Adding another comforting option to my collection of vegan soup recipes — this easy Leek and Potato Soup is simple, satisfying and full of flavour. With just nine ingredients it’s quick to make, versatile, and perfect for a cozy weeknight meal or a light lunch. The soup is creamy without heavy cream, thanks to yoghurt, and finishes beautifully with fresh chives and a sprinkle of chilli flakes.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Leek and Potato Soup
- Substitutions
- Variations
- How to make Leek and Potato Soup
- Leftovers
- Recipe FAQs
- Leek and Potato Soup Recipe
Why this recipe works
This leek and potato soup is a great example of how a few good ingredients make an impressive, warming dish. Leeks provide a gentle, sweet onion flavour while white potatoes give the soup body and a smooth texture when blended. Using plain yoghurt adds creaminess without making the soup heavy, and vegetable stock keeps it vegan-friendly.
The recipe is flexible: you can bulk it up with extra vegetables, add a protein for a heartier meal, or keep it light and creamy as written. It’s an economical, homemade option that’s quick to prepare and ideal for batch cooking.
Ingredients to make Leek and Potato Soup
- Extra virgin olive oil – used to gently fry the leeks.
- Leek – gives a sweet, mild onion flavour. If you don’t have leeks, onion works as a substitute.
- White potatoes – add bulk and creaminess; no need to peel if you prefer to keep the skin on.
- Garlic cloves – deepen the savoury base of the soup.
- Vegetable stock – provides the liquid and base flavour for this vegan soup.
- Ground pepper – for a gentle peppery warmth.
- Yoghurt – plain yoghurt (dairy or plant-based) keeps the soup creamy while staying lighter than cream.
- Fresh chives – chopped to garnish and brighten the flavour.
- Chilli flakes – optional, for a finishing heat.
- Bread rolls – ideal for serving alongside the soup.
See the recipe card below for quantities and full details.
Substitutions
- Oil: Any neutral oil such as sunflower or light olive oil will work.
- Leek: A yellow or white onion is a good replacement if needed.
- Potatoes: Russet or other starchy potatoes will also give a creamy texture.
- Yoghurt: Use cream or sour cream if you’re not avoiding dairy, or stick with a plant-based yoghurt for a vegan option.
Variations
- Spicy: Stir extra chilli flakes into the soup or use a pinch of cayenne for more heat.
- Deluxe: Add cooked sausage, crispy bacon, or cheese on top for a richer version. Vegetables such as cauliflower, carrot or cabbage also pair well.
- Kid-friendly: Serve with bread or grilled cheese for a simple, kid-approved meal.
How to make Leek and Potato Soup
Step 1: Peel and quarter the potatoes, slice the leek and crush the garlic cloves.
Step 2: In a pan over medium heat, warm the olive oil and cook the sliced leek for about 10 minutes until soft and fragrant.
Step 3: Add the potatoes, garlic, vegetable stock and pepper. Simmer for about 15 minutes, or until the potatoes are tender.
Step 4: Transfer the mixture to a blender with the yoghurt and blend until smooth. For a chunkier texture, pulse to your preferred consistency.
Step 5: Return the blended soup to the pan, taste and season with salt if needed. Warm through for a few minutes and serve garnished with chopped chives and chilli flakes. Offer buttered bread rolls alongside if you like.
Hint: If you have an immersion blender you can blend the soup directly in the pot for an easier cleanup.
Leftovers
Cool the soup and store it in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or stock if the soup has thickened.
Recipe FAQs
Yes. Plain yoghurt (dairy or plant-based) gives a creamy texture without using cream, keeping the soup lighter while still rich in mouthfeel.
Adjust the seasoning to your taste: add more pepper, salt, garlic or a garnish like chives and chilli flakes. Fresh herbs such as dill also brighten the flavour.
Yes. Cool completely and freeze in airtight containers for 2–3 months. Defrost in the refrigerator overnight and reheat gently.
This soup pairs well with roasted vegetables, a fresh salad or a warm roll. It’s also great with simple sides like steamed greens or crusty bread for dipping.
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Leek and Potato Soup
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 leek
- 625 g white potatoes
- 2 garlic cloves
- 580 ml vegetable stock
- ¼ tsp ground pepper
- 100 ml plain yoghurt (plant-based or dairy)
- fresh chives to garnish
- chilli flakes to garnish
- bread rolls to serve
Instructions
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Peel and quarter the potatoes, slice the leek and crush the garlic cloves.
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In a pan on medium heat, add the olive oil and sliced leek. Cook for 10 minutes until soft.
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Add the diced potatoes, crushed garlic, vegetable stock and pepper. Simmer for 15 minutes until the potatoes are soft.
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Transfer to a blender with the yoghurt and blend until smooth. For a chunkier soup, blend less.
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Return to the pan, taste and season with salt if needed. Heat through briefly, then serve garnished with chopped chives and chilli flakes, alongside bread rolls if desired.
Notes
Substitutions & Variations: Options are listed above to adapt the soup to your preferences.
To Store: Refrigerate in an airtight container for 2–3 days. Reheat gently and add a little water or stock if the soup thickens.
To Freeze: Freeze in airtight containers for 2–3 months. Defrost overnight in the fridge and reheat until piping hot.
Tip 1: For a chunkier texture, stop blending earlier and stir through any extra yoghurt by hand.
Tip 2: For slow cooker or pressure cooker methods, add everything except the yoghurt and cook until potatoes are tender; then blend and finish with yoghurt.
Tip 3: Non-vegans can add pork, ham, chicken or shrimp; vegans can add tofu or extra vegetables for protein.