This dairy free potato leek soup is quick and simple to make and has the added flavor of roasted red peppers.

Using coconut milk instead of cream, this cozy soup is dairy free, gluten free, paleo, and Whole30! It can easily be made vegan, too, with vegetable broth instead of chicken broth.

bowls of soup garnished with roasted red pepper

Potato leek soup: simple comfort food at its finest

With just a handful of main ingredients, potato leek soup is SO easy. Make it once or twice, and it's a recipe you'll always have in your back pocket and can customize almost endlessly.

With a suprisingly short cook time, this soup makes a go-to weeknight meal that's cozy and hearty. Leeks, potatoes, broth, thyme, and coconut milk are all you need - the roasted red peppers just add a little flair!

Ingredient notes for this recipe

Classic potato leek soup usually contains leeks, potatoes, broth, thyme and/or bay leaves, and cream.

My version has all of those except the cream, instead opting for full-fat coconut milk to give the soup that extra touch of creaminess while keeping it dairy free, Whole30, and potentially vegan.

But one thing that makes potato leek soup a classic is how easy it is to create variations - here, you'll see that my variation is roasted red bell peppers served on top.

To keep this soup Whole30, you can either roast your own red peppers or just watch the labels of what you're using to make sure there aren't any crazy additives. I used Divina Organic Roasted Red Bell Peppers.

I highly recommend getting high-quality broths like Kettle & Fire's broths to boost the overall flavor. If you're keeping this soup Whole30, make sure you read the labels of whatever you're buying - you'd be surprised how many broths have added ingredients!

bowls of dairy free potato leek soup garnished with roasted red pepper

How to make dairy free potato leek soup

To start with, you'll need a large saucepan or Dutch oven. I always grab my Misen Dutch oven for soup recipes!

Next up, wash the leeks thoroughly. Leeks are notorious for retaining dirt - after all, they grow up through the ground, so dirt literally gets swallowed up in the tightly-bound leaves of a leek.

Chop off the root end of the leeks, as well as the darkest green parts. Then rinse them. This should make it easier to get in the cracks and make sure they're clean.

Slice up the leeks and soften them over low heat in the Dutch oven. Leeks are the aromatics for this soup recipe - many recipes use onions, carrots, and/or celery but for this recipe, all you need are the leeks!

Add the potatoes, broth, and thyme, bringing the mixture to a boil and then reducing to a simmer. You'll simmer the soup just long enough for the potatoes to get fork-tender.

At this point, you can blend the soup using either an immersion blender or a blender. Honestly, I think the blender is the way to go - using an immersion blender, it's really easy to over-blend the soup and end up with a gummy consistency due to too much start releasing into the soup. If you do use an immersion blender, blend on low.

Garnish each bowl with roasted red peppers and scallions when serving.

Why is my potato soup gummy?

Gumminess in blended potato soups usually happens because too much starch is released into the soup. Simply said: the soup was over-blended.

You can try to combat it by adding a bit more broth.

But to avoid the problem altogether, don't use an immersion blender and make sure to slowly increase the speed from low to high in the blender. Oh, and don't start blending and walk away! You'll only need to blend the soup for about 2 minutes.