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How Do You Make a Simple Chunky Vegan Potato Leek Soup?
You make chunky vegan potato leek soup by sautéing leeks, onions, and carrots until softened, then adding diced potatoes and vegetable broth and simmering for 20–30 minutes until the potatoes are tender. The whole recipe takes about 40 minutes and requires just one pot. It’s hearty, naturally creamy from the starchy potatoes, and easy to customize with whatever vegetables and herbs you have on hand.
This is the kind of weeknight soup that earns a permanent spot in the rotation — simple enough for a Tuesday, satisfying enough to feel like a real meal. Serve it alongside a Hummus Wrap or Vegan Grilled Cheese for a complete dinner.
Why You’ll Love This Recipe
- One pot, minimal cleanup — Everything happens in a single large pot from start to finish.
- Ready in about 40 minutes — Weeknight-friendly without any complicated technique.
- Naturally thick and hearty — The starchy potatoes create a rich, satisfying broth without any cream or thickeners.
- Endlessly customizable — Swap vegetables, change the herbs, or bulk it up with frozen peas or broccoli depending on what you have.
- Great for meal prep — Stores well in the fridge for 3 days and freezes beautifully for up to 3 months.
Key Ingredients
- Potatoes. Any white or yellow variety works well. Baby potatoes are especially convenient — they’re easy to cube without much prep. (Sub: any waxy or all-purpose potato variety.)
- Leeks. When cooked, leeks develop a mild, sweet onion-like flavor that pairs beautifully with potatoes. If you’re new to working with them, check out our guide on how to cut leeks. (Sub: additional onion if leeks aren’t available.)
- Vegetable broth. Use homemade vegetable stock or a quality store-bought version. The broth is the backbone of the soup’s flavor, so choose one you enjoy on its own.
- Carrots. Add natural sweetness and color. Totally optional — see the FAQ below for easy swaps.
Instructions
- Warm oil in a large pot over medium heat.
- Add the leeks, onions, and carrots to the pot.
- Cook for 5–7 minutes, until the onions are somewhat tender.
- Add the garlic, parsley, salt, pepper, and paprika.
- Mix well and cook for 1 minute.
- While the vegetables cook, peel the potatoes if desired.
- Dice the potatoes into roughly 1½-inch cubes.
- Add the potatoes and vegetable broth to the pot.
- Bring the mixture to a boil.
- Reduce heat and simmer for 20–30 minutes, until the broth has reduced slightly and the potatoes are easily pierced with a fork.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle into bowls and top with chopped chives, fresh parsley, or croutons.
Recipe Tips, Variations, and Substitutions
- Replace onions with more leeks. If you have extra leeks or no onion on hand, chopped leeks substitute perfectly in equal measure.
- Experiment with herbs. Try thyme, oregano, or rosemary in place of parsley, or combine a few different herbs for a more complex flavor.
- Add celery. Two chopped stalks of celery added with the other aromatics bring extra savory depth and texture.
- Top with vegan bacon. A handful of vegan coconut bacon adds a satisfying smoky crunch to every bowl.
Serving Suggestions & Storage
Serving: This soup is excellent with crusty bread for dipping, a Hummus Wrap on the side, or a Vegan Grilled Cheese for a classic soup-and-sandwich pairing. For toppings, chopped fresh chives, parsley, or homemade croutons all work well.
Storage: Store leftover soup in the refrigerator in an airtight container and eat within 3 days. For longer storage, freeze in an airtight container for up to 3 months. Reheat on the stovetop over medium heat, adding a splash of vegetable broth if needed to loosen the consistency.
Try These Other Potato Recipes
- Vegan Mashed Potatoes & Mushroom Gravy — A comfort food classic, perfect for holidays and hearty weeknights.
- Vegan Potato Gnocchi — Surprisingly simple to make with just three ingredients.
- Tofu Scramble with Roasted Potatoes — A satisfying plant-based breakfast that starts the day right.
Frequently Asked Questions
Can you store leftover potato leek soup?
Yes — store cooled soup in an airtight container in the refrigerator for up to 3 days. The flavor actually deepens overnight as the ingredients continue to meld. Reheat on the stovetop over medium heat, stirring occasionally, and add a splash of vegetable broth if the soup has thickened more than you’d like after refrigeration.
Can you freeze potato leek soup?
Yes — this soup freezes well for up to 3 months in an airtight, freezer-safe container. Allow it to cool completely before freezing, and leave a little headspace in the container to allow for expansion. Thaw overnight in the refrigerator and reheat on the stovetop. The potato texture may soften slightly after freezing, but the flavor holds up beautifully.
Can you make this soup without carrots?
Absolutely. The carrots add a touch of sweetness and color but aren’t essential to the soup’s structure or flavor. Simply omit them and add more potatoes, leeks, or two stalks of chopped celery instead. All three work well as natural substitutes that maintain the soup’s chunky, hearty character.
What other vegetables can you add to potato leek soup?
This soup is very forgiving about additions. Frozen peas stirred in during the last few minutes of cooking add color and a pop of sweetness. Frozen broccoli or spinach both work well and bulk the soup up considerably. Corn, zucchini, or white beans are also excellent options if you want extra protein or a different texture in each spoonful.
Did you make this recipe? Tag @CleanGreenSimple or use #CleanGreenSimple to share your creation!
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