Dairy-Free Leek and Potato Soup
Warm, velvety, and completely dairy-free, this Leek and Potato Soup is the perfect comfort food for any season! This recipe combines the subtle sweetness of sautéed leeks with the hearty, creamy texture of potatoes, all brought together with a touch of garlic, fresh thyme, and a splash of coconut milk for that irresistible creaminess without the use of dairy. The addition of vegetable broth and aromatic bay leaf lends depth to the flavor, while an easy blending step ensures a silky-smooth texture. Ready in just 45 minutes, this vegan-friendly soup is ideal for a quick yet nourishing dinner or a meal-prep staple. Garnished with fresh parsley, it’s as beautiful as it is delicious—perfect for cozy nights or impressing guests. Popular keywords: dairy-free soup, creamy vegan soup, leek and potato soup, gluten-free comfort food.
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Recipe Information
Ingredients
- 3 medium leeks
- 4 medium potatoes
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 5 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon fresh thyme
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Cut off the dark green parts and root end of the leeks, leaving the white and light green parts. Slice them lengthwise and rinse under cold water to remove grit. Slice thinly.
Peel and dice the potatoes into 1-inch cubes. Set aside.
In a large pot over medium heat, add the olive oil. Add the sliced leeks and sauté for about 5-7 minutes until soft but not browned.
Mince the garlic cloves and add them to the pot, stirring for an additional minute until fragrant.
Add the diced potatoes, vegetable broth, bay leaf, thyme, salt, and pepper to the pot. Bring to a boil, then lower to a simmer. Cover and cook for about 20 minutes, or until potatoes are soft.
Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Stir in the coconut milk and simmer for an additional 5 minutes until heated through.
Taste and adjust seasoning with additional salt and pepper if necessary.
Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5342 mg | 232% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 55.6 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 7296 mg | 155% | |
*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.
