Creamy Potato Leek Soup (GF, DF)
Creamy potato and leek soup (GF, DF) offers a comforting and nourishing experience, perfect for any occasion. This plant-based and gluten-free recipe combines the subtle sweetness of leeks with the hearty texture of russet potatoes. Coconut milk adds a delightful, luxurious creaminess, while vegetable broth enhances the savory flavors. Ideal for warming up on chilly days, this hearty soup is simple to prepare and full of wholesome ingredients that your body will love.
How To Make Creamy Potato Leek Soup (GF, DF)
1. Peel and dice russet potatoes and set aside. Slice and wash leeks (white and light green parts only).
2. Heat extra-virgin olive oil in a medium-large stovetop pot. Add potatoes and leeks to the pot and cook for 5 mins on medium heat. Cover and cook for another 10 mins on medium-low heat.
3. Add seasonings and corn starch and stir.
4. Pour in vegetable broth and coconut milk Cover and simmer on medium low for 15 mins.
5. Use an immersion blender to blend half of the soup, leaving the remainder chunky.
What To Pair With Creamy Potato Leek Soup (GF, DF)
Creamy potato leek soup is a versatile soup that pairs perfectly with sandwiches, salads, and more! Here are some options to consider:
Breads
Crusty Artisan Bread or Gluten-Free Bread: A slice of rustic sourdough or gluten-free bread adds texture and is perfect for dipping.
Garlic Bread: The bold flavors of garlic bread perfectly complement the creamy soup.
Salads
Mixed Green Salad: A light salad with fresh greens, tomato, cucumber, and a zesty vinaigrette balances the richness of the soup.
Caesar Salad: The creamy dressing and crunchy croutons create a satisfying contrast.
I especially love a good Plant Protein Salad + Creamy Potato Leek Soup combo!
Proteins
Grilled Cheese Sandwich: A classic pairing, the melty cheese and crispy bread enhance the comforting elements of the soup.
Roasted Chickpeas: These add a satisfying crunch and additional plant protein for a complete meal. Consider adding crispy chickpeas as a topping!
Sides
Steamed Vegetables: Lightly steamed broccoli or asparagus provide a fresh, vibrant contrast.
Herb-Roasted Tri-Color Carrots: vibrant and colorful side dish with garlic and herb flavors.
How To Store Creamy Potato Leek Soup (GF, DF)
Refrigerate soup in glass tupperware containers for up to a week. Reheat by microwaving or placing in the oven on a low temp. Keep your toppings (shredded cheese, scallions, sour cream, etc.) separate and prepare before eating.
This recipe is also great for meal prep, as it can be kept in the freezer for a up to a month. Simply thaw in the refrigerator overnight and heat like usual.
If You Love This Recipe, You’ll Also Enjoy:
Start your day off right with our luxurious and nourishing creamy kale and leek breakfast toast. This delectable vegan dish features a velvety, dairy-free mixture of tender sautéed kale, leeks and fresh garlic. Whether you're a dedicated vegan or simply a lover of sensational breakfast fare, our creamy kale and leek toast is sure to become a beloved morning ritual.
Our savory, vegan bourguignon is a medley of hearty mushrooms, sauteed vegetables, and aromatic herbs, slow-simmered in a velvety red wine-based sauce. The umami-rich mushrooms lend a meaty texture and depth of flavor to this classic French dish, making it a satisfying and comforting choice for any occasion.
Delicious, nutritious, and low-waste! Utilize your broccoli stems with kale, leek, shallot and onions to create a savory, anti-inflammatory soup that’s perfect for flu season or any time you’re feeling under-the-weather.
Gluten-free, dairy-free, egg-free deviled potato bites seasoned with fresh dill, smoked paprika, and sulfuric kala namak salt. Everything you love about deviled eggs, in potato form!
Creamy Potato Leek Soup (GF, DF)
Recipe Author: Nicole Riggs
This dairy-free, gluten-free, and plant-based delight combines the natural sweetness of leeks with the comforting heartiness of potatoes, creating a savory bowl of warmth that is both satisfying and wholesome. Pair with your favorite sandwich for the ultimate lunch time meal!
Equipment:
medium-large stovetop pot, immersion blender, dry + liquid measuring cups, measuring spoons, cutting board
Ingredients:
2 1/2 cups russet potatoes, diced and peeled
2 cups leeks, sliced
1 can coconut milk
2 cups vegetable broth
1/4 cup extra-virgin olive oil
1 tbsp corn starch
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/3 tsp white pepper
Toppings: shredded cheddar, green onions, sour cream
Instructions:
1. Peel and dice russet potatoes. Slice and wash leeks (using white and light green parts only).
2. Heat extra-virgin olive oil in a medium-large stovetop pot. Add potatoes and leeks to the pot and cook for 5 mins on medium heat. Cover and cook for another 10 mins on medium-low heat.
3. Add garlic powder, onion powder, salt, white pepper, and corn starch. Stir.
4. Pour in vegetable broth and coconut milk Cover and simmer on medium low for 15 mins.
5. Use an immersion blender to blend half of the soup, leaving the remainder chunky.
6. Top with your favorite shredded cheddar, green onions, and a dollop of dairy-free sour cream. Enjoy!
