Dairy Free Potato Leek Soup

dairy fee potato leek soup

This dairy free potato leek soup just knocked my socks off… and was kid approved! Thanks to dairy free sour cream, you’ll never miss all of the cream in a traditional recipe. Pair with a lovely thick bread (gluten free, if needed) to square out the meal.

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I was inspired to develop this recipe after date night a few weeks ago. As we’ve established- I love soup. So of course, I ordered potato leek soup as a starter. Boy was I disappointed. The flavor was nice ( oh and the amazing pottery bowls were divine!). However, the soup was gritty, as if full of sand. And this was a nice restaurant- the horror! Needless to say my craving for potato leek soup was not satiated, so it was off to develop my own.

The secret to the creamy texture is a dairy free sour cream. There a couple of options, though many continue top 8 allergens like soy or almond or coconut… pick the option that works best for you and your allergies. Knowing that my younger daughters were likely not going to have an appetite for potato leek soup, I used Kite Hill dairy free sour cream, which contains chickpea protein. It was perfect- and the 7 year old loved the soup!

If you’ve never worked with leeks, they are a fantastic, subtle flavor, but you need to rinse well. Cut the bottoms off as close to the bottom as you can (you only use the white and light green parts, so don’t waste it!). Slice in half vertically and then rinse well under cool water. You’ll want to run water between the layers of leek, that is where dirt is often found hiding. Chop the white and light green parts- discard the dark green tops.

Start by roughly chopping the leeks and garlic. Warm a large dutch oven over medium heat and melt the butter and olive oil. Add the leeks and garlic and saute until softened, roughly 10 minutes. Watch the heat to ensure the leeks don’t burn. Stir in the white wine and allow to cook off, a few minutes. Add the broth, potatoes, bay leaves, thyme, salt and pepper. Bring to a boil and simmer for 20 minutes, or until the potatoes are very soft. Remove the bay leaves and sprigs of thyme Remove from heat. With an immersion blender, blend until smooth. Stir in the dairy sour cream until smooth. If you’re not happy with the consistency, add a bit of broth if too thick, or allow to simmer to reach a thicker consistency.

To serve, top with gluten free fried onions- just a pinch. you don’t want to overwhelm the flavor of the soup. O organics and Sprouts brands both have gluten free options. Sprinkle with a pinch of fresh thyme and sea salt. Bon appetit!

Servings: 6

Prep time: 15 minutes

Cook time: 40 minutes

Dairy Free Potato Leek Soup Ingredients

  • 1 tablespoon dairy free butter
  • 1 tablespoon olive oil, plus more for drizzle
  • 4 large leeks, roughly chopped, white and light green parts only
  • 4 garlic cloves, roughly chopped
  • 1/3 cup dry white wine
  • 2 pounds russet potatoes, peeled and chopped into 1/2 inch pieces
  • 7 cups of broth
  • 2 bay leaves
  • 3 large sprigs of thyme
  • 1 teaspoon sea salt, plus more for garnish
  • 1/2 teaspoon crushed red pepper
  • 3/4 cup dairy free sour cream
  • 6 Teaspoons of dairy free fried onions for garnish

Dairy Free Leek Soup Instructions

  1. Warm a large dutch oven over medium heat. Melt the butter and warm the olive oil. Add the leeks and garlic. Saute until softened and beginning to caramelize, about 10 minutes. Watch the heat to ensure that the leeks and garlic don’t burn.
  2. Stir in the wine and allow to cook off. Add the potatoes, broth, bay leaves, thyme sprigs, salt and red pepper. Bring to a boil and simmer for 20 minutes, or until the potatoes are very tender.
  3. Remove from heat, and puree with an immersion blender until smooth. Stir in the dairy free sour cream until smooth.
  4. To serve, garnish with a pinch of fried onions, fresh thyme and sea salt

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