Dairy-Free Potato Leek Soup


  • 3 tablespoons olive oil, plus extra for garnish
  • 1 1/2 lbs sliced and washed leeks
  • 1 cup celery, chopped
  • 1 tablespoon chopped garlic
  • 1 teaspoon salt
  • Fresh cracked pepper
  • 2 teaspoons fresh chopped thyme or 3/4 teaspoon dried
  • 1 large bay leaf
  • 1 1/2 lbs Yukon gold potatoes, peeled and rough chopped
  • 1-32 oz box chicken broth
  • 1-13.5 oz can Coconut Milk (found in the baking section)
  • Garnish: chopped chives or dill

This hearty and satisfying soup is good hot or cold, puréed or not.  Andre Prost Coconut Milk gives a creamy texture and flavor, without the problems of dairy.


  • 15 minutes to assemble
  • 30 minutes to cook
  • Total time: 45 minutes


  • 11 cups or 5-6 servings


  1. Heat oil in a soup pot over a medium-high heat. Add leeks, celery, garlic and salt. Add pepper to taste. Sauté until vegetables are soft. Add thyme and bay leaf, cook 1-2 minutes or until fragrant.
  2. Add potatoes, broth and Coconut Milk. Bring to a boil and turn down to a simmer. Simmer until potatoes are tender, about 15 minutes.
  3. Using a blender*, purée small batches of soup at a time. Blending until all soup is puréed, or only blending half of the soup, if some chunks are preferred. Adjust salt and pepper. Serve, garnished with chopped chives, dill or a drizzle of olive oil.

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