If you’ve never cooked with leeks before, you’re in for a treat with this delicious and comforting dairy-free leek and potato soup. Leeks have a mildly sweet taste, which gives this soup a full, rich flavor. The flavors of the leeks, potatoes, and chicken broth blend perfectly together to create a heartwarming soup. I’ve included instructions for making it on the stovetop or in the Instant Pot. For another type of leek soup, be sure to try my Asparagus Leek Soup.
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Cleaning leeks
One of the things that might surprise you about leeks is how dirty they can be. As they grow and push up through the dirt, they catch a lot of dirt between the layers of their skin. To start, cut off the root end and then the dark green parts. Then, cut them into approximately 1/4-inch thick slices.
Next, place all the slices in a colander and rinse them several times until they are clean.
Instructions for the stovetop
Use a large pot or Dutch oven and melt the dairy-free butter over medium heat. Add the leeks and cook for 15 minutes, stirring occasionally. It’s okay if they brown a little at the end.
Add in the crushed garlic and stir. Then add the potatoes, chicken broth, salt, and pepper. Turn the heat up just a bit to bring to a boil and then lower it back to medium-low and let simmer for 20 minutes. The potatoes should be tender.
You can leave the soup as is or take a potato masher or fork and mash about 1/4 of the potatoes to thicken the soup. It’s good both ways. Then, it’s ready to serve.
Instructions for the Instant Pot:
Select the saute function, add in the dairy-free butter, and melt. Add the leeks and continue cooking for 8 minutes, stirring occasionally. Stir in the crushed garlic.
Add the cubed potatoes, chicken broth, salt, and pepper. Secure the lid, select the manual setting, and set the timer to 8 minutes. After the cooking time is complete, perform a quick release, and then remove the lid once the steam has been released.
You can leave the soup as is, or use a potato masher or fork to mash about 1/4 of the potatoes to make it thicker. It’s good both ways. Serve.
More gluten-free soups you’ll love
Dairy-Free Leek & Potato Soup (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
Description
Delicious and comforting dairy-free leek and potato soup. This easy soup recipe includes instructions for stovetop and Instant Pot.
Ingredients
- 2 leeks
- 4 tablespoons dairy-free butter
- 2 garlic cloves, crushed
- 5 medium-sized russet potatoes
- 32 oz gluten-free chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the leeks:
- One of the things that might surprise you about leeks is how dirty they can be. As they grow and push up through the dirt they catch a lot of dirt between the layers of their skins. To start with, cut off the root end and then the dark green parts. Next, cut them in about 1/4-inch thick slices.
- Place all those slices in a colander and rinse several times until they are all clean.
Stovetop:
- Use a large pot or Dutch oven and melt the dairy-free butter over medium heat. Add the leeks and cook for 15 minutes, stirring occasionally. It’s okay if they brown a little at the end.
- Add in the crushed garlic and stir. Then add the potatoes, chicken broth, salt, and pepper. Turn the heat up just a bit to bring to a boil and then lower it back to medium and let simmer for 20 minutes. The potatoes should be tender.
- You can leave the soup as is or take a potato masher or fork and mash about 1/4 of the potatoes to thicken the soup. It’s good both ways. Serve.
Instant Pot:
- Select the saute function, add in the dairy-free butter, and melt. Add in the leeks and continue to cook for 8 minutes, stirring occasionally. Stir in the crushed garlic.
- Add the cubed potatoes, chicken broth, salt, and pepper. Secure the lid, select the manual setting and set it at 8 minutes. After the cooking time is done, do a quick release, and after the steam has been released, remove the lid.
- You can leave the soup as is or take a potato masher or fork and mash about 1/4th of the potatoes to make it thicker. It’s good both ways. Serve.
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Kerri
Delicious! I used the dark green parts of the leeks as well, instead of removing them like the instructions say. I used salt and pepper to tast, as all recipes are stingy with seasonings in my opinion. And I added one can of full fat coconut milk to make it creamy. MamaShire’s drop biscuit recipe would go well with this potato leek soup too.