This cozy, vegan friendly low fodmap potato leek soup is like enjoying fall in a bowl! Relatively hands off, this creamy potato soup is made in the slow cooker + requires just a handful of ingredients, making it so simple to whip up and the perfect meal prep option. You’ll love enjoying this slow cooker potato leek soup for lunch or dinner!
Whether you’re ready to cozy up on the couch to watch the game or you’re just looking for something warm + filling for lunch or dinner, this slow cooker vegan potato leek soup is going to be your new favorite meal. Toast up a piece of sourdough bread for dipping to make sure you sop up every last bite!
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Why You’ll Love This Recipe
- It is easy. Requiring just a handful of ingredients you likely already have at home and made in the slow cooker, this vegan potato leek soup is the ultimate set it and forget it meal.
- It’s perfect for special diets. Whether you’re following a low fodmap, vegan or gluten free diet, this recipe is for you. Not on a special diet? That’s OK, it’s so flavorful you’ll love it too!
- It is great for meal prep. Making between 6-8 servings, this potato leek soup is absolutely perfect for meal prep and keeps well in the fridge all week long.
Low FODMAP Vegan Potato Leek Soup Ingredients + Tested Substitutions
- Potatoes. If you’re following a low fodmap diet for SIBO, you may be asked to avoid potato. If that’s the case, you can substitute some or all of the potato with parsnips and rutabaga.
- Leeks. If you’re following a low fodmap diet, be sure to use only the green parts of the leeks.
- Veggie or bone broth. If you’re not following a vegan diet, I recommend using a high quality or homemade bone broth in this low fodmap potato leek soup recipe for extra gut healing benefits.
- Spices. You’ll need kosher salt, black pepper and paprika. You can feel free to add additional flavors like white pepper or garlic chive powder if you like.
- Milk. To make this vegan potato leek soup, almond or oat milk work best. If you are not vegan + tolerate lactose, feel free to use your favorite dairy milk of choice.
Slow Cooker Potato Leek Soup FAQs
How do I make this soup creamy?
Adding in the milk after it has finished cooking and then blending the potato leek soup with an immersion blender makes it so deliciously creamy!
What if I don’t have an immersion blender?
If you do not have an immersion blender and don’t plan to invest in this handy kitchen tool, you can simply use your standard blender. Be sure to allow the soup to cool to room temperature in order to do so. Blending hot liquids can result in the liquids exploding out of the blender.
How do I store potato leek soup?
Once blended, you can store this soup in an airtight container in the fridge up to 7 days, making it the perfect meal prep option.
If you liked this recipe you might also enjoy:
- Summer Detox Soup (Vegan, Low FODMAP)
- Zuppa Toscana (Low FODMAP)
- Slow Cooker Pumpkin Chili (Paleo, Low FODMAP)
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Slow Cooker Vegan Potato Leek Soup
- 3-4 cups potatoes
- 1 cup leeks green parts only, diced
- 3 cups vegetable or bone broth
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp garlic infused olive oil
- 1 cup milk of choice
- optional: chives, scallions or bacon/tofu bacon for garnish
- Peel + cube 3-4 medium potatoes and add to the basin of a slow cooker.
- Chop 1 cup of leeks, ensuring you are using the green parts only as they are low FODMAP friendly.
- Add leeks to potatoes then cover with veggie or bone broth.
- Add in all spices and give the veggies a stir to incorporate.
- Slow cook on high for 4 hours, stirring every hour or so to ensure all ingredients are fully combined.
- When soup is finished cooking, blend using a handheld immersion blender, gradually adding in non-dairy milk 1/4 cup at a time until soup is completely smooth.
- Top with scallions and bacon or tofu bacon prior to serving if desired.