Creamy Potato and Leek Soup

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 and gluten-free. Today’s recipe is courtesy of my Mom. She is the Queen of comfort soups. (Hi, Mom! :)) 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!

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. It is great for freezing too. 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. Just place it in the refrigerator the night before. 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.

I hope you give this recipe a go. As always, let me know in the comments below how you like it. Do you have a favorite comfort soup?

This creamy potato and leek soup was bursting with flavor and so comforting.

What you need

1 Tbsp olive oil

2 leeks, thinly sliced

2 cloves of garlic, minced

3 medium potatoes, peeled and diced into small cubes

2 cup chicken or vegetable broth

2 cups almond milk

4 strips cooked bacon, crumbled

salt & pepper, to taste

Preparation

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 minced garlic and saute for about 30 seconds.

Add cubed potatoes and 2 cups chicken or vegetable broth to the pot and bring to a boil over medium high heat. Cover with a lid and boil for about 10 – 15 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 stick 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.

How To Make Creamy Potato and Leek Soup

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Creamy Potato and Leek Soup

Creamy Potato and Leek Soup - Dairy-free, healthy and full of flavor. Quick & easy to make soup, only 30 minutes to cook.

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 327kcal

AUTHOR Neli Howard

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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

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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.

TIPS & 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.

NUTRITION

Serving: 210g | Calories: 327kcal | Carbohydrates: 19.5g | Protein: 16.8g | Fat: 21.2g | Saturated Fat: 14.6g | Polyunsaturated Fat: 4.6g | Cholesterol: 37mg | Sodium: 407mg | Fiber: 3.7g | Sugar: 3.8g

Course Soup

Cuisine American

Keyword dairy-free soup recipe, potato and leek soup, vegan potato and leek soup