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leek soup with chives
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4.75 from 4 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 387kcal


  • 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


  • 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.


Serve with nutritional yeast if you desire a cheesy taste.


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