Dairy-Free Potato Leek Soup
There’s something undeniably cozy about a warm bowl of soup, especially when it’s made with simple, wholesome ingredients.
This dairy-free potato leek soup is silky, comforting, and full of flavor without any cream or butter, making it perfect for anyone looking for a lighter, nourishing option. It’s easy enough for a weeknight but special enough to feel like a treat.
I’m Elia, your in-kitchen big sister and meal prep coach, and I know how it goes…you want comfort food that’s simple, satisfying, and doesn’t leave you with a sink full of dishes. This potato leek soup, no-dairy version, is my go-to when I need something soothing, quick to prep, and fridge-friendly for the week. With just a handful of ingredients, you’ll have a creamy, flavorful soup that warms your soul and keeps you feeling nourished.
Pin for later ⤵️
I N G R E D I E N T S
6 Yukon Gold (or 4 Russet Potatoes)
3 large leeks (if from Trader Joes get 2 packs)
3 tbsps olive oil
1 tsp salt
1/2 tsp pepper
3-4 garlic cloves
1/2 tsp dried thyme
2 (32oz) boxes vegetable or chicken broth (sub bouillon cubes or bone broth powder)
I N S T R U C T I O N S
Peel all the potatoes.
Chop the light green and white parts of the leeks and wash them in a bowl to get out all the sand.
Drain them in a colander.
In the large soup pot, place the olive oil, cut leeks, garlic, salt, and pepper. Sauté over medium heat.
Meanwhile, cut up potatoes in medium chunks.
Place them into the soup pot.
Add dried thyme and broth, enough to cover the vegetables.
Let soup come to a boil and cook for about 30-40 minutes until potatoes are soft and falling apart.
Blend with an immersion blender. Adjust salt.
ENJOY warm with some toast and fresh herbs if you have some!
Pin for later ⤵️
If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!
