Creamy Potato Leek Soup

This creamy potato leek soup is topped with a garlic scallion oil to amplify the flavors. All cooked in one pot without the need for any cream!

Key Ingredients and Substitutions

Oil: I used extra virgin olive oil, but to make this soup even richer, consider using some of your favorite vegan butter to use instead. Leeks: If you don’t have leeks available, but still want to make a similar soup consider using large shallots and the whites of 2-3 thinly sliced scallions. Onion: I used a yellow onion, but if you want to swap the onion out you can use shallots. Scallions: If you don’t wish to use this in the garlic scallion oil, try this with a handful of chives instead. Potatoes: I used baby yukon gold potatoes, but you can also use regular Yukon Gold potatoes or red potatoes if you are in a pinch. Avoid using russet potatoes as they lack flavor, and steer clear of waxy potatoes since they maintain their shape too firmly—both qualities would negatively affect the soup’s texture and taste. White Beans: I used canned cannellini beans for convenience, but if you happen to love prepping fresh cooked beans for the week, they would make this soup even better. Fresh Herbs: I used thyme, sage, and parsley. If not a fan of sage, leave it out or swap with rosemary. Spices: I used ground coriander, bay leaves, and red pepper flakes. Feel free to adjust the amount used based on your preference. Vegetable Broth: A good quality vegetable broth makes a huge difference. My favorite brands to use include Better Than Bouillon and Edwards & Son bouillon cubes. Use the appropriate amount needed according to package to reconstitute as needed. Spinach: I used spinach for this soup, but any winter greens can work here. For things like kale or swiss chard, I would recommend thinly slicing it before adding to the pot so that it can wilt faster in the soup.

How to Make Creamy Potato Leek Soup with Garlic Scallion Oil

Step 1:

Trim off both the root end and the dark, tough leafy tops of the leeks. Cut them in half lengthwise and rinse between the layers to remove any dirt and grime. Pat the leeks dry then thinly slice them. Prep the remaining ingredients as described above.

Step 2:

Heat the oil in a large dutch oven or soup pot over medium-low heat. When hot, add the leeks and onions along with a generous pinch of salt and saute for about 8 minutes or until the leeks and onions have softened and begin to brown.

Step 3:

Add in the garlic and saute for about 1 minute until fragrant then stir in the coriander and red pepper flakes, sauteing together with the onion mix for 2 minutes.

Step 4:

Pour in the potatoes, beans, broth, and thyme and give everything a big stir to combine.

Step 5:

Add the bay leaf and sprigs of sage on top then bring the soup to a boil before reducing the heat to a simmer. Give the broth a taste and add additional salt and pepper to taste if needed. Cover the pot and allow the soup to cook for 20-25 minutes or until the potatoes are fork tender.

Step 6:

While the soup is cooking, prep the scallion oil. To a bowl add the parsley, scallions, garlic, lemon zest, oil and a pinch of salt. Stir to combine then set aside.

Step 7:

Discard the sage and bay leaves from the soup pot then use an immersion blender to blend a small portion of the soup. Stir in the spinach along with the lemon zest and juice. Continue to stir until the spinach has fully wilted.

Step 8:

When ready to serve, then portion out the soup into bowls. Add a small spoonful of the scallion oil to stir into each bowl. Optional: Toast some bread and brush it with the garlic scallion mixture before serving alongside the soup and enjoy.

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Make it More Convenient

Use an immersion blender to blend your soup. This allows you to really make clean up much easier than having to run a portion of your soup through a blender. Keep it a brothy soup. Don’t feel like blending this soup at all? Feel free to enjoy as is in all it’s brothy glory or use the back of your stirring spoon to mash some of the beans and potatoes. The soup will then naturally thicken a bit as it cools. Saves you the step and clean up of using a blender. Make the scallion oil faster. Instead of mincing everything by hand, add the garlic to a mini food processor then blitz to mince it. Add the trimmed scallions, parsley, lemon zest, oil and a pinch of salt before pulsing a few times to mince up the greens to your liking.

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Make It Balanced

This soup contains all the major food groups needed for plant-based eaters. Protein from the beans, healthy starches from the potatoes, and vegetables for the leeks, onions, herbs and spinach. Want to make it more veggie packed? Use the scallion oil to rub into some shredded cabbage or brussels sprouts until softened to top your soup with.

Frequently Asked Questions About Recipes

→ Can I make this soup without blending it?

Yes! You can keep it brothy and simply mash some of the potatoes and beans with a spoon to naturally thicken the soup.

→ What can I use instead of leeks?

Large shallots or the white parts of scallions can be used as a substitute for leeks.

→ Can I freeze this soup?

Yes, it freezes well. Let it cool fully, then store in airtight containers for up to 2 months. Reheat gently on the stovetop.

→ What if I don’t have cannellini beans?

Great Northern or navy beans make good substitutes. Just ensure they are soft and creamy when blended.

→ Is there a faster way to make the scallion oil?

Yes! Use a mini food processor to blend the garlic, scallions, parsley, lemon zest, oil, and salt for quick prep.

→ How can I make the soup richer?

Use vegan butter in place of olive oil or add a spoonful of nutritional yeast for depth and extra umami.