Rich and smooth vegetarian potato leek soup is made from simple ingredients that transform into something deliciously memorable. Plenty of leeks, potatoes, a bit of veg broth, and milk or cream make this a super spoonable soup.
Bowls of warming, fragrant, and flavorful vegetarian potato leek soup are a staple in my winter and early spring kitchen! This simple, homey soup comes together quickly, is totally vegetarian, and is both comforting and nourishing. It's so good with a freshly baked loaf of gluten free no knead bread or gluten free Irish soda bread (try easy dutch oven bread for a non-GF option), or a batch of gluten free honey cornbread muffins. Fast, family-friendly, and delicious!
Jump to:
What You'll Love
- It's totally vegetarian! If you didn't know, many potato-leek soups made in restaurants are cooked with chicken broth. This makes them not an option for vegetarians like me! So I prefer to make my own at home so I know exactly what's going into it.
- Super flavorul. It's amazing how the base of leeks and garlic (both members of the allium family) adds so much flavor to this soup, infusing it with a gorgeous depth.
- Creamy yet light. I swap out the cream that many traditional recipes call for and use milk instead. I find the soup to still be plenty creamy and rich, but not overwhelming.
Ingredients Needed
Here's the easy ingredients list for this warming soup. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Olive oil - I use extra-virgin olive oil. Or swap butter for a richer flavor.
- Leeks - I use 2 leeks here; if you love a lot of leeky flavor, you can add another leek!
- Garlic
- Salt and pepper
- Potatoes - See my notes lower down about what kind of potatoes to use (hint: any variety will do).
- Vegetable broth - Regular or low-sodium vegetable broth works fine.
- Milk - I prefer whole milk, but you can use 2% or a non-dairy milk.
Step-by-Step Instructions
Here's an overview in photos of how to make vegetarian potato leek soup:
1. Cook leeks: Warm olive oil, then cook the leeks until soft. Add garlic.
2. Add potatoes and broth: Pour in the broth and the potatoes, bring to a boil, then simmer until soft.
3. Puree: Puree the soup until smooth, then stir in the milk.
Tips & Recipe Notes
- What kind of potatoes are best? You can use any kind of potatoes for this soup! I used russet potatoes in these photos - they are a nice economical option - and I also like using Yukon gold potatoes for an ultra-creamy soup.
- Cook the potatoes thoroughly. Similar to when making mashed potatoes, you want these potatoes to cook completely! I let them go until they are almost falling apart (no problem, because you will puree the soup) so that there aren't any lumps in the final soup.
- Can I make this vegan? Absolutely. Substitute your favorite non-dairy milk for the milk to make vegan potato leek soup.
- What about the cream? I like things on the lighter side, so I prefer milk instead of cream. However, cream is a traditional choice, and it makes the soup nice and rich. You can use cream or half-and-half if you prefer.
- Add veggies. Feel free to branch out and add spinach to the soup pot with the potatoes before pureeing, or sautee an onion along with the leeks and garlic.
- Use water. If you don't have broth on hand, just use water! The soup will still be plenty flavorful.
Storage & Reheating Instructions
- Fridge - Place cooled soup in an airtight container (I love a glass Mason jar!) and store it in the fridge for up to 5 days.
- To Reheat - Reheat the soup in the microwave in a microwave-safe bowl for a few minutes, stirring after each minute, until hot. Or, place the soup in a pot set over medium-low heat and reheat until hot. You may wish to add a bit more water, broth, or milk if the soup seems very thick.
More Easy Vegetarian Recipes
If you make this vegetarian potato leek soup recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Vegetarian Potato Leek Soup
Rich and smooth vegetarian potato leek soup is made from simple ingredients that transform into something deliciously memorable.
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks , light green and white parts only, halved lengthwise and thinly sliced (about 3 cups)
- Salt and pepper , to taste
- 2 garlic cloves , thinly sliced
- 4 cups vegetable broth
- 1 ½ pounds potatoes peeled and cut into ½-inch cubes (about 4 cups)
- 1 cup milk (I used whole milk. Use cream to make it richer.)
Instructions
- In a large pot, warm the 2 tablespoons olive oil over medium heat. Add the 2 medium leeks and season with Salt and pepper. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the 2 garlic cloves and stir until fragrant, 1 minute.
- Add 4 cups vegetable broth and 1 ½ pounds potatoes, then bring to a boil over medium-high heat. Cover and turn the heat down to medium-low, then simmer until the potatoes are completely tender, about 15 minutes.
- Using an immersion blender or by carefully transferring to a blender in several batches, puree the soup until smooth. Stir in the 1 cup milk, taste for salt and pepper, and serve hot.
Notes
- What kind of potatoes are best? You can use any kind of potatoes for this soup! I used russet potatoes in these photos - they are a nice economical option - and I also like using Yukon gold potatoes for an ultra-creamy soup.
- Cook the potatoes thoroughly. Similar to when making mashed potatoes, you want these potatoes to cook completely! I let them go until they are almost falling apart (no problem, because you will puree the soup) so that there aren't any lumps in the final soup.
- Can I make this vegan? Absolutely. Substitute your favorite non-dairy milk for the milk to make vegan potato leek soup.
- What about the cream? I like things on the lighter side, so I prefer milk instead of cream. However, cream is a traditional choice, and it makes the soup nice and rich. You can use cream or half-and-half if you prefer.
- Add veggies. Feel free to branch out and add spinach to the soup pot with the potatoes before pureeing, or sautee an onion along with the leeks and garlic.
- Use water. If you don't have broth on hand, just use water! The soup will still be plenty flavorful.
Nutrition
Calories: 271kcalCarbohydrates: 42gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 983mgPotassium: 894mgFiber: 5gSugar: 8gVitamin A: 1345IUVitamin C: 39mgCalcium: 124mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!
I'd love to hear from you! Please leave me a note.