Dairy Free Classic Potato Leek Soup

Total time1 hr

Prep time20 min

Cook time40 min

Sliced leeks melt down into a silky, sweet base, deepened with garlic and a splash of dry white wine that gets scraped up with all those flavorful browned bits from the pot. Yukon Gold potatoes simmer with chicken broth, fresh thyme, and a bay leaf until completely tender, then everything gets blended straight in the pot until it's velvety smooth from edge to edge. A shower of fresh chives on top adds a little sharp, grassy bite against the rich, warming bowl underneath. This one comes together in a single pot with minimal fuss, making it a satisfying weeknight dinner or a cozy starter for a bigger meal. Ladle it up alongside crusty bread for dunking, and you've got a comforting, spoon-coating soup that works perfectly for a dairy free table.

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Ingredients

6 servings

3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 large leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed well
3 cloves garlic, minced
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
¼ cup dry white wine
2 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
5 cups low-sodium chicken broth
2 sprigs fresh thyme
1 bay leaf
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

1 tbsp fresh chives, thinly sliced (optional)
crusty bread, for serving (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the leeks and 1 tsp kosher salt, stirring to coat, and cook until softened and wilted, about 10–12 minutes.
2
Add the garlic and cook, stirring, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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