This leek and potato soup without any cream, is perfect recipe for a quick lunch. Low in calories, this soup is tasty on it’s own or served with a slice of homemade bread.
Why make this recipe?
- Great comforting soup that’s perfect any time of the year
- Serve it with a chunky slice of freshly baked bread and you have a meal
- Make 2 or 3 times bigger batch and freeze some for later
- Dairy free & suitable for vegan diets
Ingredients & Possible Substitutions
Potatoes
Your soup flavour will partly depend on what type of potato you’ll use. I always use whatever I have at hand. Bigger potatoes are better because you need to peel them and they are easier to do. I probably wouldn’t use baby or salad potatoes or too floury potatoes, but even jacket potatoes are absolutely fine. You can use frozen potatoes or even pre-baked potatoes, which will save you time.
Leeks
Use fresh leeks, the white part will go mainly into the soup and you can use the green part to decorate/ garnish the soup when you serve it.
How else you can make this recipe?
- Add dairy free or normal cream if you like (this adds calories)
- Swap the vegetable stock cube for meat one (chicken goes well with this recipe)
- Add 1/2 teaspoons of caraway seeds (or ground caraway) to the recipe (this brings out the potato flavour)
- Add 1/4 teaspoon of nutmeg (another spice that goes well with potatoes)
Allergies and special dietary requirements
- Naturally gluten free
- Suitable for vegan & vegetarian diets (plant based and no cream)
What can you serve leek and potato soup with?
This soup is perfect with a handful of grated cheese (plant based if you like), extra leeks and a slice of freshly baked bread with homemade herb butter. Here are my favourite bread recipes that go well with this soup:
- Quick (no knead) beer bread >>
- Soft yeasted bread rolls >>
- Simple dinner biscuits/ rolls (vegan version) >>
- Soda bread (no buttermilk) >>
My top tips on making this recipe successfully the first time round
- Prepare the potatoes and leeks by cleaning them, peeling and chopping into smaller chunks.
- Saute the onion, garlic and leeks for few minutes (but don’t let them go too brown)
- Simmer everything together until soft
- Blend using a hand-blender
- Serve hot with plant based cheese or garnish from leeks or fresh herbs
Can this soup be made in advance?
Yes, you can make this leek and potato soup in advance and it will be fine in the fridge for 3 days. You can also freeze it after it cools down and keep it in the freezer for later use. Because we are not using cream in this recipe, it will last longer than more traditional recipes with cream.
How to store & re-heat this soup if you have any leftovers
Leave to cool down and transfer to a airtight container, cover with a lid and place in the fridge (for up to 3 days) or freeze on the same day. If you forget to put your soup in to the fridge, eat it on the same day.
More soup recipes
Frequently asked questions
Yes, absolutely! If you carry on simmering the soup beyond 20 minutes, your potatoes will start to break down by themselves. You can just lightly stir it and you will have a partly blended soup with chunky leeks.
If you wanted to make the soup even more creamy, you could boil the potatoes separately, mash them and then add them to the rest of the soup. This is also a great way to use up potatoes from last night dinner.
Leek & Potato Soup (no cream)
Equipment
- Blender
Ingredients
- 2 leeks
- 500 grams potatoes
- 500 ml water or 2 cups
- 1 cube vegetable stock
- 3 garlic cloves minced
- 1/2 onion
- 1-2 Tablespoons sunflower oil
- salt & pepper to taste
Instructions
- Peel and cut up potatoes into a smaller chunks.
- Prepare the leeks by cleaning them first and then chop in 1cm pieces.
- Heat the vegetable oil in a large stock pot (or large saucepan) and add the chopped onion, leeks and garlic and cook on a medium heat for 4-6 minutes or until the onion goes a bit see through. Don't let it to brown too much.
- Add the potatoes, water, vegetable stock cube and bring the whole pot to a boil. Reduce the heat, cover with a lid and cook/simmer for another 20 minutes (or until the potatoes are done.
- To blend your soup, use either a hand-blender (and blend the soup in the pot) or pour the soup into a mixer /blender to blend.
- Season with salt and pepper and add a few pieces of chopped leeks to serve. Topp up with a grated plant- based cheese if you like.
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