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Vegan Leek Potato Soup (Green!)

  • 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 1/2 cups water
  • 1 ½ teaspoons kosher salt, divided
  • 6 to 8 cups spinach
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 3/4 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

Keywords: vegan potato leek soup, vegan potato soup, vegan soup recipe