Velvety leek and potato soup is a staple in my house during the winter when the cold weather is persistent and leeks are in season. Since everything is blended together, I also love sneaking in more vegetables, like cauliflower, roasted red bell peppers and sautéed mushrooms, plus some shaved Parmesan for tasty garnish. I love the combination of savory flavors and pops of seasonal color.
I’ve never been one to be afraid and not talk about stuff. But I think it’s hilarious how this recipe and post came together for 
Velvety Leek and Potato Soup
If you are not lactose intolerant, you can use heavy cream in place of the Lactaid (lactose-free cow’s milk). With heavy cream, I start with just a 1/2 cup. Feel free to add more if desired.
Servings: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 large leeks tender white and light green parts only, chopped
- 1 pound potatoes peeled and chopped
- 1/2 medium to large head of cauliflower chopped
- 5 cups low-sodium vegetable stock
- 1 cup low-fat or non-fat lactose-free cow’s milk
- 8 ounces cremini mushrooms sliced
- 2 large red bell peppers cut in half lengthwise and de-seeded
- 2 teaspoons fresh chives diced for garnish
- 2 tablespoons shaved Parmesan cheese to taste
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 400°F. Place red bell peppers, cut side down, on a foil lined baking sheet and roast in the oven for about 30 to 40 minutes, or until the skins become wrinkled and slightly charred.
- Place the roasted bell peppers into a plastic zip top bag (or in a bowl, covered with a plate), close and steam the peppers for about 15 minutes. When ready, remove from the plastic bag or bowl, top off the stems, peel off the charred skins and slice into thin strips. (Don’t have the time to prep homemade roasted peppers? Swap in simple canned or jarred roasted red peppers from the supermarket.)
- Using a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the leeks, potatoes and cauliflower and cook, stirring often, until the vegetables have started to soften, 8 to 10 minutes. Season with salt and pepper and mix one more time.
- Pour in the vegetable stock and bring to a boil. Reduce the heat to a low simmer and cook for about 30 minutes, or until the vegetables are tender. Remove from the heat.
- Using a sauté pan over medium high heat, heat a glug of olive oil for a minute or so and add in the mushrooms. Sauté the mushrooms until tender, 5 to 6 minutes, and season with some salt.
- Using an immersion hand blender or Vitamix blender, puree the soup until smooth (if using a standard blender, puree the soup 2 cups at a time). This is what gives the soup its creaminess without any cream! Add in lactose-free cow’s milk and mix together well. Season with salt and pepper to taste. Serve in bowls and garnish with the sautéed mushrooms, roasted red bell peppers, fresh chives and Parmesan. Mix and enjoy.
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Disclosure: This is a sponsored post, in partnership with The Kitchn and The National Dairy Council. All opinions expressed here are 100% my own.
This looks so creamy and delicious. I can eat soup alllll day long so this definitely is on my to do list. Pinned! Love how your daughter swooped in on your friends sisters bowl. My kinda girl 🙂
Haha, thank you Melissa!! yeah, she’s got some sass and spunk! 😛
This is so pretty! I love soup this time of year. Even though everyone may have different needs, it’s always great to know other options for dairy !
Thanks so much, Bri!!! Yes, and if you are not lactose intolerant, you can certainly use heavy cream! 🙂
I love how you garnished the soup – so pretty!
What a gorgeous soup, Alice! I love that you found an alternative way to make this since you’re lactose intolerant. I love the combination of leeks and potatoes. This is the definition of the perfect comfort food to me, especially on this snowy morning!
This is restaurant-quality gorgeous, Alice! WOW. I really want some of this right now. It’s snowing outside and I came to work before they closed, so I have to drive back in the snow and clean off the car. And I want this soup when I get back!!
This is such a lovely bowl of soup, Alice! It’s perfect for these bitterly cold days.
Alice, I need a big bowl of this soup. It looks delicious and colorful. Love it so much….
This is such a pretty soup, Alice! It looks so creamy and delicious! I love that you were able to find an alternative way to make it and the leeks and potatoes are such an awesome combo!
Looks great and I’m sure tastes delicious! It is great that you were able to find an alternative for people with lactose intolerance. The use of potatoes is such a great idea!
Certainly not your average potato and leek soup…it sounds delicious!
This looks fantastic, Alice! I love this combo and I will probably make it for my family.
I’m a little lactose intolerant too. I try to avoid dairy as much as possible, if not entirely. This soup will be perfect for me! And such a pretty color. Off to get the recipe : )
What a beautiful, appetizing bowl of soup! I love how you made it for those who don’t need much lactose – we all have to take that into consideration when cooking for family and friends sometimes! Delicious, Alice!
I adore leeks. I’m not big on dairy, so I always use almond milk. I can’t wait to give this recipe a try. Pinned.
This looks so rich and creamy! Love it! Dairy is a hard one — I think too much of it is hard on anyone! Which is easy when there are things like ice cream, whipped cream, chocolate milk…. 🙂
The color on this soup is just gorgeous! And I love that it is lactose free. The older I get, the more I find myself struggling with dairy!
There are so many great substitutions for dairy out there, and I often swap it out with them just because. I love potato leek soup, and this does look insanely velvety — I love the addition of the cauliflower! Pinned. 🙂
mmm, this soup looks so flavorful and comforting. yum!
I think I need a hot bowl of soup for every meal for the next 48 hours! I have a feeling you’ll be even colder—so sorry! I’d love this potato leek soup with or without cream 🙂
That soup looks so creamy and delicious! I will definitely need to try that, it looks like the perfect soup. And I’ve been really loving soup this winter! Pinned!
I love how you found out a way to make something that you love but can’t have because of lactose! This soup makes me want to eat my dinner right now and it’s just barely 4 pm! Maybe I’ll make it for dinner tonight, after all! You must listen to your heart right? 😉
I have a similar lactose intolerance problem. I love dairy, but my stomach does not. Potato and Leek Soup sounds like the perfect meal to make on a cold, winter night (aka the last few months). I’m looking forward to trying this soup. 🙂
My mom used to make potato and leek soup growing up, but nothing quite like this – the flavors you’ve got going on in this dish are incredible! And I love that this is such a quick and easy dish to assemble – brilliant!
Warren is lactose intolerant too and Lactaid is a godsend 🙂 I love that you used the intolerance to your advantage with this soup because it still looks so creamy and delicious!
I love that you use cauliflower in this!! I never thought of that – thanks for the tip!
This is funny because I have serious dairy probs myself. I actually gave up cheese a long time ago but sneak some in every once in a while. My doctor told me to give it up! lol It ‘s hard though but this soup looks fantastic, so comforting.
Alice, this soup looks soooo good- I’d faceplant it but then I’d burn my face. Perfect for meatless Monday!
Alice, this soup looks so delicious, creamy and thick, just the way I like my potato soup. Heading to The Kitchn now…
Alice, this soup looks velvety, creamy and amazing! I can picture it along side some warm fresh bread. Pinned. Enjoy your weekend!
Oh wow didn’t know u were lactose intolerant. Love that you do love and use cream still. This soup looks amazing!!