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Introducing another delicious soup to my vegan soup recipes list. This easy Leek and Potato Soup is absolutely amazing! With just 9 ingredients, it comes together quickly and will be loved by all. It’s comforting, hearty and one you’ll want to cook time and time again.

Leek and Potato Soup served in a bowl.

Recipe Difficulty – Very Easy

Why this recipe works

I love a good soup in the colder months! This healthy leek and potato soup certainly fits the docket! With it’s simple ingredients, it’s easy to make and incredibly delicious. This simple leek and potato soup is also versatile. It’s easy to add some veggies or protein for a heartier meal.

The more I cook from scratch, the more I realise that homemade food can be even better than fine dining! Plus it’s cheaper and I actually know what is going in it! This is another recipe you can add to your gourmet five-star menu.

This was inspired by my Parsnip Soup recipe on this site, and pairs well with this amazing Air Fryer Broccoli recipe.

I now have over 15 healthy soup recipes for you to choose from.

Ingredients to make Leek and Potato Soup

Ingredients to make Leek and Potato Soup.
  • Extra Virgin Olive Oil – is used to fry up the leek.
  • Leek – brings a sweet onion-like flavour to the soup. If you have any spare then do try my Celeriac Soup.
  • White Potatoes – are great for soups because they bulk it out, have a great taste and don’t need to be skinned.
  • Garlic Cloves – are a must for most savoury dishes.
  • Vegetable Stock – brings the majority of the liquid to this vegan leek and potato soup.
  • Ground Pepper – gives the perfect amount of kick to this soup.
  • Yoghurt – is a healthier way to add a creamy texture to this soup. This will work well with a vegan, Greek, or regular yoghurt. I also use this in my Cauliflower Soup to give that creaminess.
  • Fresh Chives – add a great fresh and sharp taste.
  • Chilli Flakes – bring the perfect heat to this soup.
  • Bread Rolls – are my favourite thing to serve with this soup. If you’re gluten free, try a nice slice of my Gluten Free Seeded Bread.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Olive Oil – Any neutral oils will work.
  • Leek – Onion will make a good substitute for leek.
  • White Potatoes – If you can’t get ahold of white potatoes, russet potatoes will work as well.
  • Yoghurt – Cream or sour cream are great alternatives for this easy potato and leek soup.

Variations

  • Spicy – Mix some chilli flakes into the soup as well as using them as a topper to increase the heat.
  • Deluxe – There are a variety of ways to make this soup a little more deluxe! If you’re not vegan, mix in some ground sausage or top with bacon or cheese. Some other great mix-ins are cabbage, cauliflower, chicken, carrot, or celery. You could also make it a little heartier by making it into a lentil stew or adding some pasta noodles.
  • Kid friendly – Serve this with some saltines, a nice roll, or even a grilled cheese for the kids to dip into the soup.

For another delicious vegan soup, try my Roasted Tomato Soup recipe on my website! 

How to make Leek and Potato Soup

potatoes, leek and garlic cloves on a wooden cutting board.

Step 1: Firstly, peel and quarter the potatoes, slice the leek, and crush the garlic cloves.

frying leek in olive oil.

Step 2: In a pan over medium heat, add the olive oil and sliced leek. Cook for 10 minutes until soft.

adding vegetables and vegetable stock to a cooking pot.

Step 3: Add in the potatoes, garlic, vegetable stock and pepper. Simmer for 15 minutes until the potatoes are soft.

blending ingredients for leek and potato soup in a blender.

Step 4: Transfer to a blender and add the yoghurt. Blend until smooth.

yellow vegan soup in a pot.

Step 5: Return to the pan. Taste and season with salt if needed.

Heat through for a few minutes and serve. Garnish with fresh chopped chives and chilli flakes. Serve with buttered bread rolls if desired.

Hint: If you have an immersion blender, you could keep the soup in the pot and blend.

Leftovers

After allowing the vegetable soup to cool, store it in an airtight container in the fridge for 3-4 days. Reheat in a pot over low heat or in the microwave.

Recipe FAQs

Can you make leek and potato soup without cream?

Yes! For leek and potato soup no cream style, use some yoghurt! It still adds a delicious creaminess, but brings healthy probiotics with fewer calories.

Why does my leek and potato soup taste bland?

With the right seasonings, leek and potato soup has a fantastic flavour! I like to use garlic and pepper in the soup with some chive and chilli flakes on top. Flavour is very much a preference, so feel free to alter the amounts you use to meet your taste. Another great flavour to try would be dill.

Can leek and potato soup be frozen?

It can! It’s great whether you want to batch cook your recipe or just happen to have some extra. Store in an airtight container for 2-3 months. You can serve in individual sizes for better reheating. There are some extra large ice-cube trays that are perfect for this!

What goes with leek and potato soup?

Roasted veggies are a great option with most soups, and this one is no different! Asparagus, broccoli, and Brussels sprouts are delicious choices. If you’re looking for a great recipe, try my Smased Brussels Sprouts. A fresh salad would also be great. And who can pass up a nice roll or slice of bread with a steamy bowl of soup?

potato and leek soup served with a bun and fresh chives.

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5 from 3 votes

Leek and Potato Soup

Warm up with a bowl of homemade, hearty and satisfying leek and potato soup that's perfect for any occasion!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
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Ingredients 

  • 2 tbsp extra-virgin olive oil
  • 1 leek
  • 625 g white potatoes
  • 2 garlic cloves
  • 580 ml vegetable stock
  • ¼ tsp ground pepper
  • 100 ml plain yoghurt, (I used coconut)
  • fresh chives, to garnish
  • chilli flakes, to garnish
  • breadrolls, to serve

Instructions 

  • Peel and quarter the potatoes, slice the leek and crush the garlic cloves.
  • In a pan on a medium heat add the olive oil and sliced leek. Cook for 10 minutes until soft.
  • Add the diced potatoes, crushed garlic, vegetable stock and pepper and simmer for 15 minutes until the potatoes are soft.
  • Transfer to a blender along with the yoghurt and blend until smooth.
  • Pour back into the pan, taste and season with salt should you need to. Heat through for a few minutes before serving and garnishing with fresh chopped chives and chilli flakes. Serve with buttered bread rolls should you wish.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce.
To Freeze: This will freeze in an airtight container for 2-3 months. Defrost in the fridge overnight and reheat in a pot over low heat or in the microwave.
Tip 1: If you prefer a chunkier style soup, simply stop blending when it reaches your desired consistency. If you have more yoghurt to mix in, do so manually to keep the potatoes chunky.
Tip 2: If you want to try this in the slow cooker, combine everything but the yoghurt in the slow cooker after frying up the leeks. Cook it on low for 8 hours or on high for 5 hours. At the end of the time, follow the rest of the instructions! It could also be adapted for the Instant Pot or pressure cooker.
Tip 3: You can add pork, ham, chicken, or shrimp into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wished.

Nutrition

Calories: 220kcal | Carbohydrates: 35g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Fiber: 4g | Sugar: 5g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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