Potato Leek Soup

As you may already know, I love making soups in fall and winter! But really, who doesn’t? Soup is the best when it’s cold out. It’s comforting, warm, easy to make, and crazy delicious.

At least this soup is. It’s seriously perfect. It’s the easiest potato soup I have ever made with only 9 ingredients (including spices!). Plus it has some extra veggies in it to make it more nutritious and amazing. I also love to top this soup with greens like cooked kale or roasted Brussels sprouts. Trust me on this one, it’s literally life changing and SO delicious!

How many times can I use the word delicious to describe this soup?! haha! I guess you are just going to have to make it and see just how amazing it is for yourselves 🙂 I know you are all going to love this filling and amazing recipe! If you make this, I would love to see it over on Instagram! Your support means the world to me, and I would love to give you mine as well! You can do this by using the #naturallychelsrecipe and tagging me @naturallychelsbates

Thanks so much friends! Enjoy!

Creamy Potato Leek Soup

A delicious, dairy free potato soup that is flavor packed, full of nutritious foods, and easy to make! The perfect cozy soup to make during the colder weather!  

Course Main Course, Soup
Keyword entree, grain free, plant based, soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Chels


  • 5 russet potatoes
  • 1 large leek
  • 1 1/2 c cauliflower rice one 12 oz. package
  • 1 carton bone broth veggie broth for plant based soup
  • 4 Tbsp Kite Hill dairy-free chive cream cheese
  • 1-2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp avocado oil or EVOO
  • 1 tsp dill


  1. Cube potatoes and boil over medium-high heat until they are very soft. 

  2. Drain potatoes and saute chopped leeks and cauliflower rice in avocado oil with a pinch of sea salt and black pepper. 

  3. Saute leeks and cauliflower until they are soft and well cooked. 

  4. Add potatoes back into the pot along with the rest of the ingredients.

  5. Using an immersion blender, blend the soup until it;s super smooth and super creamy! 

  6. I like to top the soup with crispy roasted brussels sprouts or sauteed kale. And always some fresh green onions and extra dill!