Easy Creamy No Cream Potato Leek Soup
Indulge in the velvety comfort of this *Easy Creamy No Cream Potato Leek Soup*, a perfect blend of wholesome simplicity and hearty flavor. This dairy-free recipe achieves its luscious, silky texture by pureeing tender russet or Yukon gold potatoes with sautéed leeks and aromatic garlic, all simmered in a savory vegetable broth infused with thyme and bay leaf. Requiring only fresh, everyday ingredients and no heavy cream, this healthy soup is light yet satisfyingly rich. Ready in just 45 minutes, it’s an effortless one-pot meal ideal for cozy weeknight dinners or meal prep. Garnish with fresh parsley or chives for a vibrant finishing touch, and serve it warm with crusty bread for a nourishing, plant-based delight. This potato leek soup is as comforting as it is simple—a must-try for any soup lover.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 medium leeks (white and light green parts only)
- 2 garlic cloves
- 4 medium russet or Yukon gold potatoes (peeled and diced)
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley or chives (for garnish)
Instructions
Begin by preparing the leeks. Cut off and discard the dark green tops, leaving only the white and light green parts. Slice the leeks lengthwise, then chop into thin half-moons. Rinse them well in a bowl of cold water to remove any grit, then drain.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped leeks and sauté for 5-7 minutes, stirring occasionally, until softened but not browned.
Mince the garlic cloves and add them to the pot, cooking for 1 minute until fragrant.
Add the diced potatoes, vegetable broth, dried thyme, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the potatoes are very tender and easily mashed with a fork.
Remove the bay leaf, then use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley or chives. Serve warm and enjoy!
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5226 mg | 227% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 33.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6243 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
