Home > Recipes > Quick and Dairy Free Potato Soup with Leeks
  • Gluten Free
  • Vegan
  • Vegetarian

Quick and Dairy Free Potato Soup with Leeks

This creamy dairy-free Potato Leek Soup is vegan and gluten-free! It's a satisfying soup that is quick and easy to prepare and turns out so tasty!

This Broccoli soup is simple to make, yet so flavorful. All you need is a few ingredients, and an hour out of your day – you’ll have a warm, hearty bowl of broccoli leek soup.


Soup. Around this time of the year, my body just shuts down for everything but soup. I am literally craving soup ALL. THE. TIME.

Soup has a special place in my heart. Want to know why?

  • It cooks slowly on the stove without much meddling.
  • It spreads a beautiful scent in my entire home. When someone walks into my house after soup has been cooking, they’ll demand a bowl of whatever it is.
  • It is hearty and goes down easy. So even if I’m feeling under the weather and don’t feel like eating anything, I don’t usually turn down a bowl of soup.

This broccoli leek soup with potatoes is a bowl I would never turn down. It is seriously so delicious and flavorful, and not to mention, it’s a great way to get in more greens. Even if you don’t like broccoli, you’ll probably still really like this soup.

Easy Peasy Way To Make This

  • Broccoli, leeks, and potatoes are cooked over the stove with garlic and chicken stock (the vegetables are added at different times, you can read that down in the instructions below).
  • You’ll puree your soup in a blender. For a chunkier consistency, only puree half of what you have in the pot. For a smooth, creamy soup, blend/puree it all.
  • Once blended, slowly add in your half and half and top with parmesan.

So, that’s it! This deliciously flavored, and beautifully textured soup is a must-have during the winter! Enjoy!

What do I need to make this soup?

  • broccoli
  • leeks
  • potato
  • garlic
  • chicken broth
  • water
  • olive oil & butter
  • half & half / cream
  • salt and pepper

This potato soup is best paired with these dishes:

You can make Easy Soft Dinner Rolls right in a bread machine!

It’s super easy to learn How to Make Piroshki with Cabbage!


Quick and Dairy Free Potato Soup with Leeks

This creamy dairy-free Potato Leek Soup is vegan and gluten-free! It's a satisfying soup that is quick and easy to prepare and turns out so tasty!
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Course: Dinner, Lunch, Meals, Side Dish
Cuisine: American, Soup
Allergy: Gluten Free, Vegan, Vegetarian
Total Time: 40 minutes
Servings: 6
Calories: 290kcal



  • 2 Tbsp olive oil, or avocado oil
  • 3 medium leeks, sliced (white and 1 inch of green part)
  • 2 cloves garlic, minced
  • 6 medium potatoes, or 6-8 small red or white potatoes (peeled and cut into cubes, should yield 5 cups cubed potatoes)
  • 1 tsp salt
  • 2 Tbsp tamari, or soy sauce
  • 5 cups vegetable broth
  • 2 cups water
  • 2 tsp dried thyme
  • 2 Tbsp cashew butter
  • tsp pepper
  • 2 Tbsp lemon juice, freshly squeezed


  • Heat the avocado/olive oil on medium heat in a large soup pot.
  • Once hot, add leeks and a pinch of salt, then cook until leeks are nice and soft, about 5-7 minutes. Then, stir in minced garlic and thyme and cook another 2 minutes, being carful not to let garlic brown.
  • Next add the potatoes, salt, soy sauce or tamari, and broth.
  • Bring to a boil and simmer for 20-25 minutes, or until potatoes are soft.
  • Remove from heat and stir in cashew butter, then using an immersion blender, blend soup until smooth.
  • Serve garnished with chives or green onions.


Calories: 290kcal | Carbohydrates: 52g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1199mg | Potassium: 1050mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1178IU | Vitamin C: 50mg | Calcium: 69mg | Iron: 3mg

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