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Dairy Free Potato Leek Soup.
This dairy free potato leek soup is creamy and comforting, and so delicious on a chilly day!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 222 kcal
Ingredients
- 3 leeks white and light green parts
- 3 celery stalks chopped
- 3 Tablespoons vegan buttery spread or real butter
- 6 Yukon Gold Potatoes peeled and diced
- 4 cups chicken stock or vegetable stock
- 1 ½ cups non-dairy milk I used So Delicious unsweetened coconut milk
- 1 teaspoon salt
- ⅛ teaspoon pepper
- parsley
- cooked bacon
Instructions
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Clean the leeks: Remove the dark green parts and the root ends and discard. Cut the leeks in half and then slice them into half moons. Place in a large bowl of cold water and use your hands to agitate to remove all the dirt. Remove from the water carefully, making sure any dirt stays at the bottom of the bowl.
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Put the vegan buttery spread, leeks, and celery in a large stock pot. Cook over medium heat until the vegetables are softened, about 6-8 minutes.
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Add the potatoes and stock, and bring to a boil. Reduce to a simmer and let cook until the potatoes are tender, about 20 minutes.
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Add the non-dairy milk and salt and stir. Puree the soup using an immersion blender. I like to leave some potato chunks in there - you can decide how smooth you want the soup to be.
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Season with more salt and pepper if desired. Serve topped with fresh parsley and bacon.
Recipe Notes
This soup should stay fresh in the refrigerator for 3-4 days.
If you don't have leeks, you can use regular onions.
Feel free to leave out the bacon if you are vegan.
Nutrition Facts
Dairy Free Potato Leek Soup.
Amount Per Serving
Calories 222
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 1162mg51%
Potassium 918mg26%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 4g4%
Protein 7g14%
Vitamin A 1560IU31%
Vitamin C 25.3mg31%
Calcium 160mg16%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.