Go Back

Dairy Free Potato Leek Soup Recipe

This recipe for potato leek soup is dairy free. It is made with chicken stock and olive oil to sautee the vegetables. It's just four ingredients, and absolutely delicious!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 Cartons Salt-Free Chicken Broth
  • 2 Tablespoons Olive Oil
  • 4 Large Leeks, trimmed to the stem
  • 3 Stalks Celery
  • 2 Large Potatoes

Instructions
 

  • Clean leeks carefully and trim the roots and green stems. Slice very thin. Clean and slice celery thinly into bite-sized pieces.
  • Heat olive oil in a large stock pot. Saute the leeks and celery on low heat for 10 minutes, stirring frequently.
  • Add 1 cup of the chicken stock and bring to a boil. Cook for another 10 minutes.
  • Peel and dice potatoes. Add potatoes to the pot and the remaining chicken stock. Bring to a boil.
  • Reduce heat to simmer. Cover the stock pot, leaving the cover ajar just enough to allow some steam to escape. Simmer for 20-30 minutes or until the potatoes are tender.
  • Serve garnished with parsley or sauteed mushrooms (if desired).