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Creamy Potato and Leek Soup is a delicious comfort soup for those cold and chilly fall days. This soup is made without any cream, and the secret to its creamy texture is the pureed potatoes. It’s naturally dairy-free, gluten-free, paleo and Whole30, and is ready to enjoy in 30 minutes.
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Today’s recipe is courtesy of my Mom. She is the Queen of comfort soups. (Hi, Mom! :)) A couple of weeks ago, she also made this Creamy Zucchini Soup. She visited us recently and one day she made this soup. It was so good to come home to this delicious and warm soup after a long day at work.
Can you believe that a soup with few basic ingredients can be so flavorful and delicious! This creamy potato and leek soup was bursting with flavor and so comforting.
Be sure to to check out my other delicious soup recipes that are great for meal prep!
Creamy Potato and Leek Soup Ingredients
- Olive oil
- Leeks
- Garlic Cloves
- Potatoes
- Chicken or vegetable broth
- Almond milk
- Bacon
- Salt and pepper
How To Make Potato and Leek Soup
- Saute the sliced leeks for about 5 minutes or until soft, stirring occasionally. Season leeks to taste and add minced garlic and saute for about 30 seconds.
- Add the cubed potatoes and broth to the pot and bring to a boil. Cover with a lid and boil until the potatoes are very soft.
- Add the almond milk and blend until smooth.
- Season with salt and pepper to taste. Keep soup warm until it’s time to serve.
- Just before serving, sprinkle with thin slices of leeks, crumbled bacon, and some freshly grounded black pepper.
Can you make it ahead of time?
This soup is great for make ahead and freezer meals. You can make a large batch of this soup and freeze it for those days when you don’t have much time to cook for lunch or dinner.
Let the soup cool to room temperature and transfer it to an airtight container. It will keep in the fridge for 3 to 4 days and will freeze for up to 3 months. Thaw frozen soup in the fridge overnight and reheat in a pan on the stovetop.
Dairy-Free Creamy Soup
I love how creamy and rich this soup is without the need for any dairy products. The almond milk works so well and really lets the flavors from the other ingredients shine through.
I love the flavor that the added bacon brings to this soup, but you can easily make it vegan by simply omitting this.
Simple Soup Recipe
I also love that the ingredients are so simple and you can easily find them in your pantry. It only takes about 30 minutes to make. I think this will become my go-to recipe for those days when my fridge is almost empty and I don’t have time to go grocery shopping.
Recipe Notes and Tips
- Make the soup in a heavy bottomed pan or dutch oven. A heavier pan will distribute heat more evenly and is less likely to scorch the soup.
- Yukon gold or russet potatoes both work well.
- If making ahead of time, let the soup cool before storing it.
More Soup Recipes
- Instant Pot Chicken and Noodle Soup
- Hearty White Bean Soup
- Easy Cauliflower Soup
- Creamy Chicken and Mushroom Soup
Creamy Potato and Leek Soup
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Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 leeks, thinly sliced
- 2 cloves of garlic, minced
- 3 medium potatoes, peeled and diced into small cubes
- 2 cup chicken/vegetable broth
- 2 cups almond milk
- 4 strips cooked bacon, crumbled
- salt & pepper, to taste
Instructions
- Heat oil in a pot over medium heat and saute sliced leeks for about 5 minutes or until soft, stirring occasionally. Season leeks to taste with salt and freshly ground black pepper. Add garlic and saute for about 30 seconds.
- Add potatoes and 2 cups chicken/vegetable broth to the pot and bring to a boil over medium high heat. Cover with a lid and boil for about 10 minutes, or until potatoes are very soft. Add 2 cups almond milk (less or more, depending on how thick or thin you like the soup). Using a hand blender, puree the soup until smooth. Again, season with salt and pepper to taste. Keep soup warm until it’s time to serve.
- Just before serving, sprinkle with thin slices of leeks, crumbled bacon, and some freshly grounded black pepper.
Notes
- Make the soup in a heavy bottomed pan or dutch oven. A heavier pan will distribute heat more evenly and is less likely to scorch the soup.
- Yukon gold or russet potatoes both work well.
- If making ahead of time, let the soup cool before storing it.
this is sooooo yummy! I had to use coconut milk instead of almond milk and it was fab! Thanks for the great recipe:)
Hello i am a 40 year old women that just been diagnosed with asthma. I have alot of food allergies non dairy, no corn, no tomatoes, geshh. I dont no what to buy that taste good when i go to grocery store. Can you help me with some must have items thats non dairy?
Well you can’t beat this. This is perfect for winter. But what am I saying? Of course you know that! Great pic too 🙂
Oh yum! I love creamy potato soup and could definitely go for a bowl of this right now!
I love potato leek soup and your version sounds delicious!
Leeks are so underrated, I learned to love them when I lived in Wales – the land of leeks. I don´t eat bacon, any suggestions for an alternative to give it that salty, fatty element?
Hi Melissa, you can use shredded cheese instead, or breadcrumbs, or even avocado. It’s not the same but these are good alternatives in my opinion. Hope you enjoy it! 🙂