Easy Creamy Potato Leek Soup

Indulge in the satisfying comfort of easy creamy potato leek soup for big bowls of deliciousness with this no peel, 9-ingredient, gluten-free recipe. If you love hearty soups and want something you can easily make on the stovetop or the Instant Pot, you can't go wrong with a big pot of this simple, plant-based delight.

Recipe features

Few foods exude comfort more than potatoes. If you love mashed potatoes and creamy soup and want a fuss-free, one-pot recipe, then potato leek soup might be first on your list.

There are so many variations of potato soup that there are books dedicated to the subject. Today’s recipe is intentionally uncomplicated. It’s made for lazy days when you crave a creamy soup, not standing in the kitchen for hours. You want one-pot easy and perhaps a little less precision with the security that this soup will hit the mark on all fronts for the whole family.

Don’t be fooled by the simple ingredients for this potato soup recipe. We won’t be relying on heavy cream or cashew cream healthy soup with the creamiest consistency. Just let the potatoes do their work – you’ll be amazed at what happens.

Main Ingredients

Leeks – Leeks, part of the onion family (alliums), look like a giant green onion. You can use more leeks in recipes than onions because they have a mellower and sweeter flavor. I used 3 large leeks. This wasn't as much as you might think. Once they are trimmed and cooked, they will reduce. Chopped leeks can be deceptive like that. If you decide to use onions, use 1 large yellow onion. You won't get all the fiber and volume of leeks, but you can still pull off a great soup without stepping into the supermarket.

Potatoes – For skin-on soup, use thin-skinned potatoes such as Yukon gold potatoes, red potatoes, baby potatoes, or other golden potatoes. A creamy texture (with added fiber) is easily achievable. If you use russet potatoes or kinds with or those with thicker skins, peel them before dicing them.

Garlic – Use 3 plump cloves of garlic to help bring out the flavor of the leeks. Mice them, press them, or use a heaping tablespoon of prepared garlic from a jar. That's kind of a new obsession of mine, and I like it! The lazier, the better.

Nutritional yeast – Cheesy, savory, and umami flavor along with essential B vitamins, it's all in a quarter of a cup of "Nooch." If you don’t like nutritional yeast, you can add 2 teaspoons of mustard powder or even a teaspoon of dijon mustard for flavor.

Thyme – Fresh thyme sprigs tossed in and simmered add earthy flavor without the fuss. After the soup cooks, and before pureeing, just remove the stems. The leaves will have magically shed. If you use dry thyme, add 2 teaspoons. The flavor of dry herbs is more intense than fresh, so you'll want to make an adjustment down. You can always add more at the end of cooking.

Bay leaves – I add 1 dry bay leaf. If you have small leaves, add a few more. This is another item to remove before pureeing.

Vegetable broth – Use good quality vegetable broth or vegetable stock cubes. I used 6 cups, but you may end up adding more if you find the soup is too thick. You can also use vegan chicken broth or chicken stock cubes. You can find them at larger supermarkets or health food stores. Check the labels of your veggie broth or stock to ensure they are vegan and gluten-free if a free potato leek soup is what you are after.

Fresh chives – Grab a bunch of fresh chives and chop them for adding after you puree the soup. I chopped extra to serve in a small bowl at the table as a garnish. Super simple. You can also use fresh parsley if you don't have chives. The flavor is slightly different, but parsley adds a snap of green.

Pro Tips

• It's essential to start with clean leeks. This means cutting off the root ends and dark green part at the tops. Peel off the outer layer, and then cut the leeks lengthwise. Now, wash them, separating the layers if there is grit hiding inside. Then, just line them up and slice them horizontally.
• You don’t need vegan butter or even a drizzle of olive oil for scorch-free, stick-free sautéing. The technique relies on heating a large pot or Dutch oven to medium-high heat before adding any ingredients. Because the leeks are plentiful, we added ¼ a cup of vegetable broth or water to keep things moving. This keeps the leeks from browning as the aim is to soften the leeks, not to brown them.
• The key to the creamy texture of this creamy potato leek soup recipe is thoroughly cooking the potatoes. You want them nearly falling apart when pierced with a fork. Think mashed potato done.
• If you cut or peel the potatoes early, keep them in a large bowl of cold water to keep them from browning.

Beyond Basic

This is intentionally a simple recipe. Start here for a great soup experience. But perhaps you’re thinking, next time? Here are a few ideas to shake up this easy recipe.

• Add a different herb mix. Consider fresh dill or fennel for a flavor changer.
• Want more protein? Add a can of cannellini beans or other white beans. You’ll need more broth, but this is an easy way to turn this recipe into a complete protein meal.
• For a zestier flavor (and a boost of vitamin c), add lemon juice or spice it up with red pepper flakes.
• If you are keen on super creamy soup, cut back on the broth by half a cup and add non-dairy milk. You can also use a little coconut milk (stick to lite if possible), a tablespoon of coconut cream, or your own blend made with raw cashews. Heck, you can even drop in a spoonful of vegan sour cream if you are so inclined.

Common Questions

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