This EASY non-dairy Potato Leek Soup is full of protein and made in just 30 minutes. It’s a family favorite soup recipe we make all season long! Potatoes and leeks are cooked and then blended with milk to make the creamiest and most flavorful soup ever.

creamy soup served with bread in a white bowl

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Soup is my ultimate comfort food. We make some sort of soup weekly during the winter months and I always look forward to the warmth and comfort it provides.

Here in Texas, our winters are short. November through April are our soup months because outside of that it’s usually just too hot. The first time it drops below 80°F, in late October, I’m rushing to get out my stock pot and dancing around my kitchen chanting, “It’s SOUP WEATHER!” at the top of my lungs. Ha!

I make all sorts of soup recipes, from chicken to chowder, but my favorites are silky smooth creamy soups, like Butternut Squash Soup or this creamy Potato Leek Soup. The potato and leek combo is a good one and if you’ve never tried it, you’re in for a real treat!

Soup with a gold spoon and crusty bread

What is a leek?

Leeks are part of the onion family and they’re so full of flavor. The taste reminds me of a cross between a green onion and garlic. They make a great addition to stir fries, soups, and pasta dishes. Watch this video on YouTube to learn how to cut and clean leeks.

How to make this recipe

Making Potato Leek Soup is SO easy!

  1. One thing you need to know about leeks is that they grow in sandy soil. The inside of a leek almost looks like the inside of a tree trunk because of the rings of the onion wrapped around itself. To clean the leeks, simply slice them (discard the rough green tops) and soak them in a bowl of water. The dirt will fall to the bottom of the bowl and your leeks will float on top. Easy peasy!
  2. Add ghee (or vegan butter) and flour (gluten-free flour will work) to a medium soup pot. Stir this mixture until the ghee is melted. This will help thicken the soup and give it a wonderful flavor.
  3. Now add the chicken stock or broth, leeks, onion, potatoes and bring to a boil. Because we’re blending the soup you can chop the potatoes however you want, but keep the size uniform for even cooking. I like using chicken stock to add even more flavor in this soup.
potato leek soup cooking in a large soup pot

Once the potatoes are cooked your soup is done. You can now use an immersion blender or regular blender to blend until the soup is creamy and smooth. Stir in the Bolthouse Farms® Plant Protein Milk. Add salt and pepper to taste and then serve the soup topped with chives and fresh cracked black pepper.

pouring milk into a blender

My family loves this soup served with a crusty French or sourdough bread!

Looking for other healthy soup recipes? Try these other favorites!

Healthy Taco Soup {Easy to Make}

Dairy Free Chipotle Chicken Corn Chowder

Creamy Pumpkin Chicken Tortilla Soup

I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.

potato soup with bread and a gold spoon served in a white bowl
creamy soup served with bread in a white bowl
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Potato Leek Soup

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This EASY non-dairy Potato Leek Soup is full of protein and made in just 30 minutes. It’s a family favorite soup recipe we make all season long! 
Author: Kim

Ingredients

  • 2-3 large (about 4 1/2 cups) leeks*, dark green stems removed and thinly sliced
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt, + about 1 teaspoon more or to taste once the soup is cooked
  • 3/4 teaspoon ground black pepper, + more to taste once the soup is cooked
  • 1 tablespoon (about 3 cloves) minced garlic
  • 6 cups chicken stock or broth, (use vegetable broth for vegetarians)
  • 2 pounds Yukon Gold potatoes, unpeeled and chopped into 1/2-inch pieces
  • 1 tablespoon white wine vinegar or lemon juice
  • 6-10 sprigs fresh thyme , or 3/4 teaspoon dried
  • 2 fresh bay leaves
  • 1 cup heavy cream
  • For serving: finely chopped fresh chives, croutons, and/or hearty warmed bread

Instructions 

  • Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Thinly slice the white and light green parts when washed.
  • In a large soup pot, melt the butter, add the prepared leeks, salt, and pepper. Cook, stirring regularly, until leeks are soft, wilted, and golden, about 8-10 minutes. Reduce heat if leeks are browning. Add garlic and cook, stirring for 1 minute more. While leeks are cooking, chop the potatoes.
  • Add potatoes, vinegar or lemon juice, chicken stock, fresh thyme, and bay leaves to the pot. Bring to a boil (uncovered) and once boiling, cover pot with a lid and turn heat to low. Simmer for 15–18 minutes or until potatoes are easily pierced with a fork. Turn off heat and let slightly cool, about 10 minutes. Pull out thyme and bay leaves; discard.
  • Use an immersion blender to blend or transfer in batches to a high-powered blender (don’t fill the blender above 1/2 way full or it could explode). Blend until very smooth (about 2 minutes for each batch), then return to pot. Pour in heavy cream and stir to warm through over low heat.
  • Taste and adjust seasonings, as needed. If it seems too thin, simmer until it thickens. If it's too thick, add a splash more stock. Ladle into bowls, garnish with chives and enjoy with croutons and/or some warm, crusty bread for dipping!

Notes

*Don’t worry if once you slice your leeks, they don’t measure up to 4 1/2 cups. I’ve used as little as 2 cups and the soup was still delicious. 
Always be careful blending hot soups. The blender lid needs to be vented (cover with a towel, too) so steam can escape. Otherwise, use an immersion blender in the pot.
This soup is very similar to many other potato leek soup recipes on the internet, including those from Love and Lemons, Once Upon a Chef and Chelsea’s Messy Apron.
Author: Kim
Course: Main, Soup
Cuisine: American
Serving: 1cup, Calories: 321kcal, Carbohydrates: 34g, Protein: 9g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 50mg, Sodium: 573mg, Potassium: 788mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1356IU, Vitamin C: 30mg, Calcium: 72mg, Iron: 2mg

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