Sweet Dairy Free Potato Leek Soup
Creamy, comforting, and completely dairy-free, this Sweet Dairy Free Potato Leek Soup is the perfect blend of hearty russet potatoes, sweet potato, and aromatic leeks. Infused with garlic, simmered in vegetable broth, and finished with velvety full-fat coconut milk, this soup delivers a luscious texture and a subtly sweet flavor profile that's perfect for any season. A hint of optional nutmeg adds warmth, while fresh parsley provides a pop of color and freshness. Ready in just 45 minutes, this vegan and gluten-free recipe is as quick as it is nourishing—making it an ideal choice for weeknight dinners or meal prepping. Serve it with crusty bread or a side salad for a wholesome, crowd-pleasing meal!
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Recipe Information
Ingredients
- 3 medium Leeks
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 2 large Russet potatoes
- 1 large Sweet potato
- 6 cups Vegetable broth
- 1 cup Coconut milk (full-fat)
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg (optional)
- 2 tablespoons Chopped fresh parsley
Instructions
Thoroughly clean the leeks by slicing them in half lengthwise and rinsing them under running water to remove dirt. Slice them thinly into half-moons.
Peel and dice the russet potatoes and the sweet potato into 1-inch cubes. Mince the garlic cloves.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the leeks and cook for 5-7 minutes until softened, stirring occasionally.
Add the minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn it.
Stir in the diced russet potatoes and sweet potato. Pour in the vegetable broth and add the bay leaf, salt, and black pepper. Stir to combine.
Bring the pot to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes or until the potatoes are fork-tender.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches using a countertop blender. Be cautious with hot liquids.
Stir in the coconut milk and add a pinch of nutmeg if desired. Simmer for another 5 minutes to allow the flavors to meld together.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the soup warm, garnished with chopped fresh parsley. Enjoy!
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 6246 mg | 272% | |
| Total Carbohydrate | 310.9 g | 113% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 57.9 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 7763 mg | 165% | |
*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.
