ceramic bowl of vegan potato leek soup garnished with olive oil and thyme with a golden spoon

Velvety Vegan Potato Leek Soup

For my next “Kinda Garten” installment, I bring you: vegan potato leek soup! This is a plant-based version of the Barefoot Contessa’s roasted potato and leek soup. This recipe has a few surprising twists that really elevate it from the expected classic. Here’s why I love it:

  • It makes the house smell amazing while the potatoes and leeks roast in the oven
  • White wine and arugula add delicious acidity and pepperiness
  • Parmesan and sour cream (plant-based, obvs!) make the soup so rich and creamy

So let’s get right into it.

Key Ingredients For This Soup

The obvious stars of the dish are in the name, but there are a few sneaky ingredients in this that take it to the next level.

Potatoes: Use waxy potatoes, like Yukon Gold, not something fluffy like a russet. this will ensure the soup is silky smooth and not grainy. Plus, you don’t need to peel them.

Leeks: WASH YOUR LEEKS. This is a non-negotiable. Sand and grit gets trapped between the folds. Chop off the root end and the dark green tops. Slice your leeks in half the long way. separate the layers, and soak in a large bowl of water to thoroughly clean.

Arugula: I know — fresh arugula in a soup? Go with it. When you add it to the roasting pan during the last few minutes, it wilts and gives the soup a lovely peppery flavor and added nutrients.

White wine: Use a dry wine like chardonnay, pinot grigio, or sauvignon blanc. If that isn’t your thing, you can substitute more broth (below).

Broth: Vegetable broth is fine, but if you can find vegan chicken stock, that will contribute a much richer, more umami flavor. Edward and Sons brand sells vegan chicken bouillon cubes and Imagine brand sells vegan chicken broth in a carton.

Vegan sour cream: You can also use unsweetened, unflavored vegan yogurt or even vegan cream cheese. If you use cream cheese, add a squeeze of lemon.

Vegan parmesan: I prefer to buy the wedge and freshly grate it over the soup so that it gently melts in.

How to Make Vegan Potato Leek Soup

This soup is split into two main steps: roasting and blending.

Preheat the oven to 400 degrees.

Prep your vegetables and spread them out on a baking tray. Drizzle with olive oil, salt, and pepper.

Roast for 45 minutes until nicely browned.

Add the arugula and white wine and roast for a few more minutes.

Blend everything along with some vegan chicken stock (or vegetable stock) and blend until smooth.

Transfer to a pot and bring to a boil. Remove from heat and stir in the sour cream.

Serve hot with vegan parmesan and fresh herbs like dill, parsley, and chives.

Tip For Success:

Add the vegan sour cream in with the heat off and stir to warm everything through. If you boil the sour cream, the soup will curdle. (You may notice this starting to happen in the header image! We learn some lessons as we go.)

ceramic bowl of vegan potato leek soup garnished with olive oil and thyme with a golden spoon

Vegan Potato Leek Soup

The obvious stars of the dish are in the name, but there are a few sneaky ingredients in this that take it to the next level. This hearty soup starts with a roasting pan and finishes with parmesan. How bad can that be?
Prep 15 minutes
Cook 45 minutes
Course Soup
Servings 6


  • 2 lb Yukon Gold potatoes (1 inch diced)
  • 4 cups leeks (cleaned and chopped)
  • 1/4 cup extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 3 cups baby arugula
  • 1/2 cup dry white wine
  • 7 cups vegan chicken broth (or substitute vegetable broth)
  • 8 oz vegan sour cream
  • vegan parmesan (for serving)
  • fresh dill, chives, and/or parsley (for serving)


  • Preheat the oven to 400 degrees F.
  • Toss the leeks and potatoes with olive oil, salt, and pepper. Transfer to a baking tray. Use two trays if needed so that everything fits in one layer.
  • Roast for about 45 minutes, until the potatoes are starting to brown.
  • Add the arugula and white wine, scraping up any brown bits on the pan, and roast for another 2-3 minutes.
  • Transfer half the contents of the roasting pan to a blender and add half the broth. Transfer to a pot and repeat with the remaining half. Alternatively, you can transfer the vegetables and broth directly to the pot and use a handheld immersion blender. Blend until smooth with a few chunks (do not overblend).
  • Bring to a boil and then remove from the heat. Stir in the vegan sour cream. Taste for seasoning, adding more salt if desired (depending on the saltiness of your broth).
  • Serve hot, garnished with the parmesan and fresh herbs.


Gummy potato leek soup is the result of potatoes that have been overly-processed. Potatoes contain loads of natural starches, and when you overblend them, they release these starches to create a slimy, unpleasant texture. To avoid this, blend just until smooth and then stop.

Most likely, your potato leek soup tastes bland because you haven’t added enough salt throughout the cooking process. Potatoes LOVE salt at every opportunity. Season them before roasting to really bring out their flavor. If you season only at the end, your soup will just taste salty — not flavorful.

Your leek and potato soup may turn brown if your potatoes have oxidized. This happens when cut potatoes are exposed to air for too long. To prevent this, submerge your potatoes in water immediately after cutting them. Not to worry — this doesn’t affect the flavor or texture of the final soup. It’s purely a cosmetic issue. If you’re bothered, try swirling in some plant-based cream and garnish with lots of herbs to bring back some vibrancy to the dish.

Another reason your soup may have turned brown is if you accidentally scorched the potatoes on the bottom of your pot. Make sure to stir the soup frequently and keep the heat off high to prevent this.

Did you try this potato leek soup?

let me know in the comments, and don’t forget to rate the recipe!

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