Best Potato Leek Soup (Dairy Recipe

I love experimenting with flavors to create my Creamy Potato Leek Soup. I combine cubed russet potatoes, sliced leeks, diced yellow onion, and minced garlic with olive oil and vegetable broth. A splash of unsweetened almond milk and a hint of thyme make each spoonful a truly satisfying bowl.

I gotta tell you this potato leek soup is one of my favorites ever. I’ve been tweaking my homemade soup recipe for a while and now I feel like I’ve got the perfect balance of flavors even without dairy.

I start with 4 large russet potatoes cubed and 3 medium leeks thinly sliced, plus a diced yellow onion and minced garlic to bring a real depth. I love frying these ingredients in olive oil before adding a strong vegetable broth, a bay leaf and a dash of dried thyme.

If you want that creamy texture, a bit of unsweetened almond milk really does the trick. I find this healthy potato leek soup a great twist on traditional leek recipes, and it gives you a fantastic dinner option any day of the week.

Give it a try and let me know what you think!

Why I Like this Recipe

I like this recipe because it’s super comforting and quick to make, even when i’m super busy. The way the potatoes and leeks blend together makes it really creamy and satisfying, even without using dairy. I also love how the almond milk adds just the right touch of creaminess without being too heavy. Finally, it’s perfect for any day – warm and savory, it always makes me feel cozy and ready for whatever comes next.

Ingredients

• Potatoes: High in carbs and fiber, adding hearty structure and natural, mild sweetness.
• Leeks: Mild, onion-like taste offering essential vitamins and a subtle, savory aroma.
• Onion: Provides a savory sweetness with a slight sharp note that enhances depth.
• Garlic: Boosts flavor with its pungent kick and helpful health supporting properties.
• Vegetable Broth: Creates a savory, aromatic base that unifies all the fresh ingredients.
• Almond Milk: Delivers light creaminess with a subtle nutty undertone enriching texture.
• Bay Leaf: Lends a fragrant, earthy note that balances the rich flavor profile.
• Dried Thyme: Offers a herbal kick that brightens and deepens the overall flavor.
• Parsley: Finishes with a fresh, clean burst enhancing both color and taste.

Ingredient Quantities

• 4 large russet potatoes (about 2 lbs), peeled and cubed
• 3 medium leeks, cleaned and thinly sliced (use only the white and light green parts)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (optional for extra creaminess)
• 1 bay leaf
• 1/4 tsp dried thyme
• Salt and pepper, to taste
• Optional: Chopped fresh parsley for garnish

How to Make this

1. First, peel and cube the potatoes while cleaning your leeks well and slicing only the white and light green parts; dice the yellow onion and mince the garlic.

2. Heat 2 tbsp of olive oil in a large pot over medium heat.

3. Add the diced onion, minced garlic, and sliced leeks to the pot and cook them until they become soft and a little translucent, about 5 minutes.

4. Toss in the cubed potatoes along with 4 cups of vegetable broth, ensuring they are fully submerged; then stir in 1 bay leaf and 1/4 tsp dried thyme.

5. Bring the mixture to a simmer, then lower the heat to maintain a gentle bubbling.

6. Cover the pot and let it simmer for about 20 minutes, or until the potatoes are completely tender.

7. Remove the bay leaf and use an immersion blender to blend the soup until it is mostly smooth, leaving a few chunks if you like a bit of texture.

8. Stir in 1 cup of unsweetened almond milk to give it an extra creamy feel, and season with salt and pepper to taste.

9. Let the soup simmer for another 5 minutes so all the flavors can blend together perfectly.

10. Serve the soup hot, topping each bowl with chopped fresh parsley if desired, and enjoy your delicious, cozy meal!

Equipment Needed

1. Chef’s knife – for peeling, cubing, slicing, dicing, and mincing all your veggies
2. Vegetable peeler – to peel the potatoes cleanly
3. Cutting board – a sturdy surface for prepping all the ingredients
4. Large pot with a lid – essential for sautéing the veggies and simmering the soup
5. Measuring spoons and measuring cups – needed for the olive oil, broth, almond milk, and spices
6. Immersion blender – to blend the soup until mostly smooth
7. Stirring spoon – to mix everything evenly during cooking

FAQ

Best Potato Leek Soup (Dairy Recipe Substitutions and Variations

• Instead of russet potatoes, you could use Yukon Gold potatoes for a creamier texture even if they’re a bit pricier sometimes.
• If you don’t have leeks on hand, try chopped green onions. They won’t give you the exact flavor, but they’ll do the trick.
• No vegetable broth? Chicken broth works well too, just keep in mind it changes the flavor a bit.
• If you’re out of unsweetened almond milk, you can substitute with coconut milk or even regular milk for a richer taste.
• Can’t find a bay leaf? A pinch of dried rosemary can be a decent alternative, though it brings a slightly different aroma.

Pro Tips

1. Make sure you clean the leeks real good as their dirt can really ruin the soup if not washed properly, sometimes I even soak them in water before slicing.
2. When you’re sautéing the onions, garlic and leeks, keep an eye on the garlic so it doesn’t burn because burnt garlic gives off a bitter taste that can ruin the whole dish.
3. If your soup ends up too thick after blending, add a splash more of the vegetable broth or almond milk until it hits the perfect creamy consistency, but add little by little so you don’t end up with a watery soup.
4. Taste and season as you go along, since potatoes tend to absorb a lot of salt and spices its better to adjust once everything has simmered together for a while.