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The Ultimate Creamy Dairy-Free Potato Leek Soup (Velvety Texture Guaranteed)

Close-up of a creamy bowl of leek soup garnished generously with fresh, chopped chives.
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This recipe balances the deep comfort of a classic French potato leek soup with a fresh, lighter approach. You achieve a velvety texture that warms the soul, perfect for a cozy weeknight dinner or an elegant starter.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 4 large leeks, white and light green parts only, sliced thin
  • 2 cloves garlic, minced
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 4 cups vegetable broth (low sodium)
  • 1 cup water
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup unsweetened plain plant-based milk (like cashew or oat)
  • Fresh chives, chopped, for garnish

Instructions

  1. Prepare the leeks: Slice the leeks thinly. Place the slices in a bowl of cold water and swish them around to remove any grit. Drain well and pat dry. You must use only the white and light green parts; the dark green parts are too fibrous.
  2. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cleaned leeks and cook slowly, stirring often, for 8 to 10 minutes until they are very soft and sweet. Do not let them brown.
  3. Add garlic and potatoes: Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced potatoes, salt, and pepper. Stir to coat the potatoes with the leeks.
  4. Simmer the soup: Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
  5. Blend for texture: Remove the pot from the heat. Carefully transfer the soup mixture to a high-powered blender in batches, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. If you blend while it is still very hot, it will blend easier.
  6. Finish and season: Return the blended soup to the pot over low heat. Stir in the plant-based milk. Heat through gently, but do not boil. Taste and adjust salt and pepper as needed.
  7. Serve: Ladle the creamy leek soup into bowls. Garnish generously with fresh chopped chives before serving.

Notes

  • For a richer, traditional flavor, you can substitute heavy cream for the plant-based milk, or use chicken broth instead of vegetable broth.
  • If your soup seems too thick after blending, add a splash more broth or water until you reach your desired consistency.
  • Spoon suggests saving the dark green leek tops to simmer with other vegetable scraps to make a flavorful homemade stock later.

Nutrition

Find it online: https://spoonsprout.com/leek-soup-velvety-texture-secret/