Hello friends, Chef André here.
There are days when you just want something warm, simple, and comforting—nothing heavy, nothing complicated. That’s exactly where this Smooth Dairy Free Potato Leek Soup comes in.
It’s creamy without cream, rich without butter, and made with humble ingredients that somehow turn into pure comfort once they hit the pot. This is the kind of soup I make on quiet evenings when I want dinner to feel gentle but still satisfying.
If you think dairy-free soups lack depth, this one will change your mind.
Why This Dairy Free Potato Leek Soup Works So Well
This soup is a favorite for good reason:
- Naturally dairy-free but still creamy
- Light, comforting, and easy to digest
- Budget-friendly with simple ingredients
- Perfect for weeknight dinners or meal prep
- Cozy enough for winter, light enough for any season
Simple food, done right.
Ingredients You’ll Need
- 3 tablespoons olive oil
- 3 large leeks, white and light green parts only, sliced
- 3 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (oat or almond work well)
- Salt, to taste
- Black pepper, to taste
- Fresh chives or parsley, finely chopped
Ingredient Notes from Chef André
- Yukon Gold potatoes give the creamiest texture
- Leeks should be washed well—sand hides between layers
- Oat milk gives the most neutral, creamy result
Step-by-Step Instructions
Step 1
Heat olive oil in a large pot over medium heat.
Add leeks and cook slowly for 6–8 minutes until soft, not browned.
Step 2
Add garlic and cook for 30 seconds, just until fragrant.
Step 3
Stir in potatoes and vegetable broth.
Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until potatoes are very tender.
Step 4
Remove from heat. Blend until completely smooth using an immersion blender or countertop blender.
Step 5
Stir in plant-based milk. Season with salt and black pepper to taste.
Warm gently before serving.
Chef André’s Tips for the Best Texture
- Don’t rush the leeks—slow cooking builds sweetness
- Blend longer than you think for extra smooth soup
- If soup is too thick, add a splash of broth
- Taste after blending—seasoning changes once smooth
This soup is all about balance.
Easy Variations to Try
- Add fresh thyme or bay leaf while simmering
- Stir in a spoon of olive oil before serving for richness
- Top with crispy onions or toasted bread crumbs
- Add spinach before blending for extra greens
What to Serve With Potato Leek Soup
This soup pairs perfectly with:
- Crusty bread or baguette
- Simple green salad
- Roasted vegetables
- Toast with olive oil and herbs
Light, clean, and satisfying.
Storage and Reheating
- Refrigerator: up to 4 days
- Freezer: up to 2 months
- Reheat gently on the stove, stirring often
Flavor gets even better the next day.
FAQ – Smooth Dairy Free Potato Leek Soup
Can I make this soup vegan?
Yes, it already is when using plant-based milk.
Can I use almond milk?
Yes, just make sure it’s unsweetened.
Is this soup kid-friendly?
Very—smooth, mild, and comforting.
Can I make it thicker?
Use less broth or add one extra potato.
Approximate Nutrition Per Serving
- Calories: ~240 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 34 g
Values depend on milk choice.
Final Words from Chef André
This Smooth Dairy Free Potato Leek Soup proves that comfort food doesn’t need dairy to feel rich and satisfying. It’s calm food, honest food—the kind you’ll come back to again and again.
If you try it, leave a comment and tell me how you served it.
For safe handling of vegetables and leftovers, I recommend checking USDA Food Safety:
https://www.usda.gov/food-safety
See you in the kitchen,
Chef André 👨🍳