Enjoy the rich flavors of the classic French Potato Leek Soup in this dairy-free version that is quick, easy, and utterly comforting.
Prep Time25 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course, Soup
Cuisine: French
Keyword: dairy free, leeks, potatoes, soup
Servings: 6servings
Calories: 363kcal
Author: Kosher Cowboy
Ingredients
3tablespoonsolive oil
4large leeksroughly chopped (white and light green parts only, about 5 cups)
3clovesgarlicpeeled and smashed
2poundspotatoes, Yukon Gold peeled and roughly chopped into ½-inch pieces
7cupsvegetable brothor chicken, or bullion
2bay leaves
3sprigsthyme, fresh
1teaspoonsalt
¼teaspoonblack pepper, ground
1cupcoconut cream or another dairy-free alternative
chives, Finely chopped for garnish
Instructions
In a large soup pot, heat olive oil over medium heat. Add leeks and garlic, stirring regularly until softened (approximately 10 minutes). Adjust heat to prevent browning.
Add potatoes, vegetable broth, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until potatoes are very soft.
Remove thyme sprig and bay leaves, then use a hand-held immersion blender to purée the soup until smooth. Alternatively, use a standard blender in batches (see note below).
Add the dairy-free cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. Adjust thickness by simmering to thicken or adding more broth to thin.
Garnish with finely chopped chives before serving.
Notes
Note: If using a standard blender to purée the soup, be cautious not to fill the jar more than halfway. Leave the lid hole open and cover loosely with a dishtowel to release heat. Pour the blended soup into a clean pot.Freezer-Friendly Instructions: Freeze the soup without the dairy-free cream for up to 3 months. Thaw in the refrigerator for 12 hours, reheat on the stovetop over medium heat, and add the dairy-free cream before serving, bringing it to a simmer.