Vegan Potato Leek Soup
Looking for a cozy, plant-based meal that’s both comforting and nourishing? This creamy vegan potato leek soup is just the thing. It’s a non-dairy twist on the classic, made with Yukon gold potatoes, sautéed leeks, and a surprising plant-based ingredient—silken tofu—for a rich, velvety texture and extra protein.
This is one of those recipes that feels like a warm hug on a cold day. It’s simple, satisfying, and entirely dairy-free—perfect for anyone craving comfort food without the heaviness. Whether you’re celebrating St. Patrick’s Day or just need a go-to weeknight dinner, this soup fits beautifully into your seasonal meal rotation.
If this is on your St. Patrick's Day menu, I recommend pairing it with Tempeh Shepherd's Pie and Warm Vegan Caesar Salad with Roasted Cabbage
Potato leek soup has long been a staple of cozy kitchens, and for good reason. The combination of soft, buttery leeks and starchy potatoes creates a naturally creamy base, even before blending. Traditional versions often call for cream or butter, but in this recipe, we lean into the magic of plant-based ingredients.
Silken tofu is the secret. Not only does it add richness and smoothness when blended, but it also bumps up the protein content—making this soup more filling and balanced as a standalone meal. If you're new to cooking with tofu in soup, trust me: you won't taste it, but you'll feel the difference in texture and staying power.
You can serve this soup on its own with crusty bread or alongside a crisp salad for a simple dinner. I also love it as a make-ahead lunch. Leftovers reheat beautifully and taste even better the next day.
This soup is naturally vegan and gluten-free, and the ingredients are budget-friendly and easy to find. It’s the kind of recipe that supports you in feeding yourself well, without stress, without diet rules, and with plenty of comfort in every spoonful.
If you’re craving more comfort in the way you feed yourself—recipes that feel good in your body and freedom from food guilt—you’re not alone. This soup is just one example of how nourishment can be simple, satisfying, and stress-free.
For more guidance, join my free 5-day Food Peace email series for reflections, practical tools, and gentle guidance to help you feel more grounded and at ease with eating.
📖 Recipe
Creamy Potato Leek Soup
Ingredients
- 2 tablespoons grapeseed oil (or oil of choice)
- 1 onion diced
- 2 leeks, diced
- 3 cloves garlic, diced
- 1 pound yukon gold potatoes, cubed (8 medium)
- 1 (16-ounce) block silken tofu
- 4 cups vegetable broth
- Salt and pepper
- Chopped fresh chives (optional)
Instructions
- Pour oil into a large stockpot over medium heat. Add onions, leeks, and garlic and cook 6 minutes, or until translucent and aromatic.
- Stir in potatoes and cook 4 minutes, or until softened. Stir in silken tofu and vegetable broth and bring to a boil. Once boiling, reduce heat to low and simmer 15 minutes, or until the potatoes are fully cooked and the flavors are melded together. Taste and add salt and pepper as needed. Turn off the heat.
- Transfer cooked soup in batches to a blender and blend on high until smooth. (Only fill the blender halfway when blending hot liquids.) Once blended, pour the soup into bowls and garnish with fresh chives and pepper if desired.
When do you add the tofu?
Hi Deanna, the tofu is added in step 2, after the potatoes are cooked 4 minutes. I previously had written "add remaining ingredients" but updated it just now so the instructions are more clear. Thanks!
I have made this soup many many times and everyone who tries it absolutely loves everything about it. Thank you so much for this recipe. I want to make this soup and freeze it to take with us on vacation. How do you suggest I thaw it? Should I let it thaw on the counter or just dump in a pot and reheat? I read on a previous comment that you said it would probably freeze well but I need may need to re-blend it.
Hi Jennifer, thanks so much for commenting. I'm so happy to hear this soup is a hit! I'd either thaw the soup overnight in your fridge, or just dump it in the pot and reheat from frozen. I've tried both methods with frozen soups in the past (but not with this recipe, specifically). Please let me know how it goes if you try it—I'd love to hear. Thank you!
I've never used grapeseed oil before. What is the benefit of using it in this recipe or others?
I like grapeseed oil because it has a high smoke point, which means it can stand up to high-temperature cooking without becoming oxidized or rancid. You can also substitute with your favorite cooking oil in this recipe (and others) if you have something else on hand. Hope that helps!
Hi, Do you think this would freeze well in individual containers? Thanks!
Hi Katie, potatoes can sometimes get chunky when they're frozen, so you may want to puree again in the blender before reserving. Thanks!
This was a very interesting soup. I think I got the wrong kind of tofu - it said soft on the package, but it looked a lot more like firm - so the soup came out a little eggy. It's still good, and next time I'll try to get a different brand of tofu.
Thanks for the feedback, Denise! The tofu I used was thinner in consistency, so maybe this is why you got the "eggy" result. I'm going to update the recipe with a note on the tofu. Thanks again for letting me know! 🙂
I tried it again with a different brand of tofu, and it turned out much better! Very creamy.
Yay! So happy to hear this! Thanks for commenting, Denise! 🙂
I just started really cooking with leeks and love them! The perfect light onion taste!
I love all things in the onion/garlic/leek family! The more the merrier! 🙂 Have a great weekend, Rebecca!