Dairy Free Potato Leek Soup
Creamy, comforting, and completely dairy-free, this Potato Leek Soup is a wholesome, plant-based twist on a classic favorite. Made with buttery Yukon Gold potatoes, tender leeks, and rich full-fat coconut milk, this velvety soup delivers a luscious texture without a drop of dairy. Infused with the savory depth of garlic and vegetable broth, it’s a simple one-pot recipe perfect for a cozy weeknight dinner or an elegant starter. Easily customizable and ready in just 45 minutes, this vegan-friendly soup is as easy to prepare as it is to love. Garnish with freshly chopped parsley for a pop of color and flavor, and enjoy a soothing bowl of this dairy-free delight. Perfect for those seeking gluten-free, plant-based comfort food with minimal ingredients!
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Recipe Information
Ingredients
- 3 large stalks leeks
- 4 medium Yukon Gold potatoes
- 2 tablespoons olive oil
- 3 cloves garlic
- 6 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Thoroughly clean the leeks: Trim off the root ends and dark green tops, leaving only the pale green and white parts. Slice the leeks in half lengthwise, then into thin half-moon slices. Place them in a bowl of water to remove any dirt or grit, then drain well.
Peel and dice the potatoes into small, even cubes (about 1-inch).
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they are tender and translucent but not browned.
Mince the garlic cloves and add them to the pot. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant.
Add the diced potatoes and vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove the pot from the heat. Use an immersion blender to carefully puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender to puree, then return it to the pot.
Stir in the coconut milk, salt, and black pepper. Taste and adjust the seasoning as needed.
Reheat the soup gently over low heat if necessary. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5900 mg | 257% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 52.1 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 7476 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.
