Potato Leek Soup (No Cream)

This Potato Leek Soup Recipe is 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. 

Serve this potato leek soup with a Parmesan Encrusted Grilled Cheese sandwich or as an appetizer course before a Seared Salmon with Buerre Blanc sauce. 

This soup also reheats beautifully, so you can make a big batch of it on Sunday to last throughout the week!

How To Make Potato Leek Soup. Watch my Video Below! 

How do you make simple potato and leek soup?

The easiest way to make a simple potato and leek 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.

I also think the secret ingredient to a fantastic potato and leek soup recipe is cauliflower. I’m convinced cauliflower is a “wonder vegetable”.  There’s just so much you can do with it!  It’s a chameleon that can take on so many different flavors and textures depending on what you 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 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. 

How do you cut leeks for potato leek 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.

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. 

I like to use chicken stock for potato leek soup because I think it creates a richer flavor, but to make a vegan potato and leek soup you can use vegetable broth. 

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.

Then season it with salt and pepper to taste and then ladle into some soup bowls. 

I like to garnish this soup with freshly snipped chives and garlic croutons.

Can you freeze potato and leek 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.  

You May Also Enjoy:

• Vegan Cream of Broccoli Soup
• Tomato Eggplant Soup
• Cream of Mushroom Soup
• Minestrone Soup

Please let me know if you make this Potato Leek Soup recipe

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Potato Leek Soup (No Cream)

Yield: serves 8

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

A Potato Leek Soup (no cream). This decadent soup gets its creaminess from cauliflower. Includes a step-by-step recipe video too.

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Ingredients

for soup

• 2 tbsp (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 tsp (6 g) salt
• ¼ tsp (1.5 g) pepper
• 2 tbsp (30 ml) chives, minced

for croutons:

• 1 small baguette, sliced and chopped (about 2 cups)
• 2 tbsp (30 ml) olive oil
• 1 garlic clove, minced
• salt and pepper to taste

Instructions

1. 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.
2. Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.
3. For the croutons:
4. 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.
5. Top soup with freshly snipped chives and croutons.

Notes

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