Mar 04 2012

Potato and Leek Soup II (Gluten Free, Dairy Free, Vegan)

Published by at 12:05 pm under Gluten Free Recipes

I have previously posted a potato and leek soup recipe, which I really like, but when leeks arrived in our organic food delivery box this week (and you should SEE the size of the collard greens they sent us OMG!) I thought “Hmm…I could jazz the soup up a bit”! So I  looked through some other recipes online, looked at what we had in the fridge and came up with this divine pot of creamy deliciousness!

It comes together quickly and gets all pureed at the end, so don’t worry too much about dicing it perfectly!

Potato and Leek Soup II


  • 2 tbsp olive oil
  • 2 leeks, light green and white parts, thinly sliced
  • 1 yellow onion, roughly diced
  • 1-2 shallots, roughly diced
  • 3 cloves of garlic, roughly diced
  • 1 cup of button or crimini mushrooms, roughly chopped
  • 3 tbsp white wine
  • 4 potatoes, peeled and diced (I used 2 yukon gold and 3 small red potatoes)
  • 6 cups of vegetable stock
  • 2 tsp fresh rosemary, chopped
  • 2 bay leaves
  • 5 sprigs of fresh thyme
  • 1/3 cup coconut milk
  • salt & pepper to taste


  1. In a large soup pot, heat your oil over medium heat.
  2. Sauté the leeks, onion and shallots until soft, about 5 minutes.
  3. Add the garlic and mushrooms and stir for about 2 minutes.
  4. Add the wine and sauté for an another minute.
  5. Add potatoes and stir for about 30 seconds.
  6. Add stock, bay leaves, thyme and rosemary.
  7. Bring soup to a simmer, cover and cook for 20 minutes until the potatoes are soft and falling apart.
  8. Remove bay leaves and thyme stems.
  9. Using immersion blender, blend soup until smooth.
  10. Stir in the coconut milk.
  11. Serve! 🙂

2 responses so far

2 Responses to “Potato and Leek Soup II (Gluten Free, Dairy Free, Vegan)”

  1. Jolymama2on 06 Mar 2012 at 3:35 pm

    Is this the soup you had for lunch? The yummy smell is still haunting me several hours later!

  2. deeon 06 Mar 2012 at 4:25 pm

    Yes this is totally the soup I had today! It’s pure deliciousness! If you can tolerate dairy (which I know you can) you can totally use butter and cream instead of olive oil and coconut milk…which I bet would be even *more* rich!

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