Creamy Potato Leek Soup Without Cream

This rich and creamy potato leek soup skips the cream and gets its velvety texture from hearty russet potatoes. It’s a comforting, wholesome dish perfect for chilly afternoons or anytime you crave a warm, satisfying meal.

YOU WILL LOVE THIS POTATO LEEK SOUP RECIPE WITHOUT CREAM

You’ll love how this potato leek soup delivers incredible creaminess without any heavy cream—perfect for light and comforting meals. Plus, it’s easy to make, full of flavor from simple ingredients, and easily adaptable for various dietary preferences.

INGREDIENTS FOR THIS CREAMY POTATO LEEK SOUP WITHOUT CREAM

No cream required! Russet potatoes lend this soup its irresistibly creamy texture. Slowly softened leeks, cooked gently in butter and olive oil, infuse the soup with a rich, savory depth. A hint of garlic, the earthy aroma of bay leaves, and a simple seasoning of salt and pepper are all it takes to bring the flavors together beautifully.

• Butter: Adds richness to the soup and enhances the savory flavor of the leeks.
• Olive Oil: Balances the butter and contributes a subtle fruitiness to the soup.
• Leeks: The star of the show, leeks bring a sweet, mild onion flavor to the dish.
• Garlic: Adds aromatic depth and enhances the savory elements of the soup.
• Russet Potatoes: The secret to the soup’s creamy texture without the need for dairy. Rich in potassium and fiber, they also make the dish hearty and satisfying.
• Chicken Broth: Provides a savory base for the soup; can be swapped for vegetable broth to make the recipe vegetarian or vegan.
• Bay Leaves: Infuse the soup with subtle earthy and herbal notes.
• Salt and Pepper: Simple seasonings that bring all the flavors together. Consider swapping salt with a tablespoon of chicken bouillon. 

HOW TO MAKE THIS POTATO AND LEEK SOUP RECIPE  

This dreamy potato leek soup skips the cream but still serves up a silky, velvety texture thanks to good old russet potatoes. No fancy tricks here—just pure, comforting goodness that feels like a warm hug in a bowl. Perfect for those crisp afternoons, especially when crowned with golden, homemade croutons.

1. Prepare the Leeks: Trim the white and light green parts of the leeks, discarding the dark green tops. Cut in half lengthwise and rinse thoroughly to remove dirt. Slice into ¼–½ inch pieces.
2. Sauté the Aromatics: Melt butter and olive oil in a large stockpot over medium heat. Add the leeks and sauté until soft, about 7–10 minutes, reducing heat if needed. Stir in the garlic and cook for 1 more minute.
3. Prepare the Potatoes: While the leeks cook, peel the potatoes, rinse them, and chop into 2-inch chunks.
4. Simmer the Soup: Add the potatoes, chicken broth, bay leaves, salt and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are fork-tender.

Tip: you can exchange the salt for a tablespoon of chicken bullion for a deeper seasoned flavor. 

5. Blend the Soup: Remove the bay leaves. Use an immersion blender to puree the soup directly in the pot, or ladle it into a countertop blender in batches, allowing the top to vent to release steam.
6. Garnish and Serve: Return the blended soup to the pot (if needed) and heat through. Serve in bowls with a sprinkle of croutons and a drizzle of olive oil for garnish. Consider garnishing with fresh herbs as well (see suggestions below). 

HERB GARNISH PAIRINGS AND THEIR FLAVOR PROFILES

Potato leek soup pairs beautifully with a variety of herbs, enhancing its delicate and earthy flavors. Here are some excellent options:

• Thyme – Adds a subtle, woody flavor that complements the leeks and potatoes. Fresh or dried works well.
• Parsley – Brightens the dish with a fresh, herbal note. Use as a garnish or mix it in.
• Chives – Offers a mild oniony flavor that accentuates the leeks without overpowering. Perfect as a garnish.
• Tarragon – Adds a slightly sweet, anise-like flavor for a unique twist. Use sparingly.
• Rosemary – A little goes a long way, bringing a piney and aromatic depth to the soup. Sparingly garnish fresh dill at serving time. 
• Dill –Provides a fresh, slightly tangy flavor that pairs surprisingly well.
• Bay Leaves – Essential for simmering; they infuse a subtle, savory depth. Remove before serving.
• Sage – Earthy and robust, it can add warmth and complexity to the soup. Crisp leaves in olive oil, lightly salt, and garnish atop soup for a gentle crispy flavor experience.

DAIRY-FREE  AND VEGAN SUBSTITUTIONS

• Butter: Replace with 4 tablespoons of vegan butter or increase the olive oil to 5 tablespoons.
• Chicken Broth: Use 8 cups of vegetable broth instead.

MORE SOUP RECIPES TO ENJOY!

• Garden Tomato Soup and don’t forget the CROUTONS! 
• Wild Rice Chicken Soup
• Sunchoke and Wild Mushroom Soup
• Pumpkin Red Lentil Soup
• Chicken Mulligatawny Soup
• Roasted Poblano Pumpkin Soup with Rotisserie Chicken

RECOMMENDED EQUIPMENT FOR MAKING POTATO LEEK SOUP

• Large Stockpot or Dutch Oven - Essential for sautéing the leeks and simmering the soup.  A heavy-bottomed pot distributes heat evenly to prevent scorching.
• Sharp Chef’s Knife - For trimming and slicing the leeks and chopping potatoes with ease.
• Cutting Board - A cutting surface for prepping the leeks, garlic, and potatoes. I love these handy quick clean up cutting boards. 
• Immersion Blender or Countertop Blender - An immersion blender allows you to puree the soup directly in the pot, making cleanup easier. Be sure to use a pot that does not have a coating. A countertop blender works well for smooth results but requires blending in batches.
• Ladle - Useful for transferring soup to a blender or serving bowls.
• Strainer (Optional) - For rinsing leeks thoroughly to remove dirt and sand.
• Measuring Spoons - To measure accurately for the best flavor balance.
• Wooden Spoon or Silicone Spatula - For stirring the soup without scratching your pot.

HISTORY OF POTATO LEEK SOUP

Leek and potato soup is a traditional staple of French cuisine, dating back to 19th-century recipes called potage Parmentier. The name comes from Antoine-Augustin Parmentier, a French chef who popularized potatoes in French cooking.

With the addition of cream, the recipe transforms into vichyssoise, a version typically served chilled but also enjoyed warm. Vichyssoise was popularized by the renowned chef Louis Diat. Inspired to cool his mother’s humble soup with milk or cream during the hot summers of France, Diat created the famous chilled version while working at the Ritz-Carlton in New York. This elegant twist on a rustic classic has since become a celebrated dish worldwide.

DIET CATEGORIES

• DF (Dairy Free): Can be dairy-free by using vegan butter or additional olive oil.
• EF (Egg Free): Yes, this recipe is naturally egg-free.
• GF (Gluten-Free): Naturally gluten-free when paired with gluten-free broth and croutons.
• NF (Nut Free): Yes, this recipe is nut-free.
• PB (Plant-Based): Can be made plant-based by using vegan butter and vegetable broth.
• SF (Sugar-Free): Naturally sugar-free.
• VE (Vegetarian): Easily vegetarian with vegetable broth.
• VG (Vegan): Use vegan butter and vegetable broth to make it vegan.

Print Pin

Creamy Potato Leek Soup Without Cream

This dreamy potato leek soup skips the cream but still serves up a silky, velvety texture thanks to good old russet potatoes. No fancy tricks here—just pure, comforting goodness that feels like a warm hug in a bowl. Perfect for those crisp afternoons, especially when crowned with golden, homemade croutons.

Course Dinner, Lunch

Cuisine American, French

Keyword Creamy Potato Leek Soup Without Cream, Potato Leek Soup Recipe Without Cream

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Calories 265kcal

Ingredients

• 4 tablespoons butter (56g)
• 1 tablespoon olive oil (15ml)
• 4 large leeks (approximately 450–500 g), chopped, white and pale green parts only
• 3 large garlic cloves (about 15g), minced
• 2 pounds russet potatoes (900g), peeled and chopped
• 8 cups chicken broth (1.9 liters)
• 2 large bay leaves
• 1 teaspoon salt (6g)
• ½ teaspoon freshly ground black pepper (1 g)

Instructions

• Prepare the Leeks: Trim the white and light green parts of the leeks, discarding the dark green tops. Cut in half lengthwise and rinse thoroughly to remove dirt. Slice into ¼–½ inch pieces.
• Sauté the Aromatics: Melt butter and olive oil in a large stockpot over medium heat. Add the leeks and sauté until soft, about 7–10 minutes, reducing heat if needed. Stir in the garlic and cook for 1 more minute.
• Prepare the Potatoes: While the leeks cook, peel the potatoes, rinse them, and chop into 2-inch chunks.
• Simmer the Soup: Add the potatoes, chicken broth, bay leaves, salt and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are fork-tender.
• Tip: you can exchange the salt for a tablespoon of chicken bullion for a deeper seasoned flavor.
• Blend the Soup: Remove the bay leaves. Use an immersion blender to puree the soup directly in the pot, or ladle it into a countertop blender in batches, allowing the top to vent to release steam.
• Garnish and Serve: Return the blended soup to the pot (if needed) and heat through. Serve in bowls with a sprinkle of croutons and a drizzle of olive oil for garnish. Consider garnishing with fresh herbs as well (see suggestions below).

Notes

Recipe Notes:

Dairy-free and Vegan Ingredient Substitutions
Butter: Replace with 4 tablespoons of vegan butter or increase the olive oil to 5 tablespoons.
Chicken Broth: Use 8 cups of vegetable broth instead.

Tip for Making Vegetable Broth: Save the darker green parts of leeks, potato peels, and garlic bits in a freezer bag along with other vegetable scraps. Once the bag is full, simmer the frozen scraps with water, bay leaves, parsley, and thyme for 45 minutes, partially covered. Strain the broth through a fine mesh strainer, discard the solids, and enjoy your homemade veggie broth in your next soup!

 

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 38g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 1630mg | Potassium: 804mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1233IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 3mg