This Potato Leek Soup is a fantastic soup recipe for any time of the year! It's so creamy and delicious, but wait, there's NO cream!? That's right folks! No cream! It gets its silkiness from a secret ingredient...cauliflower.
It's delicious hot, but you can also enjoy it in the summer months by serving it chilled too. For a potato soup with a little more protein try my Potato Cheddar Bacon Soup Recipe!
Recipe Pairing Ideas:
- Serve this potato leek soup as a starter to my White Wine Chicken or Seared Salmon with Buerre Blanc sauce.
- For dessert try my Pear Spiced Cake or French Apple Tart
This soup also reheats beautifully, so you can make a big batch of it on Sunday to last throughout the week!
Watch my Video Demo of This Recipe Below!
An Easy Soup for a Weeknight!
The best way to make this simple soup is to use the freshest ingredients possible, nothing frozen because you'll get the best flavor that way. In a large pot, you'll sauté the leeks, celery, and onions in olive oil. Then add the potatoes, cauliflower, and chicken broth, cover, and simmer until the vegetables are tender. Then you'll blend and season and that's it!
How To Make a Creamy Soup without Cream?
I also think the secret ingredient to a fantastic creamy soup without cream, is cauliflower. I'm convinced it is a "wonder vegetable". There's just so much you can do with it! And one of my favorite things to do with it is put it in soups as a replacement for cream. It's the most genius little trick.
Cauliflower Provides the Creamy Texture, without the Cream
Cauliflower has the most incredible texture once cooked, which is why I like to use it. There isn't much flavor, which is OK because the leeks, celery, onions, and garlic take care of that. The cauliflower's real purpose is to deliver the texture. Cauliflower is also the secret ingredient in my Vegan Cream of Broccoli Soup.
If you have any leftover cauliflower and own an air fryer, you must try my Air Fryer Cauliflower recipe! It's so easy and so delicious as a vegan side dish.
Easiest Way to Cut Leeks For Soup?
- For this soup, I like to cut the leeks into little wheels and not get any fussier than that.
- Especially since we are going to blend this soup so it really doesn't matter all that much.
- If you have leftover leeks put them to good use in my Mini Leek and Cheese Quiche Recipe!
Prepping the Potatoes to Cook Faster
- Your potatoes will cook quicker if you dice them into cubes.
- It also makes them easier to blend and will produce a creamier, silkier soup too.
- It takes a bit more prep time to do it this way, but what you'll save on cook time and the creamy texture you'll get, makes it work it.
Chicken vs. Vegetable Broth?
I like to use chicken broth for this soup because I think it creates a richer flavor, but to make a vegan potato and leek soup you can use vegetable broth. If I'm out of both, I've also made this soup with water too! You may just have to add a bit more salt if using water.
Once the vegetables are tender transfer the soup to a blender. Puree the soup in batches until smooth and creamy.
At this stage, if your soup is too thick you can add some more chicken or vegetable stock. After your soup is blended transfer the soup into a cleaned-out stockpot.
Seasoning and Garnishing
Season the soup with salt and pepper to taste and then ladle it into your soup bowls. I like to garnish this soup with freshly snipped chives and garlic croutons.
Can you freeze this soup?
- Yes! This soup freezes beautifully. It will last for at least 2 months in the freezer. It's best to freeze individual portions and then microwave to reheat.
- This soup is a fantastic first course for a dinner party but also makes a terrific weeknight meal or lunch too.
You May Also Enjoy These Soup Recipes:
- Tomato Eggplant Soup
- Cream of Mushroom Soup with Crispy Leeks
- Cream of Celery Soup
- Yellow Tomato Gazpacho Shooters
Please let me know if you make this recipe
by leaving a rating and review below
- 2 tablespoon (30 ml) olive oil
- 1 yellow onion
- 2 stalks celery, chopped
- 4 leeks, white parts only
- 2 garlic cloves, chopped
- 2 russet potatoes, peeled and cubed
- ½ cup (75 g) of cauliflower
- 4 cups (950 ml) of chicken broth
- 1 teaspoon (6 g) salt
- ¼ teaspoon (1.5 g) pepper
- 2 tablespoon (30 ml) chives, minced
- 1 small baguette, sliced and chopped (about 2 cups)
- 2 tablespoon (30 ml) olive oil
- 1 garlic clove, minced
- salt and pepper to taste
- In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender about 10 mins.
- Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.
- For the croutons:
- Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown.
- Top soup with freshly snipped chives and croutons.
This soup freezes beautifully too! Just separate out into single serving freezer-safe containers and store in the freezer for up to 2 months.
Anytime you have left over baguettes or rustic bread. Cut them into cubes and place in a resealable plastic bag and store in your freezer. That way you'll always have bread for croutons "at-the-ready"!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 769mgCarbohydrates: 39gFiber: 4gSugar: 6gProtein: 8g