Name: Dairy Free Creamy Potato Leek Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 3 tbsp Dairy Free Butter; 3 large Leeks, White & Light Green Parts Only, Sliced & Rinsed; 3 cloves Garlic, Minced; 1 tsp Fresh Thyme Leaves; 2 lb Yukon Gold Potatoes, Peeled & Cubed; 5 cups Vegetable Broth; 2 Bay Leaves; 3/4 cup Unsweetened Oat Milk; 1 1/2 tsp Salt; 1/2 tsp White Pepper; 2 tbsp Fresh Chives, Chopped; 1 tbsp Extra Virgin Olive Oil

When the weather gets chilly, there is nothing better than a warm bowl of soup to end the day.

Today I want to show you how to make a classic dairy free creamy potato leek soup that feels rich without using any heavy cream.

Many traditional potato soups rely on lots of milk or heavy cream to get that smooth texture, which can be tough to digest if you avoid lactose.

In this recipe, the starchy potatoes do most of the work to make the soup thick, and a splash of oat milk gives it that final silky finish.

It is simple to make in one pot and perfect for an easy weeknight dinner with some crusty bread.

Why This Recipe Is a Keeper

Incredible Creamy Texture – Yukon Gold potatoes naturally create a rich, velvety base that tastes just like traditional heavy cream.

Zero Dairy Needed – Neutral oat milk adds smooth silkiness without changing the delicious, savory potato flavor at all.

Deep Savory Flavor – Slow cooking sweet leeks with fragrant thyme builds an amazing restaurant quality taste at home.

Quick One-Pot Meal – You make the entire soup in one single pot for easy cooking and super fast cleanup.

Here’s What You’ll Need

3 tbsp Dairy Free Butter
3 large Leeks, White & Light Green Parts Only, Sliced & Rinsed
3 cloves Garlic, Minced
1 tsp Fresh Thyme Leaves
2 lb Yukon Gold Potatoes, Peeled & Cubed
5 cups Vegetable Broth
2 Bay Leaves
3/4 cup Unsweetened Oat Milk
1 1/2 tsp Salt
1/2 tsp White Pepper
2 tbsp Fresh Chives, Chopped
1 tbsp Extra Virgin Olive Oil

How to Make It

Step 1

Melt the butter in a large pot over medium-low heat. Add the leeks with a pinch of salt and cook for 10 to 12 minutes, stirring often, until very soft but not browned.

Step 2

Stir in the garlic and thyme and cook for 1 minute until fragrant.

Step 3

Add the potatoes, broth and bay leaves. Bring to a boil, then simmer for 20 minutes until the potatoes are completely fork tender.

Step 4

Remove the bay leaves and blend the soup with an immersion blender just until smooth. Avoid over blending, which can make potatoes gluey.

Step 5

Stir in the oat milk, warm through for 2 to 3 minutes and season with the salt and white pepper.

Step 6

Serve topped with chives, a drizzle of olive oil and a crack of black pepper.

Recipe Tips

Clean the Leeks After Slicing

Dirt and sand love to hide deep inside the tight layers of leeks as they grow. The easiest way to clean them is to chop them first and place the sliced rings into a large bowl of cold water.

Swish them around with your hands so all the grit falls straight to the bottom of the bowl. From my experience, you should always lift the leeks out with your hands or a slotted spoon instead of dumping the bowl into a colander, or the dirt will just pour right back over them.

Stick with Yukon Gold Potatoes

You will get the best results if you use Yukon Gold potatoes instead of russet or red potatoes. Yukon Golds have a naturally buttery flavor and a middle-level starch content that creates a smooth, velvety soup without needing dairy heavy cream.

Russet potatoes have too much dry starch and can make your soup feel grainy or heavy. Red potatoes are too waxy to break down properly and will leave small chunks behind.

Do Not Let the Leeks Brown

Keep your stove on medium-low heat so the leeks soften gently in the dairy-free butter. You want them to turn completely soft and translucent without taking on any golden or brown color.

I recommend keeping a close eye on the pot and stirring every couple of minutes. If the leeks brown, they will turn the soup a muddy color and add a bitter roasted taste instead of a sweet, mild flavor.

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