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- 4 large potatoes, peeled and diced - 3 leeks, cleaned and sliced (white and light green parts only) - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 can coconut milk (full fat for creaminess) - 2 tablespoons olive oil - 1 teaspoon thyme (dried or fresh) - Salt and pepper to taste - Fresh chives or parsley for garnish To make a tasty Dairy Free Potato Leek Soup, you need simple ingredients. Start with four large potatoes. Their starch gives the soup a nice texture. Next, grab three leeks. Make sure to use only the white and light green parts. They add a mild onion flavor. You also need one medium onion and three cloves of garlic for depth. For the base, use four cups of vegetable broth. This keeps the soup light and full of flavor. A can of full-fat coconut milk makes it creamy. It gives that rich mouthfeel without dairy. You will also want two tablespoons of olive oil for sautéing. Don’t forget the thyme, salt, and pepper for seasoning. Finally, fresh chives or parsley will brighten up the dish when you serve it. These ingredients combine to create a warm and comforting soup. Each one plays a role in building flavor and texture. The coconut milk makes it particularly special. You can also play around with these ingredients based on what you have. {{ingredient_image_1}} To start, I heat the olive oil in a large pot over medium heat. I add the chopped onion and cook it until it turns translucent, about 5 minutes. This step builds a great base for the soup. Next, I add the sliced leeks and minced garlic. I sauté them for about 4-5 minutes. This softens the leeks and brings out their sweet flavor. The smell in the kitchen is amazing! Now, I add the diced potatoes to the pot. I stir everything together to mix the flavors. Then, I pour in the vegetable broth and stir in the thyme. I bring the mixture to a boil. Once boiling, I reduce the heat to low and let it simmer for about 20 minutes. I check the potatoes for tenderness. They should be soft enough to mash easily. Once the potatoes are tender, I use an immersion blender to purée the soup until it’s smooth. If you don’t have one, transfer the soup in batches to a regular blender. After blending, I stir in the coconut milk. This adds a rich creaminess to the soup. Then, I season it with salt and pepper to taste. I heat it through for an additional 5 minutes. Now, the soup is ready to serve! I like to garnish it with freshly chopped chives or parsley for a pop of color and flavor. Enjoy! To get that rich, creamy feel in your dairy-free potato leek soup, use full-fat coconut milk. This ingredient adds a smoothness that really comforts the soul. If you don’t like coconut, you can try using cashew cream or almond milk. These options still give you a nice texture, but they change the flavor a bit. When sautéing the onion and leeks, use medium heat. This helps to soften them without burning. Cook the onion until it turns clear; this usually takes about five minutes. Then add the leeks and garlic. You want them soft but not mushy, so keep an eye on the time. After you add the potatoes and broth, let everything simmer for about 20 minutes. This timing ensures the potatoes become nice and tender, making blending easier. While fresh chives or parsley are great choices for garnishing, don’t feel limited. You can also use basil or dill for a different taste. For extra texture, think about adding crunchy toppings. Toasted pumpkin seeds or crispy chickpeas can give your soup a fun twist. These add flavor and a nice bite to your creamy soup. Pro Tips Use Different Potato Varieties: Mixing starchy and waxy potatoes can enhance the texture and flavor of the soup. Adjust Coconut Milk Creaminess: For a richer flavor, consider using less vegetable broth or adding more coconut milk to your preference. Garnish for Freshness: Fresh herbs not only add color but also enhance the flavor of the soup. Experiment with basil or dill for a unique twist. Batch Cooking: This soup freezes well, so make a double batch and store portions in the freezer for a quick meal later. {{image_2}} You can make this soup more filling by adding protein. Beans or lentils work well. For beans, try white beans or chickpeas. They add creaminess and fiber. If you prefer lentils, use red or green lentils. They cook quickly and blend well into the soup. Switching up the herbs and spices can change the flavor of your soup. Fresh herbs like rosemary or dill can add a nice twist. If you prefer a bolder taste, try adding smoked paprika or cumin. Roasting vegetables before adding them to the soup can also enhance the taste. Consider roasted carrots or bell peppers for a sweet and smoky flavor. If you like your soup spicy, there are easy ways to add heat. Chili flakes or black pepper can give it a nice kick. You can also try adding jalapeños or hot sauce for more spice. Adjust the amount to suit your taste. Enjoy experimenting with these variations to make your Dairy Free Potato Leek Soup your own! To keep your soup fresh, let it cool first. Then, pour it into airtight containers. This helps prevent spills and keeps the soup tasty. Store it in the fridge for up to three days. If you plan to eat it later, freezing is a great option. You can freeze this soup for later. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when it freezes. It will stay fresh for about three months. When you are ready to eat, thaw it in the fridge overnight. For best results, reheat on the stove. This keeps the soup's creamy texture. Stir it often to warm it evenly. If you are in a hurry, you can use the microwave. Heat it in short bursts, stirring in between to prevent hot spots. Yes, you can make this soup in advance. It tastes even better the next day. To store it, let it cool first. Place it in a sealed container. Keep it in the fridge for up to 3 days. If you want to freeze it, wait until it cools down. Use freezer-safe containers. The soup can last for up to 3 months in the freezer. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Add a splash of coconut milk for extra creaminess. Yes, this soup is gluten-free! All the ingredients are safe for those avoiding gluten. Potatoes, leeks, onion, garlic, and vegetable broth do not contain gluten. Just make sure the vegetable broth you choose is labeled gluten-free. Some brands may add gluten-containing ingredients, so check the label. This soup is a great option for gluten-free diets. Absolutely! This soup is versatile. You can use other vegetables based on your taste. Try carrots or celery for added flavor. Cauliflower can also give a nice texture. If you want a bit of sweetness, add some sweet potatoes. Just keep the cooking time in mind. Make sure the veggies are tender before blending. Feel free to mix and match based on what you have on hand. This makes the soup even more fun! This post covered how to make a delicious soup using simple ingredients. We discussed preparing vegetables, cooking techniques, and blending for creamy texture. I shared tips for enhancing flavor and suggested fun variations. Plus, I included storage advice for leftovers. Try out this recipe to discover how tasty homemade soup can be. Enjoy each bowl and make it your own!

Creamy Dairy-Free Potato Leek Soup

A rich and creamy potato leek soup made without dairy, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large potatoes, peeled and diced
  • 3 units leeks, cleaned and sliced (white and light green parts only)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk (full fat for creaminess)
  • 2 tablespoons olive oil
  • 1 teaspoon thyme (dried or fresh)
  • to taste salt and pepper
  • for garnish fresh chives or parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Add the sliced leeks and minced garlic to the pot. Sauté for an additional 4-5 minutes until the leeks are softened.
  • Add the diced potatoes to the pot, stirring to combine. Pour in the vegetable broth and stir in the thyme. Bring to a boil, then reduce the heat to low and let simmer for about 20 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
  • Stir in the coconut milk and season with salt and pepper to taste. Heat through for an additional 5 minutes.
  • Serve the soup hot, garnished with freshly chopped chives or parsley for added flavor and color.

Notes

Use full-fat coconut milk for the best creaminess.
Keyword dairy-free, leek, potato, soup, vegan