Easy Dairy Free Potato Leek Soup (Vegan)
For a hearty soup that packs in flavour, you need to try this Dairy Free Potato Leek Soup recipe. It’s budget friendly and ready in just 30 minutes – it’s so easy!
I love a warm bowl of homemade soup when the weather turns chilly, and the best part? It’s really easy to make.
Keep frozen onions, leeks and garlic stocked in the freezer, and it’ll make the prep time next to nothing, and the costs down too.
This potato leek soup has plenty of flavour, is smooth and comforting, naturally vegan and dairy free.
If you love it and want some more warming winter soup recipes, you should try our dairy free tomato soup and our Olive Garden Copycat Dairy Free Zuppa Toscana.
Why You’ll Love This Leek and Potato Soup
- Easy, veggie-packed lunch
- Perfect for batch cooking
- Dairy free
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Ingredients and Substitutions
- Olive oil: Use sunflower or vegetable if you prefer.
- Onion: Red or brown are fine, frozen is fine too.
- Leeks: Fresh or frozen.
- Celery stalks
- Garlic cloves: Fresh or frozen, paste or jarred are fine.
- Potatoes: Use any variety that are great for boiling and mashing. I use Maris Piper, White or King Edward. Russet or Yukon Gold potatoes would be great too.
- Bay Leaf
- Vegetable stock: Mix up the flavour with chicken stock if you like. From a cube or powder is fine.
- Salt and black pepper
How to Make Potato Leek Soup
Step 1 – Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add 1 large chopped onion, 2 stalks chopped celery, 2 medium sliced leeks, and 2 chopped cloves of garlic. Reduce to medium heat, cover with a lid, and cook for 15 minutes, stirring occasionally. This will ‘sweat’ the vegetables, softening them. If the vegetables start to catch (go brown or begin to stick), reduce the heat a little and stir more regularly.
Step 2 – Next, add 5-6 potatoes, peeled and cut into 1 inch pieces, a bay leaf, and 4 cups/1 litre vegetable stock. Place the lid back on, bring to a boil, then reduce heat and simmer for 15 minutes, until the potatoes are soft.
Step 3 – Remove the pan from the heat. Remove and discard the bay leaf and season with salt and pepper. Using an immersion blender, blend until smooth.
Step 4 – Taste and adjust seasoning if needed. Serve warm with crusty bread.
Leftovers
In the fridge Once cooled to room temperature, place the Leek and Potato soup in an airtight container and keep in the fridge for up to 3-4 days.
To reheat Place in a saucepan over medium low heat until fully heated through.
Frequently Asked Questions
More DF Soups
If you make this dairy free Potato Leek soup recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!
Easy Dairy Free Potato Leek Soup (Vegan)
Ingredients
- 1 tablespoon olive oil
- 1 large onion, roughly chopped (250g)
- 2 medium-sized leeks, washed and roughly sliced (350g)
- 2 celery stalks, washed and sliced
- 2 garlic cloves, peeled and chopped
- 5-6 potatoes, peeled and diced into 1 inch pieces (900g/2 lbs)
- 4 cups vegetable stock (1 litre)
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat olive oil in a large pan over medium-high heat. Add onions, celery, leeks, and garlic. Reduce heat, cover, and cook for 15 minutes, stirring occasionally.1 tablespoon olive oil, 1 large onion, roughly chopped, 2 medium-sized leeks, washed and roughly sliced, 2 celery stalks, washed and sliced, 2 garlic cloves, peeled and chopped
- Add diced potatoes, bay leaf, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes, until potatoes are soft.5-6 potatoes, peeled and diced into 1 inch pieces, 4 cups vegetable stock, 1 bay leaf
- Remove from heat, discard the bay leaf and season with salt and pepper. Using a stick blender, blend until smooth.½ teaspoon salt, ¼ teaspoon black pepper
- Taste and adjust seasoning if needed. Serve warm with crusty bread.
Notes
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