This potato and leek soup without cream is the perfect comfort food for a chilly winter day. It's made with simple ingredients that you probably already have in your pantry, and it doesn't require any dairy products so it's vegan-friendly. The soup is hearty and filling and it only takes about 30 minutes to make, so you can have a delicious hot meal on the table in no time.
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This vegan potato and leek soup is a delicious and easy-to-make recipe that is perfect for a winter meal. The soup is made with potatoes, leeks, and coconut milk, and is flavored with garlic, white wine, thyme, salt, and pepper.
This soup is hearty and filling, but is also light and healthy. The coconut milk gives the soup a rich and creamy texture, without the need for cream or any other dairy products.
This soup can be easily made ahead of time, and will stay fresh in the fridge for up to 5 days. So, if you are looking for a delicious and easy to make vegan soup recipe, this potato and leek soup is perfect for you!
Why You’ll Love This Recipe
This vegan potato and leek soup is the perfect comfort food for a cold winter day. Made with creamy coconut milk and hearty potatoes, it will warm you from the inside out. Plus, it's packed with nutrients and fiber, so you can feel good about eating it. Here are four more reasons to love this soup:
- It's easy to make. All you need is a blender or food processor and a few simple ingredients.
- It's naturally vegan and gluten-free. No need to worry about special dietary restrictions here.
- It's budget-friendly. Potatoes and leeks are both inexpensive vegetables, making this soup a great option if you're on a tight budget.
- It freezes well. This soup can be made in advance and frozen for later. Simply reheat it when you're ready to eat and enjoy!
What You’ll Need To Make Potato And Leek Soup (No Cream)
Olive oil: You can use any type of oil, but olive oil has the best flavor for this soup.
Leeks: Look for leeks that are dark green and have fresh-looking leaves. Avoid leeks that are yellow or have wilted leaves.
Garlic: I like to use fresh garlic in this soup, but you can also use frozen garlic or garlic powder.
Thyme: Fresh thyme is best, but you can also use dried thyme.
White wine: You can use any type of white wine, but I like to use a dry white wine such as Sauvignon Blanc.
Vegetable broth: A flavorful broth is an important part of this recipe, so use a high-quality vegetable broth if possible. I like to use low-sodium vegetable broth so I can control the amount of salt in the soup.
Potatoes: Yukon Gold potatoes are a good choice because they have a creamy texture and mild flavor. But you can use any type of potato that you like. I used Russet potatoes for this recipe.
Bay leaves: Bay leaves add a subtle flavor to the soup, so don't skip them if you have them.
Salt and pepper: Season the soup to taste with salt and pepper.
Coconut milk: I like to use full-fat coconut milk because it gives the soup a rich and creamy texture. But you can use any type of coconut milk that you like.
Chives: Chives are a delicious garnish for this soup. You can also use green onions or parsley.
Now that you have all of your ingredients, here's an overview of the steps you'll need to take to make this soup:
Step 1: Prepare the ingredients. Wash and slice the leeks and peel and dice the potatoes. Peel and chop the garlic.
Step 2: Add the olive oil to a large dutch oven or stock pot and heat over medium heat.
Step 3: Add the leeks to the pot and cook until the leeks are soft, about 5 minutes.
Step 4: Add the garlic and cook for 1 minute until fragrant.
Step 5: Add the white wine and cook until the wine is reduced by half, about 2 minutes, then add the thyme.
Step 6: Add the vegetable broth, potatoes, bay leaves, and salt and pepper to the pot. Bring the soup to a boil.
Step 7: Reduce the heat to low and simmer the soup for 20 minutes, or until the potatoes are tender.
Step 8: Remove the bay leaves from the soup.
Step 9: Allow the soup to cool to a manageable temperature then use an immersion blender or a regular blender to blend the soup until it's smooth.
Step 10: Stir in the coconut milk. Taste the soup and add additional salt and pepper if needed.
Step 11: Garnish the soup with chives and an additional swirl of coconut milk (if desired) and enjoy!
Recipe Tips And Tricks
Here are a few tips and tricks to help you make the best potato and leek soup:
- Wash the leeks thoroughly. Leeks can be sandy, so make sure to wash them well before slicing.
- Use a high-quality vegetable broth. A flavorful broth is an important part of this recipe, so use a high-quality vegetable broth if possible.
- Be careful with the salt. Vegetable broth can be high in sodium, so taste the soup before adding additional salt. You may not need to add any additional salt if you're using a regular vegetable broth.
- Try a different type of potato. Yukon Gold potatoes are a good choice because they have a creamy texture and mild flavor. But you can use any type of potato that you like.
- Blend the soup until it's smooth. I like to use a high-speed blender to get my soup super smooth, but you can also use an immersion blender if you prefer.
Serving Suggestions And Substitutions
Here are a few ideas for serving this soup:
- Serve the soup with a slice of crusty bread.
- Top the soup with croutons, diced avocado, or a dollop of pesto.
- Add some protein to the soup by stirring in cooked chickpeas or white beans.
- If you don't like coconut milk and are ok with using dairy products, you can use heavy cream or half-and-half instead. Alternatively, you can simply omit the coconut milk and the soup will still be delicious but less creamy.
- This soup is also great with some greens stirred in. I like to add a handful of spinach or kale. But you could also use Swiss chard, collard greens, or baby kale.
- Finally, if you're not a fan of thyme, you can use another herb like rosemary or sage. Or you can simply omit the herb altogether.
How To Store Leftovers
Leftover soup will keep in the refrigerator for up to 5 days or in the freezer for 2-3 months.
To reheat the soup, simply thaw it overnight in the refrigerator (if frozen) and then heat it on the stove over low heat until warmed through.
You can also reheat this soup in the microwave, but be sure to do so in short increments as it can quickly become too hot.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better when made a day or two in advance. Simply follow the recipe instructions and then store the soup in an airtight container in the refrigerator. When you're ready to serve, simply reheat the soup on the stove over low heat until warmed through.
Q: Can I freeze this soup?
A: Yes! This soup freezes well for up to 3 months. Simply follow the recipe instructions and then store the soup in an airtight freezer-safe container. When you're ready to eat, thaw the soup overnight in the refrigerator and then heat it on the stove over low heat until warmed through.
Q: Can I make this soup in a slow cooker or Instant Pot?
A: Yes! If you're using a slow cooker, simply follow the recipe instructions but cook the soup on low for 6-8 hours or on high for 3-4 hours. If you're using an Instant Pot, cook the soup on high pressure for 15 minutes and then let the pressure release naturally for 10 minutes.
Q: Can I make this soup without coconut milk?
A: Yes! If you're not a fan of coconut milk or are simply out, you can use heavy cream, half-and-half, or simply omit the coconut milk altogether. The soup will still be delicious but it will be less creamy.
Tools And Equipment For This Recipe
Le Creuset Signature Deep Dutch Oven: This is my absolute favorite dutch oven and I use it all the time, both for soups and stews as well as for baking. It's pricey but it will last you a lifetime.
Vitamix High-Speed Blender: I love my Vitamix and use it every day. Similar to the Le Creuset dutch oven, it's pricey but it will last you forever and is so worth the investment.
Le Creuset Silicone French Trivet: This high-quality trivet is both beautiful and functional. It's perfect for protecting your bench tops from hot pots and pans and is a must-have to go with a Le Creuset dutch oven.
Potato And Leek Soup (No Cream)
- 2 tablespoon olive oil
- 4 medium leeks thinly sliced
- 4 cloves garlic minced
- ½ cup dry white wine
- 1 teaspoon thyme
- 3 pounds potatoes peeled and diced
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 14 ounce can coconut milk
- chives to garnish
- Prepare the ingredients. Wash and slice the leeks and peel and dice the potatoes. Peel and chop the garlic.
- Add the olive oil to a large dutch oven or stock pot and heat over medium heat.
- Add the leeks to the pot and cook until the leeks are soft, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Add the white wine and cook until the wine is reduced by half, about 2 minutes, then add the thyme.
- Add the vegetable broth, potatoes, bay leaves, and salt and pepper to the pot. Bring the soup to a boil.
- Reduce the heat to low and simmer the soup for 20 minutes, or until the potatoes are tender.
- Remove the bay leaves from the soup.
- Allow the soup to cool to a manageable temperature then use an immersion blender or a regular blender to blend the soup until it's smooth.
- Stir in the coconut milk. Taste the soup and add additional salt and pepper if needed.
- Garnish the soup with chives and an additional swirl of coconut milk (if desired) and enjoy!
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.