Dairy-Free Potato Leek Soup

Creamy, comforting, and entirely plant-based, this Dairy-Free Potato Leek Soup is a wholesome twist on a classic favorite. Featuring tender Yukon gold potatoes, aromatic leeks, and a velvety finish from coconut milk, this soup captures rich flavors without the need for heavy cream. A blend of fresh thyme, garlic, and a hint of black pepper enhances the earthy notes, while a touch of olive oil creates the perfect base. Quick to prepare with just 15 minutes of prep time, this gluten-free and dairy-free recipe is ideal for weeknight dinners or cozy lunch gatherings. Pureed to silky perfection, this soup is as satisfying as it is nourishing, making it a go-to choice for anyone seeking a healthy, flavorful meal.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 3 large leeks
• 2 garlic cloves
• 2 pounds Yukon gold potatoes
• 6 cups vegetable broth
• 1 cup coconut milk
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon fresh thyme

Directions

Step 1

Begin by cleaning the leeks thoroughly to remove any dirt. Cut off the dark green tops and root ends, keeping only the white and light green parts. Slice them thinly.

Step 2

In a large pot over medium heat, add the olive oil. Once hot, add the sliced leeks and sauté for about 5-7 minutes until they soften, stirring occasionally.

Step 3

Mince the garlic cloves and add them to the pot. Cook for an additional 2 minutes, ensuring the garlic does not burn.

Step 4

Peel and cube the potatoes into roughly 1-inch pieces. Add them to the pot with the sautéed leeks and garlic.

Step 5

Pour in the vegetable broth and add the bay leaf. Stir to combine all the ingredients.

Step 6

Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the potatoes are fork-tender.

Step 7

Remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to puree, then return it to the pot.

Step 8

Stir in the coconut milk, salt, black pepper, and fresh thyme. Adjust seasoning to taste.

Step 9

Let the soup warm through for another 5 minutes over low heat.

Step 10

Serve the dairy-free potato leek soup hot, garnished with additional fresh thyme if desired.

Nutrition Facts

Serving size	(3043.4g)

Amount per serving	% Daily Value*
Calories	1833.6

Total Fat 42.9g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 5908.7mg	0%
Total Carbohydrate 334.3g	0%
Dietary Fiber 37.9g	0%
Total Sugars 61.6g
Protein 50.5g	0%

Vitamin D 0IU	0%
Calcium 631.7mg	0%
Iron 24.8mg	0%
Potassium 7499.6mg	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: 20.1%

Protein: 10.5%

Carbs: 69.5%