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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 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine French-Inspired
Servings 6
Calories 302 kcal


  • Stovetop
  • 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!


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.
Keyword leeks, potatoes, thyme, white beans