Potato Leek Soup {vegan, paleo}

I have a go-to soup. It’s the first soup I ever learned how to make. A soup that I know the recipe by heart because I’ve made it so many times. A soup that introduced me to those strange looking green stalky things, better known as leeks. A soup that I decide to whip up every time I have some extra potatoes. A soup that looks like baby food, but tastes like creamy comfort. A soup that makes me lose weight in the winter because I don’t even realize how many veggies I’m consuming. See why it’s my go-to soup? It’s a miracle soup, I tell you.

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My mom used to try the cabbage soup diet every so often. You know that one? The one where you eat nothing but gross red cabbage soup for two weeks straight? I think the cabbage soup diet was the juice cleanse of the 90’s. I never did it with her because I took one bite of that soup and knew that there were better ways to live my life for two weeks. She never lasted the whole two weeks, but she did it for a few tortuous days nonetheless. If she was still around to do that silly diet today, I would tell her to make this soup instead. Because this soup is a delicious soup that is deliciously healthy for you. And guess what the main ingredient is? CABBAGE!

Potato Leek Soup_ingredients

“But, it’s not called cabbage soup!” you might say. That’s because you don’t taste the cabbage. And that’s the beauty of it. You only taste the stars of the show; potatoes and leeks. But you still get the nutrients of the other four veggies loaded into this soup. It’s sneaky, this potato leek soup. Perfectly sneaky for the veggie-averse members of your household. 

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I love this soup. I make it all. the. time. It’s creamy without dairy, healthy without tasting healthy, and it’s really just a bowl full of comfort. If you make only one soup this year, let it be this one. I know you won’t regret it.

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Grab your soup pot and let’s do this thang. 

potato leek soup making

Simmer until it’s simmered. 

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Puree until it’s pureed. 

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Enjoy and enjoy again. 

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Potato Leek Soup {vegan, paleo}
Serves 4
This potato leek soup is creamy without cream, and healthy without tasting too healthy!
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Prep Time
5 min
Cook Time
35 min
Total Time
45 min
Prep Time
5 min
Cook Time
35 min
Total Time
45 min
  1. 2 medium leeks, stalks removed and coarsely chopped*
  2. 1 medium yellow onion, chopped
  3. 3 sticks celery, chopped
  4. 2-3 carrots, peeled and chopped
  5. 5 medium yellow potatoes
  6. ½ head of white cabbage, chopped
  7. 2 tablespoons olive oil
  8. 4 cups chicken or vegetable broth
  9. 1 teaspoon salt, plus more to taste
  10. ½ teaspoon cayenne pepper, plus more to taste
  11. ½ teaspoon black pepper
  12. *All the veggies can be roughly chopped because they are going to get pureed at the end!
  1. Pour the olive oil into a large soup pot. On medium heat, saute the leeks, onions, celery, and carrots for about 10 minutes. Add the potatoes and broth. Bring to a boil and reduce to a simmer. Simmer for about 15 minutes, or until the potatoes are softened. Add the cabbage and spices. Simmer for another 10-15 minutes until the cabbage is softened. With an immersion blender, puree all the ingredients until all the vegetable chunks are smooth.
  2. Serve hot and garnish with chopped chives or spring onions.
  1. If you don't have an immersion blender, you can pour your soup into a regular blender.
  2. Feel free to sub the yellow potatoes for red potatoes, russet potatoes, or even sweet potatoes (sweet potatoes would be true paleo as there is a debate whether white potatoes comply).
Caitlin Ball https://caitlinball.com/

20 Responses

  1. Perfect for me right now after 3 weeks on the go eating good and sometimes not so healthy. I am going to make some and freeze it too.

  2. I’m looking forward to making this soup! Aren’t immersion blenders the best? After a summer of baking pies I’m ready to eliminate sugar and get back on the whole30 plan. Love your blog and seeing pics on Instagram of all your travels. Hugs, Kate

    1. they are the best! soup making is way easier with one. Pies are delicious, but whole30 does make you feel good. thanks for following along, Kate 🙂

  3. Oh, I remember the cabbage soup diet craze! What was with that? And how gross did that soup smell? Like…well…farts…Ha! This version sounds much better! I love potato leek soup. But I’ve never tried it with all the extra veggies you add. Can’t wait to give your version a try!

  4. This looks so good Caitlin and I LOVE that it has so many veggies and looks like it tastes so good. I eat so much more soup now that I’m in Switzerland because there just seems to be a lot more ‘soup weather’ hehe. I have always heard that cabbage is good for losing weight too. Thanks for sharing


  5. Have you ever tried this recipe with red cabbage? I surmise that it would not change the taste too much, but may lend a purple tint to the soup. I’m thinking of making this with the cabbage I happen to have on hand, so please let me know if red cabbage is ill advised.

    1. I haven’t tried it personally, but it’s worth a shot! It will definitely have a different taste, so if you don’t like it, be sure to try it again with white cabbage. I just had it for dinner tonight and if all goes to plan, it should be delicious 🙂 good luck!

      1. So I have made it both ways now, and I can testify that both versions are delicious! I couldn’t detect any flavor variation between the red and white cabbage; the red one just gave the soup a darker, taupe-y color.

        1. i’m happy to hear it! Next time I have leftover red cabbage I’ll be sure to try it. Thanks for letting me know!

  6. It’s cold and rainy here, and I swear this soup is like a blanket!! Perfect combination of veggies and spices (although I added garlic and subbed Flavor God Everything Spicy seasoning for the cayenne) and the texture is perfect. THANK YOU for this recipe!! It’s going to be on constant kitchen rotation during cold weather season 🙂

    1. I’m so happy to hear it, Leslie! That seasoning sounds pretty awesome, I may have to get myself some. Glad you enjoy it and hope you enjoy it many more winters to come!

  7. Just found you by way of a Paleohacks link, and so glad! This soup looks wonderful – as soon as I post this I am off to gather the few ingredients not already on hand and this will be supper and a few lunches for the week 🙂 I love the simplicity and lack of excessive (IE expensive) equipment (I have an immersion blender, cannot afford a Vitamix….) Thanks from a new reader!

    1. Hi Sylvia, glad you are here! The potato leek soup is one of my favorites- I make it at least a few times each fall/winter. I hope you enjoyed it! And I’m with ya- I only have the basic equipment as well, but an immersion blender works great! And if there are a few chunks, who cares?!

  8. Hi Caitlyn,

    This sounds so yummy! I’m wondering if I can throw all of the veggies into the broth, bring to a boil and then simmer until veggies are tender? With a young child, it’s easier for me to walk away and let everything boil (longer) versus saute the veggies first. Thank you!!

    1. Hi Beth, I think it would work, but I haven’t personally tried it. The onions give off a much better flavor if they are sauteed first though, so if you could saute the onions and celery first and then throw everything in, I think that would be your best option. Let me know how it goes! Hope you like it!

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