Potato Leek Soup

This potato leek soup recipe is creamy and comforting, but totally dairy-free! Its rich texture comes from blended potatoes and white beans.

Potato leek soup

Even though yesterday was the first day of spring (!!!!), I still wanted to share this potato leek soup recipe with you today. It might seem wintry, but if you ask me, it’s actually perfect for early spring. At least in Chicago, we’ll have a few more snaps of cool weather (it snows every year on Jack’s April birthday), but on those chilly, gray spring nights, this cozy potato leek soup will warm us up!

This recipe is also a great way to showcase spring leeks, as they add sweet, oniony depth of flavor to the creamy and comforting soup. Lemon juice gives it a nice bright finish, and a drizzle of olive oil takes it over the top. Pass the crusty bread, and enjoy!

Potato leek soup recipe ingredients

Potato Leek Soup Recipe Ingredients

Classic potato leek soup is often made with heavy cream and butter, but you won’t find them in this potato leek soup recipe. In fact, it’s entirely vegan. Blended potatoes and white beans give it a wonderfully creamy texture on their own – no dairy required! Here’s what else you’ll need to make it:

  • Leeks, of course! They fill the soup with sweet, oniony flavor. Check out this post for a quick tutorial on how to clean and cut the leeks.
  • Garlic – For sharp depth of flavor.
  • Extra-virgin olive oil – It gives the soup a delicious richness.
  • Lemon juice and white wine vinegar – For brightness.
  • Dijon mustard – It adds savory, tangy depth of flavor.
  • Vegetable broth – A soup essential. 🙂
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Broth, leeks, and potatoes in a pot

How to Make Potato Leek Soup

This potato leek soup recipe is super simple to make! Here’s how it goes:

First, sauté the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the leeks until they soften. Then, add the garlic, and cook for 2 minutes more, or until it’s fragrant. Stir in the white wine vinegar, and cook for 30 seconds.

Next, simmer. Add the broth, potatoes, and white beans to the pot. Bring the broth to a boil, reduce the heat, and simmer for 30 minutes, or until the potatoes are tender.

Pureed soup in a blender

Then, blend! Allow the soup to cool slightly before transferring it to a blender with a little more olive oil, the lemon juice, and Dijon mustard. Blend until smooth. If you prefer, you could use an immersion blender for this step.

Finally, season to taste. Try a spoonful of the soup and add more salt, pepper, lemon, or Dijon mustard, as desired.

That’s it!

Potato and leek soup

Potato Leek Soup Serving Suggestions

When you’re ready to eat, ladle the soup into bowls. If desired, top each one with a sprinkle of chopped parsley, pine nuts, and red pepper flakes. I also like to add a drizzle of olive oil on top for extra richness.

Jack and I often enjoy this potato and leek soup on its own, with good crusty bread, homemade focaccia, or dinner rolls on the side. If you’re craving a larger meal, I recommend pairing it with a salad. These salad recipes would all be great choices:

Potato leek soup recipe

More Favorite Soup Recipes

If you love this potato leek soup recipe, try one of these delicious soups next:

Potato Leek Soup

rate this recipe:
4.88 from 24 votes
Prep Time: 20 mins
Cook Time: 40 mins
Serves 6 to 8
This creamy potato leek soup is one of our favorite healthy comfort foods! Serve it with crusty bread for a simple, delicious meal. Vegan and gluten-free.

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cups chopped leeks, white and light green parts (about 3 large leeks)
  • 3/4 teaspoon sea salt
  • 4 garlic cloves, chopped
  • 1 tablespoon white wine vinegar
  • 4 cups vegetable broth
  • 1 pound Yukon gold potatoes, about 3, chopped
  • cups cooked white beans, drained and rinsed
  • ½ tablespoon fresh lemon juice
  • ½ teaspoon Dijon mustard
  • Freshly ground black pepper
  • Chopped pine nuts and parsley for garnish, optional
  • Pinch of red pepper flakes, optional

Instructions

  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.
  • Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
  • Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.

25 comments

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Rate this recipe (after making it)




  1. Gwen
    01.18.2022

    5 stars
    Thanks for the recipe! I used my immersion blender. This came out great! Nothing I would change. And I loved the suggestion of topping with pine nuts. Delicious!

  2. Emilia
    01.11.2022

    Hello! I am hoping to try this soup this week for meal prepping but don’t know how well it keeps in the fridge (2-4 days). Thanks!

    • Jeanine Donofrio
      01.12.2022

      Hi Emilia, yep, it’ll keep for 4-5 days in the fridge.

  3. Molly
    12.19.2021

    2 stars
    Highly recommend an immersion blender. Mine came out sooooo gummy because I didn’t know until after the fact not to over blend in my Vitamix. The flavors are amazing but the texture of mine turned out awful. Such a bummer and a waste 🙁

  4. Karen Lipsey
    12.02.2021

    Can I make the vegan potato leek & artichoke chowder from your cookbook, but substitute the white beans from this recipe for the cashews. If so, what quantity of beans? The recipes appear similar but I can’t tell if the beans would not work well the the other flavors in the chowder.

    • Jeanine Donofrio
      12.02.2021

      Hi Karen, I think that would work just fine. It’s hard to say exactly without trying but here’s how I would change the recipe in the book for a similar effect:

      – use 1 pound potatoes instead of 1 1/2 pounds
      – use 1 can white beans in place of the cashews ( 1 1/2 cups, drained and rinsed)

      Follow the instructions as they are in the book… If the soup is too thick, add more broth. If it’s not flavorful enough, increase the seasonings.

      Hope that helps!

  5. Liliane
    11.27.2021

    Question: Why do you add vinegar to almost all soups? Thank you

    • Jeanine Donofrio
      11.27.2021

      Hi Liliane, I think it adds a bright, balanced flavor, especially to soups like this that can get a little heavy.

  6. Cindy
    11.09.2021

    I am making a few varieties of soup for friends this weekend and also trying to showcase veggies from this week’s farm share. This looks like it will be perfect!
    Can I make this the day ahead?
    And can I freeze the leftovers?

    • Jeanine Donofrio
      11.09.2021

      Hi Cindy, yep, you can make it ahead. If it gets thick in the fridge, I sometimes stir in a little water after reheating. It doesn’t freeze all that well – the texture doesn’t stay as smooth.

  7. Kate
    11.02.2021

    5 stars
    Lovely in-season fall soup! I used yellow potatoes instead of Yukon gold and the soup came out a little thick but delicious.

    I also used some chicken bone broth instead of vegetable broth to give it some deeper umami flavor and added nutrients.

    Overall, its a great light and bright potato soup is perfect for a fall evening.

    • Jeanine Donofrio
      11.03.2021

      I’m so glad you enjoyed it!

  8. Kelsey
    10.09.2021

    Can you us an immersion blender instead of a blender?

    • Jeanine Donofrio
      10.09.2021

      Hi Kelsey, you can, it won’t be silky smooth, but would still be delicious.

  9. Autumn
    09.23.2021

    5 stars
    I had 5 small leeks I needed to use up from our farm share…. This soup was great. I did add a large chopped carrot because I needed to use everything up. Will make again.

  10. Autumn Knox
    09.23.2021

    5 stars
    I had 5 small leeks I needed to use up from our farm share…. This soup was great. I did add a large chopped carrot because I needed to use everything up. Will make again.

  11. C. Lake
    06.09.2021

    5 stars
    I followed the recipe and was rewarded with a thick and rich soup. I wish it would have came out a bit thinner but nothing a splash of broth couldn’t fix. It paired so well with a radicchio salad with a lemon vinaigrette. Yum and thank you!

    • Jeanine Donofrio
      06.10.2021

      I’m glad you enjoyed the soup!

  12. Lily
    03.27.2021

    5 stars
    We omitted the beans because some people in the house are not fans but even without them this was delicious! perfectly potato-y without being too heavy.

  13. Francesca
    03.26.2021

    5 stars
    Turned out so good!

  14. Lana
    03.23.2021

    Will this work with russet potatoes?

    • Jeanine Donofrio
      03.23.2021

      Hi Lana, it should – it might change the thickness of the soup – if it’s too thick at the end just add a bit of water until.

  15. Sherry de Rappard
    03.21.2021

    Looks good! Do you have nutritional breakdown?

  16. Chai Khera
    03.21.2021

    This looks delicious. I am allergic to beans, do you have a suggestion on substitute ?

    Thx

    • Jeanine Donofrio
      03.21.2021

      Hi Chai, you can leave them out and either increase the potato a bit more or decrease the broth.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.