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Ultra Creamy Dairy-Free Potato Leek Soup

A creamy bowl of potato leek soup topped generously with fresh, bright green chopped chives.
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Make this comforting and velvety potato leek soup that achieves a rich texture without dairy. It is simple to prepare for a cozy weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 4 large leeks, white and light green parts only, cleaned and sliced
  • 2 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup unsweetened, plain almond milk (or other non-dairy milk)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg
  • For Garnish: Fresh chives, chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 8 to 10 minutes. Do not let them brown.
  2. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  3. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  5. Stir in the almond milk, salt, pepper, and nutmeg. Heat the soup gently over low heat until warmed through. Do not boil after adding the milk.
  6. Taste and adjust seasonings as needed. Serve hot, garnished with fresh chopped chives. This recipe is a great alternative to heavy cream-based comfort food recipes often found when looking at meal planning guides.

Notes

  • For the creamiest texture, ensure your potatoes are fully cooked before blending. If the soup seems too thick, add a little more broth or water until you reach your desired consistency.
  • If you are not making this dairy-free, you can substitute heavy cream for the almond milk for a richer flavor.
  • This soup freezes well. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://www.unfoldrecipes.com/potato-leek-soup-recipe-creamy-dairy-free/