This potato leek soup recipe is creamy and comforting, but totally dairy-free! Its rich texture comes from blended potatoes and white beans.
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
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.
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.
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 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:
- Kohlrabi Slaw
- Green Bean Salad
- Wheat Berry Salad
- Pear Salad with Balsamic and Walnuts
- Caesar Salad
- Best Broccoli Salad
More Favorite Soup Recipes
If you love this potato leek soup recipe, try one of these delicious soups next:
- Cabbage Soup
- Butternut Squash Soup
- Many-Veggie Vegetable Soup
- Carrot Ginger Soup
- Best Lentil Soup
- Cauliflower Soup
- Tortellini Soup
- Or any of these 30 Best Soup Recipes!
Potato Leek Soup
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
- 1½ 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.
Can this soup be eaten chilled in the fridge?
Hi Derek, it’ll thicken in the fridge, I think this one is best warm. Here are some of our favorite cold soup recipes: https://www.loveandlemons.com/cold-soup-recipes/
I have been slightly obsessed with leeks lately so this was a perfect fit. Made it with red potatoes because that is what I had. Turned out great. Family loved it. Served with a fresh loaf of Irish Soda bread (no dried fruit or sugar version). Had to keep the Irish influence going being potato soup and all.
I’m so glad you loved the soup!
Hi. Just made this tonight for dinner. Love the beans for extra protein. Served with sourdough bread. Family loved it. I added a bit of butter- for more creaminess. Topped with sour cream and chili flakes. I’ve tried 3 of your recipes so far- and 3/3 have been great!
Yum! I loved the leek flavor of this soup. It was so savory and warming. Thank you so much. I used some celery, because I didn’t have a full 4 cups of chopped Leeks, and it all came together amazing. Also used red potatoes instead of yellow, but the color was still appetizing 🙂
I’m so glad you loved it!
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!
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!
Hi Emilia, yep, it’ll keep for 4-5 days in the fridge.
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 🙁
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.
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!
Question: Why do you add vinegar to almost all soups? Thank you
Hi Liliane, I think it adds a bright, balanced flavor, especially to soups like this that can get a little heavy.
Adding vinegar to soups and lots of other recipes is a game changer. When you taste something you’re cooking and it just seems like it’s missing an ingredient you can’t put your finger on, a splash of vinegar or other acid almost always does the trick. And usually you don’t taste the vinegar, just its effect. Food chemists can explain it—I just think it’s magic.
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?
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.
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.
I’m so glad you enjoyed it!
Can you us an immersion blender instead of a blender?
Hi Kelsey, you can, it won’t be silky smooth, but would still be delicious.
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.
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.
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!
I’m glad you enjoyed the soup!
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.
Turned out so good!
Will this work with russet potatoes?
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.
Looks good! Do you have nutritional breakdown?
This looks delicious. I am allergic to beans, do you have a suggestion on substitute ?
Thx
Hi Chai, you can leave them out and either increase the potato a bit more or decrease the broth.