Potato Leek Soup

Name: Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Mediterranean, French
Ingredients: 2 tbsp olive oil (or vegan butter); 3–4 medium leeks (white and light green parts only), cleaned and sliced; 2 cloves garlic, minced (optional); 4 medium potatoes (Yukon Gold are especially creamy), peeled and diced; 4 cups vegetable broth; 1 cup water (or more broth if you like); 1 bay leaf; 1 tsp salt (to taste); ½ tsp black pepper; ½ cup unsweetened oat milk, cashew cream, or coconut milk (optional, for richness); Chives, parsley, or green onions (for garnish)

6 steps

Prep:15minCook:30min

Dairy free soup

Updated at: Fri, 03 Oct 2025 23:25:01 GMT

Nutrition balance score

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Ingredients

5 servings

2 Tbspolive oil

or vegan butter

3leeks

medium, white and light green parts only, cleaned and sliced

2 clovesgarlic

minced, optional

4potatoes

medium, Yukon Gold are especially creamy, peeled and diced

4 cupsvegetable broth

1 cupwater

or more broth if you like

1bay leaf

1 tspsalt

to taste

½ tspblack pepper

½ cupunsweetened oat milk

cashew cream, or coconut milk, optional, for richness

Chives

or green onions, for garnish

parsley

Instructions

Step 1

Prep leeks: Slice lengthwise, rinse out dirt, then cut into thin slices.

Step 2

Sauté: Heat olive oil in a large pot over medium heat. Add leeks (and garlic, if using), and cook until soft but not browned, about 5–7 minutes.

Step 3

Simmer: Add potatoes, vegetable broth, water, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer 20–25 minutes, until potatoes are very tender.

Step 4

Blend: Remove bay leaf. Use an immersion blender for a smooth soup, or mash some potatoes for a chunkier style.

Step 5

Finish: Stir in oat milk, cashew cream, or coconut milk for creaminess. Taste and adjust seasoning.

Step 6

Serve: Garnish with fresh herbs and enjoy with crusty bread.