You’re going to love how easy this dairy-free potato leek soup recipe is to make! All it takes is a few simple ingredients, 20 minutes of cook time, and a blender to have a fall favorite on the dinner table.
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What Makes This Dairy-Free Soup So Good
This vegan potato leek soup recipe is going to check all your boxes:
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- Vegan- and vegetarian-friendly
- Gluten-free
- Dairy-free
- Delicious!
It suits most diets, and it’s allergy-friendly (with exception to the coconut milk if you or a loved one is allergic to coconut, of course).
It’s the perfect recipe for those looking for potato leek soup without cream or milk. Great to make during the winter months when you need something to warm you up from the inside out!
How Readers Helped Make This Recipe
I knew that I had two “cream” options to make this dairy-free potato leek soup recipe — coconut milk or cashew cream.
I wasn’t sure what to do, so I took it up with you guys over on Instagram and 99% of you requested coconut milk. I’m sure that’s because full-fat, unsweetened coconut milk is typically easier to find at most grocery stores.
PS: Want a say in the next recipe? Make sure you follow along with my stories over on Instagram.
Sometime in the future, I will be making this with a cashew cream base too, and when I do I will update this post to have both versions. (So make sure you save this to Pinterest and come back later!)
Using canned coconut milk ended up being much easier and allowed this dairy-free soup recipe to be made in less than 30 minutes. Who doesn’t love that?
I’ll also update this recipe when I do it in the pressure cooker and slow cooker for an Instant Pot potato leek soup recipe. So, stay tuned!
Ingredients
You only need a handful of ingredients to make this super-flavorful dairy-free soup recipe.
- Extra-virgin olive oil (or another light-tasting oil with a high smoke point like avocado oil)
- About 1 lb. of potatoes (roughly 4 large potatoes)
- Leeks
- Garlic
- Coconut milk
- Water or chicken broth
- Chicken bouillon base
- Thyme
- Salt
- Pepper
How To Make It
- Start by preheating the olive oil in a large dutch oven or stock pot over medium heat.
- Once the oil is shiny, add the sliced leeks, and sauté them for 2 minutes. Then, add the chopped potatoes and minced garlic. Cook until the garlic becomes fragrant.
- Add the rest of the ingredients, and bring to a boil. Cover the pot, reduce the heat to medium-low, and simmer for at least 20 minutes.
- Remove the pot from heat, and, using a ladle, scoop the soup into a blender and blend until smooth. You can also use an immersion blender. Feel free to leave some texture by not blending it all or only blending half.
- Serve with chopped fresh parsley, chives, sliced green onions, or a sprinkle of nutritional yeast for a cheesy and dairy free flavor. Enjoy!
Tips and Variations
- If you want to add some extra flavor to your favorite potato and leek soup while staying dairy-free, then try nutritional yeast! Nutritional yeast isn’t the kind of yeast you’re thinking of. It’s a source of Vitamin B12 that has a cheesy flavor that’s delicious on salads, popcorn, or stirred into sauces and soups. I sprinkled it individually into the bowls and stirred it in, but you could add it to the pot as well. Start small, taste, and adjust as necessary (I personally like lots). You can get it at most grocery stores (in the natural aisle), health food stores, or on Amazon.
- Serve this potato look soup with crispy bacon or pancetta! It’s so yummy.
- Spice up this soup with some crushed red pepper flakes, cayenne pepper, or paprika! Or you could sauté some diced jalapeno along with the leeks and garlic before blending.
- And you can’t have a silky smooth soup without some crusty bread. Sourdough or French bread works great, toasted or as-is!
- Or serve with homemade or store-bought croutons for bite-sized crunch!
Storage Instructions
- Store cooled leftover dairy-free potato soup in an airtight container in the fridge for up to 5 days.
- Freeze this soup in an airtight, freezer-safe container or plastic bag for up to 6 months. Freeze flat to optimize space in your freezer.
- Reheat from chilled or frozen in the microwave or in a pot on the stove over low-medium heat until warmed through and bubbling.
Frequently Asked Questions
Typically you use the white and light green parts of the leek. To reduce waste, I like to take the dark green part and freeze it in a reusable bag. Then, when I make homemade bone broth or chicken stock I add them to the broth (along with any other veggie scraps).
I used good old fashioned russet potatoes. I did this for two reasons. You can buy them in 5-lb. bags, and they’re budget-friendly. I knew I was blending it so it was okay if they didn’t hold their shape. If you are cooking potatoes in non blended soup and you want them to be whole, try Yukon gold. But for this leek and potato soup, go for russet.
If you follow this recipe you shouldn’t have to. The coconut milk is thick as it is (like a heavy cream) and blending it together thickens it up that much more. However if you’re cooking it the traditional way with milk or half and half. You may want to make a roux (flour and butter) and add that right before you add the liquid. Cornstarch and arrowroot powder also work, but make a slurry (mix it with chicken broth or water) before slowly whisking it in.
More Healthy Soup Recipes
- Pot Roast Soup in the Ninja Foodi (Pressure Cooker and Slow Cooker Option)
- Roasted Cauliflower Soup
- Chicken Zoodle Soup
- Butternut Squash Chili
- Vegetable Lentil Stew
What’s your favorite soup recipe during the chilly weather season? Let me know in the comments!
Dairy Free Potato Leek Soup
Equipment
Ingredients
- 2 tbsps olive oil
- 4 potatoes about 1lb, peeled and diced
- 2 leeks sliced
- 4 cloves garlic minced
- 1 14 oz can coconut milk
- 4 cups water or 4 cups chicken broth but skip next ingredient
- 1 tablespoon chicken base heaping tablespoon
- 1/2 tablespoon thyme
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
Instructions
- Heat a large dutch oven or stock pot over medium heat add the olive oil and allow it to heat up until it glistens.
- Add the sliced leeks and saute them for 2 minutes. Then add the potatoes and garlic, stir it around until the garlic becomes fragrant.
- Add the rest of the ingredients and bring to a boil. Cover the pot, reduce the heat to medium-low and simmer for at least 20 minutes.
- Remove the pot from heat and using a ladle, scoop the soup into a blender and blend until smooth. You can also use an immersion blender. Feel free to leave some texture by not blending it all.
- Serve with chopped fresh parsley, chives, or sprinkle with nutritional yeast for a cheesy and dairy free flavor.
Notes
Nutrition
Originally posted Sept 21, 2020. Updated on December 20 2021 to give you more information.
Brenda says
This soup was lovely. I’d add a few more potatoes next time to thicken it up a bit. I garnished with bacon and cilantro. Will make again.
Randa says
Thanks for the tip Brenda! Happy Thursday 🙂
Cheryl says
I made this but added fresh ginger and chili flakes. Also, next time I might add the coconut milk just before the potatoes are soft. Love this soup!
Randa says
That sounds amazing Cheryl. I love chili flakes!