Leek and potato soup is a wonderfully filling soup for a cold winter’s evening. It combines ingredients that are commonly found in many vegan kitchens and makes one of the most satisfying soups around. You can use my recipe to make a quick and easy yet hearty leek & potato soup that everyone will enjoy!
This recipe has been on my blog since 2018, and I decided it was time to do some updates. It was one of the first recipes I shared on my blog, so I wanted to keep it around because it has been such a popular recipe over the years.
Here in Ohio, the ground outside is covered with about 4 inches of snow, and we are expecting more. So there is nothing better than a hot bowl of soup when it’s cold outside. Vegan leek potato soup is one of my favorite soups, and it’s especially great for lunch or dinner. It is no more complicated to prepare than many other soups, but the flavor of leeks, garlic, and thyme is really wonderful for this soup. Serve in bowls with bread on the side for dipping.
My Other favorite winter soups are my Vegan Zucchini Soup, Jamaican Pumpkin Soup, and Instant Pot Split Pea Soup.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
This vegan leek potato soup is incredibly delicious and will be your new favorite recipe! I always love recipes like this for weeknights because you can throw everything in the pot; there is no need to babysit the soup until it’s done.
This vegan leek and potato soup is a classic for a couple of reasons.
- The combination of tender potatoes, sweet leeks, nutty garlic, and earthy thyme is unbeatable. I IMMEDIATELY FELL IN LOVE when I had my first bowl of this vegan leek potato soup.
- This soup comes together in just one pot, and it’s even better the next day!
- The soup is a great way to use up some of those long-lasting leeks in your fridge.
- This vegan leek potato soup is thick, creamy, and so flavorful. I love how creamy it is without using any cream at all!
- It’s also naturally gluten-free, dairy-free, and can be made oil-free.
- It’s the perfect comfort food for cold days, but you can also enjoy it when it’s warm outside.
- It’s got just the right amount of spices for a hearty fall dinner.
- The best part about this vegan leek potato soup recipe is that it’s so easy. It’s made with simple ingredients, and it’s ready in about 30 minutes!
- The soup also freezes well, so it’s great for cooking in bulk and enjoying throughout the week.
- Oh, and if you’re wondering whether this soup is healthy or not, then let me tell you that it’s probably one of the healthiest soups ever! It is packed with nutritious ingredients like potatoes, carrots, zucchini, leeks, and thyme.
- Incredibly fragrant… in other words, it’s a real dream!
Give this soup a try for a perfect meal for meatless Monday or as a starter for your next dinner party.
Please read the full post for useful tips and suggestions, If you want to make a perfect recipe every time.
Ingredients To Prepare Vegan Potato Leek Carrot Soup
You’ll need is the following ingredients:
- Onion: Feel free to substitute white, yellow, and red onions for the recipe, though I love yellow onions.
- Garlic: Use fresh, frozen, or even garlic powder to flavor your soup.
- Leeks: I love leeks! They have a mild onion flavor, and they pair so well with potatoes in soups like this one. Don’t forget to wash them well if they are sandy!
- Potatoes: The potatoes also add a nice texture and flavor to the soup. Instead of using cashews or other nuts, you get that creamy texture from the potatoes!
- Carrot: I add carrots for a little sweetness.
- Zucchini: Zucchini made this vegan potato leek soup extra creamy. You can’t notice it at all, but it makes the soup super-rich.
- Thyme: The thyme gives it a nice background.
- Coconut Milk: You can substitute coconut milk with unsweetened soymilk or any other plant-based milk.
- Vegetable Broth: You can use any broth you have on hand and even make your own with vegetable peelings. If you are not vegan, you can use beef or chicken broth for a more rich and deep flavor. You can use water if you don’t have any broth on hand.
- Coriander: The combination of leek, onion, and garlic with the coriander flavor is divine. And I love adding coriander (cilantro) to this dish because it adds so much freshness!
- Turmeric: The secret ingredient in this soup is turmeric. And we all know that turmeric is great for our health! It has a very subtle flavor, and you don’t really notice its taste in this soup. You can just taste a hint of its flavor in the background, but it’s still there!
- Cumin: The addition of cumin seeds adds a touch of warmth and earthiness to the overall soup.
- Salt to taste
How To Make Vegan Potato Leek Carrot Soup?
- Saute onion, garlic, and leek. Add potato, carrot, zucchini, and thyme.
- I added vegetable broth and coconut milk to give the soup a creamy, mildly sweet flavor. A touch of turmeric, coriander, and cumin blend well for this flavorful soup.
- Cook for 20 minutes, season salt and pepper to taste.
- Optionally you can use an immersion blender or regular blender to make a creamy version of this soup. Take half of the soup and blend it until smooth. Add it back to the pot with the other half of the soup that is still chunky. Back home in Jamaica, we rarely prepared blended soups.
- Taste for seasoning and adjust accordingly.
- Serve warm.
Serving and Topping Suggestions
This vegan leek potato carrot soup, unlike other soups, is hefty enough to serve as a meal on its own. In addition, it’s protein-packed and vibrant in color!
When it comes to toppings, I love to use a combination of creamy and crunchy toppings. Serve this soup with these popular toppings:
- Fresh herbs (parsley or dill would be great)
- Swirls of non-dairy yogurt or creme
- Pumpkin seeds, toasted
- Crispy garbanzo beans
- Croutons, gluten-free
- Lotus Root Chips (oil-free, vegan, gluten-free)
- Fresh microgreens
- Lime wedges
- Feel free to top it with roasted lotus seeds for extra crunch.
- I like to add some fresh basil on top before serving so that it gives off a really nice aroma.
And, how can a soup be perfect if delectable sides don’t accompany it? Here are a couple of my personal favorites to serve with the soup:
- Tortilla chips
- Pita bread
- Gluten-free garlic bread
- Brown rice
- Pair it with your favorite salad
Storing And Reheating Suggestions
Keep any leftovers refrigerated in an airtight container for 5-7 days. You can also freeze it for 2-3 months. But make sure to let it cool completely before storing. Then, reheat in the microwave or on the stovetop when you like to eat.
- I prefer to chop the vegetables into bite-sized pieces so that they soften nicely and absorb the aromas and spices of the soup.
- Make sure you wash the leeks very well; they are usually embedded with dirt or sand.
- Use only the white and light green part of the leeks; save the green tougher ends for making homemade vegetable broth.
- The key is to saute the leeks first before adding them into the pot with potatoes. This enhances the flavor of the soup and makes it more delicious!
- Make sure you’re using a good, flavorful vegetable broth, as this will have a significant impact on the flavor.
- Depending on the thickness of the soup you want, you can increase or decrease the amount of liquid.
- Don’t skip onion and garlic; they’ll bring out and boost the flavor of your dish!
- The quantity of salt will determine the saltiness in your soup in the vegetable broth, so add the definitive amounts of salt at the end to avoid oversalting.
- If you love a little bit more spicy food, you can add 2-3 slices of jalapeno or red chili.
- Feel free to add any ingredient you want to add to your soup. It pairs perfectly with other vegetables such as chives, cabbage, lentils, sweet potatoes, mushrooms, broccoli, or celery, as well as with spices such as nutmeg, ground cinnamon, or cayenne powder.
- Try chopped chives or scallions instead if you don’t have any coriander on hand.
- You can add minced ginger (an amazing combination, which I highly recommend).
- This recipe may easily be doubled or halfed as per your need!
- It may thicken while chilled; you can add some vegetable broth or water when reheating.
My Favorite Culinary Herb – Thyme
I added thyme and a pinch of allspice to round out the flavors, particularly ‘French Thyme,’ a very popular culinary herb used in our Jamaican cooking.
It is not only delicious in soups but also in sauces, marinades, and stuffing. Here is a Jamaican-style Pumpkin Soup that really captures the flavors of Jamaican food.
Thyme is not only a popular culinary herb, but it is steadily gaining popularity as a medicinal herb as well. It is a member of the mint family, with a distinct strong fragrance.
It is a perennial herb, so I always grow two or three plants in my garden. I still go out during the winter, in between snow, to get a sprig or two for cooking.
Thyme leaves have antibacterial, antiseptic, and anti-fungal properties. It has even been used to treat acne, sore throat, gingivitis, coughs, and bronchitis.
How Should Leeks Be Cleaned And Cut?
Leeks are delicious, versatile, and healthful, but they must be thoroughly cleaned to remove all dirt. Here’s how to prepare a leek for soup by cleaning and cutting it quickly.
To begin, use a sharp knife to cut off the bottom root. Cut the leeks lengthwise after that. Remove the outer leaves that are more fibrous and tough, then chop off the top dark green leaves.
You can actually cut the leftover leek from the potato soup before washing it. Then, in a dish of cool water, place the cut pieces. To get rid of any dirt or sand, agitate the leeks with your hands. Then scoop out the leeks and rinse and dry them in a strainer.
Other Delicious Soups
I’m sure you are going to love this Vegan leek potato Carrot soup. It is creamy, vegan, satisfying, comforting, warming, nutritious, and most desirable easy to prepare. In fact, it’ll satisfy all your demand for soup.
The irony here is that probably reading this article and the tips will take you longer than making this vegan leek potato carrot soup. Thankfully!!
Plus, this soup is great for making ahead, so don’t be afraid to prepare it before a busy day or save the leftovers for the next day’s lunch. And enjoy!
If you try this recipe, please let me know how it turns out in the comments section below!
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- Categories: Gluten-Free, Vegan
- Course: Soup
- Cuisine: American
- Energy: 304 kcal / 1271 kJ
- Fat: 19 g
- Protein: 8 g
- Carbs: 28 g
- Preparation: 20 min
- Cooking: 30 min
- Ready in: 50 min
- For: 4 servings
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks leeks, white and light green parts only
- 2 medium potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 small zucchini, chopped
- 1 teaspoon dried thyme
- 1 cup coconut milk
- 3 cup vegetable broth, or water
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- Salt to taste
- Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes
- Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil.
- Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.
The best soup I have ever made.. The turmeric does me so much good with its anti inflammatory properties. Thanks!
Thank you for the recipe. All of my household are suffering from one sickness or another, so I am looking for healthy, nutritionally sound recipes. Your recipe looks yummy and and I can’t wait to make it.
Wendy, I’m so sorry, I hope you and your family get better soon and that my recipe brings you comfort.
This soup looks very healthy and delicious
I used the same ingredients, did not saute vegetables, put everything in the crockpot & cooked on low for 8 hours. It was easy to make and delicious to eat! Thanks Michelle!
Eva, I’m so happy you adjusted it for the crockpot and made it oil-free and enjoyed it. Thank you for sharing your feedback.
Never knew that thyme have medicinal benefits. Thanks for sharing
I see you deleted my post. Too bad. I can’t help I’m allergic to nightshades and coconut. Very disappointed you did that.
This soup is great! I had to make two substitutions only due to allergies: turnips for the potatoes (it does change the flavor as turnips have their own taste) and almond milk for the coconut milk. I used a yellow zucchini squash and yellow carrots. Next time I might substitute cauliflower as it has a milder flavor. That aside, it is delicious!
Delicious! Another homerun recipe from Michelle Blackwood! 6 thumbs up from our family of 3! Didn’t have zucchini, but did have mushrooms. Otherwise, followed the recipe. YUM!! Thank you for posting!
Doreen, I’m so happy you enjoyed the recipe, thank you very much for sharing your adjustments with us. I really appreciate it.
It was quick and easy to make. I use sweet potatoes instead of white and I added corn a fresh blend of hot red peppers and fresh seasoning ( celery, cilantro, parsley, onions, bell peppers, and seasoning peppers). No salt and black peppers. It was healthy and nutritious . I enjoyed and shared the recipe. to good to keep to myself.
Carol, I’m so happy you enjoyed it. I love your adjustments, thank you for sharing the recipe, sharing is caring. Please keep sending everyone to my website, I love the support.
Absolutely Delicious!! I made a couple of minor adjustments as follows: I added 1/2 jalapeño seeded, 1/4 tsp red pepper flakes, and a whole can of coconut milk, and no water.
Lynn, I’m so happy you enjoyed it. Thank you for sharing your adjustments.