Creamy Vegan Potato Leek Soup

This satisfying, creamy vegan soup gets healthy, fat-free flavor from savory leeks and smoky paprika.  Gluten-free and grain-free, this is pure comfort food based on a classic French recipe.  Make a big batch in your Slow Cooker for easy weeknight meals. 

EASY         Servings: 6     Ready In: 30 minutes

 Creamy Vegan Potato Leek Soup  - Healthy, Gluten-Free, Oil-Free, Plant-Based, Dairy-Free, Comfort Food, Vicchysoisse, Vegan

Creamy Vegan Potato Leek Soup  - Healthy, Gluten-Free, Oil-Free, Plant-Based, Dairy-Free, Comfort Food, Vicchysoisse, Vegan


2 large leeks
2 tsp. smoked paprika
1 tsp. dried thyme
2 medium russet potatoes
4 cloves garlic, minced
1 bay leaf
4 cups vegetable stock
2 cups water
Salt and pepper, to taste
2 tbsp. fresh chives, for garnish

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Gather ingredients

To clean the leeks: Cut off the green ends and the roots of the leek. Halve and then thinly slice leek. Rinse leek under running water to remove any grit.

To make the soup: Place sliced leek in a large pot with the smoked paprika and thyme. Cover and cook over medium-high heat until leeks soften and paprika is aromatic, about 5-7 minutes. 
Meanwhile, peel potatoes and cut into large chunks. When paprika turns darker, it should be done toasting. You'll smell it! 
Add potatoes, garlic, vegetable stock, water, and bay leaf to the pot. Cover, bring to a boil, then reduce to a simmer. Cook until potatoes are completely tender, about 10-15 minutes, depending on how big your potato chunks were. 

To finish the soup: Remove bay leaves.  Puree with an immersion blender or in a standing blender. Don't use a food processor or you'll get gummy soup. Taste to adjust seasoning.  Adjust thickness with water or vegetable stock.

Garnish with fresh chives and serve.

Chef's Tips: This soup is a cinch to make in your Slow Cooker.  Simply throw everything in and set on low for 8-10 hours.  Then, puree before serving.  Russet Potatoes are one of the most budget-friendly foods out there, so make a big batch of this when they're on sale.

Yield: 10 cups

Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (about 1 3/4 cups).

Amount Per Serving
Calories 80.63
Calories From Fat (3%) 2.05
% Daily Value
Total Fat 0.24g <1%
Saturated Fat 0.05g <1%
Cholesterol 0mg 0%
Sodium 398.34mg 17%
Potassium 437.44mg 12%
Total Carbohydrates 17.63g 6%
Fiber 2.62g 10%
Sugar 2.65g
Protein 2.02g 4%
Calcium 8mg <1%
Iron 28.7mg 159%
Vitamin A 682.07IU 14%
Vitamin C 0mg 0%

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