Best Potato Leek Soup (Dairy Recipe

I finally cracked a dairy-free method for a Creamy Potato Leek Soup using one unexpected pantry ingredient.

I love how a simple bowl can surprise you. I made this Creamy Potato Leek Soup on a whim, and the way the leeks soften against chunks of Yukon Gold potatoes somehow feels familiar and a little mysterious at once.

I kept tasting it between bites, wondering why it felt so rich even though it looked humble, and then I’d tell myself to stop eating so much, but of course I didn’t. It’s the kind of soup that makes you ask questions, like what’s really in it, and then go back for another spoonful.

Ingredients

• Potatoes: Starchy, filling, good source of potassium and fiber it makes the soup hearty.
• Leeks: Mild, sweet onion flavor, low calorie, they add fragrant vegetal depth.
• Oat milk or cashew cream: Dairy free creaminess, adds fat and silky mouthfeel.
• Olive oil or vegan butter: Healthy fats, boosts flavor and helps saute ingredients.
• Garlic: Sharp aromatic kick, small amount gives savoury depth and healthful compounds.
• Cashews: When soaked they’re pureed super smooth, add protein and extra creaminess.
• Thyme and bay leaf: Subtle herb notes, aromatic complexity without overpowering the soup.
• Chives or parsley: Bright fresh finish, adds color and a hint of oniony bite.

Ingredient Quantities

• about 1.5 lb (700 g) Yukon Gold or russet potatoes, peeled and cut into 1 inch pieces
• 3 large leeks, white and light green parts only, sliced and rinsed well
• 1 medium yellow onion, chopped
• 3 garlic cloves, smashed or minced
• 3 tbsp olive oil or 3 tbsp vegan butter
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 bay leaf
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 4 cups (960 ml) low sodium vegetable broth
• 1 cup (240 ml) unsweetened oat milk or cashew cream
• 1 tbsp lemon juice or apple cider vinegar, optional for brightness
• 2 tbsp chopped fresh chives or parsley for garnish
• 1/4 cup raw cashews, soaked and drained, optional for extra creaminess

How to Make this

1. Prep everything: peel and cut about
1.5 lb potatoes into 1 inch pieces, trim and slice the white and light green parts of 3 leeks and rinse well to get out all the grit, chop 1 medium yellow onion and smash or mince 3 garlic cloves; if you want extra creaminess soak 1/4 cup raw cashews in hot water for 15 minutes or overnight in cold water.

2. Heat 3 tbsp olive oil or 3 tbsp vegan butter in a large pot over medium heat, add the sliced leeks and chopped onion with 1 tsp kosher salt to help them sweat, cook until very soft and slightly translucent about 8 to 10 minutes, stirring so nothing browns.

3. Add the garlic, 1 tsp fresh thyme leaves or 1/2 tsp dried thyme, and 1/2 tsp freshly ground black pepper, cook 30 to 60 seconds until fragrant.

4. Stir in the potatoes and 1 bay leaf, pour in 4 cups low sodium vegetable broth, bring to a boil then lower to a simmer, partially cover and cook until potatoes are very tender about 15 to 20 minutes.

5. Remove the bay leaf. For super silky soup: if you soaked cashews, drain them and blend them with about 1/2 to 1 cup of the hot broth or 1/2 cup oat milk in a blender until perfectly smooth, or add cashews straight to the pot if using an immersion blender. If using a countertop blender, let the soup cool slightly and blend in batches, returning to the pot. Don’t over-blend or you risk a gluey texture, just pulse until smooth or leave some chunks if you like.

6. Stir in 1 cup unsweetened oat milk or cashew cream and the cashew puree if you made it, warm gently over low heat, avoid a rolling boil once the milk is added so it stays creamy.

7. Taste and adjust seasoning with more kosher salt and black pepper, then add 1 tbsp lemon juice or apple cider vinegar if you want a bright pop of flavor.

8. Serve hot topped with 2 tbsp chopped fresh chives or parsley and an extra drizzle of olive oil or pat of vegan butter if desired.

9. Leftovers keep well in the fridge for up to 4 days, it will thicken as it cools so thin with extra broth or oat milk when reheating; the quick soak cashew trick gives instant extra creaminess without dairy.

Equipment Needed

1. Large heavy pot or Dutch oven (about 6 to 8 qt) — you’ll simmer the soup in this
2. Chef’s knife for peeling and chopping potatoes, onion and leeks
3. Cutting board (stable, roomy)
4. Vegetable peeler for the potatoes
5. Measuring cups and spoons for broth, oil and seasonings
6. Wooden spoon or silicone spatula for stirring, dont let things brown
7. Large bowl or colander to rinse leeks and drain soaked cashews
8. Immersion blender or high speed countertop blender to puree the soup
9. Ladle for serving and for transferring soup to the blender

FAQ

Best Potato Leek Soup (Dairy Recipe Substitutions and Variations

Here’s a few easy swaps that work great:

• Potatoes (Yukon Gold or russet): swap for red potatoes for a firmer, less fluffy texture, or use sweet potatoes for a sweeter, orange soup; you may need to adjust cook time.
• Leeks: swap for 2 large yellow onions, chopped, or about 8 scallions sliced thin; onions give the same savory base, scallions keep it lighter.
• Unsweetened oat milk or cashew cream: swap for whole milk or half and half for richer, creamier results, or use unsweetened full fat coconut milk if you want a non dairy alternative; use same volume.
• Raw cashews (soaked): swap for 1/2 cup silken tofu blended smooth, or 1/4 cup full fat coconut cream; both add creaminess without the soaking step.

Pro Tips

– Rinse the leeks like crazy, slice them, fan them apart in a bowl of cold water and let the grit fall to the bottom, then scoop them out and pat dry. If you skip it you will bite into sand and that ruins the whole thing.

– Cook the leeks and onion low and slow with a little salt so they sweat and get sweet, dont let them brown or you’ll lose that mellow flavor. Stir often, be patient, trust me the soup gets way better.

– For extra creaminess use soaked cashews or cashew cream but blend carefully, just pulse until silky otherwise it can go gummy. If using a blender vent the lid a bit or let things cool so it doesnt spew hot soup.

– Brighten at the end with lemon juice or a splash of vinegar and always reheat gently after adding oat milk so it stays smooth, not grainy. Leftovers thicken so thin with hot broth or oat milk when you warm them up.