Dairy-Free Potato Leek Soup
A creamy, flavorful soup made with simple ingredients, perfect for chilly days and completely vegan.
Ingredients
Main Ingredients
- 4 medium medium-sized potatoes, peeled and diced Use starchy potatoes like Russets or Yukon Golds.
- 2 pieces leeks, cleaned and chopped (white and light green parts only) Choose firm, straight stalks with vibrant green color.
- 1 medium onion, chopped
- 3 cups vegetable broth
- 1 cup coconut milk (or any plant-based milk)
- 2 tablespoons olive oil
- to taste Salt
- to taste pepper
- optional Fresh herbs for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped leeks and onion, stirring occasionally until they become soft and translucent, about 5-7 minutes.
Cooking
- Stir in the diced potatoes and pour in the vegetable broth. Raise the heat to high until it begins to boil, then reduce the heat to a simmer.
- Cover and let it cook for about 15-20 minutes, or until the potatoes are tender.
Blending
- Once the potatoes are soft, remove the pot from the heat. Using an immersion blender (or transferring to a regular blender in batches), blend the mixture until smooth.
Finishing Touch
- Return the pot to low heat and add the coconut milk, stirring until well combined.
- Season with salt and pepper to taste.
Serving
- Ladle into bowls, garnish with fresh herbs if desired, and serve warm.
Notes
Pair with crusty bread or a light salad. For leftovers, store in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on low heat, adding a splash of broth if needed.