This creamy yet chunky vegan leek and potato soup is SO delicious, super filling and extra easy to make. It combines leeks, potatoes, cauliflower, carrots and garlic for the best cozy bowl of deliciousness. Fully dairy-free and gluten-free, plus it is good-for-you!
I don't know about you, but I crave soups and stews all-the-time during winter. Not only are they usually easy to make and great for meal-prep, but there is just nothing better than a large bowl of cozy soup to warm us up when the weather is getting chilly.
And this chunky potato soup will definitively get your autumn fix: it is hearty, filling and packed with flavors. And filled with potatoes! I am such a fan of using potatoes in soups. Just like in this vegan spinach soup, potatoes can make soups more hearty or help thicken the broth naturally with not much effort. It then feels more like a substantial bowl of goodness you can enjoy as an appetizer, but also as a full meal.
BUT, although the potatoes are key in this soup, the real star ingredient are the leeks. If you are not familiar with this veggie, then now is time to get to know it better. They add unbelievable flavor to soups or stews with their onion-y taste and also can caramelize so well, just like in this tomato-leek compote. They simply are amazing to bring depth of flavor in meals.
So how about making this leek, potato and cauliflower creamy soup next time you crave comfort food?
Why you'll love this creamy vegan leek and potato soup
- Creamy, yet filled with interesting texture.
- Healthy and made without any cream.
- Easy one-pot recipe, quick to prepare and great to make ahead.
- Dairy-free, nut-free, gluten-free and packed with veggies.
- Not expensive and versatile.
- The BEST bowl of comfort food to enjoy on a cold day!
Creamy and rich vegan leek potato soup without cream
No need to use any cream to make this soup! The soft potatoes are partially blended to help thicken the broth, but also, you will add coconut milk to the mixture to make it richer.
I don't think that the soup tastes coconut at all, but the coconut milk adds lots of creaminess to the veggies and transform the soup into a silky and satisfying bowl of comfort food.
If you do not want to use coconut milk, then simply add your favorite plant-milk (plain and unsweetened). The result would be a thinner soup, but as smooth and delicate in texture.
Ingredients you'll need
- Leeks: amazing in this soup to build some flavor, but you can swap for onion if you prefer.
- Cauliflower: the mini florets cook until tender and help keep a nice texture to the soup.
- Potatoes: pretty light in flavor, but makes the soup thicker and heartier.
- Carrots: use shredded carrots to add color and texture.
- Garlic: essential for flavoring the soup.
- Veggie broth: use your favorite broth.
- Coconut milk: canned and choose either low or full fat. Regular plain plant milk would work too if you want to keep this soup lower-in-fat.
- Dried herbs: chives and thyme are amazing with these veggies, but you could also use dried oregano, Italian mix, basil, etc.
How to make it
This recipe is a quick one-pot creamy soup that really comes together easily and can be done within 30 minutes.
Step 1- Sauté the veggies
Start by roasting the chopped leeks until slightly browned while stirring often, about 3-5 minutes. Warm up a small amount of oil first or use some water to prevent the veggies from burning at the bottom.
Then, add the potatoes, cauliflower, garlic, dried herbs and a pinch of salt. Stir and keep cooking for about 5 more minutes.
Step 2- Simmer
Then, add the broth + coconut milk and stir well. Cover the pot and cook for about 10 minutes on medium heat. Stir once in a while and check for doneness after about 8 minutes. You want the veggies cooked through, but not overdone so they hold well and give a nice texture to the soup.
Step 3 - Blend
At this point, there are different options. You can leave the soup as is if you want a broth-y kind of vegetable soup, but what I like to do is to use an immersion blender to blend some of the soup. The best is to create a creamy base while keeping a lot of the veggies intact for a nicer chunky texture.
If you don't have an immersion blender, then transfer about 3 cups of the soup to a regular blender, blend until smooth, then pour back into the pot and stir.
Watch how to make it
What kind of potatoes to use
I recommend using white Yukon gold potatoes to make this recipe. They blend very well and will turn your soup super smooth and rich, thanks to their buttery texture. They get so creamy when blended that I even use them to make vegan cheese sauce! Russet potatoes would work too.
How to clean and chop leeks
Leeks are easy to prepare, but here are a few basics to keep in mind:
- Remove + discard the darker green portion as well as the tougher exterior layer as they can be more fibrous. Remove + discard the edge with the small roots as well.
- Their layers hold on the dirt very well, so you have to properly clean leeks before cooking them. Slice them the way you need them for the recipe, then completely soak them in plenty of cold water. Use your hands to move them around to dislodge the hidden dirt, then use a colander to drain them.
- To dry them off, just place the pieces over a clean towel, and gently pat them dry.
Vegan leek and potato cooking tips
- Be sure to caramelize your veggies before adding the broth, especially the leeks, it adds so much more flavor to the soup. Also, use a dutch cast iron pot if you have one to help build up deeper flavors.
- Chop the cauliflower and potatoes in bite-size, but not too small either. I found this soup super nice when there was an extra chunky texture made by the pieces of veggies.
- Make sure not to cook the soup for too long after adding the broth and check often to see when it is done. You want the veggies to be tender, but still holding on their shape (the potatoes become mushy and not pleasant if overcooked).
- I mostly keep the soup covered so I don't loose too much water (I like my soup thinner). If you want an extra thick soup, then consider simmering without the cover on.
- Blend as much or as little as you want to create a soup with a desired texture. You could even blend it completely to be more like a potage if you want!
What to serve with this vegan leek and potato soup
A side salad with a zesty vegan Italian dressing would work well to lighten up your meal too.
Add some freshness to the soup by sprinkling some chopped fresh herbs, especially parsley or dill. A generous crack of black pepper works wonder for that creamy soup too.
If you have them, also garnish your soup with croutons, crispy chickpeas or broken up tortilla chips to add a nice crunch.
I also always have some vegan parmesan cheese on hands, which worked out great over this soup. Or, simply sprinkle some nutritional yeast for a cheesy touch if you want.
How long can you keep it in the fridge
I found that it stayed pretty good for a few days (4-5 days) when stored in a air-tight container. You can make more and pre-pack individual portions to make lunch-prep much easier ahead of a busy week.
Can I freeze it?
Yes you can, although the texture might change slightly as the broth can separate with the coconut milk. If you want to freeze some, then I recommend you completely blend the soup before or after thawing for best texture. Keep in the freezer in air-tight containers for up to 3 months.
Other vegan creamy soups you might like
- Vegan cheesy broccoli soup
- Butternut squash and red pepper soup
- Vegan wild rice soup
- Cold cucumber basil soup
I hope you enjoy this leek and potato soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Chunky Vegan Leek and Potato Soup with Cauliflower
- Immersion blender or regular blender (optional)
- 2 large leeks - chopped and cleaned
- 2 cloves of garlic - crushed
- 1 small head of cauliflower - chopped in florets
- 2 cups white Yukon gold potatoes (or Russet) - peeled and diced in bite-size
- 2 tsp dried chives
- 1 tsp dried thyme
- 15 oz coconut milk - unsweetened, low- or full-fat
- 3 cups veggie broth
- ½ cup shredded carrots
- salt and black pepper to taste
- In a large pot, start by cooking the leeks on medium-high heat until browned stirring often, about 5 minutes. Use a small amount of oil or water to prevent the veggies from sticking to the pot.
- Then, add the garlic, cauliflower, potatoes, dried thyme, chives and a good pinch of salt. Stir and cook for another 3-5 minutes.
- Add the veggie broth and coconut milk, stir well and cover. Cook until the veggies are tender, about 10 minutes.
- Then, using a immersion blender, blend some of the soup while leaving lots of pieces intact. You can also transfer some of the soup (about 3 cups) to a blender, blend to smooth and transfer back to the pot.
- Add the shredded carrots to the pot, taste to adjust the seasoning and keep cooking for another 5 minutes or so. Serve warm.
- Be sure to clean properly the leeks as they hide dirt easily. Check out the blog post for more tips on how to clean them.
- Keep leftovers in an air-tight container for up to 5 days. Simply reheat in the microwave or on the stove.
- Serve with dinner rolls or crackers and sprinkle with ground black pepper, fresh herbs or croutons.