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This vegan potato leek soup uses white beans instead of heavy cream to make the creamiest bowl of soup! Pair it with crusty bread or salad.

"Green" Vegan Potato Soup | potato leek soup vegan
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Can we talk dreams for a moment? Not the stories in your head last night kind (though funny enough, I dreamed I birthed triplets—meaning, please?), but those soul yearning, deep in your heart dreams that run as inner monologue in the shower or when you’re driving. And then let’s talk vegan potato leek soup, too! Keep reading for more.

Related:10 Green Food Recipes

It’s never too late to dream big

Do you have a dream, bubbling up from within? Or an urge to do something or start something but it feels nebulous, like a distant whisper? It’s uncomfortable, right? So possible in the imaginary space of your mind, yet such an uphill climb in the “real world.” But friends, let’s dream big. Because if it weren’t for dreams, where would we be? A few small things I’ve learned about dreams as of late: no dream is too big or too small. Even if your dream only affects a handful of people, it is uniquely yours. Touching just one person’s life is supremely valuable.

Alex and I have long dreamed to share the ways that learning to eat real, good food has touched our lives and inspire others about the power of food for our physical health, communities, and planet. Somehow this became A Couple Cooks. Being able to help even one person to make a healthy, satisfying dinner (like this vegan potato leek soup) is what keeps our dream going.

Another thing: it’s never too late for a dream. It’s easy to feel like we’ve been left behind, that everyone else has figured out their dreams or passions in their teens or early 20’s. I was a classical musician for much of my life  but became frustrated, quit, and felt like it was too late to find my true calling. As I began to learn to cook in my mid-20’s, my inspiration was Julia Child, a woman who didn’t find her true passion until well into her 30’s, then launching an illustrious career that lasted until her 80’s.

"Green" Vegan Potato Soup | Potato leek soup vegan

Fear and self-doubt can propel us

And while they can get in the way, fear and self-doubt can also propel us forward. Lately I’ve been reading the book The War of Art, and in it author Steven Pressfield says, “Self-doubt can be an ally. This is because it serves as an indicator of aspiration. It reflects love, love of something we dream of doing, and desire, desire to do it. If you find yourself asking yourself (and your friends), “Am I really a writer? Am I really an artist?” chances are you are.”

The more we create recipes here on A Couple Cooks, the more we find ourselves asking those questions. Even writing a post about dreams makes those questions run rampant. Yet at the same time, the more we effort toward that dream the more we find ourselves invested.

So readers, what are your dreams? What is stirring in your hearts? Big or small, we’d love to hear what’s on your mind.

Green vegan potato soup | Leeks

About this vegan potato leek soup

Lastly, this vegan potato soup recipe came out of a dream (ha!) I had of making a creamy potato leek soup into a vegan recipe. Here are a few notes about the recipe:

  • It’s got white beans for creamy body. We took my mother’s recipe for vichyssoise, traditional French potato leek soup, and gave it a makeover! Pureed white beans give the soup body instead of cream.
  • It’s naturally green! To get completely crazy, we added spinach for some extra nutrients. It turns the entire soup green, which gives it a much more vibrant color and vibe!

This vegan potato soup is warm and cozy, and it has a bit more nutrients than the traditional potato leek soup. While we do eat dairy, we love finding recipes that work for all sorts of diets, like vegetarian, vegan, and gluten-free all at once. We hope you enjoy it: let us know in the comments below!

Video: How to cut leeks

Leeks can be a bit tricky to cut! If you’re making this vegan potato leek soup, make sure to check out our video showing how to cut leeks. Here, I demonstrate how to cut leeks and clean them in our kitchen:

This vegan potato soup recipe is…

Vegan, vegetarian, plant-based, dairy-free and gluten-free.

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Vegan Leek Potato Soup (Green!)

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4.5 from 4 reviews

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 21 minutes
  • Total Time: 36 minutes
  • Yield: 4 to 6 1x


This vegan potato leek soup uses white beans instead of heavy cream to make the creamiest bowl of soup! Pair it with crusty bread or salad.


  • 3 large leeks
  • 3 tablespoons olive oil
  • 2 pounds Yukon gold potatoes
  • 15-ounce can white beans
  • 4 cups vegetable broth
  • 1 ½ cups water
  • 1 ½ teaspoons kosher salt, divided
  • 6 to 8 cups spinach
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried parsley
  • ¾ teaspoon garlic powder
  • Chives, for garnish


  1. Chop the leeks (watch the video!): Chop off the dark green stems of the leeks and the bottom root, then slice them in half lengthwise. Place each leek half cut-side down on the cutting board, then chop it into thin slices, resulting in half-moon shapes, then rinse them thoroughly in a colander. Dice the potatoes. Drain the beans.
  2. Heat the olive oil and saute leeks 4 minutes until softened, then add the potatoes and saute for 2 minutes.
  3. Add broth, water, ½ teaspoon kosher salt, and white beans. Bring to a boil, then simmer 15 minutes. In the last 2 minutes, stir in spinach, spices, and another 1 teaspoon kosher salt. Heat until the spinach is wilted. Puree in a blender or using an immersion blender. If the soup is too thick, add a few more tablespoons of water until the desired consistency is achieved (this may also be necessary when reheating). Serve garnished with chopped chives.
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

More vegan soup recipes

We love vegan soups! Here are a few more favorites:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Hillary Moon says:

    Great dish! My whole family loved it. Had it with naan. Thank you!!

    1. Sonja Overhiser says:

      So glad you enjoyed!

  2. Luke says:

    This recipe is OK. While far healthier than most potato leek soup recipes it unfortunately tastes the part – I’m really missing the creaminess that comes with all the unhealthy ingredients we skipped. Herbs & nutritional yeast helped make my batch satisfying but I’ll be trying a different recipe next time.

    1. Sonja says:

      We’re so sorry to hear this! We enjoyed the soup and it was creamy enough for our tastes, but thanks for sharing this with us! Good idea to add nutritional yeast for extra flavor.

    2. Rose says:

      I tried this recipe and since it is my first time making the soup, I didn’t miss the usual buttery or creme from restaurants. I subbed white beans to chickpeas and had homemade veggie broth. The outcome was fantastic!!! Will be making this a staple at home.

  3. Emily says:

    Do you drain the beans?

    1. Sonja says:

      Yes! Great catch. I’ve updated the recipe accordingly!

  4. Diezel says:

    Tastes pretty good but mine came out with a nasty light brown color. Not sure how to get that deep green yours has.

    1. Sonja says:

      Hmm, that is very interesting! Thank you for sharing. All we can think of is the quantity of spinach — we’ve made it many times with good results! Did you pack your cups of spinach when you measured them? Did you use the 8 cups spinach (not the lower end of 6)? If you try it again and the color is off, you can always add more spinach (assuming you have it), then heat it until it wilts and puree again. Thank you for asking and let me know if you happen to try it again!

  5. Maaliyah the Young and Black Vegan says:

    I just made this recipe today, and I kind of “mangled” with it since I didn’t have some of the ingredients around my house and I couldn’t get my mom to take me to any grocery store (I’m 13 years old turning 14 on July 29), so, I ran out of olive oil when I started cooking and used a little bit of canola oil, and I replaced the spinach with kale, but it turned out delicious. My mom tried it and she says it’s really good (she’s not vegan, nor my dad).

  6. Sasha says:

    Guys I really like what you do on your website in order to make your dreams come true. Just like you said about touching just one person, I think it is so important to make that initial goal, otherwise our dreams will fade away.

    This morning was my second day of reading The war of art book, I absolutely love the Pressfield’s theory about inner enemy blocking ourselves from living our dreams. Using his metaphor, we don’t enjoy eating bad food. It’s a Resistance distracting us from having a healthy eating habits:)

    We absolutely love traditional potato leek soup with lots of butter and cream. But you made me thinking about reducing the amount of fat in my recipe. Love the idea of replacing the cream with white beans.

  7. tatite says:

    Hey, love this! Would this recipe be freezer-friendly as well?
    Thank you!

    1. Sonja says:

      Thank you! We have not tried to freeze this, but assume that it would work well. Let us know if you give it a try!

      1. tatite says:

        Thanks for your reply! Freezing will be for another time… I ate it all :) It was very good! so unbelievably creamy! yum

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