• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Dainty Kitchen

  • ABOUT US
  • Recipe
    • Round-ups
  • Recipe Collections
  • Kitchen Essentials
  • Recipe
    • Appetizer
    • Breakfast
    • Dal
    • Desserts
    • Drinks
    • Fasting/ Vrat Recipes
    • Indo chinese
    • Keto
    • Kids SpecialGet collection of kids friendly foods, kids tiffin box recipes here.
    • Main Course
    • Raita
    • Rice
    • Roti/ Paratha
    • Round-ups
    • Salads
    • Side dish
    • Soups & Stews
    • Street Food
menu icon
go to homepage
  • Recipes
  • Vegan Food
  • Keto
  • Round-ups
  • Connect With Us

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Vegan Food
    • Keto
    • Round-ups
  • Connect With Us

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Vegan Food

    Potato Leek Soup (Vegan)

    Published: Jan 1, 2022 · Modified: Jan 2, 2022 by Ipsa Faujdar · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclaimer.

    Jump to Recipe Jump to Video Print Recipe

    Vegan potato leek soup - a quick soul-warming soup for spring and fall. This is rich, creamy, delicious. Can be easily made on a stovetop or instant pot. Takes less than 30 minutes.

    potato leek soup

    This soul-warming soup is one of the best for spring and winters/ fall. Leek is fresh and abundantly available these days. So why not add them to your soups and stews. This potato leek soup is totally plant-based, gluten-free, nut-free, and creamy potato soup with a sweet oniony flavor of leeks.

    What are leeks?

    Leek is similar to spring onions but they come in the larger sizes. Basically, this is a vegetable that belongs to the same family as onions (Allium genus). These are bundles of leaf sheaths but are considered stalks. The leaves are wider and harder parts and not used. The soft stalk part is used in the leek. Know more about leek here.

    Since it belongs to the same family as onions, garlic, shallots, chives, they taste like them as well but milder too. Saying that it has a strong distinct flavor that tastes mildly sweet, oniony flavor that adds depth to the soups, and stews.

    How to cut the leeks?

    Cutting leeks is important too but not very tricky. When you get it in your hands, you can surely differentiate the structure of this. remove the top hard leafy part and discard them. Now slice the soft stalk into pieces. Now clean them properly since it grows underground and may carry mud and dirt along with it.

    Stovetop vs Instant pot

    This potato leek soup is not only vegan but also is way too delicious. However, this is an easy and quick soup. Though we can make them in both ways in dutch oven/ pot on the stovetop and in the instant pot, instant pot gives a good option where you don't need to babysit and can engage in other activities and not to be careful and check if it's cooked or not. Otherwise, it is easy to make on the stovetop as well.

    In both ways it takes less than 30 minutes. With an instant pot, you may save 10 minutes more. So decide how you are going to make your soup.

    potato leek soup

    This vegan potato leek soup is

    • delicious in taste
    • easy and quick to make
    • can be made on stovetop, in the instant pot or slow cooker
    • plant-based/ vegan
    • few pantry staples - no fancy ingredients
    • great dinner for lazy winters
    • creamy and filling soup
    • nut-free, gluten-free, dairy-free

    Can I make this potato leek soup oil-free?

    You can also make this completely oil-free by skipping one step. To make this oil-free, dump all the ingredients in a pot/pan/dutch oven. or instant pot or slow cooker. Cook as instructed depending on the method. Then blend them to a puree, simmer again. Add coconut milk for a rich smooth texture.

    potato leek soup vegan

    Ingredients you will need:-

    Potatoes - any potatoes work fine with this soup.

    Leeks - Wash and clean the leeks properly. cut them into rings and then again wash them through a colander passing through the running water.

    Garlic - Fresh garlic adds a strong flavor to the soup. However, you can also substitute the fresh garlic with garlic powder.

    Seasonings - Parsley, rosemary, ground coriander, bay leaf. For a curry flavor, you can also add

    Vegetable broth - a must for soups for additional flavor. Can substitute with a broth powder mix.

    Coconut cream - or coconut milk for a creamy soup.

    Salt & pepper - broth may have the salt. check before adding any further salt to the soup

    How to make potato leek soup?

    Start the instant pot on SAUTE mode for 5 minutes. Add bay leaf, garlic and saute for 15 - 20 sec. Then add the diced leek followed by potatoes. Add the spices and broth. Deglaze the pot before closing the lid. Close the lid. SEAL the pressure valve. Cancel the SAUTE mode. Start the instant pot on PRESSURE COOK mode for 5 minutes. Once it beeps, let it be on natural pressure release for 5 minutes. Then quick release the rest. Remove the lid.

    Add coconut cream or coconut milk and blend it using a hand blender or regular blender. Garnish with fresh herbs or chives. Serve hot.

    Stovetop method -

    Heat oil in a Dutch oven or heavy bottom pan. Add garlic minced and saute for a few seconds. Add chopped leek and saute for a minute. Then add diced potatoes followed by the spices, herbs. Add vegetable broth. Simmer till potatoes are cooked well. Once cooked, remove the bay leaf and blend the rest into a puree. Add chopped fresh cilantro leaves or any herbs of choice.

    How to store and reheat?

    This vegan potato leek soup stays good up to 4 - 5 days in the refrigerator when stored properly in the air tight jar. You can also store in the freezer for up to 2 - 3 months. While freezing, freeze in portion size that you can defrost to consume and after defrosting once, you may not require to freeze further.

    potato leek soup

    Recipe

    potato leek soup

    Vegan Potato Leek Soup

    Ipsa Faujdar
    A quick soul-warming soup for spring and fall. This is rich, creamy, delicious.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Course Soup
    Cuisine American
    Servings 4

    Equipment

    • Dutch Oven
    • Spatula
    • Instant Pot

    Ingredients
      

    • 1 lb potatoes
    • 2 stalks leek
    • 1 cup vegetable broth
    • 4 garlic cloves
    • 1 bay leaf
    • 1/2 tsp parsley
    • 1/2 tsp rosemary
    • 1/4 cup coconut milk
    • salt to taste
    • 1/4 tsp black pepper
    • 1 tbsp cilantro for garnish

    Instructions
     

    • Start the instant pot on SAUTE mode for 5 minutes.
    • Add bay leaf, garlic and saute for 15 - 20 sec.
    • Then add the diced leek followed by potatoes.
    • Add the spices and broth.
    • Deglaze the pot before closing the lid.
    • Close the lid. Cancel the SAUTE mode.
    • SEAL the pressure valve.
    • Start the instant pot on PRESSURE COOK mode for 5 minutes.
    • Once it beeps, let it be on natural pressure release for 5 minutes.
    • Then quick release the rest. Remove the lid.
    • Add coconut cream or coconut milk and blend it using a hand blender or regular blender.
    • Garnish with fresh herbs or chives. Serve hot.

    Stovetop Method

    • Heat oil in a Dutch oven or heavy bottom pan.
    • Add garlic minced and saute for a few seconds.
    • Add chopped leek and saute for a minute.
    • Then add diced potatoes followed by the spices, herbs.
    • Add vegetable broth. Simmer till potatoes are cooked well.
    • Once cooked, remove the bay leaf and blend the rest into a puree.
    • Add chopped fresh cilantro leaves or any herbs of choice.

    Video

    Keyword Potato Leek Soup, Vegan Potato leek Soup, Vegan Potato Soup
    Tried this recipe?Let us know how it was!

    If you like the recipes and want to stay updated, subscribe via email. Also, I would request you to like and share my Facebook Page. Join my Facebook group for more recipes. Follow My Dainty Kitchen on Twitter, Instagram, and Pinterest.

    « Vegan Broccoli Pasta
    Air Fryer Zucchini Fries »

    Join the list

    * indicates required

    Reader Interactions

    Leave a Comment (And a 5 Star Rating) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    profile picture - about author

    Hi, I'm Ipsa! Welcome to My Dainty Kitchen. I'm the recipe developer, cook, author, and photographer of this blog. I love to cook delicious food and share recipes with my amazing readers. Thank you for stopping by. Explore more yummy recipes on the blog.

    More about me →

    Reader's Favorite

    • Air fryer Potato Wedges
    • Air Fryer Zucchini Fries
    • Air fryer Buffalo Cauliflower
    • Cabbage Stir Fry (Stir-fried Cabbage)
    • Privacy Policy
    • About Us
    • Contact Us
    • Recipe Books

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • EBook
    • Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 My Dainty Kitchen