This chunky vegan potato soup is easy to make and full of flavor! With tender potatoes, leeks, kale, and plenty of garlic, it’s sure to satisfy.
I've always been on team creamy soup, but my husband has always been on team chunky/brothy. It's this thing we have to trade-off every time we want to make soup. Sometimes it goes my way, sometimes it goes his.
But almost never does it meet in the middle.
Until now. This vegan potato soup is our compromise. It's got a base that sits right between creamy and brothy, the potatoes are simmered until they’re tender and creamy, but it's still chunky.
Basically, this is a soup everyone will love—and that’s a win!
Why You’ll Love This Vegan Potato Soup Recipe
- Hearty and cozy. This soup is exactly what you want when you crave comfort food. It's perfect for cold winter days or when you need a warm and cozy meal.
- Easy to make. All it takes is one pot and some simmering time to whip up this delicious soup. Plus, there are minimal ingredients required!
- Customizable. You can easily swap out ingredients to make this soup fit your taste preferences. Don't like kale? Use spinach instead. Want some protein? Add in some beans.
- Packed with flavor. The combination of garlic, leeks, and spices adds depth and richness to this soup.
- Great for meal prep. This vegan potato soup can be easily doubled or tripled and stored in the fridge or freezer for a quick and easy meal later on. It also reheats well!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Leeks – I find that leeks have a milder flavor than onions and they pair perfectly with potatoes. I also really like the texture they bring to the soup.
- Garlic – The recipe calls for 4 cloves which is kind of a lot, but I'm a garlic lover. If you aren't, I'd suggest doing just 2 or 3.
- Olive oil
- White potatoes – I like using white potatoes in this soup, but red or purple potatoes could also work. My favorite variety is Yukon gold!
- Italian seasoning – This is pretty much my go-to blend for everything since it's got basil, oregano, parsley, and thyme.
- Pepper flakes
- Vegetable broth – I like to use veggie broth to add just a touch more flavor, but you could swap that out with water or chicken broth if you wanted. Homemade broth would be even better!
- Nutritional yeast – A simple way for me to sneak in some creaminess to the broth while also adding flavor. I personally think this adds a lot to the soup, but if it's not your thing/you don't have it, you can skip it!
How Do You Clean and Cut Leeks?
Cut both ends off the leeks and then slice them in half, lengthwise. Clean them under cold water, making sure to wash between the layers. Leeks can get pretty dirty, so give them a good scrub. Then, thinly slice them.
How to Make Vegan Potato Soup
- Sauté the aromatics. Heat the oil in a large stock pot. Add the leeks and garlic and cook for 2 to 3 minutes, or until the leeks have softened.
- Add the next few ingredients. Stir in the potatoes, seasoning, pepper flakes, and salt. Cook for a minute or two, then pour in the broth.
- Simmer. Bring the soup to a boil, then cover and reduce to a simmer. Cook for 20 to 30 minutes, or until the potatoes are tender.
- Finish. Stir in the nutritional yeast and kale. Continue to simmer until the kale wilts. Season to taste, then ladle into bowls and serve.
Tips for Success
- Make sure the potatoes are cut to the same size. This will ensure they cook evenly and you don't end up with some mushy pieces and some undercooked pieces.
- Don't overcook the potatoes! Once they are tender, remove the soup from the heat. If you let it cook for too long, the potatoes will start to fall apart and make the soup too starchy.
- Make it a little creamier. If you want to add some more creaminess to the base, you can puree a few ladles of the cooked potatoes and broth together in a blender, then stir that back into the soup.
- Add beans. While beans aren't traditionally found in potato soup, they make a great addition for extra protein and heartiness. Simply drain and rinse a can of your favorite beans (white beans or chickpeas would work well) and stir them into the soup during the last few minutes of cooking.
- Use different greens. As mentioned earlier, you can easily swap out the kale for your favorite leafy green, like spinach or Swiss chard. If you use chard, cook the stems with the leeks instead of discarding them!
- Add more veggies. Feel free to add in some extra vegetables to make this soup even heartier. Carrots or celery would be great options.
I think potato soup can stand pretty well on its own, but since it doesn't have protein, I sometimes like to serve it as a side. Because of the potatoes, I don't honestly think it needs bread. If I wanted a protein, I might add some crispy chickpeas instead of croutons. For a lighter pairing, round out your meal with a salad like this healthy green goddess salad.
How to Store Leftovers
Transfer leftover vegan potato soup to an airtight container and store in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
Can I Freeze This Recipe?
Potato soup—and most other soups—can totally be frozen, but potatoes can have a grainy texture to them after freezing and thawing. If this is fine with you, go ahead and freeze it!
Allow the vegan potato soup to cool fully before you seal the lid and pop in the freezer. For thawing, I like to let it thaw most of the way at room temperature and then finish on the stovetop.
More Cozy Vegan Soup Recipes to try
- Detox Moroccan Lentil Soup
- Green Coconut Curry Lentil Soup
- Creamy Italian Quinoa Soup
- Curried Cauliflower & Squash Soup
- Vegan White Bean + Mushroom Soup
Vegan Potato Soup
- Cut the ends off the leeks and then cut them in half lengthwise. Wash them under the faucet and be sure you get under the layers since leeks can be pretty dirty. Finely mince the garlic.
- Heat the oil in a large stock pot. Add the leeks and garlic. Cook for 2 – 3 minutes until the leeks have softened.
- While the leeks are cooking, cube the potatoes. No need to peel them!
- Add the potatoes, seasoning, pepper flakes and salt. Cook for 1 – 2 minutes, then add the broth.
- Bring the soup to a boil, cover and reduce to a simmer. Cook for 20 – 30 minutes until the potatoes are tender.
- Stir in the nutritional yeast and kale and cook until the kale wilts. Taste and add a bit more salt or seasonings if you need.
- Serve immediately and enjoy!