Potato Leek Soup (No Cream) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://miarosetti.com/potato-leek-soup-no-cream-recipe/
