Creamy Potato-Leek Soup (Dairy-Free)

Oh yum, yum, yummy! So smooth, creamy and satisfying…this vegan recipe will be my replacement for our former potato soup recipe, which called for gobs of cheese and milk. This version is really good and I was surprised by how few ingredients and spices it requires. I will say that I think you really ought to splurge and get the fresh rosemary for it–it makes the soup. I got 4 times what I needed for the recipe and it cost me $1.99, so definitely worth it. My husband pointed out that since the soup is thick and creamy, it’s almost like a gravy and the leftovers would work beautifully served over biscuits. I’ll probably whip up the Happy Herbivore’s Whole Wheat Drop Biscuits tomorrow and try it!

This recipe is courtesy of the care2 make a difference website. If you read the comments on that website, it sounds like people have also had great luck substituting a variety of spices for the rosemary (although you get a very different flavor). For example, one person subbed garam masala and cumin.

By the way, did you know russet potatoes have even more potassium than bananas??? A large Russet potato contains 1,539 mg of potassium, whereas a medium banana only has 422 mg.

Creamy Potato-Leek Soup (Dairy-Free)
Recipe type: Soup
Cuisine: American
  • 1 tablespoon extra-virgin olive oil (can omit if using water to saute')
  • 2 leeks, white and light green parts washed and sliced into ¼-inch slices
  • 2 cups chopped yellow onion
  • ½ teaspoon sea salt
  • 3 cloves garlic, minced
  • 2 large Yukon Gold potatoes, peeled and cubed into ½-inch cubes (I used 3 large russet potatoes instead)
  • 4 cups vegetable broth
  • 2-3 teaspoons fresh rosemary leaves
  1. Saute the leeks and onion in a 4-qt pot until onion turns translucent, about 5 minutes.
  2. Add garlic and cook another minute.
  3. Add potato chunks and broth. Bring to boiling, then cover and simmer until potatoes are tender, about 20-25 minutes.
  4. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended. Return soup to original pot and heat through, then serve.

One Response to “Creamy Potato-Leek Soup (Dairy-Free)”

  1. Mommo says:

    I have a huge rosemary plant growing in my kitchen. Next time come get some here rather than buying it at the store. I may have to try this recipe. …sounds good.

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