Creamy Dairy-Free Potato Leek Soup

$- 4 large potatoes, peeled and diced into 1-inch cubes - 3 leeks, thoroughly cleaned and sliced (use only white and light green sections) - 1 medium onion, finely chopped - 3 garlic cloves, minced - 4 cups vegetable broth (low-sodium preferred) - 1 can (13.5 oz) full-fat coconut milk (for rich creaminess) - 2 tablespoons extra virgin olive oil - 1 teaspoon dried thyme (or 2 teaspoons fresh thyme, finely chopped) - Salt and freshly cracked pepper to taste - Fresh chives or parsley, finely chopped, for garnish I love using fresh ingredients for this soup. Potatoes give it body, while leeks add a soft, sweet taste. Each ingredient plays a key role in building flavor. Potatoes are hearty and make the soup filling. I prefer Yukon Gold or Russet potatoes for their creamy texture. Leeks add a mild onion flavor. Make sure to clean them well, as dirt can hide between the layers. I use the white and light green parts for the best taste. Onions and garlic enhance the base. They create a wonderful aroma as they cook. Vegetable broth adds depth. I suggest using low-sodium broth. This way, you can control the salt in your dish. Coconut milk brings creaminess without dairy. It makes the soup rich and velvety. Olive oil helps sauté the onions and leeks. It also adds healthy fats to the dish. Thyme adds an earthy note. It pairs well with potatoes and leeks. Salt and pepper are essential. They bring out the natural flavors of each ingredient. Finally, fresh herbs like chives or parsley make a lovely garnish. They add color and a fresh taste to each bowl. With these ingredients, you will create a delicious and creamy dairy-free potato leek soup. {{ingredient_image_2}} To start, heat olive oil in a large pot over medium heat. Once hot, add chopped onion. Sauté the onion for about five minutes. Stir often until it becomes soft and fragrant. Next, add minced garlic and sliced leeks. Cook these for another four to five minutes. Stir frequently until the leeks soften and the garlic smells great. Now, it's time to add the diced potatoes. Mix them well with the onion and leeks. Pour in the vegetable broth and add the thyme. Increase the heat to bring the mixture to a boil. Once it boils, reduce the heat to low. Let it simmer uncovered for about 20 minutes. Check the potatoes; they should be fork-tender. Once the potatoes are soft, grab an immersion blender. Blend the soup until it becomes smooth and creamy. If you don’t have one, carefully use a traditional blender. Blend in batches and return the soup to the pot. Pour in the full-fat coconut milk and stir until mixed well. Season with salt and freshly cracked pepper to your liking. Heat through for another five minutes over low heat. Serve hot, garnished with chopped chives or parsley. Enjoy your creamy, dairy-free potato leek soup! To make your dairy-free potato leek soup shine, use the right herbs. Thyme works great. It adds a warm, earthy note. You can also try fresh parsley or dill for a fresh taste. Adjusting the seasoning is key. Start with salt and pepper. Taste the soup as it cooks. This lets you add more flavor as needed. Remember, everyone's taste is different. When blending the soup, an immersion blender is best. It’s easy and quick. You don’t need to transfer the hot soup. If you use a traditional blender, be careful. Blend in small batches to avoid spills. Watch the leeks closely while cooking. Overcooked leeks can lose flavor and texture. Sauté them just until they soften. This keeps them vibrant and tasty. Pro Tips Use Fresh Ingredients: Fresh leeks and herbs will significantly enhance the flavor of your soup. Look for vibrant green leeks and fragrant thyme for the best results. Adjust Consistency: If you prefer a chunkier texture, blend only half of the soup and mix it back in. This will give you a delightful variation in texture. Flavor Boost: Add a splash of lemon juice or a dash of hot sauce right before serving for a surprising burst of flavor that balances the creaminess. Storage Tips: This soup stores well in the fridge for up to 4 days. Reheat gently on the stove and add a little water or broth if it thickens too much. {{image_4}} You can switch up some ingredients for different tastes. Try adding carrots or celery for more flavor. These veggies add sweetness and depth. You can also use cauliflower instead of potatoes for a lighter soup. When it comes to plant-based milk, coconut milk is rich and creamy. But you can also use almond milk or oat milk. Almond milk gives a nutty taste, while oat milk adds creaminess without strong flavors. Pair this soup with crusty bread or crunchy crackers. A slice of sourdough works great for dipping. You can also serve it with a light salad on the side. In terms of garnishing, fresh herbs are key. Chives or parsley add color and freshness. You could also sprinkle some smoked paprika for a pop of flavor and color. A drizzle of coconut milk on top makes it look fancy too! To keep your soup fresh, let it cool first. Then, pour it into a clean, airtight container. This helps keep out air and moisture. Store the container in the fridge. Your soup will last for about 3 to 4 days. If you want to save it for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space at the top, as the soup will expand when frozen. It can last up to 3 months in the freezer. When it’s time to enjoy your soup again, reheat it on the stove over low heat. Stir it often to ensure even heating. This helps maintain a creamy texture. To avoid separation of the coconut milk, add it slowly while stirring. If you notice that it has separated in the fridge, just whisk it back together before adding to the pot. Enjoy your delicious dairy-free potato leek soup! Can I make this soup ahead of time? Yes, you can make this soup ahead of time. Just cool it down and store it in an airtight container. Keep it in the fridge for up to three days. When you are ready to eat, reheat it on the stove. Stir well to mix everything. How can I thicken the soup without dairy? To thicken the soup without dairy, blend it well. The potatoes give it a creamy texture. You can also add more diced potatoes while cooking. Another option is to use a little cornstarch mixed with water. This method works well and keeps the soup smooth. Is this soup healthy? Yes, this soup is healthy. It has lots of vitamins from leeks and potatoes. The coconut milk adds healthy fats, while the vegetable broth gives flavor without extra calories. It is low in sodium if you use low-sodium broth. Vegan-friendly options for added nutrients For extra nutrients, consider adding spinach or kale. You can stir these in during the last few minutes of cooking. They will wilt nicely and boost the soup's nutrition. You can also use nutritional yeast for a cheesy flavor without dairy. This blog post covered how to make a creamy, dairy-free potato leek soup. You learned about essential ingredients like coconut milk and vegetable broth. I shared simple steps for sautéing, cooking, and blending. I also gave tips for flavor and texture, plus fun variations for your soup. In the end, you can enjoy this comforting dish your way. Experiment and have fun in your kitchen! Your taste buds will thank you for it.$

Creamy Dairy-Free Potato Leek Soup

A rich and creamy potato leek soup made without dairy, featuring the flavors of coconut milk and fresh herbs.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 large potatoes, peeled and diced into 1-inch cubes
3 medium leeks, thoroughly cleaned and sliced (use only white and light green sections)
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth (low-sodium preferred)
1 can (13.5 oz) full-fat coconut milk (for rich creaminess)
2 tablespoons extra virgin olive oil
1 teaspoon dried thyme (or 2 teaspoons fresh thyme, finely chopped)
to taste salt and freshly cracked pepper
to taste fresh chives or parsley, finely chopped, for garnish

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant.
Add the sliced leeks and minced garlic to the pot. Continue to sauté for an additional 4-5 minutes, stirring frequently, until the leeks have softened and the garlic is fragrant.
Incorporate the diced potatoes into the pot and mix well to combine with the onion and leek mixture. Pour in the vegetable broth and add the thyme. Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let simmer uncovered for about 20 minutes, or until the potatoes are fork-tender.
When the potatoes are fully cooked, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender, blending until smooth, then return it to the pot.
Pour in the full-fat coconut milk and stir well to incorporate. Season with salt and freshly cracked pepper to taste, adjusting to your preference. Allow the soup to heat through for an additional 5 minutes over low heat, stirring occasionally.
Serve the soup hot in bowls, garnished with sprinkle of freshly chopped chives or parsley for an added pop of flavor and color.

Notes

Serve in rustic bowls and drizzle a little extra coconut milk on top for a creamy finish. You can also add a sprinkle of smoked paprika for a vibrant touch.

Keyword dairy-free, leek, potato, soup, vegan