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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