Dairy Free Potato Leek Soup

Creamy, comforting, and completely dairy-free, this Potato Leek Soup is a wholesome, plant-based twist on a classic favorite. Made with buttery Yukon Gold potatoes, tender leeks, and rich full-fat coconut milk, this velvety soup delivers a luscious texture without a drop of dairy. Infused with the savory depth of garlic and vegetable broth, it’s a simple one-pot recipe perfect for a cozy weeknight dinner or an elegant starter. Easily customizable and ready in just 45 minutes, this vegan-friendly soup is as easy to prepare as it is to love. Garnish with freshly chopped parsley for a pop of color and flavor, and enjoy a soothing bowl of this dairy-free delight. Perfect for those seeking gluten-free, plant-based comfort food with minimal ingredients!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 large stalks leeks
• 4 medium Yukon Gold potatoes
• 2 tablespoons olive oil
• 3 cloves garlic
• 6 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Thoroughly clean the leeks: Trim off the root ends and dark green tops, leaving only the pale green and white parts. Slice the leeks in half lengthwise, then into thin half-moon slices. Place them in a bowl of water to remove any dirt or grit, then drain well.

Step 2

Peel and dice the potatoes into small, even cubes (about 1-inch).

Step 3

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they are tender and translucent but not browned.

Step 4

Mince the garlic cloves and add them to the pot. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant.

Step 5

Add the diced potatoes and vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 6

Remove the pot from the heat. Use an immersion blender to carefully puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender to puree, then return it to the pot.

Step 7

Stir in the coconut milk, salt, and black pepper. Taste and adjust the seasoning as needed.

Step 8

Reheat the soup gently over low heat if necessary. Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2939.3g)

Amount per serving	% Daily Value*
Calories	2221.1

Total Fat 99.5g	0%
Saturated Fat 57.7g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5899.7mg	0%
Total Carbohydrate 307.6g	0%
Dietary Fiber 41.6g	0%
Total Sugars 52.1g
Protein 54.0g	0%

Vitamin D 0IU	0%
Calcium 644.8mg	0%
Iron 31.5mg	0%
Potassium 7475.6mg	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: 38.2%

Protein: 9.2%

Carbs: 52.5%