by This 25-Minute Dairy-Free Potato Leek Soup uses silken tofu and nutritional yeast as the secret ingredients for the creamiest dairy-free, healthy potato leek soup! It comes together in one pot and requires basically no effort, besides chopping and blending, meaning it’s the perfect healthy easy dinner or lunch recipe!
Move over, boring soups, because this Dairy-Free Potato Leek Soup with Tofu is about to blow your socks off!
Seriously, one spoonful of this healthy potato leek soup and I was in flavor heaven. It’s creamy, slightly earthy, and has a buttery richness without having to use any dairy! It’s a classic turned vegan and healthy, but still as cozy as slipping on your favorite sweater!
As a Registered Dietitian, I share tons of easy and healthy soup recipes because I love how easy they make getting a cozy, nourishing lunch or dinner on the able in no time, and this Dairy-Free Potato Leek Soup is no different! It only takes 25 minutes to make from start to finish and basically no effort besides chopping, just like my 25-Minute Vegan Marry Me Gnocchi Soup, meaning you can get back to doing what you actually want to be doing!
If you’re wondering how I made this creamy potato leek soup vegan and without cream, it’s all in the nutritional yeast! Seriously, it adds such a delicious, cheesey flavor, you’re not going to miss the cream or a little extra cheese sprinkle on top!
Skeptical about a Soup with Tofu?!
Listen, I get it. But rest assured, I use silken tofu in tons of my recipes, just like my viral 15-Minute Garlic & Lemon Creamy Tofu Pasta Sauce, and I swear that it blends beautifully and is always completely undetectable, otherwise I wouldn’t use it!
Plus, adding the silken tofu to this creamy vegan soup reipce boosts the protein to 15 grams per serving, making it a complete meal on its own! But, I’d never stop you from pairing it with my 5-Minute Fresh Green Salad with Lemon Garlic Vinaigrette since they’re kinda an easy dinner pairing made in heaven!
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A Few of My Testing Notes!
I tested this creamy potato soup recipe a few times to make sure it’s absolutely perfect, and here are some things to note!
- I kept the skin on the potatoes because that’s where alllll the good fiber is, just like we do in my Easy Spicy Roasted Sweet Potato Fries, but feel free to peel the potatoes if you prefer them that way!
- I tested this recipe both with and without canned coconut milk, because I know not everyone loves coconut, but the version with coconut milk was MUCH creamier. I promise, you can’t even taste it!
Time for Potato Leek Soup Coziness!
25-Minute Dairy-Free Potato Leek Soup with Tofu
Ingredients
- 1 tbsp vegan butter or regular butter or olive oil
- 3 large leeks, just the white and light green parts, diced
- 4 cloves of garlic, minced
- 5 medium yellow potatoes, diced
- 400 ml canned coconut milk, usually one can
- 4 cups vegetable stock
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 3/4 tsp salt
- 3/4 tsp pepper
- 300 g soft tofu
- 1/4 cup nutritional yeast
- 1 lemon, juiced
Equipment
- 1 Large pot
- Immersion blender or high speed blender
Instructions
- Melt vegan butter or olive oil in a large pot over medium heat. Add the leeks and sauté for 2-3 minutes until they start to wilt, then add the minced garlic and sauté for 1-2 minutes more.
- Add the diced celery, potatoes, dried thyme, rosemary, bay leaves, vegetable stock, canned coconut milk salt and pepper. Increase the heat to bring the soup to a low boil, then reduce the heat to a simmer, covering the pot. Let simmer for 10-15 minutes until the potatoes are fork tender.
- Add the silken tofu, nutritional yeast and lemon juice to the pot, then use an immersion blender to blend the soup until smooth. If you’re using a hgih speed blender, you can ladel the soup into the blender and blend on high. Serve and enjoy!
Having this tonight
Amazing, let me know how it goes!