When you want a flavorful and low-fat soup to warm up, try this Vegan Potato Leek Soup. This is an easy and nourishing recipe using basic ingredients. Make it in the Instant Pot or on the stovetop.

bowl of potato leek soup

It seems comfort food always involves potatoes, and for good reason! Potatoes are thick, creamy, and versatile. For this recipe, I wanted to create a no-fuss, plant-based soup that would make dairy-lovers swoon.

Soup-lovers rejoice – this potato and leek soup is flavorful, nourishing, and comforting! Nothing warms me up on a frigid day more than a bowl of homemade soup.

Thanks to the beloved French fry, potatoes get a bad rap when they’re actually rich in nutrients. They’re high in fiber, low in fat, and full of disease-fighting antioxidants.

Why You Need This Recipe

  • It’s naturally vegan, dairy-free, and gluten-free.
  • This vegetarian potato leek soup is ready to serve in just 45 minutes with only 20 minutes of prep time.
  • Comfort food needn’t be unhealthy. Enjoy this guilt-free, low-fat soup any night of the week.

Key Ingredients

ingredients for vegan potato leek soup

Olive oil – I recommend sautéing the veggies in flavorful and heart-healthy olive oil. You can use any neutral oil good for sautéing. If you don’t follow a vegan diet, you can use butter or ghee in its place.

Leeks & garlic – Leeks look like giant green onions but they have a milder flavor. Their sweet and onion-y flavor is perfect for soups and dips.

Russet potatoes – Russet potatoes are great for thickening soup because they tend to fall apart. Be sure to peel them if you want a smooth texture. You can also use yellow or gold potatoes.

Vegetable broth – Vegetable broth is a one ingredient boost of flavor. It can be high in sodium which is why I recommend buying reduced-sodium.

Thyme & bay leaf – Thyme and bay leaf are perfect spices for soup. They add an earthy but subtle flavor profile.

Recipe Steps

Step One

Press the sauté button on your Instant Pot. Drizzle in the oil and let it heat up. Add the chopped leeks and garlic and cook for a few minutes, stirring occasionally.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Cancel the sauté function and add the potatoes, vegetable broth, water, thyme, and bay leaf to the pot.

instant pot full of potatoes, leeks, and broth

Step Three

Lock on the lid and set the time to 6 minutes at high pressure. Once the cooking time is up, let the pressure come down naturally for 5-10 minutes.

Step Four

Use the quick release to get rid of any remaining pressure, then remove the lid. Use tongs to remove the bay leaf and discard.

instant pot full of cooked potatoes and broth

Step Five

Carefully use a hand immersion blender to blend the soft potatoes and leeks into a creamy soup. Serve hot with fresh chives.

ladle of vegan potato leek soup

Recipe Tips & Substitutions

  • STOVETOP DIRECTIONS: In a large pot or Dutch oven, heat the oil over medium heat. Add the leeks and garlic and let them cook for a few minutes, stirring occasionally. Then, add the quartered potatoes, vegetable broth, water, thyme, and the bay leaf. Turn the heat to high and bring the soup to a simmer. Turn the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are fork tender. Turn off the heat and use a hand immersion blender to blend the soup to the desired consistency. If you don’t have a hand immersion blender, you can use a blender. Use extreme caution when blending hot liquids. Always put a towel on top of the blender to protect your hands in case any hot soup escapes.
  • You can use other types of potatoes for this recipe, including red potatoes or gold potatoes.
  • You don’t have to peel the potatoes if you don’t want to, but the soup will be silkier if you peel them.
  • To prep leeks, cut off the top and bottom. Then, cut a slit into the top of the leek and rinse out any dirt that may have collected in the layers. Then, slice the leek, using mostly the white part and some of the green part (but not the thick lower green part).
  • If you don’t have leeks on hand, you can use a large onion instead.
  • The cook time is for the Instant Pot directions and includes 10 minutes for the pot to come up to pressure, plus the natural release time.
  • Serve potato leek soup with croutons, fresh chives, or crusty bread.
a spoonful of soup

FAQs

Can I freeze potato leek soup?

Yes, freeze the soup in a freezer safe container for up to 3 months. To reheat, transfer to a pot and turn the heat on low until thawed. Bring to a simmer and serve.

How long will it stay good for?

For best flavor, this soup will keep for up to 4 days in the refrigerator. Reheat in the microwave for an easy weeknight dinner.

Other Soup Recipes You Might Like

Or, check out my entire index of dairy-free soup recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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potato leek soup in white bowl

Vegan Potato Leek Soup (Instant Pot or Stovetop)


Description

When you want a flavorful and low-fat soup to warm up, try this Vegan Potato Leek Soup. This is an easy and nourishing recipe using basic ingredients. Make it in the Instant Pot or on the stovetop.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 3 leeks, chopped
  • 2 garlic cloves, minced
  • 2 pounds Russet potatoes (about 6 medium potatoes), scrubbed, peeled, and quartered
  • 4 cups reduced-sodium vegetable broth
  • 2 cups water
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Fresh chives, diced (optional, for topping)

Instructions

  1. Press the Sauté button on a 6-quart or 8-quart Instant Pot. Drizzle in the oil and let it heat up for a few minutes. See notes for stovetop directions.
  2. After the oil has heated up, add the chopped leeks and garlic. Let them cook for a few minutes, stirring occasionally.
  3. Cancel the sauté function and add the quartered potatoes, vegetable broth, water, thyme, and the bay leaf to the pot.
  4. Lock on the lid and set the time to 6 minutes at high pressure. When the cooking time is up, let the pressure come down naturally for 5-10 minutes.
  5. Use the quick release to get rid of any remaining pressure. Then, remove the lid. Use tongs to remove the bay leaf and discard.
  6. Use a hand immersion blender to blend the soup to the desired consistency. If you don’t have a hand immersion blender, you can use a blender. Use extreme caution when blending hot liquids. Always put a towel on top of the blender to protect your hands in case any hot soup escapes.
  7. Serve hot, topped with fresh chives.

Notes

  1. STOVETOP DIRECTIONS: In a large pot or Dutch oven, heat the oil over medium heat. Add the leeks and garlic and let them cook for a few minutes, stirring occasionally. Then, add the quartered potatoes, vegetable broth, water, thyme, and the bay leaf. Turn the heat to high and bring the soup to a simmer. Turn the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes are fork tender. Turn off the heat and use a hand immersion blender to blend the soup to the desired consistency. If you don’t have a hand immersion blender, you can use a blender. Use extreme caution when blending hot liquids. Always put a towel on top of the blender to protect your hands in case any hot soup escapes.
  2. You can use other types of potatoes for this recipe, including red potatoes or gold potatoes.
  3. You don’t have to peel the potatoes if you don’t want to, but the soup will be silkier if you peel them.
  4. To prep leeks, cut off the top and bottom. Then, cut a slit into the top of the leek and rinse out any dirt that may have collected in the layers. Then, slice the leek, using mostly the white part and some of the green part (but not the thick lower green part).
  5. If you don’t have leeks on hand, you can use a large onion instead.
  6. The cook time is for the Instant Pot directions and includes 10 minutes for the pot to come up to pressure, plus the natural release time.
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Category: Soup
  • Method: Instant Pot or Stovetop
  • Cuisine: American

Keywords: dairy-free potato leek soup, vegan potato leek soup (no cream), instant pot potato leek

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