Cooked - Dairy-Free Potato Leek Soup (with Goat Cheese Option)

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Dairy-Free Potato Leek Soup (with Goat Cheese Option)

6.0

2 medium russet potatoes, peeled and diced

1 large leek, cleaned and sliced (white & light green parts only)

1 shallot, finely chopped (or ¼ yellow onion)

1 rib celery, chopped (optional but adds depth)

1 tbsp olive oil + 1 tbsp goat butter (or just olive oil for vegan)

4 cups broth (vegetable or chicken)

1 bay leaf

2–3 sprigs fresh thyme, or ½ tsp dried thyme

¾ tsp salt, to taste

¼ tsp freshly cracked black pepper

1¼ cups cashew milk, unsweetened

1 tsp white wine vinegar or fresh lemon juice (adds brightness)

Goat cheese to garnish, crumbled (optional but delicious)

Clean the leek well: Slice in half lengthwise and rinse between layers under cold water. Thinly slice the white and light green parts.
Sauté aromatics: In a heavy-bottomed pot, heat olive oil and goat butter over medium heat. Add leeks, shallot, and celery. Sauté 5–7 minutes until soft but not browned.
Simmer: Add diced potatoes, thyme, bay leaf, salt, and pepper. Stir for 1 minute. Pour in the broth and bring to a simmer. Cover and cook for 20–25 minutes until potatoes are very soft.
Remove herbs: Fish out bay leaf and thyme sprigs.
Blend until silky: Use an immersion blender for a rustic texture, or blend in batches in a high-speed blender for a smooth, creamy finish. Return to pot.
Add cashew milk: Stir in the cashew milk and gently heat (do not boil). Adjust seasoning.
Finish with acid: Add vinegar or lemon juice to brighten the flavors.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇫🇷French

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 60 weeks ago

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