Dairy-Free Leek and Potato Soup

Cozy up with a comforting bowl of Dairy-Free Leek and Potato Soup, a creamy yet plant-based twist on the classic recipe. This hearty soup balances the delicate sweetness of sautéed leeks with the earthy richness of potatoes, all simmered in a fragrant blend of vegetable broth, fresh thyme, and a hint of garlic. A splash of velvety coconut milk adds a luscious texture without the need for dairy, making it perfect for those with lactose sensitivities or following a vegan lifestyle. It’s effortlessly simple to prepare, taking just 45 minutes from start to finish, and the result is a silky-smooth, flavorful soup that’s ideal for cozy evenings, quick lunches, or meal-prep essentials. Garnished with a sprinkle of fresh parsley, this wholesome dish is just as inviting to the eyes as it is to the palate. Perfect for those searching for comforting dairy-free soups or plant-based meal ideas, this recipe is a must-try!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium leeks
• 4 medium potatoes
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic
• 5 cups vegetable broth
• 1 whole bay leaf
• 1 teaspoon fresh thyme
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped parsley

Directions

Step 1

Cut off the dark green parts and root end of the leeks, leaving the white and light green parts. Slice them lengthwise and rinse under cold water to remove grit. Slice thinly.

Step 2

Peel and dice the potatoes into 1-inch cubes. Set aside.

Step 3

In a large pot over medium heat, add the olive oil. Add the sliced leeks and sauté for about 5-7 minutes until soft but not browned.

Step 4

Mince the garlic cloves and add them to the pot, stirring for an additional minute until fragrant.

Step 5

Add the diced potatoes, vegetable broth, bay leaf, thyme, salt, and pepper to the pot. Bring to a boil, then lower to a simmer. Cover and cook for about 20 minutes, or until potatoes are soft.

Step 6

Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.

Step 7

Stir in the coconut milk and simmer for an additional 5 minutes until heated through.

Step 8

Taste and adjust seasoning with additional salt and pepper if necessary.

Step 9

Serve hot, garnished with chopped parsley.

Nutrition Facts

Serving size	(2561.8g)

Amount per serving	% Daily Value*
Calories	1713.7

Total Fat 40.9g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 5341.5mg	0%
Total Carbohydrate 308.6g	0%
Dietary Fiber 38.0g	0%
Total Sugars 55.6g
Protein 46.0g	0%

Vitamin D 0IU	0%
Calcium 514.7mg	0%
Iron 22.4mg	0%
Potassium 7296.5mg	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: 20.6%

Protein: 10.3%

Carbs: 69.1%