A creamy and protein packed take on this traditional and well-loved soup. This vegan potato leek soup is an easy to prepare dish featuring the nutrition and creaminess of white beans. Serve with fresh parsley, a handful of spinach or chopped kale and freshly cracked black pepper.
Leek Potato Soup: A Classic Recipe
This classic soup recipe originates from Wales, and is traditionally made with potatoes, leeks, chicken broth and heavy cream. There is another variation called Vichyssoise which is a cold leek potato soup invented in 1917 America and named after the French town, Vichy.
This version is made creamy without the use of dairy, and is made flavorful with vegetable stock and nutritional yeast.
Why you will love my version
There is a lot to love about this vegan potato leek soup recipe. In a nutshell, this recipe is:
- High in plant-based protein
- High in fiber
- Full of flavour
- Hearty, cozy and comforting
- Easy to make
This recipe also contains iron, calcium, vitamin A, vitamin C and potassium with roughly 229 calories per serving.
Vegan Leek Potato Soup
This is a simple recipe made with ingredients you likely have in your pantry. Vegan potato leek soup also comes together with little fuss, which I always love. This recipe is a high protein take on this traditional and well-loved soup with the addition of white beans.
My preference is to also in a handful of fresh parsley, spinach, or chopped kale from the garden to help me feel as though I'm more health conscious than I may or may not be at the moment!
Leeks: Abundant and Flavorful
Leeks are a hardy winter vegetable grown year round. These tasty alliums are mild in flavour compared to onions, and are widely available at local markets or grocers, especially throughout the fall and winter months. In my own garden, I grow leeks starting in early February when I pull the very last one from the year prior.
Of course, everyone loves leeks with potatoes (right?). Their flavours together remind me of many homemade lunches with my dad; a hot bowl of leek and potato soup with a slice of German rye bread is such a nourishing meal on a cold day.
White Beans for Creaminess
The addition of white beans (Cannellini beans) makes this soup extra creamy and adds a boost of plant-based protein. White bean also contain lots of fiber and load of other healthful nutrients. They blend into this soup seamlessly.
What you will need
The ingredient list if fairly simple, however, you may or may not have nutritional yeast on hand; this is the most exotic ingredient, however it is readily available at most grocery stores.
- olive oil
- small white onion
- yukon gold or nugget potatoes
- low sodium vegetable broth (gluten-free, if necessary)
- cooked cannellini beans
- nutritional yeast
- Sea salt & pepper to taste
- Fresh chopped parsley or spinach for serving
How to make this recipe
This recipe comes together in one pot. To get a creamy texture, I use an immersion blender. All in all it takes roughly 50 minutes to make this recipe. Details on the instructions are below, however, here is a quick synopsis.
First, prep the vegetables, then add the onion, leeks and garlic to a large pot with some heated oil. The leeks, onion and garlic need to cook for about 5 minutes. The potatoes go in next, along with the white beans and vegetable stock. Then the soup simmers for 25-30 minutes or until the potatoes are soft.
Next, the nutritional yeast goes in, along with salt and pepper. Then,the soup is lightly blended with an immersion blender to the desired consistency. It is ready to serve with fresh bread and topped with whatever green veg you may like.
Tips to make this recipe perfect
- Leeks are grown in somewhat gritty well draining soil. As such, it's a good idea to wash the leeks in a sieve after chopping them to make sure all the grit is removed.
- When prepping the leeks, you want to use only the white and light green parts; the darker green leaves are woody and not appetizing. Compost the leaves!
- Make sure you scrub the potatoes well to remove any dirt or grit.
- Nutritional yeast is optional, but it really makes this recipe super flavorful.
- Puree the soup to your desired consistency; silky smooth, or slightly chunky.
- Serve this recipe with any of the following garnishes: fresh chopped kale, spinach, parsley, dill, gluten-free croutons, or fresh cracked pepper.
This recipe will last in the fridge covered for 2-3 days. Moreover, I have also frozen it in a freezer-safe container for up to three months; just make sure it is cool before storing it. To serve it from frozen, defrost it in the fridge and reheat on the stove until heated through.
More Recipes Like This
If you love my creamy vegan potato leek soup, you may also enjoy these recipes:
Winter vegetable soup with chickpeas and wild rice
Creamy Vegan Sweet potato and red lentil soup
Moroccan-Style Chickpea & Cauliflower Soup [vegan + gluten-free]
You can also serve this recipe is a good slice of bread. Some of my favorite bread recipes can be found below!
No Knead Maple Oat Spelt Bread
No Knead Garlic Fougasse Bread
Don't forget to tag me on social media and leave me a comment below if you've made this recipe. I love hearing from you!
Creamy Vegan Potato Leek Soup with White Beans
A creamy and protein packed take on this traditional and well-loved soup. This vegan leek potato soup is an easy to prepare dish featuring the nutrition of white beans. Serve with fresh parsley, a handful of spinach or chopped kale and freshly cracked black pepper.
- 2 tablespoon olive oil
- 1 small white onion chopped
- 2 medium leeks finely sliced and washed (~1 ½ cups)
- 2 garlic cloves minced
- 450 g Yukon gold or nugget potatoes washed and cubed
- 5 ½ cups low sodium vegetable broth gluten free (if necessary)
- 1 ½ cups cooked cannellini beans
- ¼ cup nutritional yeast
- sea salt & pepper to taste
- fresh chopped parsley or spinach for garnish
Wash the potatoes and leeks well (see notes) to remove any grit and dirt. Set aside.
In a medium pot, heat the olive oil. Add the chopped onion, leek and garlic and cook over medium heat until the onion starts to turn translucent and the leeks are wilted (about 5-8 minutes). Add in the diced potatoes, cannellini beans and vegetable stock and stir to combine. Bring to a boil, then reduce heat to simmer for 25-30 minutes or until the potatoes are soft and fully cooked.
Stir in the nutritional yeast. With an immersion blender, blend until the soup is fairly smooth. Season with salt and pepper to taste. Serve with chopped parsley, spinach or kale and a slice of hearty rye bread.
Leeks are grown in somewhat gritty well draining soil. As such, it's a good idea to wash the leeks in a sieve after chopping them to make sure all the grit is removed.
When prepping the leeks, you want to use only the white and light green parts; the darker green leaves are to woody and not appetizing. Compost the tops!
Make sure you also scrub the potatoes well to remove any dirt or grit.
Hi! Do you think I can make this soup withour nutritional yeas? If not, is there any other vegan substitut for it? Thanks!
Heidi Richter says
Hi Katja! You can certainly omit the nutritional yeast, the recipe will work just as well. It’s primarily added for the slight flavour and nutrition it lends 🙂 Let me know how you like the recipe!
I made this and it was delicious. I did give four stars because I did tweak it - I did double the beans, which I prefer so it has more bean and less potato taste. We are not fans of nutritional yeast so I left that out. A local restaurant serves this soup and tops it with an olive puree. So I just took olive tapenade, added a bit of olive oil, pureed in the blender and topped each bowl with it.
Heidi Richter says
Thank you for the feedback, Kelly! That olive puree sounds divine and I'd love to try that as well!
Kayleigh Anne says
Not only is this recipe beautiful to look at, image wise, this recipe itself is SO GOOD. Wow! Love how you used white beans instead of coconut milk or dairy to make this soup so thick and creamy. Absolutely brilliant!
Heidi Richter says
So happy to hear you like the recipe, Kayleigh!
Hilary S says
WOW! I have never used nutritional yeast in a recipe before, but this was SO GOOD. Creamy, savory, just so delicious. Thank you!
Heidi Richter says
Ah so happy you love it, Hilary!
Donna Karpe says
Great work! Thank you for sharing this recipe; it tastes delicious!
Heidi Richter says
So glad you liked it!