Potato Leek Soup (No Cream) Recipe

Introduction

Potato leek soup is a classic comfort food that’s light, flavorful, and naturally creamy without any cream. This easy recipe highlights the subtle sweetness of leeks and the heartiness of potatoes, making it perfect for chilly days or a simple weeknight meal.

Ingredients

• 2 tsp olive oil
• 2 leeks
• 1 small onion, chopped
• 3 fresh garlic cloves, minced or finely chopped
• 1 tsp thyme
• 1 tsp marjoram
• 1.5 lb white potatoes (Russet or Yukon Gold), diced into cubes
• 5 ½ cups vegetable stock
• 1 tsp salt, plus more to taste
• Black pepper to taste

Instructions

1. Step 1: Prep and wash leeks. Cut off the root end and dark green tops, reserving the white and light green parts. Slice into thin coins, then rinse thoroughly in cold water using a strainer to remove any dirt. Pat dry.
2. Step 2: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and leeks. Sauté until soft and caramelized, about 3 to 5 minutes.
3. Step 3: Add the cubed potatoes, thyme, and marjoram to the pot. Cook for 2 more minutes, allowing the spices to release their flavors.
4. Step 4: Pour in the vegetable stock and add 1 tsp salt. The liquid should just cover the potatoes.
5. Step 5: Bring the soup to a boil, then reduce heat and simmer on low with a lid for 15 to 20 minutes, until potatoes are tender.
6. Step 6: Use an immersion blender to blend the soup to your preferred texture. Blend fully for a smooth soup or partially for some chunky texture.
7. Step 7: Taste and adjust seasoning with additional salt and black pepper as needed. Serve hot with your favorite toppings and enjoy.

Tips & Variations

• For extra richness, add a splash of olive oil or a dollop of dairy-free yogurt before serving.
• Swap marjoram and thyme for fresh dill or chives for a different herb flavor.
• Use vegetable stock with no added salt to better control seasoning.
• Add a handful of chopped spinach or kale during the last minutes of simmering for a green boost.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens during storage, add a splash of vegetable stock or water to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and no dairy or animal products.

Can I freeze potato leek soup?

Yes, freeze the cooled soup in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Potato Leek Soup (No Cream) Recipe

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★★★★★

4.9 from 103 reviews

A comforting and creamy Potato Leek Soup made without cream, featuring tender potatoes, sautéed leeks, and aromatic herbs. This dairy-free soup is blended to a smooth or chunky texture based on your preference, perfect for a wholesome meal any day.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Soup Base

• 2 tsp olive oil
• 2 leeks (white and light green parts only, cleaned and sliced)
• 1 small onion, chopped
• 3 fresh garlic cloves, minced or finely chopped
• 1 tsp thyme
• 1 tsp marjoram

Main Ingredients

• 1.5 lb white potatoes (Russet or Yukon Gold), diced into cubes
• 5 ½ cups vegetable stock
• 1 tsp salt, plus more to taste
• Black pepper to taste

Instructions

1. Prep and wash leeks: Thoroughly wash the leeks by slicing off the root end and dark green tops, then cutting the white and light green parts into thin coins. Rinse the slices under cold water using a strainer to remove any dirt, then dry them thoroughly.
2. Sauté onion, garlic & leeks: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and cleaned leeks. Sauté until the mixture is soft and caramelized, about 3-5 minutes, to develop deep flavors.
3. Add potatoes and spices: Stir in the diced potatoes along with thyme and marjoram. Cook for an additional 2 minutes to allow the spices to release their aroma and meld with the vegetables.
4. Pour in broth: Add the vegetable stock and 1 tsp of salt. Ensure the liquid just covers the potatoes to create the perfect consistency for simmering.
5. Simmer: Bring the soup to a boil, then reduce heat to low. Cover the pot with a lid and let it simmer gently for 15-20 minutes, until potatoes are tender and cooked through.
6. Blend: Using an immersion blender, blend the soup to your desired texture. For a chunky soup, blend partially; for a smoother, creamier texture, blend thoroughly.
7. Taste and adjust: Sample the soup and adjust the seasoning by adding more salt and freshly ground black pepper as needed. Serve hot with your favorite toppings and enjoy a hearty, warming meal.

Notes

• Make sure to clean leeks thoroughly, as they often harbor dirt between layers.
• Use Yukon Gold potatoes for a naturally creamier texture, or Russet potatoes for a fluffier result.
• For a richer flavor, consider garnishing with fresh herbs or a drizzle of olive oil before serving.
• This soup reheats well and can be stored in the fridge for up to 3 days.
• Adjust the consistency by adding more vegetable stock or water if it becomes too thick.

Keywords: potato leek soup, dairy-free soup, vegetarian soup, creamy soup without cream, comfort food, easy soup recipe