Vegan Potato Leek Soup That Feels Like a Hug in a Bowl.

There’s nothing like a bowl of vegan potato leek soup on a crisp day. Creamy, comforting and layered with flavor, it’s the kind of plant-forward dish that feels both nourishing and indulgent, and it just happens to be dairy-free, easy to adapt and absolutely delicious.

It's a must-make.

This vegan potato leek soup is the kind of recipe that surprises everyone, in the best way:

• Creamy without dairy. Blended potatoes and a swirl of vegan sour cream make it rich and velvety.
• Big flavor, minimal effort. A splash of white wine and vinegar plus fresh herbs bring bold flavor with barely any work.
• Perfect meal prep. It keeps well and tastes even better the next day.
• Endlessly customizable. Add beans, greens or a little spice to match your pantry and your cravings.

Let’s talk texture and flavor.

The first spoonful hits you with a silky, rich texture from the blended russet and sweet potatoes. Then comes the mellow sweetness of the leeks, earthy thyme and just the right tang from white wine vinegar and vegan sour cream. It’s cozy, balanced and lusciously smooth, a more wholesome cousin to classic potato soup.

What you'll need.

Here’s what you’re going to need to make this cozy, creamy vegan potato leek soup:

• Leeks – use the white and light green parts, and rinse them well since they like to hide dirt.
• Carrots and celery – the classic soup base.
• Russet and sweet potatoes – russets make it creamy, sweet potatoes add a subtle sweetness.
• Vegan butter or olive oil – for sautéing the vegetables.
• Vegetable stock – the base of the soup.
• Dry white wine – adds depth. More broth and a squeeze of lemon works too.
• Fresh thyme and bay leaves – infuse the broth with cozy, woodsy flavor.
• Kosher salt and black pepper – to season.
• White wine vinegar – a bright finish. Lemon juice works too.
• Chives and vegan sour cream – for a silky, fresh finish.

For exact ingredient quantities, please see the recipe card below!

Customize it your way.

Customize this leek and potato soup to match your taste or what’s in your fridge:

• White beans for extra protein – stir in a can of drained white beans to make it more filling.
• Spinach or kale – toss in a handful of greens during the last few minutes of cooking.
• Coconut milk – add a splash of coconut milk or coconut cream for an ultra-rich texture.
• Red pepper flakes – a pinch brings a little warming heat.
• Yukon gold potatoes – swap some in for a buttery flavor and slightly different texture.

Flexible dietary swaps.

Want to make it your way? Here are some easy swaps for this vegan potato soup:

• No wine – use more vegetable broth with a splash of lemon juice.
• No vegan sour cream – use cashew cream, vegan yogurt or coconut cream.
• Extra plant protein – toss in cubes of tofu, white beans or chickpeas.
• Not vegan – regular butter and dairy sour cream work just as well.
• Low sodium – use low-sodium broth, reduce the added salt and boost the flavor with extra herbs, garlic or lemon.

How to make vegan leek potato soup.

This one-pot wonder is easy, breezy and super satisfying. Here’s how to make it:

How to serve it.

Creamy, comforting and totally customizable. Enjoy it on its own or topped to your heart’s content:

• Finish with a swirl of coconut cream or vegan sour cream.
• Top with crispy croutons or roasted chickpeas.
• Serve with fresh crusty bread or toasted sourdough.
• Pair with a fresh green salad for a hearty lunch.
• Meal prep it for make-ahead lunches. It’s freezer-friendly too!
• Make it flex – stir in shredded rotisserie chicken or top each bowl with crumbled crispy bacon.

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