Creamy Vegan Potato and Leek Soup with White Beans

A pot of potato and leek soup is a useful place to start when you want a warm vegan dinner without buying a carton of dairy-free cream. Here, white beans and gently mashed potatoes give the broth body, while soft leeks, thyme and a little lemon keep the flavor simple.

Recipe note: This source-informed recipe has not been kitchen-tested by 1 Month Vegan Challenge. Times and yield are estimates; use the tenderness and consistency cues below. The cover is an AI-generated serving illustration, not a photograph of a tested batch.

At a glance

• Serves: 4 as a light main, with bread if wanted
• Prep: about 15 minutes
• Cook: about 30–35 minutes
• Total: about 45–50 minutes
• Equipment: large soup pot with lid, colander, knife and potato masher

Ingredients

US cups and spoons are used. Metric amounts are rounded practical equivalents. Weigh the prepared leeks if possible, since their size varies considerably.

• 2 tablespoons (30 ml) olive oil
• 2 medium-large leeks, white and pale-green parts only, about 3 cups sliced (300 g after trimming)
• 3 garlic cloves, finely chopped (about 9 g)
• 1 teaspoon dried thyme (about 1 g)
• 1½ lb (680 g) yellow potatoes, scrubbed, peeled if preferred, and cut into ½-inch (1.3 cm) pieces
• 2 cans cannellini beans, 15 oz (425 g) each before draining, rinsed and drained; about 3 cups (480–500 g) drained beans
• 4 cups (960 ml) low-sodium vegan vegetable broth, plus up to 1 cup (240 ml) extra broth or water to adjust the thickness
• ¼ teaspoon fine salt (about 1.5 g), then more only as needed
• ¼ teaspoon ground black pepper (about 0.5 g)
• 1 tablespoon (15 ml) lemon juice, plus more to taste
• 2 tablespoons chopped fresh parsley (about 8 g), optional
• 4 slices vegan bread, optional, for serving

How to make it

1. Wash the leeks thoroughly. Trim off the roots and tough dark-green tops. Split the usable stalks lengthwise and rinse between the layers under running water. Slice thinly, rinse again in a colander if any grit remains, and drain. Scrub and cut the potatoes.
2. Soften, rather than brown. Warm the oil in the pot over medium-low heat. Add the leeks and cook for 8–10 minutes, stirring often, until soft and reduced in volume. If the edges catch or darken, lower the heat and add a tablespoon of water. Stir in the garlic and thyme for about 30 seconds.
3. Simmer until the potatoes yield. Add the potatoes, drained beans, 4 cups (960 ml) broth, salt and pepper. Bring to a gentle boil, then lower the heat, partly cover and simmer for 18–25 minutes. Stir occasionally. A potato piece should break easily when pressed with a fork; keep cooking if its center is firm.
4. Make it creamy without a blender. Turn off the heat. Use a potato masher directly in the pot to crush some of the potatoes and beans, leaving others whole. Stir and assess the texture. Add extra broth or water, ¼ cup (60 ml) at a time, if it feels closer to mash than soup. Return to a gentle simmer if needed to heat the added liquid.
5. Finish and serve. Stir in the lemon juice. Taste a cooled spoonful before adding more salt, pepper or lemon. Ladle into four bowls, finish with parsley if using, and offer bread alongside.

Small fixes that help

• Too thin? Mash a little more, then simmer uncovered for a few minutes, stirring so the base does not stick.
• Too thick? Add a splash of broth or water. The soup continues to thicken as it stands and chills.
• Still gritty? Leek grit does not dissolve during cooking. Careful washing before cooking is the best fix.
• Want a smoother soup? An immersion blender can be used briefly with its blade fully submerged, following its manufacturer's hot-liquid instructions. Avoid prolonged blending, which can make potatoes gluey. The masher method is the simplest option.

Vegan substitutions and budget tips

Beans: Great northern or navy beans work in the same drained amount. Use already fully cooked beans if cooking from dried; do not add dry beans directly to this short soup recipe.

Leeks: If they are expensive, use about 2 cups (300 g) chopped yellow onion instead. Cook until soft; the soup will have a stronger onion flavor. No need to buy both onions and leeks.

Potatoes: Yellow potatoes give a pleasant creamy texture. Peeled russets also work, but stick with gentle hand-mashing rather than extensive blending.

Broth and toppings: Check that broth or bouillon contains no chicken, beef or dairy ingredients. Bouillon prepared to its label directions can be cheaper than cartons; reduce added salt if it is salty. Parsley and bread are optional, so skip them rather than buying a whole extra item. Check bread for milk, eggs or honey if serving it.

Allergen needs: The base recipe uses no nuts or dairy, but packaged broth and bread may contain allergens. For a gluten-free meal, use verified gluten-free broth and bread or omit the bread. Check labels and cross-contact guidance for your needs.

Make ahead, store and reheat safely

Wash and slice the leeks up to a day ahead and refrigerate in a covered container. For the simplest meal prep, cook the complete soup, portion it and chill it promptly.

• Divide leftovers into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour when the surrounding temperature is above 90°F (32°C). Do not leave a large pot on the counter to cool completely.
• Keep the refrigerator at 40°F (4°C) or below. Eat refrigerated soup within 3–4 days, or freeze portions promptly for later.
• Freeze in suitable containers with expansion space; aim to use within 2 months for best texture. Potatoes may become slightly grainy after freezing. Thaw overnight in the refrigerator, not on the counter.
• Reheat the portion you need, adding a little water as necessary. Stir frequently, bring the soup to a boil and check that it reaches at least 165°F (74°C) throughout with a food thermometer. Reheating does not reset its refrigerated storage time.

Another simple meal for the week

If you have extra white beans and want a different texture next time, try our garlicky mushroom and white bean skillet with toast.

Recipe references and food-safety guidance

The potato, leek and white-bean combination and cooking approach were informed by The Simple Veganista and The Simple Green. This is a separately written, untested version with its own quantities and hand-mashing method. Storage guidance follows Illinois Extension and FDA safe food handling.

Cover: original AI-generated serving illustration by OpenAI for 1 Month Vegan Challenge.