Leek and Potato Soup Vegan Recipe
Cozy, creamy and plant-powered, this vegan potato leek soup is comfort in a bowl. Russet and sweet potatoes, fresh thyme and a splash of white wine come together in one pot, then get blended to your favorite texture and finished with a silky swirl of vegan sour cream.
Ingredients
- 2 tablespoons vegan butter or olive oil
- 16 ounces leeks (white and light green parts, cleaned and sliced)
- ¾ cup carrots (diced)
- ¾ cup celery (diced)
- 1 pound russet potatoes (peeled and ½" diced)
- ½ pound sweet potatoes (peeled and ½" diced)
- 48 ounces vegetable stock
- ½ cup dry white wine
- 2 teaspoons fresh thyme leaves (chopped)
- 2 bay leaves
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons white wine vinegar (lemon juice may be substituted)
- ¼ cup chives (finely chopped)
- ½ to 1 cup vegan sour cream (start with ½ cup and add to taste)
Instructions
- Heat the vegan butter or oil in a soup pot over medium heat. Add the leeks, celery and carrots. Cover and sweat the vegetables until softened, stirring occasionally, about 5 to 8 minutes.
- Add the potatoes, stock, wine, salt, pepper, thyme and bay leaves. Bring to a boil, then reduce the heat, cover and simmer for 20 to 25 minutes, until the potatoes are fork tender.
- Remove the bay leaves. Spoon about half of the soup into a blender and blend until smooth. (You can also use an immersion blender, but a regular blender gives you more control if you like some chunky bits.)
- Return the blended soup to the pot and stir in the white wine vinegar, chives and vegan sour cream. Warm if needed, adjust the seasoning to taste and serve.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use the white and light green parts of the leeks. Slice them in half lengthwise, then into slices, and soak them in water to rinse out any hidden dirt. Blend the whole pot for an extra creamy soup, or just half for a chunkier texture. It tastes even better the next day.
VARIATIONS: No wine? Use more broth and a squeeze of lemon juice. No vegan sour cream? Use cashew cream, vegan yogurt or coconut cream, and adjust the tang with a little extra vinegar. Stir in white beans for protein or a handful of spinach for extra greens.
MAKE IT FLEX: Use chicken broth and stir in shredded rotisserie chicken, or top each bowl with crumbled crispy bacon.
MEAL PREP: This soup is great for make-ahead lunches. It keeps in the fridge for up to 5 days and freezes beautifully.
SERVING SUGGESTIONS: Garnish with chives, extra vegan sour cream and black pepper. Top with croutons or roasted chickpeas, and serve with crusty bread or a lemony green salad.
Nutrition
Calories: 311kcalCarbohydrates: 49gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 1770mgPotassium: 693mgFiber: 4gSugar: 11gVitamin A: 10122IUVitamin C: 18mgCalcium: 84mgIron: 3mg
DID YOU MAKE THIS RECIPE?I'd love to hear how it turned out! Leave a star rating and a comment below. Your feedback helps me and my readers.
© 2026 Flexitarian Eats