Creamy Potato Leek Soup Without Cream (Dairy-Free)
This creamy potato leek soup gets its velvety texture without any cream—simple, nourishing, and perfect for early spring cooking.
Equipment
- Chef's knife
- Cutting board or butcher block
- Large bowl
- Tea towel
- Measuring cups and spoons
- Dutch oven or pot 6 quart
- Immersion blender or standard blender, well vented
- Serving spoon or ladle
- Serving bowls
Ingredients
- 1 large leek about 2 ½ cups thinly sliced
- 1 pound gold potatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt plus more to taste
- ⅛ teaspoon black or white pepper
- 1 bay leaf
- ½ teaspoon dried tarragon optional
- 1 garlic clove thinly sliced
- 4 cups vegetable stock
- 1 tablespoon fresh lemon juice
- Fresh herbs for garnish
Instructions
- Prep the leeks: Fill a large mixing bowl with cold water. Using a chef’s knife, remove the dark green ends and sprouted ends of the leeks, discard. Take the remaining leek and gently slice in half length wise, then again width wise revealing the layers in a half moon shape. Immerse the leeks in the cold water, using your fingers to push any visible dirt out of the leek. Let them sit in the water while you prep the potatoes.
- Prep the potatoes: Rinse the gold potatoes and pat dry. Chop into ½ inch cubes and set aside.
- Finish leek prep: Remove the leeks from the water and onto a clean towel. Wrap them up and give a gentle squeeze to remove excess moisture. Place the leeks, flat side down on a cutting board and slice into half moons, about ⅛ inch thick, quite thin. Repeat until you have about 2 ½ cups of thinly sliced leeks. Set aside.
- Let’s get cookin’: Heat a 6-quart pot or Dutch oven on medium heat on the stove top. Add two tablespoons of olive oil. Once the oil is hot, add 2 ½ cups sliced leeks and stir. Add ½ teaspoon Kosher salt, ⅛ teaspoon black or white pepper, a bay leaf, and ½ teaspoon tarragon. Stir once more and allow the leeks to soften and the spices to bloom - about 5 minutes. When the leeks become a bit translucent, add 1 clove or about 1 heaping teaspoon of thinly sliced garlic and the cubed potatoes. Stir to incorporate and allow the garlic to become fragrant and saute for another 1-2 minutes.
- Add the stock: Add 4 cups of vegetable stock OR 2 tablespoons vegetable ‘Better Than Bouillon’ and 4 cups of water. Give it a stir. Allow the soup to simmer with the lid on, on low-medium heat for 35 minutes or until the potatoes are tender and starting to fall apart.
- Taste and season: Add 1 tablespoon of fresh lemon juice to brighten the flavors in the soup. Taste for seasoning and add salt and pepper to taste.
- Choose your texture: Bring the temperature down to low and use a potato masher to break down the potatoes. This will result in a creamy, yet chunky soup. If you prefer a smooth and creamy soup, use an immersion blender to carefully puree the soup until you reach the desired consistency.
- Serve: with fresh herbs, a squeeze of lemon, and a piece of Dubuque Cheddar & Chive Sourdough. Enjoy!
Notes
HOSTING NOTES
- This is one of my favorite soups to make late winter-early spring or on an unseasonably cool day of summer.
- When serving, add a generous pinch of coarsely chopped fresh herbs to each bowl. A generous hunk of fresh bread is a delightful pairing.
- For easy hosting, make up to 3 days ahead and refrigerate after completely cooled. Reheat it on the stove top, additional stock may be added to avoid over-thickening or sticking to the pan.
VARIATIONS
- Try adding green onions and chives in with the leeks as you sauté for additional layers of subtle onion flavor
- Add diced bacon or ham into your sauté pan before adding the leeks for a meatier, deeply savory version.
- What would happen if we made this with sweet potatoes instead of Yukon Golds? What if…?
STORAGE & FREEZING
- Once cooled, store in the fridge for up to 3 days.
- Freeze for up to 3 months.
- When ready to enjoy, reheat on the stove top at medium-low. Additional stock may be added to avoid over-thickening or sticking to the pan.
Nutrition
Calories: 132kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 833mgPotassium: 395mgFiber: 2gSugar: 3gVitamin A: 962IUVitamin C: 21mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!