Sweet Dairy Free Potato Leek Soup

READY IN: 1hr 40mins
Recipe by RussianMama

Dairy free potato leek soup with a special twist. This is full of flavor and with not much hand chopping. Quick to make, nutritious and filling. If you have beef bones to make your own stock, it really comes out with a full flavor. Adjust salt to taste. There is no pureeing in this soup, rather finer chopping helps it to be on the "creamier" side.

Top Review by Sydney Mike

I cut this recipe in half when making it & also made (perhaps) a major change in that instead of beef broth I used a hearty homemade vegetable broth, because I planned on giving half of what I made to my vegetarian son & DIL! With one exception (I still included a medium-size sweet potato), all the mounts were cut in half! We thank you so much for this keeper of a recipe ~ It makes an absolutely wonderful tasting & satisfying soup! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Ingredients Nutrition


  1. If making your own stock, bring 4 quarts of water to a boil, add about 10# of beef bones and 1/2 T salt. Simmer for 3+ hours.
  2. Meanwhile, pull out your food processor to grate the potatoes, chop the mushrooms and semi chop your sliced leeks. Peel the yam and chop remaining vegetables.
  3. If using beef broth, bring to a boil.
  4. Add vegetables, herbs, salt and pepper and bring to a hard simmer. Put lid on and simmer until vegetables are soft, about one hour.
  5. Serve with french bread.

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