Dairy Free Potato Leek Soup
A quick and easy dairy free potato leek soup recipe that's simple to throw together on a chilly fall day.
Servings: 4 servings
Calories: 387kcal
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
Serve with nutritional yeast if you desire a cheesy taste.
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 46g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 1mg | Sodium: 497mg | Potassium: 989mg | Fiber: 6g | Sugar: 5g | Vitamin A: 783IU | Vitamin C: 50mg | Calcium: 68mg | Iron: 3mg