Why Make This Recipe
Potato leek soup is a comforting and creamy dish that warms you up on chilly days. It’s made from simple, wholesome ingredients that are easy to find. This soup is not just delicious, but it’s also healthy and can be enjoyed by those who are looking for a dairy-free option. Plus, it’s perfect for beginners in the kitchen!
How to Make Potato Leek Soup
Ingredients
- 2 large leeks, cleaned and sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup almond milk (or other dairy-free milk)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Directions
- Heat olive oil in a large pot over medium heat. Add sliced leeks and sauté until soft, about 5 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the almond milk, and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
How to Serve Potato Leek Soup
Serve potato leek soup hot. You can enjoy it in a bowl, topped with fresh herbs for a pop of color and flavor. This soup pairs nicely with crusty bread or a simple salad on the side.
How to Store Potato Leek Soup
If you have leftovers, allow the soup to cool completely. Transfer it to an airtight container and refrigerate. It should last for about 3 to 5 days. You can also freeze the soup for up to three months. Just make sure to leave some space in the container for the soup to expand when frozen.
Tips to Make Potato Leek Soup
- Be sure to clean the leeks well, as they can hold dirt between their layers.
- You can adjust the thickness of the soup by adding more or less vegetable broth.
- If you like a bit of spice, consider adding a pinch of cayenne pepper or a drizzle of hot sauce to the soup.
Variation
For a heartier version, you can add carrots, celery, or even greens like spinach or kale during the cooking process. You can also use regular milk or cream if you’re not concerned about dairy-free options.
FAQs
Can I make this soup ahead of time?
Yes, you can make potato leek soup ahead of time. It tastes even better the next day! Just store it in the fridge and reheat when you’re ready to serve.
Is potato leek soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great choice for those who need to avoid gluten.
Can I freeze potato leek soup?
Absolutely! This soup freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container.
Print
Potato Leek Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Description
A comforting and creamy potato leek soup that is dairy-free and perfect for chilly days.
Ingredients
- 2 large leeks, cleaned and sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup almond milk (or other dairy-free milk)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced leeks and sauté until soft, about 5 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the almond milk, and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
This soup pairs nicely with crusty bread or a simple salad on the side. Store leftovers in an airtight container for 3 to 5 days, or freeze for up to three months.