Dairy-Free Potato Leek Soup
Creamy, comforting, and entirely dairy-free, this Potato Leek Soup is a delicious and wholesome twist on the classic recipe. Made with Yukon gold potatoes, sautéed leeks, and a splash of coconut milk, this soup offers a rich, velvety texture without the use of cream or milk—perfect for those with dietary restrictions or anyone seeking a lighter alternative. The warm flavors of garlic, thyme, and a hint of black pepper blend harmoniously with a hearty vegetable broth base, while the bay leaf adds a subtle depth of flavor. Ready in under an hour, this easy-to-make soup is ideal for cozy weeknight dinners or as a starter to wow your guests. Serve it piping hot, topped with fresh herbs for an elegant finish. Whether you're vegan, dairy-free, or simply looking for a healthy comfort food option, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 large leeks
- 2 garlic cloves
- 2 pounds Yukon gold potatoes
- 6 cups vegetable broth
- 1 cup coconut milk
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
Instructions
Begin by cleaning the leeks thoroughly to remove any dirt. Cut off the dark green tops and root ends, keeping only the white and light green parts. Slice them thinly.
In a large pot over medium heat, add the olive oil. Once hot, add the sliced leeks and sauté for about 5-7 minutes until they soften, stirring occasionally.
Mince the garlic cloves and add them to the pot. Cook for an additional 2 minutes, ensuring the garlic does not burn.
Peel and cube the potatoes into roughly 1-inch pieces. Add them to the pot with the sautéed leeks and garlic.
Pour in the vegetable broth and add the bay leaf. Stir to combine all the ingredients.
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the potatoes are fork-tender.
Remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to puree, then return it to the pot.
Stir in the coconut milk, salt, black pepper, and fresh thyme. Adjust seasoning to taste.
Let the soup warm through for another 5 minutes over low heat.
Serve the dairy-free potato leek soup hot, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 334.3 g | 122% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 61.6 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 7500 mg | 160% | |
*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.
