Cozy, creamy, and jam-packed with nourishing ingredients—this Potato & Leek Soup combines the gentle sweetness of softened leeks, tender gold potatoes, and velvety cannellini beans for a bowl of pure comfort.
With bright hints from fresh herbs and a final drizzle of lemony, garlicky oil, you’ll have a plant-based meal that feels both rustic and elegant at the same time.
Plus, it’s all made with fuss-free, everyday items. Let’s dig in!
Why You’ll Love This Soup
1. Luxurious yet wholesome
Don’t be fooled by the rich taste and creamy texture—there’s no dairy in sight. A quick blend of white beans and potatoes provides a silky body that makes every spoonful feel indulgent, while still delivering plant-based protein, fiber, and antioxidants.
2. Simple ingredients, big flavors
Even though this is a one-pot wonder, each component works its magic. Buttery-sweet leeks pair with mild gold potatoes, and fresh herbs layer on tons of cozy, savory notes.
A dash of lemon in the finishing oil ties everything together with just the right amount of brightness.
3. Fantastic for meal prep
Cook up a batch on Sunday, and enjoy hearty lunches or speedy weeknight dinners through the week—this soup reheats beautifully.
It also freezes well, which is perfect if you like having grab-and-go meals at the ready.
4. Adaptable and versatile
Not a spinach fan? No problem—just leave it out or swap in kale. Missing one of the herbs? Use what you have.
The beauty of this recipe lies in how easily you can customize it to suit your pantry or personal preferences.
Essential Ingredients
- Leeks: Slow-cooked leeks infuse a delicate, almost buttery flavor. Be sure to wash them thoroughly, as they often hide grit between layers.
- Gold Potatoes: Yukon golds are ideal for a naturally creamy, slightly sweet taste. They’re the “just right” potato for soups, balancing starchiness and waxiness.
- Cannellini Beans: Creamy white beans transform the soup into a more complete meal, all while adding velvety texture when blended.
- Herb Bundle (“Bouquet Garni”): A bundle of thyme, sage (or rosemary), and bay leaves deepens the savory undertones. Tie them together so you can remove them easily before blending.
- Baby Spinach (Optional): A handful of greens for extra nutrients. They wilt quickly and seamlessly into the soup.
- Herb Oil: Parsley, dill (or more parsley if you don’t have dill), lemon zest, fresh garlic, salt, and quality olive oil come together in a simple topping that adds a burst of flavor and a beautiful finish.
(Tip: If you’d like to skip the greens altogether for a purely creamy soup, simply leave out the spinach.)
Step-by-Step Game Plan
- Prep the Leeks
- Cut off the roots and discard the toughest dark green portions. Thinly slice what’s left, then place in a bowl of cold water. Swish them around to dislodge any dirt, scoop them out, and pat them dry.
- Tie Your Herbs
- Bundle fresh sage (or rosemary), thyme, and bay leaves with kitchen twine. This cluster makes removing them a breeze later on.
- Sauté the Leeks
- Warm olive oil in a Dutch oven or soup pot over medium-high heat. Toss in sliced leeks with a pinch of salt. Cook until they soften and begin to brown, about 7-9 minutes. Stir occasionally to prevent burning.
- Add Garlic and Spice
- Stir in minced garlic and a sprinkle of chili flakes or Aleppo pepper (if you enjoy some heat). Cook for another minute, adding a splash of broth if anything sticks.
- Build Your Soup Base
- Pour in vegetable broth and drop in your herb bundle. Season with salt and pepper, then add diced gold potatoes and cannellini beans. Bring it all to a gentle boil, reduce to a simmer, and cover. Let it bubble away for 20-25 minutes until the potatoes turn fork-tender.
- Blend Half for Creaminess
- Fish out the herb bundle and discard. Scoop about half the soup into a stand blender, blending until smooth. Return this creamy mixture to the pot. Alternatively, you can use an immersion blender in the pot, blending just part of the soup so you keep some texture.
- Finish with Spinach
- Stir in chopped baby spinach (if using). Simmer for 2 minutes until the greens wilt and become silky.
- Herby Oil Magic
- In a small jar or bowl, combine finely chopped parsley, dill, lemon zest, grated garlic, flaky salt, and a swirl of olive oil. Taste and adjust with more salt or lemon as needed. This topping may just be your new favorite way to dress up soups and roasted veggies alike!
- Serve & Enjoy
- Ladle the soup into bowls and drizzle each with a spoonful of that lemony herb oil. Grab a spoon and savor the creaminess, the herby goodness, and the cozy vibes.
(Pro Tip: If you like a hint of tang, squeeze fresh lemon juice right into the soup before serving.)
Handy Tips & Tricks
- Wash Leeks Thoroughly
Grit loves to hide in between leek layers. Submerge those slices in water and swish well, then lift them out so any debris sinks to the bottom of the bowl. - Use Good-Quality Broth
A richly flavored broth can really make this dish shine. Brands like Imagine Organic or a “no-chicken” style concentrate (such as Better than Bouillon) work wonders. - Customize Your Herb Oil
Mix it up based on what you have: if dill is missing, extra parsley (or a little fresh basil) does the job. Don’t skip the lemon zest if you can help it—it’s the spark that brightens everything. - Get Creative with Veggies
Have carrots or a fennel bulb on hand? Sauté them with the leeks. Prefer kale to spinach? Toss it in, giving it a few extra minutes to soften. - Meal Prep and Storage
- Fridge: Keeps well in a sealed container for up to 5 days.
- Freezer: Perfect for stocking up. Freeze in individual portions for up to 3 months.
- Reheating: Warm gently on the stove or in the microwave. The soup may thicken, so a splash of broth or water helps reach the perfect consistency.
Variations to Explore
- Onion Swap: If you don’t have leeks, use 2 sweet onions or 6 large shallots. The vibe changes slightly, but it’s still delicious.
- Extra Greens: Bump the spinach to a full bag (about 5 ounces). You’ll add more nutrients—and might need a pinch more salt.
- No Spinach at All: Enjoy the soup in a fully creamy style by omitting the greens.
- Bean Love: If cannellini beans aren’t in your pantry, try large white beans or navy beans instead.
- Feel Like More Herbs?: Rosemary in place of sage? A sprig of fresh oregano for extra pop? Go for it!
Recipe FAQs
Q: Is this soup gluten-free?
Yes, it’s naturally gluten-free as long as your vegetable broth is gluten-free certified.
Q: Can I make it without blending?
You could skip blending entirely, but you’ll lose some creaminess. Consider mashing a few potatoes with a wooden spoon to add a thicker texture.
Q: How long does the herb oil last?
Stored in a sealed container, it’ll keep in the fridge for around a week. The oil may solidify; just let it come to room temperature to liquify again.
Q: Can I use dried herbs?
Fresh herbs really take this soup to another level, especially in the herb oil. If you must use dried herbs in the soup, just be sure to adjust the amounts (dried herbs are more concentrated). For the oil, fresh is best.
Creamy Vegan Potato & Leek Soup
name: Creamy Vegan Potato & Leek Soup
description: A hearty, velvety soup brimming with the sweetness of leeks, tender gold potatoes, and creamy cannellini beans. Topped off with a lemon-herb oil for extra flavor.
ratingValue: 4.9
ratingCount: 21
recipeYield: 4 servings
prepTime: PT20M
cookTime: PT35M
totalTime: PT55M
recipeCategory: Dinner, Soup
recipeCuisine: French-Inspired
diet: Gluten Free, Vegan
Ingredients
- 3 large leeks (white and light green parts only, thoroughly cleaned and sliced)
- 2 bay leaves
- 2 sprigs fresh sage (or rosemary)
- 10-12 sprigs fresh thyme
- 2 tablespoons extra virgin olive oil (plus more for the herb oil)
- Kosher salt and freshly cracked black pepper
- 12 ounces (340g) Yukon gold potatoes, peeled and diced (about 3 medium)
- 6 cloves garlic, finely chopped
- 1 teaspoon Aleppo pepper (optional; or ¼ to ½ teaspoon red pepper flakes)
- 4 cups (960 mL) vegetable broth (good-quality)
- 2 cans (15 oz / 425g each) cannellini beans, rinsed and drained
- 3 ounces (85g) baby spinach, chopped (optional)
Herby Oil
- 1 cup (14g) fresh parsley leaves
- 1 handful (8g) fresh dill (or more parsley)
- Zest of 2 medium lemons (plus extra lemon juice to taste)
- 1 clove garlic, grated or minced
- ½ teaspoon flaky sea salt
- ¼ cup (56g) extra virgin olive oil
Instructions
- Prep the Leeks
Trim away roots and the tough, dark green tops. Thinly slice the leeks, then submerge in a bowl of cold water. Agitate to remove dirt, scoop them out, and pat dry. - Create Herb Bundle
Tie bay leaves, sage (or rosemary), and thyme sprigs with kitchen twine. - Sauté Leeks
Warm 2 tablespoons olive oil in a soup pot or Dutch oven over medium-high. Stir in leeks with a pinch of salt. Cook 7-9 minutes, until soft and starting to brown. - Add Garlic & Spice
Stir in chopped garlic and Aleppo pepper (or chili flakes). Cook 1-2 minutes, stirring often. - Build the Soup
Pour in broth and add the herb bundle. Season with ½ teaspoon kosher salt, plus pepper. Stir in potatoes and cannellini beans. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes, until potatoes are tender. - Blend Half
Remove the herb bundle and discard. Transfer about half the soup to a stand blender (or use an immersion blender in the pot) and blend until smooth. Return blended soup to the pot for a thick, creamy consistency. - Add Spinach
Stir in baby spinach (if using), simmering 2 minutes until wilted and silky. - Herby Oil
Finely chop parsley and dill. In a small bowl or jar, combine herbs, lemon zest, grated garlic, and flaky salt. Stir in ¼ cup olive oil. Taste and add more salt or lemon zest if needed. - Serve
Ladle soup into bowls. Drizzle generously with herby oil, and if you like, finish with a squeeze of fresh lemon juice. Enjoy!
Notes
- Cleaning Leeks: Submerge sliced leeks in water; dirt will sink as you lift them out.
- Immersion Blender: If you prefer a one-pot approach, blend half the soup in the pot. Keep some unblended for texture.
- Storage: Soup lasts about 5 days in the fridge or up to 3 months in the freezer. The herb oil stays fresh for about a week (refrigeration causes oil to solidify, so let it sit at room temp before serving).
Nutrition Information (per Serving)
- Calories: 471
- Carbohydrates: 65g
- Protein: 16g
- Fat: 18g (3g saturated, 2g polyunsaturated, 13g monounsaturated)
- Sodium: 1657mg
- Potassium: 1323mg
- Fiber: 13g
- Sugar: 5g
- Vitamin A: 3930IU
- Vitamin C: 37mg
- Calcium: 226mg
- Iron: 8mg
(Nutritional data is approximate. Varies with product brands and exact measurements.)
Ready to Cozy Up?
Between the natural sweetness of leeks, the depth of good broth, the creaminess from beans, and the brightness of fresh herb oil, this potato soup is all about balanced flavors. It’s an easy one-pot meal that feels like a warm hug on a chilly day—and it also happens to be good for you. Enjoy every spoonful!