Mmm, it’s soup season. This creamy, gluten-free and dairy-free potato leek soup is perfect for chilly fall and winter days.
About This Potato Leek Soup Recipe
When winter settles in here in New England, a hearty bowl of soup brings instant comfort. I love creamy soups, but dairy often leaves me uncomfortable. If you have lactose sensitivity along with celiac disease or IBS, you’re not alone—so I focus on gluten- and dairy-free recipes that are both comforting and gentle on the stomach. This potato leek soup is rich and satisfying without dairy.
Ingredients For Potato Leek Soup
Potatoes: Yukon Gold are my favorite, but russets or yellow potatoes work well too.
Leeks: Use only the white and light green parts and wash thoroughly—leeks often hold sand between their layers.
Garlic: Three cloves, peeled and smashed.
Olive Oil: Extra virgin olive oil or your preferred cooking oil.
Gluten-Free Broth: Six cups of gluten-free chicken or vegetable broth (low-sodium recommended). Double-check labels if you have sensitivity to specific brands.
Bay Leaves: Two dried bay leaves add subtle depth.
Salt & Pepper: About 1 teaspoon salt (adjust to taste) and 1/4 teaspoon black pepper.
Coconut Milk: Unsweetened coconut milk gives a creamy texture without dairy; it won’t make the soup taste like coconut when used sparingly.
Toppings: Chopped fresh chives or gluten-free croutons are great finishing touches.
How To Make Potato Leek Soup
This soup is straightforward to prepare. First, sauté the leeks and garlic in olive oil until soft but not browned (about 10 minutes). Add the potatoes, broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer until the potatoes are very tender (about 15 minutes).
Remove the bay leaves, then purée the soup until smooth using an immersion blender or by processing in batches in a blender (cool slightly before blending to avoid splatters). Stir in the unsweetened coconut milk and warm gently until the soup is just simmering. Taste and adjust seasoning, then garnish with chives or gluten-free croutons.
Tips & Tools For Making This Soup
An immersion blender makes pureeing hot soup simple and safe. A heavy-bottomed pot or Dutch oven gives even heat and prevents sticking. If you choose to use a countertop blender, let the soup cool slightly and blend in small batches to avoid burns.
How To Store Potato Leek Soup
Store leftovers in an airtight container in the refrigerator for up to one week. Reheat on the stovetop over low heat or in the microwave.
Can I Freeze This Soup?
Yes. Freeze the pureed soup without the coconut milk for up to three months. Thaw and reheat on the stovetop, then stir in the coconut milk before serving.
How To Serve Potato Leek Soup
Serve warm with a sprinkle of chopped chives and a few gluten-free croutons, or enjoy it plain. For a loaded baked-potato-style variation, top with shredded cheese, bacon, and scallions if dairy is not a concern for your guests.
Looking for more gluten-free soups and stews?
Explore other comforting gluten-free recipes like chicken noodle soup, a hearty beef stew, or a vegetable-packed vegetarian chili to round out your meal rotation.
Here’s the full recipe for gluten- and dairy-free potato leek soup—if you try it, please leave a comment!
Gluten & Dairy-Free Potato Leek Soup
Gluten-Free Dairy-Free Potato Leek Soup
Recipe adapted from Once Upon A Chef.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3-4 large leeks, rinsed thoroughly and roughly chopped (white and light green parts only) – about 4 cups
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold or russet potatoes, peeled and roughly chopped into ½-inch pieces
- 6 cups gluten-free chicken or vegetable broth (low-sodium recommended)
- 2 bay leaves
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup unsweetened coconut milk
- Freshly chopped chives or gluten-free croutons, for serving
Instructions
Wash leeks thoroughly to remove any grit. In a medium or large heavy-bottomed pot, heat the olive oil over medium. Add leeks and garlic and cook, stirring regularly, until soft and wilted but not browned, about 10 minutes. Reduce heat if they begin to brown.
Add potatoes, broth, bay leaves, salt, and pepper. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes, or until potatoes are very tender when pierced with a fork.
Remove bay leaves. Purée the soup until smooth using an immersion blender or in batches in a countertop blender (cool slightly before blending). Stir in unsweetened coconut milk and warm over medium-low until just simmering. Adjust seasoning to taste and garnish with chives or gluten-free croutons.
Notes
Storage: Refrigerate leftovers for up to one week. To freeze, omit the coconut milk and freeze the pureed soup for up to three months. Thaw and warm on the stove, then stir in coconut milk before serving.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 290
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Unsaturated Fat 6g
Cholesterol 5mg
Sodium 1444mg
Carbohydrates 48g
Fiber 5g
Sugar 5g
Protein 7g
Do you like soup?
Would you make this potato leek soup?
Tell me in the comments below!