Leek and Potato Soup

Leek and Potato Soup

This delicious take on classic cream soup is dairy-free. Garnish with a few croutons if desired.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Serves: 6

Skill level: Beginner


Share Recipe
Print Recipe
  • 2 tbsp olive oil
  • 1 bunch leeks, chopped (white and light green parts only)
  • 1 carrot, chopped
  • 2 cloves garlic, chopped
  • 2 thyme sprigs
  • 3/4 tsp each salt and pepper, divided
  • 4 cups reduced-sodium vegetable broth
  • 1 lb yellow-fleshed potatoes, chopped
  • 1 cup Ripple Half & Half Original
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp finely chopped fresh chives
  1. Heat oil in large saucepan set over medium heat; cook leeks, carrot, garlic, thyme sprigs, and half each of the salt and pepper for about 5 minutes or until leeks are softened. Stir in broth and potatoes; bring to boil. Reduce heat to medium-low; cover and cook, stirring occasionally, for 20 to 25 minutes or until potatoes are very tender and breaking apart. Remove thyme sprigs and discard.
  2. Transfer half of the soup to blender; pulse until smooth and return to saucepan (use a tea towel to cover top and sides of lid; to remove steam build-up, lift lid with tea towel before pulsing). Repeat with remaining soup; return to saucepan.
  3. Add Ripple Half & Half Original, lemon juice, mustard and remaining salt and pepper to saucepan; bring to simmer. Cook for 2 to 3 minutes or until heated through.
  4. Sprinkle with chives before serving. Serve hot or cold.


– Alternatively, use a hand blender to purée the soup, pulsing to desired consistency.
– Yukon Gold potatoes are a good choice for this soup.

Running on Empty?

We got you.