takes under a minute and gives a beautiful texture to the soup, but that's entirely up to you!
👩🏽🍳 How to make your vegan leek and potato soup
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Slice the leeks and fry gently in a large saucepan until soft. Set about a third of the leeks aside in a small bowl.
Clean and cut the potatoes into cubes, (no need to peel). Add to the pan with the vegetable stock and simmer for 6-8 minutes until soft. Taste and season well.
Use a hand blender or food processor to blitz the soup to a smooth puree. There will be small brown flecks from the skin which can be removed by passing the soup through a sieve for an extra-silky consistency. Stir the remaining leeks back in to the soup and reheat.
🔪 Top tips and FAQs
For a silky smooth texture, pass the blended soup through a sieve. This removes the little brown specks of potato skin which have added so much flavour to the soup.
Use as much of the leeks as you can to enhance the flavour of the soup - the green bits are the most flavourful. Just trim off any tough ends, and make sure you clean them thoroughly.
Absolutely - this freezes really well. Just portion it up into individual containers, label and date them, then freeze and enjoy for weeks to come. You can reheat in the microwave (about 6 minutes on full power), or in a saucepan straight from frozen.
A dollop of dairy-free crème fraiche and some snipped chives make a lovely garnish for the soup. Or perhaps make some sourdough croutons by cutting the bread into cubes, tossing in a little olive oil, seasoning with salt and pepper and baking for 5 minutes in the oven.
Swap the vegan cream for unsweetened plant milk to lower the fat content, or just use more vegetable stock instead.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Vegan Leek & Potato Soup
- 2 tablespoon rapeseed or sunflower oil
- 3 leeks
- 350 g potatoes any floury variety - Maris Piper or King Edward are ideal
- 1 litre vegetable stock
- 50 ml dairy-free cream
- Heat the oil in a large saucepan or casserole. Finely slice the leeks and cook them gently for 4-5 minutes until soft.
- Meanwhile, cut the potatoes into cubes (there's no need to peel them - but make sure you wash them thoroughly).
- Remove about one third of the leeks from the pan and set aside in a small bowl.
- Add the potatoes and vegetable stock to the pan. Bring to the boil then reduce to a simmer for 6-8 minutes until the potatoes are cooked through. Taste and season with salt and pepper as required.
- Use a hand blender or food processor to blitz the soup to a smooth purée. There will still be small flecks of brown skin through the soup, and you can remove these by passing the soup through a fine sieve. This takes under a minute and makes the soup so smooth.
- Finally, stir through the leeks you set aside, then re-heat the soup. Taste and adjust seasoning again, then serve.
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