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!
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 fresh bread.
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.
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.
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.
- 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.
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.
This recipe is great for meal prep and it lasts for a good 5 days in the fridge.
If your soup is too watery, you can thicken it by mixing 2 tablespoons of either flour or corn starch 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
Dairy-free Potato Leek Soup Recipe
- Soup pot
- 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
- To a large soup pot, 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!