Dairy-Free Creamy Potato Leek Soup
Warm up with a bowl of Dairy-Free Creamy Potato Leek Soup, a comforting, velvety soup that's perfect for cozy nights or light lunches. This recipe swaps traditional cream for coconut milk, delivering a luscious texture and subtle sweetness while staying entirely plant-based. Earthy leeks, hearty russet potatoes, and aromatic garlic come together with fragrant thyme and a touch of black pepper for a balanced flavor profile that's both robust and soothing. Blending the soup to silky perfection ensures every bite is irresistibly creamy without a hint of dairy. It's a simple yet sophisticated dish that's ready in under an hour and garnished with fresh chives for a vibrant finish. Whether you're embracing a dairy-free lifestyle or just looking to try something new, this one-pot wonder is wholesome, satisfying, and endlessly delicious.
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Recipe Information
Ingredients
- 3 medium leeks
- 2 tablespoons olive oil
- 3 large garlic cloves
- 4 medium russet potatoes
- 6 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped chives
Instructions
Begin by preparing the leeks. Trim the root ends and dark green tops, leaving the white and light green parts. Slice them in half lengthwise, and slice into half-moons. Rinse well under cold water to remove any soil trapped between layers.
In a large pot, heat olive oil over medium heat. Add the sliced leeks and cook for about 5 minutes until softened, stirring occasionally.
Mince the garlic cloves and add them to the pot. Cook for an additional 2 minutes until fragrant.
Peel and dice the russet potatoes into small cubes. Add the potatoes to the pot along with the vegetable broth, thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 25 minutes, or until the potatoes are very tender.
Remove the bay leaf from the soup. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
Return the soup to the pot and stir in the coconut milk. Allow the soup to heat through for 5 more minutes, adjusting the seasoning with salt and pepper if needed.
Serve hot, garnished with chopped chives for added flavor and a pop of color.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5939 mg | 258% | |
| Total Carbohydrate | 323.2 g | 118% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 67.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 7489 mg | 159% | |
*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.
