Creamy Garlic & Potato Soup

dairy free sour cream

Hands up if you love garlic! (*raises both hands*)

If, like me, you have both hands in the air, then this recipe is perfect for you. It’s got classic potato and leek soup vibes, but the garlic gives it a different texture that’s lip smackingly good. And the best part about it is it’s a flavour punch with not a lot of preparation, and a short cooking time, which means you’ll have a yummy soup to stir your Dairy Free Down Under Sour Cream Style into in less time than it takes to watch a back episode of Sex and the City.

You’re welcome.

Prep time 10mins

Cooking Time 30mins

Serves 4


  • 1 brown onion
  • 1 leek
  • 1 head garlic of cloves (yupp, the whole delicious thing!)
  • 3-4 medium size potatoes
  • 4 cups veggie stock
  • Salt & pepper to taste
  • Fresh Dill (optional)
  • 1 tablespoon pine nuts
  • Fried onions for topping (optional)
  • 1 tablespoon Dairy Free Down Under Sour Cream Style
  • Olive oil
  • Dairy Free Down Under Cashew Parmesan
  • Crusty bread to serve




  1. Peel and dice your onion, leek and potatoes. Peel the garlic cloves and thinly slice.
  2. In a pot, heat up a tablespoon of olive oil. Add chopped onions, leek and gently fry until translucent. Add garlic and stir-fry for a minute, then add diced potatoes and vegetable stock. Bring to a boil and let it cook on low for about 15-20 minutes, until the potatoes are soft.
  3. While the soup is simmering, heat a pan, toss in a handful of pine nuts and let it toast, stirring often. Make sure the nuts don’t burn. Remove from pan and set aside to cool.
  4. When the potatoes are cooked, use a stick blender to puree the soup into a thick cream like consistency. Taste the soup and if needed, add salt & pepper to taste.
  5. Pour into bowls, add a spoon of Dairy Free Down Under Sour Cream and top with toasted pine nuts, a sprinkling of parmesan cheese, fried onions, dill and a drizzle of olive oil.
  6. Serve with crusty bread, and enjoy!
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