Vegan Kale, Potato, and Leek Soup Recipe

If you’re searching for a comforting, hearty dish that’s bursting with flavor and nourishing greens, you’re going to adore this Vegan Kale, Potato, and Leek Soup Recipe. It’s a warm hug in a bowl, combining soft, tender potatoes, earthy leeks, and vibrant kale all swirled into a creamy, dreamy broth made silky with coconut milk. This soup strikes the perfect balance between cozy and fresh, making it a go-to on chilly nights or whenever you crave wholesome, plant-powered goodness. Plus, it’s surprisingly simple to make, yet so full of flavor, it easily becomes a household favorite.

Ingredients You’ll Need

Gathering the right ingredients is the first step to creating this soul-satisfying soup. Each component plays an important role, whether it’s imparting delicate sweetness, earthiness, creaminess, or just that perfect touch of seasoning that wakes up the whole dish.

• Leeks (white and light green parts only, ~320g, roughly chopped): These bring a gentle oniony sweetness that forms a fragrant base for the soup.
• Garlic (3 cloves, minced): Adds a warm, savory depth that gently lingers in the background.
• Potatoes (3 pounds, peeled and chopped): Your source of creamy texture and hearty comfort, making the soup filling and smooth when blended.
• Baby kale (1 cup, roughly chopped): For that vibrant green pop and a nutritious boost packed with fiber and vitamins.
• Dried thyme (1 tsp) or fresh thyme (3 sprigs): Infuses the soup with herby, earthy notes that complement the veggies beautifully.
• Dried rosemary (1 tsp): Adds a piney, aromatic layer to enhance the savory profile.
• Salt (1 tsp): Essential to bring out all the natural flavors and balance the soup perfectly.
• Paprika (½ tsp): Introduces a subtle smokiness and mild warmth without overpowering.
• Cracked pepper (to taste): For that kick and a bit of punch to keep things lively.
• Vegan butter (2 tbsp): Helps soften the leeks and garlic while adding a luscious mouthfeel.
• Vegetable broth (6 cups): The savory liquid that turns everything into a harmonious, comforting soup.
• Bay leaves (2): Bring a subtle depth and an almost floral herbal undertone that rounds out the broth.
• Coconut milk (14 ounces): Creates the creamy, dairy-free richness that makes this soup extra comforting; feel free to swap for oat, almond, soy, or cashew cream if preferred.
• Optional toppings like chopped green onions, chives, and croutons: These add freshness, color, and delightful texture contrasts at serving time.
• Optional red pepper flakes: To sprinkle over for some heat if you love a bit of spice.

How to Make Vegan Kale, Potato, and Leek Soup Recipe

Step 1: Sauté the Vegetables

Start by melting your vegan butter in a large pot over medium heat. Toss in the chopped leeks with a pinch of salt to coax out their natural sweetness. Slowly sauté them until they turn soft and translucent, about 10 minutes, which tempers their sharpness beautifully. Then add the minced garlic and stir it in for a minute until that wonderful fragrance fills your kitchen, signaling the beginning of magic.

Step 2: Add the Spices

Sprinkle in the dried thyme, rosemary, paprika, and salt. Let everything mingle over the heat for about a minute — this quick step releases the herbs’ essential oils, boosting the dish’s aromatic qualities and layering flavors that make this Vegan Kale, Potato, and Leek Soup Recipe truly memorable.

Step 3: Cook the Potatoes

Now it’s time to add the chopped potatoes, vegetable broth, and bay leaves to the pot. Bring the mixture to a good rolling boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 15 to 20 minutes or until the potatoes become tender and yield easily to a fork. This slow simmer melds flavors while softening the potatoes, which will soon become the silky heart of the soup.

Step 4: Blend the Soup

Once the potatoes are perfectly tender, carefully remove the bay leaves and any fresh thyme sprigs used. Using an immersion blender right in the pot, whiz the soup until it is velvety and smooth. If you don’t have an immersion blender, blend the soup in batches using a traditional blender. This step is where the creamy texture of this Vegan Kale, Potato, and Leek Soup Recipe truly shines.

Step 5: Add Kale and Coconut Milk

Stir in the chopped kale and creamy coconut milk to the blended soup. The kale wilts gently in the warm broth, adding color, texture, and nutrition without overpowering the delicate flavors. Finish with cracked pepper to taste and let everything heat through on low for a few minutes. This moment unites all elements into a harmonious bowl of cozy goodness.

Step 6: Serve and Garnish

Ladle your soup into bowls and get creative with toppings like chopped green onions, fresh chives, croutons for crunch, and a sprinkle of red pepper flakes if you like a hint of spice. Each bite will be a delightful combination of creamy, savory, and fresh notes that celebrate every ingredient’s role in this Vegan Kale, Potato, and Leek Soup Recipe.

How to Serve Vegan Kale, Potato, and Leek Soup Recipe

Garnishes

The right garnishes elevate your soup from lovely to unforgettable. Fresh chopped green onions or chives add a burst of color and gentle sharpness, while crunchy croutons introduce a satisfying texture contrast that your spoon will thank you for. If you’re feeling adventurous, a pinch of red pepper flakes adds just the right amount of heat to awaken your taste buds.

Side Dishes

This soup pairs wonderfully with warm, crusty bread to soak up every last drop, or a fresh green salad for a light yet complementary bite. For a heartier meal, plant-based grilled cheese sandwiches or roasted vegetables make excellent side companions, balancing softness and crunch alongside the soup’s creamy body.

Creative Ways to Present

Serve this soup in rustic bowls for that cozy, homemade vibe or clear glass mugs for a fun, modern twist. Try layering toppings in different sections of the bowl so everyone can customize their bite. You can even drizzle a little extra coconut milk or vegan pesto swirl atop for added visual appeal — making this Vegan Kale, Potato, and Leek Soup Recipe as joyful to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover soup to airtight containers and keep in the refrigerator for up to 4 days. This soup actually tastes better the next day as the flavors continue to deepen and harmonize, so leftovers make a lovely lunch or dinner option.

Freezing

This Vegan Kale, Potato, and Leek Soup Recipe freezes beautifully. Portion it into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 3 months. When you want a quick, nourishing meal, just thaw in the fridge overnight and reheat gently.

Reheating

Reheat on the stovetop over low to medium heat, stirring occasionally to prevent sticking and ensuring the soup warms evenly. If the soup thickens after refrigeration or freezing, simply add a splash of vegetable broth or water while reheating to bring back that lovely creamy consistency.

FAQs

Can I substitute the kale with another leafy green?

Absolutely! While kale offers a great texture and flavor, you can swap it for spinach, Swiss chard, or collard greens. Just add them towards the end of cooking to avoid over-wilting and preserve their vibrant color and nutrients.

Is coconut milk necessary or can I use another milk alternative?

Coconut milk gives this soup a rich creaminess and subtle sweetness, but you can replace it with oat milk, almond milk, soy milk, or cashew cream if you prefer. Just choose an unsweetened and unflavored option to keep the soup savory.

How can I make this soup spicier?

To add more heat, stir in extra red pepper flakes, a dash of cayenne pepper while cooking the spices, or a splash of hot sauce before serving. Remember to add gradually and taste as you go so the spiciness doesn’t overpower the delicate balance of flavors.

What can I use instead of vegan butter?

If you don’t have vegan butter, olive oil or coconut oil work nicely for sautéing the leeks and garlic. They’ll lend a slightly different flavor but still build a delicious aromatic foundation for your soup.

Is this soup suitable for meal prepping?

Definitely! This soup reheats well and can be portioned out for easy grab-and-go meals throughout the week. Its thick, creamy texture holds up beautifully in the fridge or freezer without separating or losing flavor.

Final Thoughts

This Vegan Kale, Potato, and Leek Soup Recipe has become a cherished staple in my kitchen, and I hope it’ll earn a spot in yours too. Its blend of nourishing veggies, silky texture, and comforting warmth make it a real crowd-pleaser, easy enough to whip up after a busy day but special enough for sharing with friends and family. Give it a try, tweak it to your taste, and enjoy every cozy, delicious spoonful!

Vegan Kale, Potato, and Leek Soup Recipe

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4.1 from 40 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This hearty and comforting Vegan Kale, Potato, and Leek Soup is a creamy, flavorful dish perfect for any season. Made with sautéed leeks, tender potatoes, fresh kale, aromatic herbs, and creamy coconut milk, it’s a delightful plant-based meal that’s both nourishing and satisfying. This soup is easy to prepare in under 40 minutes and serves 8, making it an ideal choice for family dinners or meal prep.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 4 leeks, white and light green parts only, roughly chopped (~320 grams)
• 3 cloves garlic, minced
• 3 pounds potatoes, peeled and roughly chopped into small pieces
• 1 cup baby kale, washed and roughly chopped (~50–60 grams)
• 1 teaspoon dried thyme or 3 sprigs fresh thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon paprika
• Cracked pepper, to taste
• Optional: red pepper flakes for serving
• 2 bay leaves

Liquids and Fats

• 2 tablespoons vegan butter
• 6 cups vegetable broth
• 14 ounces coconut milk (or 1 ½ cups oat, almond, soy, coconut cream, or cashew cream alternative)

Toppings

• Chopped green onions
• Chives
• Croutons

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Instructions

1. Sauté the Vegetables: In a large pot, heat the vegan butter over medium heat. Add the sliced leeks and a pinch of salt, sautéing them until they become soft and translucent, about 10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the Spices: Incorporate the dried thyme (or fresh thyme sprigs), rosemary, paprika, and salt into the pot. Sauté everything together for about one minute until the herbs release their aroma and infuse the mixture with flavor.
3. Cook the Potatoes: Add the peeled and chopped potatoes along with the vegetable broth and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15 to 20 minutes, until the potatoes are tender and easily pierced with a fork.
4. Blend the Soup: Remove the bay leaves and any fresh thyme sprigs if you used those. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
5. Add Kale and Milk: Stir in the coconut milk, chopped kale, and cracked pepper. Adjust the seasoning to your taste. Warm the soup over low heat for a few minutes until the kale wilts and the soup is heated through.
6. Serve: Ladle the soup into bowls and garnish with optional toppings such as chopped green onions, red pepper flakes, additional cracked pepper, and/or croutons for a delightful texture and additional flavor.

Notes

• You can substitute the coconut milk with any other plant-based milk or cream such as oat, almond, soy, or cashew cream depending on your preference.
• If you prefer a chunkier soup, blend only part of the soup and leave some potato pieces whole.
• Adjust the seasoning at the end to suit your taste, adding more salt or spice as needed.
• For added protein, consider topping with roasted chickpeas or cooked lentils.
• Store leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, Western