This Dairy-free Potato Leek Soup is the perfect bowl of comfort to warm up chilly days. Your whole family will love the creamy deliciousness, and you’ll love that it’s easy to make, made with basic ingredients, and that it’s frugal too.
Serve a bowl of this creamy soup with a gluten-free bread or crackers and veggies or a salad for a satisfying light and healthy meal.
Leeks seem like a fancy vegetable, but this soup costs very little money and it’s easy too. And since this potato and leek soup can easily be made both vegan and gluten-free, it works for almost any special diet.
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- potatoes – yukon gold potatoes, russet potatoes, or red potatoes (use cauliflower for keto option). I like buying organic potatoes and leaving the peel on for this recipe as it makes it a bit more rustic and I love getting the added nutrition as well.
- coconut milk – other non-dairy milk can work as well like oat milk, hemp milk, almond milk, or rice milk. However coconut milk, cashew milk, and hemp would be the creamiest. I don’t personally drink soy milk but that would be a nice creamy option as well.
- vegetable broth (chicken stock or beef broth can be substituted)
- bacon or vegan bacon (optional but recommended)
- coconut oil, vegan butter, or butter as desired
- black pepper
How To Make This a Vegan Potato Leek Soup
I’m not vegan (I used to be), and we actually like bacon, but I typically avoid eating pork due for many reasons. So for this recipe I’m sharing both a real and vegan bacon option. When choosing bacon, I recommend a sustainably farmed option.
How to Make This a Keto Leek Soup
Cauliflower is an amazingly good substitute for potatoes in all kinds of dishes and this smooth and creamy soup recipe is no exception. Simple swap out the potatoes with about 4 cups of cauliflower florets and you’ve got yourself a rich and creamy soup without all the carbs. For a lower carb but not keto soup, you could substitute half of the potatoes with 2 cups of cauliflower.
Potatoes: I prefer to use organic potatoes and to leave the peels on.
Any type of potato can be used. You can even use sweet potatoes and make this into a sweet potato soup if you’d like.
I like to leave chunks of potato in my soup, but you can blend it smooth if you’d like. For me, the pieces of potato make the soup feel and taste so much better.
Veggie Chopping: You can cut the veggies into larger pieces if you like, but I would keep the potatoes smaller to make sure they cook well.
Leeks can have a lot of dirt between their layers.To clean them, cut off the dark green parts of the leek and discard (or save for making stock). Cut off the roots, then cut the leek in half lengthwise. Then cut the leek into pieces. Place the pieces in a small bowl of water and swish vigorously to release the dirt. Place in a colander and drain.
You can top this healthy potato leek soup with any of the following:
- bacon or vegan bacon
- sour cream, vegan sour cream, or cashew cream
- olive oil
- vegan cheese shreds
How to Store This Soup
This potato leek soup will keep in an airtight container in the fridge for up to 4 days or in the freezer for several months or longer if you have a truly airtight storage option.
More Easy Healthy Soups
You’ll love these other easy healthy soup recipes for sure.
Creamy Root Vegetable Soup – rich and hearty
Healthy Mushroom Soup – so good I had to fight my family members over this
Creamy Blender Tomato Soup – an easy delicious soup you can whip up in your blender
Dairy-free Potato Leek Soup — vegan and keto options
- 2 large Leeks (or 3 medium-sized leeks) about 3 cups chopped
- ½ large onion diced about 2 cups diced
- 3 cloves garlic
- 2 tablespons olive oil
- 2 large russet potatoes diced about 4 cups diced
- 32 ounces vegetable broth or other broth
- 2/3 cup oat milk or other dairy-free milk
- black pepper to taste
- 1/2 teaspoon sea salt
- 1 sprig fresh rosemary or 1 teaspoon dried
- 1/4 teaspoon chili powder
- 2 bay leaves
- Wash the vegetables (see Recipe Notes for instructions about washing leeks).
- Cut the leeks and onion into small half-inch pieces. Dice the potatoes into 1/2 inch dices.
- Finely chop garlic.
- In a large pot heat olive oil on medium high heat. Add the chopped leeks, garlic, and onions. Saute for about 5 minutes, until slightly browned.
- Add the potatoes, vegetable broth, oat milk, and spices. Cook with the lid on for about 15-30 minutes until the vegetables are cooked through and the potatoes are tender.
- Remove the bay leaves.
- Using an immersion blender or regular blender, blend about 2/3rds of the soup until creamy. You can either blend part way with the immersion blender, or transfer about 2/3 of the soup to a large bowl and blend that part in batches in a blender.
- Garnish with fresh rosemary, vegan or regular bacon, a drizzle of olive oil, and cracked pepper to taste.
- Serve with crusty bread, green salad, or crackers.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.