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Gluten Free
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Vegan
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Vegetarian
Quick and Dairy Free Potato Soup with Leeks
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
Equipment
- Soup pot
- bowls
Ingredients
- 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
- ⅛ tsp pepper
- 2 Tbsp lemon juice, freshly squeezed
Instructions
- 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.