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    Home - Recipes - Soup

    Potato Leek Soup

    May 1, 2019 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 12 Comments

    1611 shares
    Jump to Recipe

    Sauteed leeks are blended with potato, broth and herbs in this vegan version of the classic French potato leek soup.  It's a comforting soup that is both flavourful and subtle perfect for chilly days.

    A bowl of potato leek soup topped with chives.

    It's supposed to be spring here, but it is still kind of cold and the weather has been constantly damp and rainy it seems.  I thought I would be sharing fresh summer salads by now but instead, I keep reaching for comfort foods like this potato leek soup.

    I make this soup a lot, mainly because my daughter loves it so much but also because when the food supply is running low I always seem to have these ingredients on hand.  This soup also does well in the freezer so it's great for using up the rest of that bunch of leeks you bought for something special but only used one of.

    I don't use cream in this soup because I like to keep it dairy free, but I also don't find that it needs it - I really love the flavour of the potatoes, leeks and other aromotics along with the spices just as they are in this soup.

    You're going to love this soup because

    • it's made from pantry ingredients
    • it's freezer friendly
    • it's full of leek and potato flavour
    • it's vegan and Whole30 compliant

    How to make potato leek soup

    Start with prepping your leeks and potatoes.

    Leeks are usually fairly dirty when you buy them.  It doesn't look like it from the outside, but somehow dirt manages to get trapped in between all the layers of it so you're going to want to give them a good rinsing.

    Leeks with the top and bottom trimmed off.

    I trim off the bottom of the leek and chop of the top green part (this part is tough and can't be eaten) and then I slice them in half lengthwise before running them through water to rinse out any dirt.

    Rinsing leeks under running water.

    When the leeks have been thoroughly cleaned slice them into thin crescents.

    Heat a soup pot to medium-low heat, add some oil, the sliced leeks, the diced celery, diced onion and the crushed garlic and then season everything with salt and pepper. Let the vegetable saute for about 5 minutes while stirring occasionally to make sure they don't burn.

    Add the potatoes, vegetable stock, herbs de Provence and bay leafs to the pot and bring it to a boil before turning the heat to low and allowing the soup to simmer for 15 minutes before giving it a good blender with an immersion blender or high speed blender.

    A bowl of potato leek soup on a table next to a napkin and spoon.

    Tips for potato leek soup

    • take care to wash your leeks thoroughly - sometimes they are really gritty!
    • This soup makes 8 servings - it will keep well in the fridge for 5 days stored in an airtight container and it also freezes well
    • If you want a more classic version of potato leek soup (and dairy free is not a concern) add 1 cup of heavy cream to it before you blend it

    Dietary Considerations and Accommodations

    This recipe for potato leek soup is suitable for the following diets:

    • vegan and vegetarian
    • Whole30
    • gluten free, dairy free, and allergy friendly

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    More recipes you’ll love!

    If you like this potato leek soup, you might want to check out some of our other comforting soup recipes:

    • Vegetarian miso ramen
    • Moroccan red lentil soup
    • Roasted broccoli soup

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    A close up view of a bowl of potato leek soup with a spoon next to it.
    Print Recipe
    4.58 from 7 votes

    Potato Leek Soup

    Comforting potato leek soup - vegan and gluten free
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Soup
    Cuisine: French
    Diet: Vegan
    Servings: 8
    Calories: 159kcal
    Author: Courtney
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    Ingredients:

    • 2 Tablespoon olive oil
    • 4 leeks - whites only
    • 4 cups finely diced yellow potatoes (½ inch cubes) - peeled
    • 2 ribs celery - finely diced
    • 1 onion - finely diced
    • 8 cups vegetable stock
    • 2 teaspoon herbs de Provence
    • 2 bay leaves
    • salt and pepper to taste

    Instructions

    • Cut and rinse the leeks, then slice them into crescents
    • Add the olive oil to a soup pot, and heat over a medium low heat. Add the leeks along with the diced celery and onion then season them with salt and pepper.
    • Saute for a few minutes until the vegetables soften without letting them brown.
    • Add the stock, potatoes, herbs de Provence and bay leaves to the pot, season with salt and pepper and then bring it all to a boil.
    • Reduce the heat to low and simmer for 15 mins, or until the potatoes have softened then blend the soup using an immersion or high speed blender.

    Notes

    Cut and rinse the leeks, then slice them into crescents Add the olive oil to a soup pot, and heat over a medium-low heat. Add the leeks along with the diced celery and onion then season them with salt and pepper. Saute for a few minutes until the vegetables soften without letting them brown. Add the stock, potatoes, herbs de Provence and bay leaves to the pot and then bring it all to a boil. Reduce the heat to low and simmer for 15 mins, or until the potatoes have softened then blend the soup using an immersion or high speed blender. Prep Notes

    Nutrition

    Calories: 159kcalCarbohydrates: 29gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 964mgPotassium: 570mgFiber: 4gSugar: 5gVitamin A: 1301IUVitamin C: 27mgCalcium: 51mgIron: 2mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
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    Comments

    1. rebecca says

      August 14, 2019 at 2:24 pm

      this looks delicious! I wish the weather where I'm at was like yours, it's way too hot for soup right now!

      Reply
      • Courtney says

        August 14, 2019 at 5:20 pm

        Thank you! It's still hot here (which I am very much enjoying) but I''m looking forward to soup season as well 🙂

        Reply
    2. Denise says

      August 14, 2019 at 3:16 pm

      This looks really flavorful and delicious! I love that its easy, and freezer friendly! I challenge myself to cook ahead and freeze sometimes.

      Reply
      • Courtney says

        August 14, 2019 at 5:19 pm

        Thank you! I do the same, especially with soups. I love having some in the freezer for when I just don't want to cook.

        Reply
    3. Dawn says

      August 14, 2019 at 3:22 pm

      This looks so easy and delicious. We love comfort soups in the Fall and Winter months, can’t wait to make this once the weather cools down here.

      Reply
      • Courtney says

        August 14, 2019 at 5:18 pm

        Thanks so much Dawn! As much as I am loving this summer weather, I'm also looking forward to comforting fall soups 🙂

        Reply
    4. Alina | Cooking Journey Blog says

      August 14, 2019 at 3:39 pm

      This is perfect for fall! Do you make your own herbes de Provence?

      Reply
      • Courtney says

        August 14, 2019 at 5:17 pm

        So perfect for fall! I actually don't but I probably should!

        Reply
    5. Jocelyn (Grandbaby Cakes) says

      August 14, 2019 at 3:48 pm

      This is just pure comfort.

      Reply
      • Courtney says

        August 14, 2019 at 5:16 pm

        Agreed!!!

        Reply
    6. Anne says

      May 30, 2020 at 5:45 pm

      Well Courtney

      It’s a beautiful week that’s being forecast. They said 60-70 F. Perfect weather for soup! A little cheese platter and pate.

      Thank you for the recipe

      Anne

      Reply
      • Courtney says

        June 02, 2020 at 6:13 pm

        Great weather for soup! Sounds like a lovely meal. You're very welcome, and I hope you enjoyed the soup.

        Reply

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