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Potato Leek Soup (Dairy-free)

This skinnier version of potato leek soup is dairy/gluten/guilt free. Blending up the potatoes creates a creamy base and lots of onions and leeks amp up the flavour so you don't even notice the lack of cream. Friends and family who've tried it can't believe how tasty it is and always go back for second helpings.
Course: Appetizer, Side Dish, Soup
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, fish & seafood, gluten-free, nut-free, potato, soy-free, vegetables, yeast-free
Servings: 8
Author: ness

SPECIAL EQUIPMENT

  • Immersion blender or blender

INGREDIENTS

  • 2 lbs Yukon gold potato (peeled and cut into 3/4” dice)
  • 2 cups sliced leeks (white part only)
  • 4 tbsp vegan butter
  • 1 large onion (sliced)
  • 3 cloves garlic (sliced)
  • 2 stalks celery (diced)
  • 6 cups chicken stock (preferably low-sodium (vegetable stock for vegetarian option))
  • Pinch of chili powder
  • Salt and pepper to taste
  • 2 Tbsp finely chopped chives to garnish

Seafood Chowder (Optional)

  • 3 cups seafood (scallops, squid, mussels, shrimp, 3/4" diced fish)
  • 1 can baby clams (including liquid (142 grams or 5 ounces))

Bacon & Vegetable Garnish (Optional)

  • 3 large slices of bacon (diced)
  • 1 stalk of celery (finely diced)
  • ½ onion (finely diced)
  • 1 tsp vegan butter or olive oil
  • 1 tbsp chives (finely chopped)

INSTRUCTIONS

  • To prepare leeks, slice leeks into rings and separate. Soak in a large bowl of cold water for a few minutes and rinse. Scoop them out and drain.
  • Heat a large pot to medium high heat and add butter. When butter has melted, add leeks, onions, celery, garlic, and potatoes. Saute for about 5 minutes, or until the leeks are softened, stirring often to prevent sticking.
  • Add the broth and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered for about 20 minutes. Stor occasionally. Potatoes should be quite soft. Remove from heat.
  • Using an immersion blender or blender, puree potatoes until soup is creamy. Add chives and stir through. Adjust salt and pepper to taste.
  • Seafood Chowder Option: add mixed seafood, and clams including liquid to the soup. Bring to boil. Remove from heat and let sit for 10 minutes before serving.
  • Bacon and Vegetable Garnish Option: In a medium frying pan on medium heat, add butter or oil. Add onion, celery and bacon and sautee until bacon and vegetables are browned. Remove from heat and add chives.
Adapted from Fine Cooking recipe and Chuck Hughes recipe