Even if you love super creamy soups made with heavy cream and loads of cheese, I’m pretty confident you’re going to love this dairy-free version just as much. It’s creamy, it’s comforting, and it’s super easy to prepare. Unlike traditional potato leek soup, this version is completely dairy-free. No butter, no cheese, no cream. Filled with all kinds of healthy veggies like cauliflower, leeks, and potatoes, the cream is being swapped for your favorite plant-based milk alternative. In this case, I used Walnutmilk, but any non-dairy milk will work.
Clean the leeks. Start by cleaning the leeks. Cleaning leeks require more time and patience than simply running them underwater, as dirt and soil tend to hide within their layers.
Prepare the bacon. Add the chopped bacon to a large skillet set over medium-high heat. Once the bacon is hot and sizzling, reduce the heat to medium-low, and cover with a lid. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached.
Cook the vegetables. Cook the onions first. Then add the leeks, carrots, and celery. Season with salt and pepper, and add the minced garlic and Italian seasoning. Add the potatoes, cauliflower florets, and vegetable broth to the pot and stir to combine. Simmer until vegetables are soft and fully cooked.
Blend the soup. For a smooth soup, you may blend the whole thing, or, for a chunky soup, simply blend half of the pot. Once the soup is pureed, return it to the pot and set it over low heat. Stir in the dairy-free milk, adding more or less depending on how thick you prefer your soup.