Bright, herby leeks meet tender new potatoes and a lemony herby oil for a bowl that feels light, creamy, and perfectly spring-y — without any dairy. If you want a weeknight dinner that tastes gentle but grown-up, this is it.
I make this Vegan Light Creamy Leek & New Potato Soup when I want comfort without heaviness. The leeks give a sweet onion-y base, the potatoes add body, cannellini beans bring silk and plant-protein, and that herby lemon oil finishes each spoonful with a lively pop. Want the recipe, equipment list, calorie info, and my best tips? Let’s go — I’ll walk you through it like I’m standing at your kitchen counter with you.
Quick recipe Info
- Serves: 4
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
- Course: Dinner / Soup (French-inspired vibes)
- Diet: 100% Vegan, Gluten-free
- Estimated calories per serving: ~470 kcal (approx.) — see notes below for details and assumptions.
Why you’ll love this soup
- Light but satisfying. The potatoes and cannellini beans create a creamy mouthfeel without cream.
- Herby and bright. The herby oil (parsley, dill, lemon zest) lifts the whole bowl.
- Easy to make ahead. The soup holds well in the fridge and reheats beautifully.
- Elegant enough for guests, simple enough for a weeknight. Win-win.
Ever wonder why leek-based soups taste French and fancy? Leeks carry a sweet, mild onion flavor that plays beautifully with herbs and lemon. That combo makes this soup feel a little chef-y without much fuss.
Ingredients
Soup
- 3 large leeks (white & light green parts only), thinly sliced
- 2 bay leaves
- 2 large sprigs fresh sage (or rosemary)
- 10–12 sprigs fresh thyme (about 7 g)
- 2 tbsp extra virgin olive oil
- Kosher salt & freshly cracked black pepper
- 12 oz (340 g) Yukon Gold potatoes, peeled and diced
- 6 cloves garlic, finely chopped
- 1 tsp Aleppo pepper (or ¼–½ tsp red pepper flakes) — optional
- 4 cups (960 ml) good-quality vegetable broth
- 2 (15 oz / 425 g) cans cannellini beans, drained and rinsed (see note on drained weight)
- 3 oz (85 g) fresh baby spinach, chopped — optional
Herby Oil
- 1 cup (14 g) flat-leaf parsley (leaves only), finely chopped
- 1 handful (8 g) fresh dill (leaves only) — or more parsley if you prefer
- Zest of 2 medium lemons (use microplane)
- 1 clove garlic, grated or minced
- ½ tsp flaky sea salt
- ¼ cup (56 g) extra virgin olive oil
Equipment you’ll need
- Dutch oven or large soup pot (at least 4–6 qt)
- Cutting board and sharp knife
- Microplane or fine grater (for lemon zest)
- Immersion blender (or countertop blender — be careful with hot liquids)
- Tongs or slotted spoon (to remove bouquet garni)
- Measuring cups & spoons
- Small jar with lid (for whisking/shaking the herby oil)
No fancy toys required. If you have an immersion blender, the one-pot route feels easiest.
Step-by-step instructions for Vegan Light Creamy Leek & New Potato Soup
1. Prep the leeks
Cut off the roots and the dark green tops of the leeks. Slice the remaining white and pale-green parts thinly, then put them in a bowl of cold water and agitate to loosen grit. Scoop the leeks out with your hands or a slotted spoon and pat dry. Dirt stays where it belongs — not in your soup.
2. Make the bouquet garni
Pile the bay leaves, sage sprigs, and thyme together and tie them with kitchen twine. If you don’t have twine, use a long parsley stem or tuck them into a small square of cheesecloth. This saves you from fishing twiggy bits out later.
3. Sauté the leeks
Heat 2 tbsp olive oil in the Dutch oven over medium-high heat until it shimmers. Add the leeks with a couple of pinches of salt and sauté 7–9 minutes until they soften and begin to brown. Stir now and then so they color evenly.
4. Add garlic, spice, and potatoes
Toss in the garlic and Aleppo pepper; cook 1–2 minutes until fragrant. Add the diced potatoes, the bouquet garni, ½ tsp kosher salt, cracked pepper to taste, and 4 cups vegetable broth. Bring to a boil.
5. Add beans and simmer
Add the rinsed cannellini beans, reduce heat to medium-low, cover, and simmer 20–25 minutes until the potatoes are tender. Stir a couple times so nothing sticks.
6. Blend for texture
Remove and discard the bouquet garni. Use an immersion blender to puree about half the soup, leaving some beans and potato chunks for texture. If you use a stand blender, transfer half the soup, blend (vent the lid with a towel), then return it to the pot. Do not blend everything — texture matters.
7. Finish with spinach & season
Stir in the chopped baby spinach, simmer 1–2 minutes until it wilts, then taste and adjust salt and pepper. Add more Aleppo or red chili if you want a little heat.
8. Make the herby oil & serve
Combine parsley, dill, lemon zest, grated garlic, flaky salt, and ¼ cup olive oil in a small jar. Shake until emulsified. Spoon the herby oil over each bowl just before serving. That bright, lemony drizzle turns this from “nice” to “wow.”
Serving suggestions & pairings
- Serve with crusty sourdough or a warm baguette for dipping.
- Add an herby salad on the side for a light spring dinner.
- Top with toasted seeds or a sprinkle of smoked paprika for visual pop.
Want to make it a full meal for guests? Put bowls in the center with bread and a simple green salad. You look fancy even if you didn’t try hard.
Storage & reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 2 months (texture may shift slightly).
- Reheat: Warm gently on the stove over low heat. Add a splash of broth if the soup thickens. Reheat slowly — fast temperature swings mess with texture.
Pro tip: Store the herby oil separately and add just before serving to keep flavors vibrant.
Still Hungry, Try It Next recipe :-
Vegan Spring Greens & Quinoa Power Bowl
Nutrition & calorie estimate
I like to give a practical calorie ballpark so you know what you’re eating. I calculated an approximate total of ~1,869 kcal for the entire pot, which breaks down to ~470 kcal per serving for 4 servings.
Assumptions used for estimate (conservative, kitchen-friendly):
- Leeks: ~240 g total
- Potatoes: 340 g
- Olive oil total: 84 g (2 tbsp in soup + ¼ cup in herby oil)
- Cannellini beans drained: ~480 g total
- Garlic & spinach: small amounts included
Those numbers give a realistic, practical estimate. If you skip the herby oil or use less oil overall, you’ll shave calories. If you serve with bread, tack that on separately.
Some Common Problem
- Too thin? Simmer uncovered for a few minutes or blend a bit more to thicken.
- Too thick? Whisk in a splash of warm vegetable broth while reheating.
- Leeks gritty? Rinse thoroughly in a bowl of cold water — grit sinks to the bottom.
- No fresh herbs? Use extra lemon zest and parsley only. It still tastes great.
Ever wondered why blending half the soup works better than fully pureeing? Leaving chunks gives mouthfeel and avoids that one-note, overly-smooth texture that can feel heavy.
Quick compare: How does this differ from other creamy vegan soups?
- Vs. potato-leek with cream: My version keeps things light by using beans for silk instead of dairy.
- Vs. butternut squash soup: This leek-potato soup feels brighter and herbier, whereas squash leans sweet and richer.
- Vs. potato & cauliflower cream: Those tend to be denser; this one stays light thanks to the herby oil and partly chunky texture.
IMO, this soup hits the sweet spot between cozy and fresh — perfect for spring.
Still Hungry, Try It Next recipe :-
Vegan Grilled Artichoke & White-Bean Flatbread
My Final thoughts
This Vegan Light Creamy Leek & New Potato Soup brings comfort without the awkward heaviness of cream. It works for a relaxed dinner for four or a polished starter when you want to impress someone with minimal effort. The herby oil? That’s the chefy trick that makes it feel special.
So, will you make it this week? I bet you’ll like it. If you do, tell me how you garnish it — I’m always stealing ideas.
Happy cooking — and may your leeks always stay dirt-free.
Vegan Light Creamy Leek & New Potato Soup — Spring Dinner Recipe
Ingredients
Equipment
Method
- Prep the leeks
- Cut off the roots and the dark green tops of the leeks. Slice the remaining white and pale-green parts thinly, then put them in a bowl of cold water and agitate to loosen grit. Scoop the leeks out with your hands or a slotted spoon and pat dry. Dirt stays where it belongs — not in your soup.
- Make the bouquet garni
- Pile the bay leaves, sage sprigs, and thyme together and tie them with kitchen twine. If you don’t have twine, use a long parsley stem or tuck them into a small square of cheesecloth. This saves you from fishing twiggy bits out later.
- Sauté the leeks
- Heat 2 tbsp olive oil in the Dutch oven over medium-high heat until it shimmers. Add the leeks with a couple of pinches of salt and sauté 7–9 minutes until they soften and begin to brown. Stir now and then so they color evenly.
- Add garlic, spice, and potatoes
- Toss in the garlic and Aleppo pepper; cook 1–2 minutes until fragrant. Add the diced potatoes, the bouquet garni, ½ tsp kosher salt, cracked pepper to taste, and 4 cups vegetable broth. Bring to a boil.
- Add beans and simmer
- Add the rinsed cannellini beans, reduce heat to medium-low, cover, and simmer 20–25 minutes until the potatoes are tender. Stir a couple times so nothing sticks.
- Blend for texture
- Remove and discard the bouquet garni. Use an immersion blender to puree about half the soup, leaving some beans and potato chunks for texture. If you use a stand blender, transfer half the soup, blend (vent the lid with a towel), then return it to the pot. Do not blend everything — texture matters.
- Finish with spinach & season
- Stir in the chopped baby spinach, simmer 1–2 minutes until it wilts, then taste and adjust salt and pepper. Add more Aleppo or red chili if you want a little heat.
- Make the herby oil & serve
- Combine parsley, dill, lemon zest, grated garlic, flaky salt, and ¼ cup olive oil in a small jar. Shake until emulsified. Spoon the herby oil over each bowl just before serving. That bright, lemony drizzle turns this from “nice” to “wow.”
Notes
Nutrition & calorie estimate
I like to give a practical calorie ballpark so you know what you’re eating. I calculated an approximate total of ~1,869 kcal for the entire pot, which breaks down to ~470 kcal per serving for 4 servings. Assumptions used for estimate (conservative, kitchen-friendly):- Leeks: ~240 g total
- Potatoes: 340 g
- Olive oil total: 84 g (2 tbsp in soup + ¼ cup in herby oil)
- Cannellini beans drained: ~480 g total
- Garlic & spinach: small amounts included
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.