Dairy-Free Classic Leek Soup

Delight your taste buds with this creamy yet completely dairy-free twist on a timeless favorite: Dairy-Free Classic Leek Soup. This comforting recipe combines the subtle sweetness of sautéed leeks, the hearty richness of Yukon Gold potatoes, and the velvety texture of coconut milk, creating an indulgent soup that’s both plant-based and gluten-free. Flavored with aromatic garlic, thyme, and a hint of black pepper, this soup achieves a perfectly balanced and satisfying flavor profile without the use of dairy. Finished with a vibrant garnish of fresh parsley, this wholesome dish is perfect for a cozy lunch or an elegant starter. Ready in just 45 minutes, it’s a fuss-free way to enjoy a creamy, savory soup while catering to dietary preferences. Whether you're a soup enthusiast or looking for a nourishing vegan option, this recipe will warm your soul and impress your palate!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 large leeks
• 2 tablespoons olive oil
• 2 large garlic cloves
• 2 medium Yukon Gold potatoes
• 4 cups vegetable broth
• 1 leaf bay leaf
• 1 teaspoon thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup coconut milk
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Begin by thoroughly cleaning the leeks: trim off the dark green tops and roots. Slice the leeks in half lengthwise and rinse under cold running water to remove any dirt between the layers. Then chop the leeks into thin slices.

Step 2

Heat the olive oil in a large pot over medium heat. Add the sliced leeks and stir to coat them with oil.

Step 3

Peel and finely chop the garlic cloves. Add them to the leeks and cook for about 5 minutes, stirring frequently, until the leeks are softened but not browned.

Step 4

Peel and dice the potatoes into small cubes. Add the diced potatoes to the pot along with the vegetable broth.

Step 5

Drop in the bay leaf and add the thyme, salt, and black pepper. Bring the soup to a boil.

Step 6

Once boiling, reduce the heat to a simmer. Cover the pot and let it simmer for about 20 minutes, or until the potatoes are tender and easily smashed with a fork.

Step 7

Remove the bay leaf from the pot. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Step 8

Once the soup is pureed, return it to the pot. Stir in the coconut milk until well combined.

Step 9

Taste the soup and adjust seasoning as needed with more salt or pepper.

Step 10

Ladle the soup into bowls and garnish with the chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2089.7g)

Amount per serving	% Daily Value*
Calories	1295.1

Total Fat 38.7g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 3587.8mg	0%
Total Carbohydrate 219.5g	0%
Dietary Fiber 26.4g	0%
Total Sugars 51.4g
Protein 32.9g	0%

Vitamin D 0IU	0%
Calcium 575.7mg	0%
Iron 20.8mg	0%
Potassium 4727.8mg	0%

*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.

Source of Calories

Fat: 25.6%

Protein: 9.7%

Carbs: 64.7%