This Creamy Leek Soup recipe is one of my all-time favorite soups! It’s so silky smooth and creamy even though it’s dairy-free.
The autumn months are here. Longer nights. Colder days. It’s getting to be soup weather.
Truth be told, I’m a soup fiend and eat it all year round. My favorite way to start the day is with a comforting, warming bowl of soup packed with veggies and protein.
How I Make This Creamy Leek Soup
The method is so simple…simmer some aromatics and veggies together with nutrient-packed bone broth – homemade or high-quality pre-made. Then, add some coconut milk – or your non-dairy milk of choice) for creaminess – then blend.
The cauliflower itself adds body and a creamy texture. I know it sounds crazy, but it’s true.
Recently, I updated this recipe with new photos, and I added instructions for the Instant Pot!
Y’all know I love my savory, non-breakfast breakfasts, and this Creamy Leek Soup recipe is no exception. I often eat it for breakfast.
What Do Leeks Taste Like?
First of all, you may be wondering what a leek is.
It tastes like a mild green onion. And it looks like a green onion on steroids! Leeks are generally quite long, dark green on the top and white on the bottom. They have a really mild onion flavor and completely melt into this soup.
My one caution about leeks is that they can be quite sandy inside. You’ll want to cut off the root end and dark green tops, split the leek lengthwise, and wash between the “leaves” to remove any dirt.
This Creamy Leek Soup recipe is modeled after vichyssoise, a silky soup made with potatoes and cream. My friend Claudette introduced it to me years ago. When she told me the ingredients, I was shocked to learn it didn’t have potatoes at all.
Nope. Instead, it’s made with…
When I served this to my unsuspecting taste testers and asked them to pinpoint the ingredients, they could not guess cauliflower. Haha…fooled them big time! A traditional vichyssoise is served cold, and while you could do that, I like this Creamy Leek Soup recipe better warm.
Topping Ideas For This Creamy Leek Soup
And for an extra added special touch, I like to sprinkle mine with some Bacon Gremolata, pan-crisped Canadian bacon, chopped chives or parsley, cracked black pepper…or a combination of those.
Recently, I added an Instant Pot version of this Creamy Leek Soup recipe to this post. I can make the whole thing in FIVE minutes!
I made one minor modification – cutting down on the amount of liquid – but other than that, it came out true to the original.
For another creamy (but dairy-free) veggie based soup you might love, check out my Comforting Creamy Broccoli Soup (aka Crack Soup).
Creamy Leek Soup Recipe (Dairy-Free, Paleo)
- 3 cups leeks dark green ends removed, roughly chopped (~2 medium leeks)
- 1 cauliflower medium, ~2 lb, chopped
- 1 onion medium, chopped
- 4 cups chicken broth
- 1-2 tbsp ghee optional
- 1 cup coconut milk full-fat
- Sea salt and black pepper to taste
- Wash the leeks well. Cut off the root end, then slice it down the middle lengthwise. Hold under running water and separate the leaves, rinsing well...especially the outermost leaves. Sandy soup is not delicious. Cut off the dark green top and save them for making stock. Chop the leeks roughly. Add to a large soup pot.
- Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.
- Add the onion, chicken broth, and ghee (optional) to the pot.
- Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.
- Allow to cool slightly, then add the coconut milk. Puree the mixture until smooth using a blender. Caution: You may need to do two or more batches so the blender doesn’t overflow. Be careful when blending hot liquids.
- Season with salt and pepper, to taste.
For Instant Pot:
Prep ingredients as above but cut down broth to 2 cups.
Add everything except the coconut milk to the Instant Pot insert.
Put the lid on the Instant Pot and set to 5 minutes Manual (high pressure).
When the timer goes off, either vent the steam (caution!) or allow the pressure to release naturally.
Allow to cool slightly, then add the coconut milk. Puree the mixture until smooth using a blender. Caution: You may need to do two or more batches so the blender doesn’t overflow. Be careful when blending hot liquids.
Season with salt and pepper, to taste.
Have a question about this Creamy Leek Soup Recipe? Leave it in the comments below!
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