Creamy Potato Leek Soup Without Cream
Slow-sautéed leeks and tender potatoes simmer together until everything blends into a silky bowl of warmth, finished with just a touch of cream to keep things wholesome but irresistible.
Servings 6
Calories 265kcal
Ingredients
- 4 tablespoons butter (56g) or evoo for dairy-free
- 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!
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!