Now that winter has finally arrived, I feel like it’s only appropriate to feature a cold weather staple – a delicious soup recipe! Today I’m bringing you a creamy, dairy-free Leek and Potato Soup that I know will warm you right up. It’s the epitome of a comfort food taste without the dairy or fried foods. I feel like most people are or aren’t a soup person, there’s not much in between. In my case, I’m a total soup lover but I know that some people in my life *cough cough- my boyfriend Matt for example, always says he’s not. So it’s only a LITTLE funny that when I served up a bowl of this healthified Leek and Potato soup, he absolutely loved it and went back for more. I suppose he’s on the soup side after all! But, in his defence he does always say how Leek and Potato soup is his favourite if he has to eat soup, so I guess that helped it out too.
I think the issue around whether people love, or don’t love soup is that they often think of it as a side and not an entrée so they assume it won’t fill them up. I tend to enjoy and make heartier soups so that they end up being a full meal in a bowl and I’m full and satisfied when I finish it. Even though this Leek and Potato soup may seem light and creamy, don’t be fooled because it’s packed with lots of veggies. This soup would be amazing served with a side salad or warm toast with sliced tomato and basil, and trust me it’s the perfect lunch combo.
The funny thing about leeks is that I only really buy them when I’m making my Leek and Potato Soup although I’m sure they have plenty of other uses (like my vegan apple chestnut stuffing recipe). I just don’t buy them that often, and probably like most people, I don’t use them for much more than making soup. Some people don’t even know what a leek is, so I always tell people they’re basically big green onions because they kind of look and taste like it in my onion (opinion to those that are paying attention!). When sautéed, they become soft, tender and add a mild onion flavour to any dish, which I guess is why they work great with potato.
Even the pickiest eaters in your family will enjoy this soup as it doesn’t contain any overpowering flavours. Everything works so well together to create a balance of flavours. Because of this, I think it works great as a starter to almost any meal since it will compliment pretty much anything without overpowering it. Or of course, you can have a giant bowl to enjoy as your whole meal, I won’t judge.
Have I turned you into a soup lover yet? Make this soup and try it out for yourself, you will love it! If you can, I highly suggest using a high-speed blender like a Vitamix. I did in this video, and the soup comes out restaurant style quality. A high speed blender will help you create the silkiest soup you’ve ever had! It was so creamy I didn’t even have to add in the coconut milk, which I usually do. If you’re looking into purchasing you’re own Vitamix blender you can use my affiliate code:06-015 for FREE standard shipping.
I hope you enjoy making this creamy Leek and Potato Soup and don’t forget to share this recipe with your friends and family.
- Makes 10-12 cups
- 2 leeks sliced*
- 1 shallot sliced
- 4 cloves garlic minced
- 6 medium potatoes chopped**
- 6 cups of low sodium chicken or vegetable broth
- 1 tbsp chives finely chopped + ½ tbsp. for garnish
- 2 sprigs of fresh thyme
- 1 dried bay leaf
- 2 tbsp extra virgin olive oil
- 1 tsp chunky sea salt
- ½ tsp ground black pepper
- In a large soup pot on medium heat, add in your olive oil, onion, garlic and leek and sauté for 5- 10 min, keep stirring until leeks are soft.
- Next, add in chopped potatoes, broth, and spices, stir and bring to a boil. Once you’ve reached a boil, lower the temperate to low and cover for 30-40 minutes until potatoes are fork tender. Stir occasionally so nothing sticks to the bottom of the pot. I like to leave it simmering for an extra 10 minutes longer once the potatoes are cooked so the flavor and spices can combine really well.
- Once your soup has fully cooked, turn off the heat and allow to sit for 10-15 min. Transfer soup to a high speed blender, I used a Vitamix. Blend until well pureed, you will probably have to do it in at least 2 batches based on the yield of this recipe.
- Once your soup is smooth, you can transfer it back to your soup pot or a fancy soup serving bowl and garnish with the remaining chives.
- *watch the video to see how to properly clean and cut your leeks.
- **I like to leave the peel on as it’s full of nutrients and fibre. Just make sure you wash them well and use organic potatoes. If using non organic then you should peel them to avoid pesticide exposure as potatoes are one of the dirty dozen.