Dairy-Free Classic Leek Soup
Cozy up with a bowl of this Dairy-Free Classic Leek Soup, a wholesome twist on the timeless comfort food that's perfect for plant-based diets and those avoiding dairy. Made with tender leeks, creamy Yukon Gold potatoes, and a rich splash of coconut milk, this velvety soup delivers a lush texture without the need for cream. Infused with fresh garlic, thyme, and a hint of bay leaf, every spoonful is brimming with flavor. Quick to prepare with just 15 minutes of prep and a 30-minute cook time, it's a satisfying and nourishing meal option for busy weeknights. With its elegant yet approachable flavor profile, this soup is ideal as a starter or a light main course, served with a side of crusty bread or a fresh salad. Garnished with vibrant parsley, this comforting soup is a delicious way to warm up your day while staying dairy-free!
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Recipe Information
Ingredients
- 3 large leeks
- 2 tablespoons olive oil
- 2 large garlic cloves
- 2 medium Yukon Gold potatoes
- 4 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup coconut milk
- 2 tablespoons chopped fresh parsley
Instructions
Begin by thoroughly cleaning the leeks: trim off the dark green tops and roots. Slice the leeks in half lengthwise and rinse under cold running water to remove any dirt between the layers. Then chop the leeks into thin slices.
Heat the olive oil in a large pot over medium heat. Add the sliced leeks and stir to coat them with oil.
Peel and finely chop the garlic cloves. Add them to the leeks and cook for about 5 minutes, stirring frequently, until the leeks are softened but not browned.
Peel and dice the potatoes into small cubes. Add the diced potatoes to the pot along with the vegetable broth.
Drop in the bay leaf and add the thyme, salt, and black pepper. Bring the soup to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and let it simmer for about 20 minutes, or until the potatoes are tender and easily smashed with a fork.
Remove the bay leaf from the pot. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Once the soup is pureed, return it to the pot. Stir in the coconut milk until well combined.
Taste the soup and adjust seasoning as needed with more salt or pepper.
Ladle the soup into bowls and garnish with the chopped fresh parsley before serving.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 330.5 g | 120% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 91.3 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1046 mg | 80% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 5907 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
