This winter along with amazing salads, I’ve also been loving soups! I’m also a big fan of making my own bone broth so if you’ve yet to do that, I have to recommend you give it a try! We are getting ready to buckle down for a snow storm & nothing sounded better than a dairy free potato and leek soup!

Have you worked with leeks before? They can be a bit intimidating at first. They look kinda like big green onions but don’t let that scare you away. They are actually quite mild & tasty! You just have to make sure you slice & soak them before you use them because they can be quite gritty & dirt gets down deep into the folds of the leek. It’s not a tough prep but you’ll definitely notice if you skip this step. So don’t skip it. Unless ya like chewing on grit. Here’s a step by step picture instruction on how to cut a leek.

How to prepare my dairy free potato and leek soup

  • COOK TIME: 30 mins
  • TOTAL TIME: 45 mins
  • AUTHOR: Trisha
  • SERVES: 6 servings


  • 3 Tablespoons Oil
  • 3 Medium Sized Leeks (approx 7 cups), dark green leaves trimmed & removed, sliced & soaked, grit removed
  • 4 Medium Potatoes (approx 4 cups), cubed
  • 4 Cups Broth
  • 2 Dry Bay Leaves
  • 1 Cup Coconut Milk
  • Salt to taste


  1. Prepare the leeks.
  2. Slice each leek & remove the hard, dark green portion. Place in a large bowl of water & remove as much dirt as possible. Let the leeks sit in the water while you cube the potatoes.
  3. If necessary, peel potatoes & then cube.
  4. Drain the water from the leeks. Rinse again.
  5. Place oil in a deep stock pot over medium heat.
  6. Add leeks to oil & allow them to sweat. Toss in a teaspoon of salt.
  7. Once leeks begin to soften, add potatoes, broth & dry bay leaves.
  8. Bring to a boil & let simmer until potatoes are soft enough for a knife to pass through them easily.
  9. Remove the bay leaves.
  10. Add the coconut milk & using an immersion blender, blend the soup.
  11. Make sure soup is well blended & season with salt to taste.