Creamy Roasted Gold Potato Leek Soup (dairy-free!)

This Creamy Roasted Gold Potato Leek Soup is easy to make and is such a cozy meal. It’s the perfect comforting soup on a chilly fall or winter day made with simple ingredients and is dairy free!

What Are Leeks?

This was my first time cooking with leeks. I love trying new foods and this one didn’t disappoint! If you’re not familiar with leeks, they are similar to green onions, but have a more mild taste.

It’s mostly common to eat the white and light green parts of the leek, but you can also cook the darker green stems and eat those too.

Roasted Gold Potato Leek Soup Ingredients

Gold potatoes. Yellow potatoes have a natural creamy, buttery flavor- so they work best for this soup. I would not suggest using russet potatoes or red skin potatoes.

Leeks. If you’ve never cooked with leeks before, you will only need the white and light green part of the leeks and will discard the dark green tops. If you don’t like food waste, you could cook the tops and eat them or use them to make your own vegetable broth. For simplicity in this soup recipe, I’m just using the buttons of the leeks.

Olive oil. Olive oil is used to drizzle over the potatoes and leeks prior to roasting. 

Salt & pepper. You will sprinkle salt and pepper generously over the gold potatoes and leeks to season them prior to roasting in the oven for the best flavor, and may add more to taste in the final soup if desired. 

Vegetable broth (stock). You may use your favorite vegetable broth in this recipe or if you’re feeling really ambitious, you may make your own. 

Coconut milk. I used full fat coconut milk, but you may also use lite coconut milk. Read below for coconut milk substitutions.

Garlic. I use store-bought organic pre-minced garlic but you may use fresh garlic cloves as well. They don’t necessarily need to be minced because we will just be blending them in the soup anyway. 

Nutritional yeast. Nutritional yeast adds the slightest touch of cheesy flavor while adding some b vitamins, protein and fiber.

Butter. I like to add 3 tablespoons of dairy-free plant butter to the soup to enhance the richness. If you prefer to leave the butter out you may do so.

Pumpkin seeds, sunflower seeds, microgreens. You can add these to garnish your soup if desired.

How To Make This Soup

This Creamy Roasted Gold Potato Leek Soup is so easy to make! You can either make this soup in a blender or in a stockpot using an immersion blender.

Preheat the oven to 425 degrees Fahrenheit. You’ll start by washing the potatoes and leeks. Cut the potatoes and the white to light green part of the leeks into chunks. Add the cut potatoes and leeks to a parchment-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast in the oven for 30 minutes, tossing halfway through.

Meanwhile, add the vegetable stock, coconut milk, minced garlic, nutritional yeast, and butter to your blender or to a stockpot if you’re using the immersion blender method.

When the potatoes and leeks are done roasting add them to the blender or pot and either pulse or blend the soup until you reach the desired consistency and texture you like. NOTE: if you prefer a chunkier soup, you can reserve some roasted potatoes and stir those into the blended soup after.

You can enjoy the soup right away, but if it’s not hot enough, you can pop it in the microwave or warm it in a saucepan on your stovetop.

Chunky Soup vs. Creamy Soup

Whether you want to make this Creamy Roasted Gold Potato Leek Soup chunky or creamy is up to you. I decided to go with a smoother soup texture like my Roasted Butternut Squash Carrot Soup and my Roasted Creamy Tomato Carrot Soup. Because this is a thick soup, I found it to be satisfying as a creamy soup, but I did also reserve some roasted gold potatoes to garnish on top to add a little texture and it was marvelous!

If you prefer a chunkier potato soup, feel free to only puree or blend half to 3/4 of the roasted potatoes and leeks and then stir the rest of the roasted potatoes and leeks into the soup to meet the consistency you like.

What Can I Use Instead Of Coconut Milk?

I love the creaminess and thickness the coconut milk brings to this potato leek soup, but if you really dislike coconut you may use another plant-based milk. I would suggest oat milk, cashew milk, or soy milk for the creamiest flavor. Almond milk would be fine to use but the soup might turn out thinner.

How To Store Leftover Soup

You can store leftover soup in the fridge for up to 3 days. Depending on what plant-based milk you use, the soup may thicken quite a bit when chilled. You can reheat this Creamy Roasted Gold Potato Leek Soup in the microwave or stovetop and add a little water if it’s too thick.

Can I Freeze This Soup?

I did save some soup to do a freeze test and it froze well. It did reheat well also, however it was a tad gummy. I don’t mind it at all, but just so you know. 🙃

Let me know what you think about this easy soup recipe down below in the comments section as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a homemade, healthy, made-from-scratch soup. Be sure to tag me on Instagram, Facebook, or Pinterest if you make it!

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