Potato Leek Soup (Vegan + 8-Ingredients)

March 4, 2019

Appetizers and Sides

By: Jasmine Briones 

A hearty, creamy and dairy-free potato leek soup that will most definitely hit the spot during these cold winter months. It’s made with just 8 simple ingredients and can be made both oil and gluten-free!

Potato leek soup vegan topped with green onions on a kitchen towel. Sweet Simple Vegan

If you have been following Chris and I for a while now, this recipe may look familiar to you. Before today, it has been live for a few years on the Conscious Chris blog. When Chris and I met, we were both blogging on separate websites (and brands), and we often collaborated with one another to put together recipes for both of our platforms. We eventually joined forces on Sweet Simple Vegan and decided to dedicate our time to this platform, but Conscious Chris still exists (if you want to check it out) and this is where that recipe is sourced from.

One of my favorite things to do as a blogger and content creator is to look back at the projects we worked on in the past and see how far we have come since then. We have grown so much as bloggers and photographers since the original shoot for this recipe, and I’m stoked to share it with you in all of it’s [new and improved] glory. Let’s get into this shall we?

Ingredients for potato leek soup vegan and diary-free

All that you need for this soup is 8 simple ingredients: potatoes, leeks, onions, garlic, green onions (scallions), fresh dill, oat (or almond) milk, and vegetable broth. Season it with salt and pepper as desired plus serve it in a regular bowl or a bread bowl.

Potato leek soup vegan topped with green onions in a bread bowl. Sweet Simple Vegan

Although serving this soup in a sourdough bread bowl is totally optional, we highly recommend you try it out! It really brings the soup to the next level, makes it a bit more filling, and who doesn’t love sourdough bread?! If you are gluten-free, there is a yummy sourdough bread from this brand that we like. Although they do not make bowls, it’s just tasty dipped in!

Sweet Simple Vegan biting into a bread bowl soup

If you’re anything like us, you will face plant into these soups and devour them in no time!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Potato leek soup vegan topped with green onions on a kitchen towel. Sweet Simple Vegan, square image

Potato Leek Soup (Vegan + 8-Ingredients)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 37 minutes
  • Yield: 4 servings


A hearty, creamy and dairy-free potato leek soup that will most definitely hit the spot during these cold winter months. It’s made with just 8 simple ingredients and can be made both oil and gluten-free!


  • 2 1/2 cups vegetable broth* (see notes)
  • 1/2 white onion, chopped
  • 2 leeks, thinly sliced (white and light green parts only)
  • 3 large Yukon gold potatoes, chopped small
  • 3 cloves garlic, minced
  • 1 cup unsweetened oat milk or almond milk
  • 1 bay leaf (optional)
  • 2 tablespoons fresh dill, finely chopped
  • 1 scallion, finely chopped
  • Salt + pepper, to taste

Serve with (optional)

  • 4 mini round sourdough bread loaves (check this brand out if gluten-free)
  • 2 tablespoons olive oil (optional)
  • Green onions, finely chopped
  • Red pepper flakes
  • Dill, finely chopped
  • Pumpkin seeds


  1. In a medium pot over medium heat, add in 2 tablespoons of vegetable broth. Once heated through, add in the leeks and onion, and sauté until softened, about 3-4 minutes.
  2. Add the potatoes and garlic and sauté for 2-3 minutes more, adding 2 more tablespoons of vegetable broth as needed to prevent burning.
  3. Add the remaining vegetable broth, oat milk, and bay leaf. Mix until uniform and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cover the pot. Cook for another 15-20 minutes, or until the potatoes are soft and cooked through.
  4. As the soup simmers, prepare the bread bowls. Preheat the oven to 350°F. Using a serrated knife, cut into the bread at an inward slope about 1/2” deep. Move around the bread loaf until you have cut a circle and remove the lid. Remove most of the bread from the bowl, leaving about 1-inch. If you are using oil, lightly oil the insides of the bowl and lid with a pastry brush, using about 1/2 tablespoon of olive oil per bowl. Transfer the bowl onto the baking sheet and pop it into the oven for 15 minutes. Remove and set aside.
  5. Take the soup off of heat and remove the bay leaf. Transfer half of the mixture into a high-speed blender and blend until smooth. Add in the remaining soup along with the dill and green onion and pulse until it reaches your desired consistency. We like ours a bit chunky. You can also use an immersion blender for this.
  6. Taste and add salt and pepper as desired.
  7. Pour the desired amount into the prepared bread bowls, add toppings of choice and dig in!


  • As the soup simmers, it will thicken. If it is too thick for your liking, simply add more vegetable broth as needed.
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Category: Soup, Entree
  • Method: Stovetop, Blender
  • Cuisine: Vegan, Gluten-free

Keywords: Potato, Leek, Soup, entree, vegan, gluten-free, oil-free, easy

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. GIULIA says:

    amazing recipe I’m going to try it this weekend, thanks for sharing!!!

  2. Katrina says:

    This soup is so delicious!!! I’ve made it about five times and plan on making it tonight for dinner! I love it!

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