Sweet Dairy Free Potato Leek Soup Recipes

SWEET POTATO LEEK SOUP

Sweet Potato Leek Soup image

Cozy up with a bowl of this delicious, flavorful Sweet Potato Leek Soup. You'll love this healthier twist on the classic potato leek soup.

Provided by Kate

Time 35m

Number Of Ingredients 9

Ingredients

1 large leek ((about 1/2 lb, or 3 cups sliced leek))
3 garlic cloves
2 tablespoons olive oil
1 pinch red pepper flakes (optional)
1.5 lb sweet potato ((1 very large or 2 medium sweet potatoes))
3 cups vegetable stock
1 teaspoon turmeric powder ((optional))
Salt & pepper, to taste ((1/8 teaspoon each is a good start))
2 tablespoons fresh parsley leaves (, chopped, for garnish)

Steps:

Prepare all the ingredients: Thinly slice the leek, discarding the tough green parts. Rinse the leek very well - it traps dirt easily. Mince the garlic cloves. Peel the sweet potato and dice into ~2 inch pieces
Cook the soup: In a 3-4 quart soup pot, heat the olive oil. Add the sliced leek, minced garlic, and red pepper flakes, if using. Saute over medium heat for 10 minutes, stirring frequently. This will allow the leeks to release their sweet flavor. If you wish, set aside about 2 tablespoons of sauteed leeks for garnish
Add the vegetable stock, diced sweet potato, and turmeric. Cover with a lid and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the sweet potatoes are fully cooked.
Use an immersion blender to carefully blend the soup until the desired consistency. I like mine mostly smooth with a few chunks of sweet potato left. Season with salt and pepper, if desired. Garnish with fresh parsley leaves and sauteed leeks.

Nutrition Facts : Calories 237 kcal, Carbohydrate 35 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 98 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

DAIRY FREE POTATO LEEK SOUP

Dairy Free Potato Leek Soup image

I love leeks, and leek soup, and wanted to introduce my Significant Other to the dish. But he is definitely a meat and potatoes sort of guy, so I compiled this version of the dish for him. Remove the bacon and use veggie oil for a great vegetarian meal. Also tastes great with a dollop of soy sour cream substitute. It's dairy free for my milk allergy, but I'm sure regular milk products work just fine.

Provided by Jennifer Cross

Categories Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 cups diced potatoes (Yukon gold, Sweet white, or Red New Potatoes work best)
2 large leeks (or 3 medium)
6 cups vegetable broth
1 cup soy cream
1 (12 ounce) package bacon
1 tablespoon garlic powder
salt, and
white pepper (to taste)

Steps:

Please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
Bring vegetable broth to a boil in a 4 quart pot.
Add diced potatoes and cover the pot.
Allow to simmer until tender.
Chop the bacon into 1/2 inch chunks and cook in a large pan.
Slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
Once the bacon is crispy, remove the bacon pieces, leaving the grease. Set bacon aside.
Sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
Cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
Add the cooked leeks to your potatoes.
Using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
Gently fold in bacon pieces.
Serve hot, or chill for a great summer cool down.

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