This Dairy Free Potato and Leek Soup is sure to be a family favourite.It is top 8 free and vegan as well as gluten free but warming and delicious.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down for Dairy Free Potato and Leek Soup
- Instructions/ Directions and Tips
- Substitutions
- Variations /Adaptations
- Equipment
- Storage and Reheating Instructions
- Storage
- How to Send Dairy Free Potato and Leek Soup as Leftovers for Lunch
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- The Recipe
- 📖 Recipe
- Food Safety
- Latest Posts
Why We Like This Recipe
When I asked the kids why they like this dairy free potato and leek soup the younger told me it is because they love potatoes. The older kids told us it is because it goes with everything and makes them feel warm and happy. For kids who have had so many issues eating and can be super picky they really love this soup and always have.
It is one of those meals that has been on the menu for some of their birthdays. Rob and I love this vegan potato and leek soup recipe because the kids eat it, multiple bowls even! We also adore how quick it comes together and how it can be prepped ahead.
Ingredients
- Leeks
- Onion
- Garlic
- Olive Oil
- Vegetable Stock
- Russet Potatoes
- Coconut Cream
- Salt
- Pepper
See recipe card for quantities.
The Ingredient Low Down for Dairy Free Potato and Leek Soup
Leeks, Onion, and Garlic
We use fresh varieties of leeks, onions, and garlic. These cannot be substituted for granulated, powdered, or dried versions. Sweet onions, white, or yellow onions are best in this recipe. Red onions are too pungent and will give a purply colour to the finished soup. Shallots, when cooked down, will be too mild of a flavour in this soup.
The garlic can be any kind, even roasted as a twist on the dish.
Leeks should be cut in half lengthwise three times to give long leek quarters. Chop those quarters into slices across the long leek leaves. Wash the leeks after chopping them like this. Use a large fine meshed sieve and dunk the leeks in a sink filled with water. Swirl the leeks around in the sieve, then rinse them well.
The soft sandy soil the leeks grow in gets between the leaves as it grows. This is why washing the leeks after cutting them is best as it gets the dirt from between them. If they are not cleaned properly the soup will be gritty. The only part you use of the leeks in this recipe is the white part. The dark greek leaves are too tough. Cut them off and save them for when you are making stock. Pull them apart and clean them, let them dry and freeze them to add when making stock at a later date.
Olive Oil
We prefer the taste of olive oil and it is safe for us. Any proper smoke point oil will work in this vegan potato and leek soup that is neutral in flavour and fits your allergies. Avoid vegetable oil as many are made with soybean oil and even though there is a lot of processing of the oil it may not be safe for all with soy allergies.
Vegetable Stock
For a proper vegan soup make sure to use vegetable stock. Always make sure it doesn't contain soy and wheat as we have seen some that do. For those that eat meat, chicken stock can be used in place of part or all of the vegetable stock. Make sure that the stock is gluten free, as well.
Russet Potatoes
These are the easiest available starchy potatoes in our area of North America. A starchy potato is the best kind for this recipe. A waxy potato will not break down as well and will lead to a grainy textured soup.
Idahoan, Yukon Gold, and russets are great starchy potatoes for this recipe. New potatoes, yellow, and red are too waxy to use.
Coconut Cream
The correct kind of coconut cream is the kind in a can. We find the international foods aisle is where our grocery stores usually stock it. Coconut cream is a bit different from coconut milk. If you cannot find the cream, chill a couple of coconut cream in cans and use the coconut cream that has solidified in the tin in the fridge. The liquids can be saved for another recipe, a smoothie, or a drink. The kind from the chilled dairy case doesn't have enough fat to make a creamy soup.
To keep this soup properly vegan make sure the coconut cream is not made from coconuts harvested using monkeys. Ethically sourced coconut cream is always recommended for a vegan dish.
Salt and Pepper
Always check that spices and flavourings are free from allergens and gluten free. Some at the local stores are popping up with “may contain” warnings for top 8 allergens due to the manufacturing and processing of the spices.
Instructions/ Directions and Tips
1- Heat a large heavy bottomed soup pot over medium heat and add the olive oil.
2-Sauté garlic, onions, and leeks in olive oil until translucent, about 5-7 mins.
3- Remove the pot from heat.
4- Add broth and blend until smooth using an immersion blender. (If using a regular blender make sure the soup is cooled and return to the pot after mixing).
5- Add the potatoes (all except the grated potato).
6- Simmer over medium low heat until the potatoes are soft and can be pierced with a fork. This will take about 15-20 minutes, the heat may need to be reduced so it doesn’t boil over but simmers heavily instead.
7- Remove from heat and mash the potatoes in the soup. You can use the immersion blender for a smoother soup, if desired. The soup will be too hot to use a traditional blender.
8- Return the pot to the heat.
9- Pour in coconut cream and add salt, pepper, and the grated potato.
10- Bring back to a simmer for an additional 5 minutes to cook the grated potato and melt the coconut cream. Stir well, scraping the bottom so it doesn’t burn on to the pot.
Hint: Do not use lite coconut milk. It will not have enough fat in it to make the soup properly creamy.
Substitutions
- Chicken Stock - instead of vegetable broth chicken stock can be used. We sometimes replace half the vegetable broth with chicken stock for extra flavour.
- Oat milk - If coconut cream isn’t safe for you, use gluten free oat milk. We recommend a high fat barista style like Oatly or Chionai Oat to make this a dairy free potato and leek soup - no coconut milk.
- Cauliflower - In place of potatoes you can use 3 cups of chopped cauliflower. You can use the stems but not the leaves. Boil it until it is soft and can be pierced by a fork. A small floret can still be grated, if a gluten free potato and leek soup with more texture is desired.
Variations /Adaptations
- Caramelised Onions - for a different flavour you can caramelise the onions for 20-30 minutes before making the soup for a sweeter soup. It will darken the soup substantially.
- Bacon or Chicken - For a meat variety cooked bacon pieces or cooked roast chicken can be added to the soup in bite sized pieces.
- Roasted Garlic - To add sweetness to the soup try roasting the garlic in the oven first and adding it to the soup. It will caramelise and let off a ton of sweetness.
Equipment
A large soup pot will be needed for making dairy free potato and leek soup. To cut the veggies a knife and cutting board is essential. For grating the extra potato at the end use a medium grater. To get a soup that has texture a potato masher is perfect for squashing the potatoes.
An immersion blender is perfect for making a smooth soup and blending the onions, garlic, and leeks while the soup is warm. Don’t forget a stirring utensil that can make sure the bottom of the pot doesn’t have any soup stuck to it.
Storage and Reheating Instructions
Storage
-Fridge
The dairy free potato and leek soup will keep in a container that seals well for up up 3 days.
-Freezer
In a well sealing container this dairy free potato and leek soup will keep for up to 3 months.
Reheating
To reheat add 2-3 tablespoons of water to the soup per portion. Mix it in well before heating. Only reheat the soup once for best food safe practices.
-Stove Top
In a medium pot reheat the vegan potato and leek soup over medium heat. Stirring constantly. When at a boil, reduce heat to a simmer and keep simmering for 5 minutes before serving.
- Microwave
Reheat only one portion at a time in a microwave safe bowl. Heat for 1 minute and 20 seconds, stir, check how hot it is and keep heating for another 30 seconds. Stir and check the heat and repeat heating in 30 second bursts, as needed.
How to Send Dairy Free Potato and Leek Soup as Leftovers for Lunch
We pack dairy free potato leek soup as we do any leftover soup. Always heated up on the stove as it stays warmer longer. We use a kid sized thermos that is easy for them to open independently and safely.
Pre-warming the thermos with warm water is the key to keeping the contents hotter for longer. We heat the soup up on the stove in a small pot until boiling. The soup should be warm but not too hot so it burns them when they open the thermos, for safety.
Dump the water from the thermos and fill it with the vegan potato and leek soup. Send it with a spoon.
Top Tip
We buy leeks when they are on sale and in season. Look for the ones with the biggest white parts. After cleaning and chopping the leeks we measure out 3 cup portions and whatever we are not using immediately we freeze. In gallon sized ziploc bags we will store enough to make this soup another time.
Sometimes we also chop up the onion and garlic so we just have to pull it out and let it thaw slightly before cooking. It really speeds up our meal prep and cuts our costs. Another benefit is most of the other ingredients are easy to have on hand so you have a relatively quick dinner always available.
What To Serve With
Dairy free potato and leek soup is excellent on its own, as a potluck dish served from a crock pot to keep it warm or with a side dish. The kinds of sides we pair with this meal are salads, like coleslaw vinaigrette or a cucumber salad. A greek salad is another one that works well with this soup. Alternatively, this vegan potato and leek soup is a fabulous appetiser or opening course for a bigger meal.
Other Recipes You May Enjoy
The Recipe
📖 Recipe
Equipment
- Soup Pot
- Knife
- Cutting board
- Stirring Utensils
- Grater
- Immersion Blender
Ingredients
- 3 C sliced and quartered leek whites medium diced
- 1 medium onion medium diced
- 4 large cloves of garlic roughly chopped
- 3 Tbsps olive oil
- 8 C vegetable broth
- 3 C russet potatoes peeled and cubed (about 5-7 potatoes)
- 1-14 oz can coconut cream 400ml
- 1 teaspoon salt
- ¼-½ teaspoon pepper
- 1 additional small potato peeled and medium grated
Instructions
- 1- Heat a large heavy bottomed soup pot over medium heat and add the olive oil.
- 2-Sauté garlic, onions, and leeks in olive oil until translucent, about 5-7 mins
- 3- Remove the pot from heat. Add broth and blend until smooth using an immersion blender. (If using a regular blender make sure the soup is cooled and return to the pot after mixing).
- 4- Add potatoes (all except the grated potato) and simmer until the potatoes are soft and can be pierced with a fork. This will take about 15-20 minutes, the heat may need to be reduced so it doesn’t boil but simmers instead.
- 5- Remove from heat and mash the potatoes in the soup. You can use the immersion blender for a smoother soup, if desired. The soup will be too hot to use a traditional blender.
- 6- Return the pot to the heat. Pour in coconut cream and add salt, pepper, and the grated potato. Bring back to a simmer for an additional 5 minutes to cook the grated potato and melt the coconut milk.
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Have you made this recipe? Please leave a comment and us know how much you liked it.