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The Ultimate Creamy & Dairy-Free Potato Leek Soup

A close-up of a creamy bowl of potato leek soup garnished generously with fresh chopped chives.
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Make this comforting, velvety potato leek soup that is naturally creamy without dairy. This recipe works well on the stovetop or in a slow cooker, making it perfect for a quick weeknight dinner or a cozy fall meal.

Ingredients

Scale
  • 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 cubed
  • 4 cups vegetable broth
  • 1 cup unsweetened plain non-dairy milk (like almond or soy)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg
  • Fresh chives, chopped (for garnish)

Instructions

  1. Clean the leeks thoroughly to remove any grit, then slice them thinly.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, until they soften, about 8 to 10 minutes. Do not let them brown.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Add the cubed potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the non-dairy milk, salt, pepper, and nutmeg. Heat the soup gently over low heat until warmed through. Do not boil after adding the milk.
  7. Taste the soup and adjust seasonings as needed.
  8. Serve hot, garnished with fresh chopped chives. This soup pairs well with crusty bread.

Notes

  • For slow cooker instructions: Combine the cleaned, sliced leeks, garlic, cubed potatoes, and vegetable broth in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until potatoes are soft. Blend until smooth, then stir in the non-dairy milk, salt, pepper, and nutmeg. Heat briefly before serving.
  • If you prefer a richer flavor, you can roast the potatoes and leeks before simmering, similar to Ina Garten’s method.
  • For a thicker soup, use slightly fewer potatoes or simmer uncovered for the last 5 minutes of cooking.

Nutrition

Find it online: https://kingscook.com/potato-leek-soup-creamy-dairy-free/