Potato Leek Soup Without Cream
Yes, this is delicious potato leek soup without cream, but it’s so rich and creamy you would never know!
Is there anything more comforting than a creamy bowl of soup? This delicious potato and leek soup is made without cream, but blends up creamy and delicious thanks to the potatoes. Just a few simple, inexpensive ingredients and you have a wholesome meal for lunch or dinner.
Even the task of making the soup is so comforting. Taking the time to carefully clean and chop the veggies. Savouring the delicious aroma of the cooking leeks and garlic. Anticipating the first spoonful while it simmers away.
This is an easy recipe perfect for all skill levels. All you need is a chefs knife for cutting the veg, a soup pot or dutch oven, and a regular or immersion blender.
Ingredients You Will Need
- leeks
- russet potatoes
- garlic
- olive oil
- butter
- vegetable broth
- bay leaves
- salt and pepper
The russet potatoes give the soup its creamy texture without the need for dairy. The leeks, slowly softened in butter and olive oil offer a delicious depth of flavour. Garlic, bay leaf and a touch of salt and pepper are all the spice that is necessary.
How to make Potato Leek Soup without Cream
Be sure to check out the full printable recipe and ingredient list below
Trim leeks, using only the white and light green parts, cut in half length wise and rinse well to remove any sand or dirt. Slice into 1/4 to 1/2 inch slices.
Heat butter and olive oil in pot until butter is melted. Add sliced leeks and cook over medium low heat until soft, mince garlic and add to pot; cook for an additional minute or two.
While the leeks are cooking, scrub potatoes, peel and cut into 2 inch chunks.
Tip: Save the darker green parts of the leeks, potato peels and garlic bits for making veggie broth. Simply add to a large freezer bag and store in the freezer. When the bag is full add to a pot of water with salt and pepper and boil for several hours, strain and use it it make your next batch of soup!
Add potatoes, broth and bay leaves to the pot. Bring to boil, then lower heat to simmer until potatoes are soft when pierced with a fork. Remove bay leaves.
Carefully transfer soup to blender in batches, venting the lid of the blender and covering with a towel, and blend until smooth to your liking. I like leave mine a tiny bit thick. You can also use an immersion blender right in the pot.
Make it Vegan Potato Leek Soup
Simply omit the butter and use 4 tablespoons of olive oil to cook down the leeks. Since there is no cream or other dairy products, that is the only substitution required to take this from a vegetarian soup to a vegan soup.
It doesn’t need much fuss but feels like a hug in a bowl, especially on a chilly afternoon. Top it with croutons and a drizzle of olive oil or serve it with a slice of homemade boxty bread for a delicious hearty meal.
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Potato Leek Soup Without Cream
This creamy potato leek soup is made without cream. It gets its creaminess from hearty russet potatoes. It doesn’t need much fuss but feels like a hug in a bowl, especially when enjoyed on a chilly afternoon, topped with croutons or a slice of homemade bread.
Ingredients
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 large leeks, white and pale green parts only, chopped
- 3 large cloves garlic, peeled and pressed
- 2 pounds russet potatoes (about 6 to 8 potatoes), peeled and chopped
- 7 cups vegetable broth
- 2 large bay leaves
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- In a large stock pot, melt butter with olive oil over medium heat. Add leeks and sauté until soft, reducing heat to. medium low, 7 to 10 minutes. Add garlic and cook for 1 minute more.
- Add potatoes, broth, and bay leaves. Bring to a boil and then reduce heat and simmer for 15 minutes, or until potatoes are soft when pierced with a fork.
- Remove the bay leaf and ladle soup into blender in batches to puree, being sure to allow blender to vent at the top for heat to escape. You can also use a good quality immersion blender.
- Return pureed soup to pot and heat through, adding salt and pepper to taste. Serve in large bowls, add croutons and a drizzle of olive oil.
Notes
You can substitute beef or chicken broth, however I find vegetable broth gives the best flavour.
You can adjust the amount of butter and olive oil you use. Sometimes I reduce the butter to 2 tablespoons and up the olive oil to 3 tablespoons. I do like a bit of butter for flavour.
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