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Creamy Potato & Celery Leek Soup

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The warmth of this Creamy Potato & Celery Leek Soup will have you feeling all types of cozy. With velvety potatoes, crisp celery, and fragrant leeks in a heartwarming, plant-based dish that’s perfect for fall. 

There’s suddenly a chill in the air, and thats the only signal I need that it’s time for some soul-soothing comfort foods. There’s nothing better than cozying up this on a chilly day with a comforting bowl of goodness that warms you up from the inside out.

This is close to my heart and bound to be a favorite in your home; my Creamy Potato & Celery Leek Soup is the definition of cozy – a bowl of pure joy, filled with the most delightful flavors and ingredients and the creamiest broth!

The Beauty of Leeks

Leeks have a delicate flavor—more subtle than onions. They lend a certain sophistication to the soup and pair harmoniously with the potatoes and celery. A potato leek soup is not a new wave of excitement like many recipes you’ll find nowadays; this soup has been around for a long time and with so many different ways to make it; the feeling of enjoying a bowl is synonymous.

It’s a classic and if you’ve been hanging around with me long enough you will know that I will turn that baby vegan and 100% plant based any chance I get! I love taking a classic recipe and making it healthy and open to be enjoyed by everyone.

Let’s have a moment for all of the beautiful ingredients that make up this Creamy Potato & Celery Leek Soup: 

When you hear potatoes, you make think they’re just all about starch, but they’re actually a complex carb rich in vitamins and minerals, especially when you leave the skin on! Plus, their creaminess when blended gives the soup a richness without any cream.

Celery adds a wonderful crunch and an aromatic flavor. It’s low in calories but high in essential vitamins and antioxidants.

And my two best kept secrets, cannellini beans and coconut milk!  These beans not only boost the protein content but also give the soup a silky-smooth texture when blended.

A full list of all the ingredients that you will need for this vegan leek soup are:

  • leek
  • celery
  • shallot
  • baby yellow potatoes
  • vegetable broth
  • paprika
  • dried parsley
  • garlic powder
  • onion powder
  • turmeric
  • nutritional yeast
  • cannellini beans
  • full fat coconut milk
  • fresh dill
  • capers
  • lemon

There’s a quote that says, “Soup is a lot like family. Each ingredient enhances the others; each batch has its own characteristics, and it needs time to simmer to reach full flavor.”

This Creamy Potato & Celery Leek Soup is a testament to that. It’s like a hug in a bowl—a reminder of the simple, comforting joys of life. So, the next time you find yourself yearning for something cozy, remember this recipe.

Happy cooking, and even happier eating!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Plant Based Meal Plans Designed With You in Mind.

These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!

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Creamy Potato & Celery Leek Soup

As the days grow shorter and the air turns crisp, there's nothing quite like a steaming bowl of soup to soothe the soul. But not just any soup—today, we're diving into the heartwarming embrace of a Creamy Potato Celery Leek Soup that's not only incredibly delicious but also entirely plant-based. Picture this: velvety potatoes, crisp celery, and fragrant leeks harmoniously dancing together in a pot, creating a symphony of flavors and textures that will make you forget all about those chilly winds outside. So, grab your favorite cozy blanket and a spoon, because we're about to embark on a journey to soup nirvana, one spoonful at a time.
5 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, lunch, Main Course, Soup
Cuisine American
Servings 8


  • stove


  • 1 large leek finely chopped, washed well
  • 5 stalks celery thinly sliced
  • 1 shallot finely chopped
  • lbs baby yellow potatoes cut into bite size pieces
  • 8 cups vegetable broth
  • 1 tsp paprika smoked, if desired
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp turmeric
  • 3 tbsp nutritional yeast
  • 1 tsp salt and pepper to taste
  • 14 oz can canellini beans rinsed and drained
  • 14 oz can full fat coconut milk
  • ½ cup fresh dill finely chopped
  • 3 tbsp capers finely chopped
  • ½ lemon juiced


  • Heat a splash of water, broth or cooking oil in a large dutch oven or soup pot over medium heat. Add in the leek and celery and saute for 5-7 minutes until the celery is tender and leek is fragrant, deglazing with extra water or broth as needed. Add in the shallot and saute for 2-3 minutes until tender and fragrant.
  • Add in the potatoes, broth and spices and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes until potatoes are very tender. Add in the beans and coconut milk and stir to combine. Turn off heat and transfer about half of the soup to a blender and puree until smooth. Pour back into the pot and stir.
  • Add the dill, capers, and lemon juice and heat through. Season to taste. Enjoy warm right away, or store in the fridge for up to 5 days or the freezer for up to 6 months.
Keyword classic soup, creamy vegan, dairy free, easy soup, fall recipe, gluten free, leek soup, oil free, plant based, vegan
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6 Responses

  1. 5 stars
    This recipe (creamy potato, celery and leek) is absolutely delicious. I have already made it 3 times this month and shared it with my family, who now request it in our weekly rotation. It’s such a warm, comfort on a cold day. I recommend you try it today!

  2. 5 stars
    It’s definitely a game changer in my soup rotation! You must try this savory, comforting, and satiating soup ! It is so delish and creamy. I added chopped spinach just because I love spinach 😀

  3. 5 stars
    This is one of my top three soups I have eaten (that includes non-vegan too)! It is filling, creaming, yet just the right amount of bite with the remaining bean and potatoes!

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