Dairy-Free Potato and Leek Soup with Bacon Crumb

A thick and creamy classic potato and leek soup recipe made dairy-free served with a bacon and herb infused breadcrumb. Made with just a few inexpensive ingredients, this easy meal is the perfect comfort food to feed the whole family.
Course Main Course
Cuisine Australian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 serves
Author Sally


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 leeks sliced
  • 2 garlic cloves crushed
  • 4 medium potatoes chopped
  • 3 cups chicken stock
  • 1 bay leaf
  • ¼ cup coconut milk
  • salt and pepper to taste

Bacon Crumb

  • 1 slice crusty bread torn into pieces
  • 2 rashers of shortcut bacon roughly chopped
  • 1 clove garlic
  • small handful of fresh parsley
  • salt to taste


  • Heat olive oil in a large, heavy bottomed pot on the stove. Add in chopped onion and leeks and saute until soft using a wooden spoon to ensure they do not stick to the bottom. Add garlic and potato into the pot and continue to saute for a further 5 minutes, again being sure to scrape any browning bits off the bottom.
  • Add in chicken stock and the bay leaf and let simmer for 20 minutes, or until the potato is soft.
  • While the soup is cooking, make the crumb topping. In a blender or food processor add the bread, bacon (uncooked), garlic and parsley and pulse until a fine crumb forms.
  • Heat a small amount of olive oil in a frying pan and add crumb mixture. Cook for about 10 minutes until brown. Add salt to taste. Set aside.
  • Remove the bay leaf from the soup and let it cool for about 10-15 minutes before blending. You can either use an immersion blender or transfer to a regular blender in batches and blend until smooth and creamy.
  • Add blended soup back into the pot and mix through coconut milk and salt and pepper over low heat for 5 minutes.


To prepare the leeks make sure to wash them thoroughly as dirt can get stuck in the layers. Only use the white bits of the leek and discard the green.
Vegan/Vegetarian Option: Swap chicken stock for vegetable stock and omit the bacon from the crumb - this will still be delicious as a herb/bread crumb you may just need to add more salt.
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