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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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 327kcal
AUTHOR Neli Howard | Delicious Meets Healthy



  • 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.


Nutrition Facts
Creamy Potato and Leek Soup
Amount Per Serving (210 g)
Calories 327 Calories from Fat 191
% Daily Value*
Fat 21.2g33%
Saturated Fat 14.6g73%
Polyunsaturated Fat 4.6g
Cholesterol 37mg12%
Sodium 407mg17%
Carbohydrates 19.5g7%
Fiber 3.7g15%
Sugar 3.8g4%
Protein 16.8g34%
* Percent Daily Values are based on a 2000 calorie diet.
Course Soup
Cuisine American
Keyword Comfort Food, Gluten Free, Paleo, Whole30, wholesome
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