Description
A creamy, cozy potato leek soup made entirely dairy-free. Simple, healthy, and perfect for cool weather meals — no cream required.
Ingredients
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3 large leeks (white and light green parts only), sliced and rinsed
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2 tbsp olive oil
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2–3 garlic cloves, minced
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1½ lbs Yukon gold or russet potatoes, peeled and diced
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4 cups vegetable broth
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1 bay leaf (optional)
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½ tsp dried thyme (optional)
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Salt and black pepper, to taste
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Chives, olive oil, lemon juice for garnish
Instructions
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Sauté leeks in olive oil until soft, about 7–10 mins. Add garlic; cook 1 min.
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Add potatoes, broth, bay leaf, and thyme. Simmer until potatoes are tender (20–25 mins).
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Remove bay leaf. Blend until smooth using immersion or high-speed blender.
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Season with salt, pepper, and a splash of lemon juice.
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Serve with garnishes of choice.
Notes
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For added creaminess, stir in oat milk or cashew cream.
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Use cauliflower for a lower-carb option.
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Garnish with chives, olive oil, or croutons.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: French-Inspired, Dairy-Free
Nutrition
- Calories: ~220 per serving