Decadent Dairy-Free Potato Leek Soup
This creamy, decadent and simple soup is one of my most favorite comfort foods in the world! Comfort food doesn’t have to be full of heavy ingredients though that is commonly how we think of comfort food. Instead, the comfort can reside in the texture, smell and memories that it brings forth. For me, this soup was frequently shared on my family table especially during the winter months. Typically, the cream was added but it truly is not needed and doesn’t make this soup any less thick or delectable. Potatoes are by far one of my most favorite vegetables and eating them always takes me right back to childhood. Just the smell alone is enough to take me down memory lane.
It is hearty but not heavy, velvety and bright. The turkey bacon adds a delightful crunch and satisfies the need for a bite. If you prefer this soup to be vegan you can simply omit the turkey bacon and there you have it! The yumminess is hard to resist for vegans and non-vegans alike. The recipe works well as a guideline but feel free to imbue your own creative flair to it. There are endless variations of Potato Leek Soup, so play and allow your imagination and sense to
guide you. Instead of using dairy to bring about the thick, creamy texture, I’ve replaced it with coconut milk. Again, you could substitute regular cream if you prefer.
The unexpected ingredient which undoubtedly adds to its brightness is the addition of Artichokes. I always keep a few cans on has as I really loving adding artichokes to soup and other dishes. For this one, they are perfect as is a traditional celery, carrot and onion mixture known as a mirepoix.
Another special ingredient I love to add is Capers. Genius! I love their tangy flavor and the light, savory flavor they add. I highly recommend not skipping this ingredient because they really are a game-changer as far as flavor goes.
This soup appeals to most diets including Paleo (just a bit of white potato is used), vegan, vegetarian, gluten-free, dairy-free and Whole30. And of course, if the only diet you follow is the flavor diet, “My favorite things are yummy things,” then this soup is perfect for you too! Another healthy and fun fact is that if you wish to eat it cool from time to time that is actually great for your health! Potatoes become resistant starch, which has powerful benefits to our health. Eating cold potatoes has been shown to improve insulin sensitivity, decrease appetite, lower blood sugar levels, and benefit digestion.
Not only is the soup hearty and delicious it is also healthful and nutritious. Enjoy!
Did you make this recipe?
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Potato Leek Soup
is good for you.
- 2 tbsp extra-virgin olive oil or butter
- 3 large leeks white and light green parts, sliced
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 5 cloves garlic minced
- 1 1/2 pounds Yukon gold potatoes chopped
- 2 tbsp thyme
- 5 cups vegetable broth
- 1 (14-ounce) can artichoke hearts — drained and chopped
- 1 can full-fat coconut milk or 1/2 cup raw cashews or 1 cup heavy whip cream
- 1 tbsp capers
- 3 tbsp fresh lemon juice — divided 1/2–1 cup water
- 5 strips turkey bacon
- Though the soup itself is simple, dealing with leeks are sometimes not. Often they are full of dirt and sand and very good at hiding it. Make sure to cut off the root ends as well as the thick, dark green tops. Cut the leeks in half lengthwise and rinse under running water, pulling apart the layers to release any soil that may be tucked away. Once they are properly cleaned, give them a rough chop.
- Over medium heat in a large soup pot, melt the butter (or add olive oil), add the chopped leeks and garlic. Cook, occasionally stirring, until soft and wilted (approximately 10 min). Add the potatoes, chicken or vegetable broth (for vegans), bay leaves, onion powder, garlic powder, thyme, salt, and pepper. Bring mixture to a boil. Cover the pot with a lid and reduce the heat. Simmer for 20 minutes, or until the potatoes are tender. Remove the thyme sprigs and bay leaves. Purée the soup with a hand-held immersion blender until smooth. DO NOT use a high-speed blender! It changes the consistency of the soup, and it can become slimy. You do not want that.
- Once blended, add the heavy cream or coconut milk depending on your preference. If you
decide to use coconut milk use only the top, full fat part and discard the water. If you prefer, you can also make homemade cashew cream by blending soaked cashews in water. You can also leave out the cream completely but the cream makes it silky and deliciously smooth. I
recommend experimenting little by little until the soup tastes right to you. Bring the soup to a
simmer once again and add more salt and pepper if needed. I prefer to serve it hot with a
garnish of fresh thyme, chives, bacon and a dollop of cream or coconut milk.
- Another healthy and fun fact is that if you wish to eat it cool from time to time that is actually
great! Potatoes become resistant starch, which has powerful benefits to our health. Eating cold potatoes has been shown to improve insulin sensitivity, decrease appetite, lower blood sugar levels and benefit digestion.