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    Home » Recipes » Dairy-Free Recipes

    Published: Oct 26, 2021 · Modified: Nov 30, 2022 by Petranka · This post may contain affiliate links.

    Dairy-free Potato Leek Soup

    Jump to Recipe Print Recipe

    Let me show you how to make the BEST dairy-free potato leek soup! It turns out super creamy and silky smooth, yet it's healthy and easy to make!

    Potato leek soup served in a white bowl and topped with fresh thyme.

    Nothing beats a big bowl of hearty potato leek soup, especially when you can easily make it vegan and dairy-free!

    Traditional potato leek soup requires heavy cream and butter, but you won't need them here! Thanks to the white beans, which we like to call "our secret ingredient for soups", this dish turns out amazing without any dairy!

    The best part is that this recipe comes together in just 1 pot and with 10 ingredients only! It's perfect served for dinner, alongside some crunchy croutons or cornbread.

    Jump to:
    • Ingredients and substitutions
    • How to make this recipe
    • Expert Tips
    • FAQ
    • How to re-heat
    • More Dairy-free Soup Recipes
    • 📖 Recipe

    Ingredients and substitutions

    • Potatoes. Starchy potatoes like Yukon Gold work best here.
    • Leeks. They bring a sweet onion flavor. If you are not a fan of leeks, you can use red or white onions instead.
    • White beans. They add creaminess, plus some plant-based protein.
    • Garlic. It's important to use fresh garlic here, both for flavor and depth.
    • Seasonings: fresh thyme, bay leaves, salt, and black pepper. If you can't find fresh thyme, you can use dried thyme instead.
    • Low-sodium vegetable broth. Either homemade or store-bought. Or you can use water.
    • Olive oil or dairy-free butter, for cooking.
    Gathered ingredients for making our dairy-free potato leek soup.

    How to make this recipe

    This recipe starts with carefully washing and roughly chopping the leeks.

    Next, saute them in olive oil or dairy-free butter until they soften, for about 5 minutes. Add in the garlic and cook until it releases its flavor, for 5-6 more minutes.

    Cooking leeks in a white Dutch oven.

    Next, add the diced potatoes, white beans, thyme, bay leaves, salt, black pepper, and vegetable broth. Bring to a boil. Cover and simmer for 15-20 minutes on medium-low heat, until the potatoes are very soft.

    Use an immersion blender to puree the soup (you can leave some chunks if you like). Serve with fried chickpeas (for crunch), chives, or just with a drizzle of olive oil on top.

    Stirring the chunky potato leek soup with a wooden spoon.

    Expert Tips

    • Wash your leeks well. Cut your leeks in half lengthwise and wash each half under cold water. Make sure to wash in between the layers as well, because dirt usually traps there.
    • Use starchy potatoes like Yukon Gold potatoes. Technically, any type of potatoes can work here, but Yukon Gold potatoes make this soup extra creamy!
    • Cook the leeks just until they are lightly golden, and be careful not to let them burn! This will change the flavor, so we want to prevent it.
    • Make sure the potatoes are well cooked. Again, soft potatoes equal a creamy soup. Cook your potatoes until they are so soft you can easily smash them with a fork.
    A white dutch oven filled with dairy-free potato soup.

    FAQ

    Can you freeze it?

    You can! Let the soup cool to room temperature, then transfer it to a container and cover it with a lid. Freezer for up to 6 months. Let it thaw overnight in the fridge before serving.

    How long does it last?

    This recipe is great for meal prep and it lasts for a good 5 days in the fridge.

    How do you thicken soup?

    If your soup is too watery, you can thicken it by mixing 2 tablespoons of either flour or cornstarch with 4-5 tablespoons of water. Mix until it dissolves. Gradually add the mixture to the soup, whisking constantly.

    How to re-heat

    • Stovetop: Add soup to a pot and heat over medium heat for 5 minutes or until warm. Add a splash of water if it's soo thick.
    • Microwave: Transfer soup to a bowl and microwave for 1-2 minutes or until warm.

    More Dairy-free Soup Recipes

    Sweet Potato Soup

    Wild Rice Mushroom Soup

    Roasted Cauliflower Soup

    Broccoli Pea Soup

    Vegan Golden Noodle Soup

    📖 Recipe

    Potato leek soup served in a white bowl and topped with fresh thyme.

    Dairy-free Potato Leek Soup Recipe

    Let me show you how to make the BEST dairy-free potato leek soup! It turns out super creamy and silky smooth, yet it's healthy and easy to make!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: French-Inspired
    Keyword: leeks, potatoes, thyme, white beans
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Author: Petranka
    Prevent your screen from going dark

    Equipment

    • Stovetop
    • Soup pot

    Ingredients

    • 2 tablespoon olive oil or dairy-free butter
    • 4 large leeks, well washed and roughly chopped
    • 3 garlic cloves, peeled and chopped
    • 2 pounds Yukon Gold potatoes, peeled and roughly chopped
    • 1 15-oz can white beans, drained and rinsed
    • 2 bay leaves
    • 3-4 strings fresh thyme (or sub with ½ teaspoon dried thyme)
    • 1 teaspoon salt
    • Freshly cracked black pepper, to taste
    • 6-8 cups vegetable broth or water

    Instructions

    • To a large soup pot or a Dutch oven, heat the olive oil or butter over medium heat. Add the leeks and cook for 5 minutes, lowering the heat if necessary, to prevent burning. Then add the garlic and cook for 5 more minutes, stirring occasionally, until the leeks are lightly golden and the garlic releases its flavor.
    • Add the potatoes, white beans, bay leaves, thyme strings, salt, black pepper, and vegetable broth. Stir and bring to a boil. Simmer over medium-low heat for 15-20 minutes with a lid on, until the potatoes are very soft.
    • Take out the thyme and the bay leaves and use an immersion blender to blend the soup. If you are using a standard blender, make sure to let the soup cool a bit before handling. Fill the jar only halfway through and leave the hole in the lid open to allow steam to escape. Blend until creamy and pour into a clean pot.
    • Add this point, you can taste and adjust the flavor, and the thickens of the soup. If it's too thick, add more vegetable broth, one cup at a time, until you reach the desired consistency.
    • Serve with a drizzle of olive oil and some fresh thyme on top. If you're feeling extra fancy you can top it with some dairy-free cheese as well (optional). Enjoy!

    Notes

    Storage Tips
    Fridge: Let soup cool to room temperature. Transfer to a container with a lid. Store in the fridge for up to 5 days.
    Freezer: Let soup cool to room temperature. Transfer to a container with a lid. Freeze for up to 6 months. Let thaw overnight in the fridge before serving.
    *Nutrition information is a rough estimate calculated without optional ingredients, and with olive oil.

    Nutrition

    Calories: 302kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Dairy-Free Recipes

    • Easy Hummus without Garlic
    • Creamy Oyster Mushroom Soup with Thyme
    • Super Crispy Fried Silken Tofu (Vegan)
    • First Watch Kale Tonic Recipe (5 minutes)

    Reader Interactions

    Comments

    1. Julia says

      December 18, 2021 at 9:28 pm

      5 stars
      I loved this soup! It was hearty, comforting, and very creamy!

      Reply
      • Petranka says

        December 18, 2021 at 9:30 pm

        Yay! Glad you enjoyed it, Julia!

        Reply

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    Sunglow Kitchen is a food blog about delicious vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

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