Best Creamy Dairy Free Potato and Leek Soup (Vegan)

This dairy free potato and leek soup is an allergy-friendly version of a traditional favourite. Using dairy free alternatives to butter and cream, this delicious creamy soup is free from top allergens and also vegan and vegetarian. Perfect for cold winter days.

Dairy free potato and leek soup in a white bowl with chives and crispy friend shallots

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Dairy free potato and leek soup ingredients

To make this allergy-friendly and vegan free potato and leek soup you’ll only need a few ingredients:

  • 2 Tablespoons olive oil
  • 1 small brown onion, chopped
  • 500g (approximately 4 medium) potatoes (Desiree or Pontiac), peeled and chopped into 2cm cubes
  • 450g leeks (2 leeks), white section only, finely sliced
  • 1 Litre (34oz) vegetable stock (dairy free and vegan, eg Massel)
  • 250ml (1 cup) oat cream (or other non-dairy cream), half to cook with and half for serviing
  • salt and ground black pepper to season
  • fresh chives to garnish, chopped
  • fried shallots to garnish (optional)

Choosing fresh soup ingredients

When choosing potatoes for this soup, we recommend a yellow flesh or waxy potato. These give a much better texture to soup than white potatoes. We used Desiree (red potatoes), but Pontiac or Yukon Gold potatoes would also be good choices.

With the leeks, you’ll only need the white part, not the green leafy tops. You’ll also need a brown onion and a clove of fresh garlic. If you don’t have fresh garlic, you can replace with crushed garlic paste instead.

Ingredients for dairy free potato and leek soup: leeks, onion, potatoes, garlic, vegetable stock, oat cream and chives
Dairy free potato and leek soup ingredients

Vegan stock

The basis of a tasty soup is a good a stock. If you can, use homemade vegetable stock in this recipe. You may have some already in the freezer if you are a frequent soup cook. If, like us, your cooking is all about quick and easy, just buy premade stock at the shops. Our favourite allergy-friendly ready made stock (which also suits our pescatarian and low fodmap family members) is the organic vegetable stock by by Massel.

Dairy free cream

We used Oatly oat cream to add the creamy texture to this soup. You could also use a soy based cream if you don’t have a soy allergy. Often we use coconut milk in allergy-friendly soups, but coconut won’t give the right flavour to this potato and leek soup. If you can’t find a non-dairy cream to suit, you could use your usual non-dairy milk (eg soy, oat) instead.

Cooking method

Prepare the vegetables before starting. Wash and finely slice the leeks. Peel potatoes and dice into 2cm cubes. Remove skin from garlic and finely chop. Peel and chop the onion.

TIP: Leeks often have dirt trapped between the lawyers. To clean them well, cut off most of the green tops and slice off the root end. Then take a sharp knife and slice through the leek from one end to the other, with the cut going through to the centre. This makes it easy to rinse the leek under running water to remove any dirt between the layers before you slice.

Finely sliced leeks on shopping board
Sliced leeks

Heat the olive oil in a large saucepan over medium heat. Add the garlic, onion, leeks and potatoes and stir to coat. Season with salt and pepper. Cover the saucepan with the lid and cook for around 10 minutes until the vegetables start to soften.

Add stock to the saucepan and bring to the boil. Simmer for around 10 minutes until vegetables are cooked.

How to blend soup

Once the soup mixture has cooled slightly, blend well until smooth. You can either use a food processor or an immersion/stick blender instead. Honestly, a food processor probably gives smoother results. However I go for quick and easy cooking – with less dishes – so I use my Bamix blender straight in the saucepan until the vegetables and stock are smooth and creamy. If you are using a food processor, blend the vegetable mix before returning to a the saucepan.

Add half the the oat cream (or other non-dairy cream) – 125ml or 1/2 a cup – and stir to combine. Set aside the remaining oat cream for serving.

If you find the mixture is too thick for your taste, you can always add a little more stock or boiling water, or even a little more oat milk.

Reheat the soup gently and serve in individual bowls with a swirl of oat cream, and a sprinkle of chives to garnish. We also add some crispy fried shallots.

For other garnish ideas, you could use allergy-friendly croutons, or – for the non-vegetarians and vegans – some crispy bacon pieces.

Serves 6 to 8.

More allergy friendly recipes

Looking for more allergy-friendly soup recipes? Try our dairy free creamy spiced roast pumpkin soup or dairy free vegan corn chowder with black beans.

Make your soup a meal and serve with our homemade sausage rolls. You’ll find lots more allergy-friendly recipes on our recipe page.

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Dairy free potato and leek soup in a blue bowl with chives and crispy friend shallots with text "allergy-friendly & vegan"
dairy free potato and leek soup in white bowl

Best Creamy Dairy Free Potato & Leek Soup (Vegan)

Allergy Spot
A delicious allergy-friendly version of traditional potato & leek soup made without butter or cream.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine Australian, French
Servings 6
Calories 196 kcal

Equipment

  • 1 chopping board
  • 1 Sharp knife
  • 1 vegetable peeler
  • 1 large saucepan
  • 1 food processor or immersion/stick blender
  • 1 mixing spoon
  • 1 measuring spoons

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 small brown onion
  • 500 g (4 medium) potatoes (Desiree or Pontiac)
  • 450 g (2 individual) leeks, white part only
  • 1 Litre (34oz) vegetable stock (dairy free and vegan)
  • 250 ml oat cream (or other non-dairy cream like soy)
  • 1-2 Tablespoon chopped fresh chives to garnish
  • 1-2 Tablespoon fried shallots to garnish (option)

Instructions
 

  • Prepare the vegetables before starting. Wash and finely slice the leeks. Peel potatoes and dice into 2cm cubes. Remove skin from garlic and finely chop. Peel and chop the onion.
  • Heat the olive oil in a large saucepan over medium heat. Add the garlic, onion, leeks and potatoes and stir to coat. Season with salt and pepper.
  • Cover the saucepan with the lid and cook for around 10 minutes until the vegetables start to soften.
  • Add stock to the saucepan and bring to the boil. Simmer for around 10 minutes until vegetables are cooked.
  • Allow soup mixture to cool cooled slightly, then blend well until smooth. Either use an immersion/stick blender directly in the saucepan, or transfer to a food processor to blend until smooth before returning to a the saucepan.
  • Add half the the oat cream (or other non-dairy cream) – 125ml or 1/2 a cup – and stir to combine. Set aside the remaining oat cream for serving.
  • Reheat the soup gently and serve in individual bowls with a swirl of oat cream, and a sprinkle of chives and crispy friend shallots (optional) to garnish.

Notes

If you find the mixture is too thick for your taste, you can always add a little more stock or boiling water, or even a little more oat milk before serving.
For other garnish ideas, you could use allergy-friendly croutons or (if not vegan/vegetarian) some crispy bacon pieces.
Keyword allergy-friendly, dairy free, easy, gluten free, nut free, soy free, vegan, vegetarian, wheat free

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