Potato and Leek Soup Creamy but No Cream
Indulge in the comforting warmth of Potato and Leek Soup, crafted to be creamy without a drop of cream. This recipe relies on the natural starchiness of Yukon Gold or Russet potatoes to achieve its silky texture, while sautéed leeks lend a mild sweetness to the dish. A hint of garlic, fragrant thyme, and a bay leaf add layers of flavor, all simmered to perfection in hearty vegetable stock. Blended to velvety smoothness, this dairy-free soup is an excellent choice for lighter fare without compromising richness. Garnished with fresh chives for a pop of color and zest, it’s an effortless yet elegant meal that’s ready in under an hour. Perfect for cozy weeknights or as a starter to impress at gatherings, this Potato and Leek Soup is sure to delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large leeks (white and light green parts only)
- 4 medium potatoes (Yukon Gold or Russet)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large garlic cloves
- 6 cups vegetable stock
- 1 piece bay leaf
- 3 sprigs fresh thyme (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh chives (for garnish)
Instructions
Trim and clean the leeks thoroughly to remove any dirt or grit. Slice them into thin rounds.
Peel the potatoes and chop them into small, even-sized chunks to ensure they cook evenly.
Heat the olive oil and butter in a large pot over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring frequently, until the leeks are soft and translucent but not browned.
Mince the garlic and add it to the pot. Cook for an additional minute until fragrant.
Stir in the chopped potatoes, vegetable stock, bay leaf, and thyme sprigs if using. Season with salt and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the potatoes are fork-tender.
Remove the bay leaf and thyme sprigs from the pot and discard.
Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the soup to a countertop blender and blend in batches.
Taste and adjust the seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with finely chopped fresh chives. Serve warm.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5812 mg | 253% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 39.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5821 mg | 124% | |
*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.
