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Potato Leek Soup

An easy and delicious vegan adaptation of the classic French potato leek soup
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: French
Keyword: comfort, creamy, easy, french, leek, potato, quick, simple, soup


  • 2 tablespoons olive oil (use water or veg broth if oil free)
  • 3 leeks (green and white parts), washed
  • 4 medium potatoes (any variety will do, I prefer russets), washed
  • 5 cups vegetable broth or water
  • salt and pepper to taste
  • leafy greens such as kale, swiss chard, or collards (optional)


  • Slice the leeks finely, about 1/8th of an inch.
  • Cut the potatoes into a 1-inch dice.
  • Heat the olive oil in a large soup pot over medium heat for 30 seconds.
  • Add the leeks and stir until to cover with the oil. Let cook for about 5 minutes, or until soft.
  • Add the potatoes and the vegetable broth, and bring to a boil.
  • Simmer for about 12-15 minutes, or until the potato pieces are fully cooked.
  • Turn off the heat (if using leafy greens, stir them in now), then let cool for 5 minutes.
  • Taste the soup and add salt and pepper as you desire.
  • Using an immersion (stick) blender, blend as much or as little of the soup as you like.
  • Serve hot and enjoy!