Description
This dairy-free creamy potato leek soup is rich, comforting, and easy to prepare in under an hour. Perfect for cozy dinners and freezer-friendly meal prep.
Ingredients
2 tablespoons olive oil or butter
1 onion, diced
3 leeks (white and light green parts), thinly sliced
3 garlic cloves, minced
3 russet potatoes, peeled and cubed
4 cups low-sodium vegetable broth
1 bay leaf
1 teaspoon dried thyme
½ cup coconut milk or cashew cream
Salt and white pepper to taste
Chives for garnish
Instructions
Heat olive oil in a heavy-bottomed pot over medium heat.
Sauté onions, leeks, and garlic for 10 minutes until soft.
Add cubed potatoes, thyme, bay leaf, and broth.
Simmer uncovered for 25 minutes, or until potatoes are fork-tender.
Remove bay leaf and puree soup with an immersion blender.
Stir in coconut milk and adjust seasoning.
Serve hot with chopped chives on top.
Notes
For a smoother finish, strain after blending.
Great with sourdough toast or crispy onions on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 9g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: creamy potato soup, vegan leek soup, dairy-free soup recipe