Dairy-Free Creamy Potato Leek Soup

Warm up with a bowl of Dairy-Free Creamy Potato Leek Soup—a velvety, plant-based take on the classic comfort food! This hearty soup features a medley of tender leeks, creamy russet potatoes, and aromatic garlic, all simmered to perfection in savory vegetable broth and lightly seasoned with thyme and a bay leaf. The addition of rich coconut milk creates a luscious texture without the need for dairy, making it an ideal choice for vegans and those with lactose intolerance. Ready in under an hour, this recipe is perfect for a cozy weeknight meal or a crowd-pleasing starter. Serve it piping hot, garnished with fresh chives for a burst of flavor and color. Embrace the wholesome simplicity of this dairy-free delight that’s every bit as comforting as the original!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 medium leeks
• 2 tablespoons olive oil
• 3 large garlic cloves
• 4 medium russet potatoes
• 6 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped chives

Directions

Step 1

Begin by preparing the leeks. Trim the root ends and dark green tops, leaving the white and light green parts. Slice them in half lengthwise, and slice into half-moons. Rinse well under cold water to remove any soil trapped between layers.

Step 2

In a large pot, heat olive oil over medium heat. Add the sliced leeks and cook for about 5 minutes until softened, stirring occasionally.

Step 3

Mince the garlic cloves and add them to the pot. Cook for an additional 2 minutes until fragrant.

Step 4

Peel and dice the russet potatoes into small cubes. Add the potatoes to the pot along with the vegetable broth, thyme, bay leaf, salt, and black pepper.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 25 minutes, or until the potatoes are very tender.

Step 6

Remove the bay leaf from the soup. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.

Step 7

Return the soup to the pot and stir in the coconut milk. Allow the soup to heat through for 5 more minutes, adjusting the seasoning with salt and pepper if needed.

Step 8

Serve hot, garnished with chopped chives for added flavor and a pop of color.

Nutrition Facts

Serving size	(2845.3g)

Amount per serving	% Daily Value*
Calories	1815.2

Total Fat 42.2g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5938.8mg	0%
Total Carbohydrate 323.2g	0%
Dietary Fiber 35.9g	0%
Total Sugars 67.7g
Protein 51.2g	0%

Vitamin D 0IU	0%
Calcium 587.5mg	0%
Iron 23.8mg	0%
Potassium 7489.3mg	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: 20.2%

Protein: 10.9%

Carbs: 68.9%