Potato Leek Soup (gluten-free, dairy-free, vegan)
Prep time
Cook time
Total time
This creamy soup can be served as a meal with your favourite crackers or toast, and some pumpkin seeds for garnish and extra nutrition.
Recipe type: Soup
Cuisine: gluten-free, dairy-free, vegan
Serves: 5-6
  • 3-4 Tbsp olive oil
  • 6-8 medium potatoes, peeled and chopped into 1" cubes
  • 2 large leeks, sliced into rounds
  • 6 cups veggie stock or 6 cups water + 1 veggie bouillon cube
  • 2 tsp dried thyme, or 1-2 Tbsp chopped fresh thyme
  • ½ tsp dried dill, or 1 tsp chopped fresh dill (optional)
  • 1-2 tsp sea salt
  • ½ tsp black pepper, and more to taste
  1. Heat olive oil in a large pot over medium heat.
  2. Add leeks and potatoes, and sauté for about 5 mins, stirring constantly.
  3. Add in thyme, salt, & pepper, and dill if using. Saute for another 5-10 minutes.
  4. Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes.
  5. At the end of simmering, use a stainless steel immersion blender to puree of the soup in the pot until you reach the desired level of smoothness.
  6. Taste and add more salt and pepper if necessary.
  7. Garnish with fresh parsley or pumpkin seeds, and serve along side your favourite gluten-free toast.
Recipe by Naturopathic By Nature at http://naturopathicbynature.com/potato-leek-soup-gluten-free-dairy-free-vegan/